Classic Pot Roast

Beef Tenderloin with Red Wine Shallot Sauce

A juicy, tender cut of meat, this roasted beef tenderloin is complemented with a rich, red wine shallot sauce. A perfect holiday entrée, this recipe is a showstopper with it’s spectacular presentation and top notch delivery of flavor. With a few simple preparation steps and a digital thermometer to test for doneness, a perfectly roasted beef tenderloin is easy to achieve. Serves 6.

Ingredients:
1 (3 lb) beef tenderloin roast Kosher salt (1/2 teaspoon per pound of beef)
Freshly ground black pepper (1/4 teaspoon per pound of beef)
2 tablespoons fresh rosemary leaves, minced
1 tablespoon fresh thyme leaves, minced
2 tablespoons vegetable oil

Red Wine Shallot Sauce Ingredients:
4 tablespoons butter
2 cups diced shallots
1 tablespoon sugar
1 tablespoon red wine vinegar
2 tablespoons flour
2 cups dry red wine
6 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf 3 cups beef stock

Directions:
1. Bring the beef to room temperature for about 20 minutes. Meanwhile, preheat the oven to 400° F.
2. Tie the beef tenderloin with butcher's twine to ensure even roasting. Generously season the beef with the kosher salt and pepper, rosemary, and thyme.
3. In a large, heavy bottomed skillet or sauté pan, heat the vegetable oil and sear the beef on all sides until well-browned.
4. Prepare the roasting pan by placing a wire cooling rack over the roasting or sheet pan. Place the seared beef on top of the wire rack.
5. Roast in the oven for 30-35 minutes until the internal temperature reaches 120° F for medium-rare.
6. Let the roast rest on a cutting board for 10 minutes to allow the juices to reabsorb.
7. Slice the beef and serve with the sauce.

Red Wine Shallot Sauce Directions:
1. In the skillet or sauté pan used to sear the tenderloin, melt the butter. Add the shallots and sauté until tender, about 5 minutes.
2. Sprinkle the shallots with the sugar and cook for another 4-5 minutes until some caramelization begins.
3. Add the vinegar, and cook until it reduces completely.
4. Sprinkle the shallots with the flour, and stir until the shallots are coated.
5. Add the red wine, beef stock, and herbs and bring to a simmer. Simmer uncovered for about 10-15 minutes, stirring occasionally until the flavors blend, and until the sauce reduces to about 1-1/2 cups.

Flank Steak Summer Salad

This salad is filled with goodness! Featuring flank steak in a salad just may convince meat lovers that a salad can be a satisfying dinner. Flank steak grilled to a perfect medium-rare is thinly sliced, and then served on a bed of summer’s best vegetables. Ripe slices of heirloom tomatoes, peppery arugula, creamy avocado, ribbons of cucumber, fresh basil, and a red wine vinaigrette will elevate your salad game to new heights. Serves 4.

Steak Ingredients:
16 oz flank steak
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon pepper

Salad Ingredients:
4 cups arugula
1/2 English cucumber, shaved into ribbons
1 shallot, thinly sliced
2 heirloom tomatoes, sliced into wedges
1 avocado, sliced
Parmesan cheese, shaved
6 fresh basil leaves, chiffonade cut for garnish

Red Wine Vinaigrette:
Makes about 1/3 cup:
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon shallot, finely minced
1 teaspoon
Dijon mustard Kosher salt
Freshly ground black pepper

Directions:
1. Drizzle the flank steak with the olive oil and Worcestershire sauce on both sides. Sprinkle both sides generously with kosher salt and pepper. Allow the steak to come to room temperature for about 30 minutes before grilling.
2. Grill the steak! Fire up the grill, preheat to high. Place the steak on the grill, and cook for 5 minutes, flip once, and cook for another 5 minutes. Continue grilling and flipping until the internal temperature reaches 135 degrees F for medium-rare. Remove the steak from the grill, and let it rest for 10 minutes. Cut the steak into strips against the grain.
3. Prepare the tomatoes, cucumber, avocado, shallot, and Parmesan cheese.
4. Make the vinaigrette by whisking all ingredients together until well-combined.
5. Mix the salad together in a large bowl by adding the arugula, cucumber ribbons, and shallot together, and tossing with the vinaigrette. Divide into bowls or plates, and top with the grilled steak, tomato slices, avocado, and Parmesan cheese shavings. Garnish with ribbons of fresh basil.