Pan-Roasted Beef Tenderloin with Rosemary and Garlic
The red wine for the sauce is reduced to concentrate its flavor. To enrich the sauce, you can also add a bit of Dijon mustard.
Ingredients: 1 beef tenderloin roast
2 1/2 to 3 lb. 3 fresh rosemary sprigs
1 garlic clove,
minced Salt and freshly ground pepper, to taste
1 Tbs. vegetable oil
4 shallots, minced
2 cups dry red wine
16 Tbs. (2 sticks) softened unsalted butter, cut into 1/2-inch pieces
Directions: Preheat an oven to 400ºF. Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper. Preheat an oval skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil. Slice the meat and arrange on a warmed platter. Pass the sauce alongside. Serves 4 to 6. Williams-Sonoma Kitchen.
Cedar-Planked Salmon with Seasoned Lemon Butter
Grilled on a cedar plank, this salmon is moist and succulent and imbued with delicious smoky flavor. It replicates a technique that was pioneered by Native Americans, who roasted fish and game on aromatic wood planks. Here, the fish is first seasoned with a rub, which adds even more layers of flavor.
Ingredients: 8 Tbs. (1 stick) unsalted butter, at room temperature
1 1/2 Tbs. poultry and fish grilling rub
Finely grated zest of 1/2 lemon
3 to 4 lb. salmon fillet, skin intact
2 Tbs. potlatch seasoning
1/2 lemon, thinly sliced
Directions: In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 1 minute. Add the grilling rub and lemon zest and beat until well blended, about 1 minute more. Spoon the butter mixture onto a sheet of waxed paper and form into a log about 1 inch thick. Twist the ends to seal the butter, then wrap in plastic wrap. Refrigerate for at least 1 hour or up to 2 days. Soak a cedar plank in water for at least 20 minutes or up to 4 hours.Prepare a medium fire in a grill. Have ready a spray bottle of water to extinguish any flare-ups on the plank. Bring the seasoned butter to room temperature. Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle. Rub the skinless side of the salmon with the potlatch seasoning. Place the salmon, skin side down, on the plank and arrange the lemon slices on top of the sh. Close the lid and grill until the salmon is cooked through, 8 to 10 minutes. Transfer the plank with the salmon to a heatproof platter, or carefully transfer the salmon directly to a warmed platter. Cut as much of the seasoned butter as desired into slices 1/4 inch thick and place on the salmon, reserving any remaining butter for another use. Serve immediately. Serves 6 to 8. Williams-Sonoma Kitchen
Spice-Roasted Salmon with Cucumber Salad (Tandoori Spice)
Combining a dozen seasonings, including chili, paprika, cumin and fragrant menthi leaves, our Indian-inspired tandoori spice lends complex flavor to broiled salmon fillets. A cucumber salad provides a refreshing contrast. Ingredients: 1/3 cup plain yogurt 4 Tbs. fresh lemon juice 1 Tbs. plus 1/4 tsp. tandoori spice 1/4 tsp. cayenne pepper 2 garlic cloves, minced 1 Tbs. minced fresh ginger 1 tsp. sea salt, plus more, to taste Freshly ground black pepper, to taste 4 skin-on salmon fillets, each about 6 oz. 2 cups peeled, halved and thinly sliced cucumber (about 1 large) 1 cup thinly sliced red onion (about 1/2 onion) 2 cups seeded and diced tomato (1-inch dice) 3 Tbs. olive oil 2 Tbs. minced fresh cilantro Directions: In a large bowl, stir together the yogurt, 2 Tbs. of the lemon juice, the 1 Tbs. tandoori spice, the cayenne, garlic, ginger, 1/2 tsp. of the sea salt and a pinch of black pepper. Add the salmon fillets, coating them with the marinade. Cover and refrigerate for 2 hours. Meanwhile, in a bowl, stir together the cucumber, onion, tomato, the remaining 2 Tbs. lemon juice, the remaining 1/2 tsp. salt, a pinch of pepper, 1 Tbs. of the olive oil and 1 Tbs. of the cilantro. Cover and refrigerate until ready to serve. Position a rack in the uppermost position of an oven and preheat the broiler. Line the bottom of a broiler pan with aluminum foil and place the rack on top. Remove the fish from the marinade and brush off the excess. Drizzle the fillets with the remaining 2 Tbs. olive oil and season with salt, black pepper and the 1/4 tsp. tandoori spice. Arrange the fillets on the prepared pan so they are not touching. Broil until they are a golden rose color and slightly opaque in the center, 5 to 6 minutes. Remove the fish from the oven, cover with aluminum foil and let rest for 2 minutes. Serve with the cucumber salad and garnish with the remaining 1 Tbs. cilantro. Serves 4. Adapted from a recipe by Williams-Sonoma.
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