Seared Salmon
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 4 salmon fillets
Instructions
Season the salmon with the salt and a few grinds of
pepper.
Heat the oil in a 12-inch nonstick skillet over
medium-high heat until hot and shimmering.
Cook the salmon, without moving, skin side up, until
golden and crispy.
Carefully flip the fillets, reduce the heat to
medium.
Continue cooking until done to your liking.
Transfer to a platter and serve.
Beef Filet
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 10 servings
Ingredients
- 4 to 5 lb. Beef tenderloin, trimmed, cut in two
pieces and tied
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 4 tbsp butter, salted, softened
- 2 tsp garlic, minced
- 1 tsp horseradish, prepared or dijon
mustard
- 1 tsp rosemary, minced or thyme
Instructions
Tie up tenderloin and season with
salt and pepper if you did not do
this the day prior.
Remove from fridge and set on
counter for about 2 hours prior to
cooking, to come to room
temperature.
Preheat oven to 425 degrees F.
Place oil in a large cast-iron skillet
and heat over medium-high heat.
Sear the beef tenderloin on all
sides, about 3 to 5 minutes per side,
creating a nice golden-brown crust.
Meanwhile combine the softened
butter, garlic, horseradish and herbs
in a small dish and mix.
Slather the seared tenderloin with
the butter mixture and then insert a
probe thermometer.
If using the skillet, place in
preheated oven, or transfer to a
baking dish and place in preheated
oven.
Roast until desired internal
temperature is reached, about 20 to
25 minutes.
Remove tenderloin from oven and
transfer to a cutting board.
Let rest for 15 to 20 minutes to
allow the juices to redistribute
before slicing into 1" slices.
Ratatouille
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 4 servings
Ingredients
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- ½ small onion chopped
- ½ cup shredded carrot or diced red bell
pepper
- 14 ounces crushed tomatoes
- 1 teaspoon dried basil
- ¼ teaspoon dried thyme leaves
- 2 teaspoons dried parsley
- 1 small eggplant sliced
- 1 large zucchini sliced
- 3 roma tomatoes sliced
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper or more to taste
- 2 cloves garlic minced
- chives for garnish, optional
Instructions
Preheat oven to 375°F.
Cook onion, garlic, and bell pepper in 2 tablespoons
olive oil over medium heat, 4-5 minutes or until
tender.
Add crushed tomatoes and seasonings and simmer 15
minutes or until thickened. Taste and season with
salt
and pepper.
Meanwhile, cut vegetables to 1/8" thickness.
Pour sauce into a 2 qt baking dish. Arrange sliced
vegetables standing up on their sides over the
sauce.
Brush with remaining olive oil.
Cover and bake 30 minutes. Uncover and bake an
additional 15 minutes or until vegetables are
tender.
Season with salt and pepper to taste. Sprinkle with
fresh basil and serve hot or warm.
Season with salt & pepper to taste.
