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Serves 4

Fillet of Beef:
4 Each (6 Oz) Fillet of Beef pieces
1 Tspn Olive Oil
1/4 Lb Wild Mushrooms
1 Tspn Fresh Oregano Leaves, chopped
1 Tspn Fresh Italian Parsley Leaves, chopped
4 Each thin slices of Pancetta
1/2 Tspn Each Ground Pepper, White Pepper, and Pink Pepper
Kosher Salt, to taste

Roast Garlic:
2 Each Whole Heads of Garlic
1 1/2 Tspn Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Black Pepper, to taste

Potato – Sweet Potato Gratin:
1 Cup Heavy Cream
1 Tspn Garlic, minced
1/2 Tspn Fresh Rosemar, minced
1 Large Sweet Potato, peeled and thinly sliced
3 Large Russet Potatoes peeled and thinly sliced
2 Tbsp Parmesan Cheese, grated
Kosher Salt and Freshly Ground Black Pepper, to taste

Braised Greens:
1/2 Cup thinly sliced Yellow Onion
1/2 Cup Chicken Stock
1 Tbsp Unsalted Butter
1 Each Chard Bunch, rubs removed and greens thinly sliced

Explore More:

Triple Crusted Filet of Beef Stuffed with Mushrooms and Roast Garlic with Potato - Sweet Potato Gratin, and Braised Greens

 Fillets of Beef:
Heat a medium sauté pan over medium high heat. Add the oil and then the mushrooms. Cook, shaking often until golden brown. Remove from the heat and add the chopped oregano and parsley. Cool and combine with the roast garlic puree. Insert a knife into the side of each filet and make a pocket. Fill the inside of each filet with a quarter of this mixture. Wrap the pancetta around the filet and season with salt and the three-pepper mixture. Heat the oven proof sauté pan over high heat. Add a little olive oil and then the filets, turn often to brown all sides. Place in the oven for about 15 minutes or until and instant read thermometer registers 120-degree internal temperature. Remove from the oven and allow to rest.

Roast Garlic Puree:
Preheat the oven to 300 degrees. Cut the tops off of the garlic, season with salt and pepper and drizzle with the olive oil. Place in an ovenproof pan, cut side up, and fill the pan with ¼ inch of water. Cover with foil and place in the oven for an hour or until the cloves are very soft. Cool and then remove the cloves form the head.

Potato – Sweet Potato Gratin:
Raise the temperature on the oven to 350 degrees. Mix the potatoes with the cream, garlic, and rosemary. Season with salt and pepper. Place in a baking dish and top with the Parmesan cheese. Bake uncovered for about 1 hour or until a sharp knife easily pierces the gratin. Remove from the oven.

Braised Greens:
In the mean time, heat a sauté pan over medium heat. Add a little olive oil and the onions. Cook stirring often until softened. Add the stock, butter and chard and cook until the chard is wilted. Season with salt and pepper.

Serve immediately!

Other Recipes from this Episode:
Porcini Crepes

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