Recipes tagged with « Special Occasions »
Reverse Sear Tenderloin
Low and slow roast beef tenderloin till barely pink inside. Sear hot and fast to get that crust. Sauce packed with fresh fruit sweetness and acid to cut rich beef. Simple seasoning, no fuss. Slow oven temp brings even cook; cast iron pan for crust. Watch internal temp not time. Blueberry replaced with black currants; balsamic swapped for sherry vinegar for brighter punch. Toasted pecans swap hazelnuts, adds chew and nutty aroma. Touch of smoked paprika in seasoning for subtle heat. Rest meat well before slicing to lock in juices.
Lobster Pea Benedictine
Homard with green peas and tarragon salad, steamed eggs, and hollandaise sauce made with a lemon-chive twist. Lobster meat steamed gently, eggs soft to medium steam-cooked, and a hollandaise with added fresh chives. Dressing with grapeseed oil and lime juice. Served with toasted brioche or English muffins. A seafood main course, free of nuts, lactose, and gluten. Cook times tweaked slightly, and ingredient amounts adjusted for a fresher take.