Pork chops in Rosemary Cream Sauce

Pork chops in Rosemary Cream Sauce
You may also substitute chicken breast halves for the chops.
  • 4 bone in center cut pork chops
  • salt
  • pepper
  • garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons fresh rosemary – chopped
  • 1 small shallot – diced
  • 1 cup chicken stock
  • ½ cup heavy cream
  • handful parsley - chopped
  • Mushrooms
  1. Season both sides of the chops with Salt, Pepper and Garlic Powder. If you have a spice grinder you may substitute freshly ground dried garlic and salt for the salt and pepper.
  2. Over medium-high heat, add the olive oil to the saute pan or skillet. Once it is hot, sear the pork chops well for 3-5 minutes on each side. Remove chops from the pan.
  3. Add the rosemary, mushrooms, and chopped shallot to the pan. Give it a stir and add the chicken stock. Cook for about 10-15 minutes and add the heavy cream. Whisk the cream into the sauce. Place the chops back in the sauce and cook until the sauce and chops are hot.
  4. Garnish with the Parsley.
  5. Alternately, for a more caramelized flavor in the chops, you could finish them off in a 375 degree oven for about 9 minutes. Reduce the sauce by ½ on the stovetop and pour over the chops just before serving.


Pot Roast

Pot Roast
  • ¼ cup pure olive oil
  • 3 onions, sliced
  • 1 (3 to 4 pound) top or bottom round beef roast
  • All-purpose flour, for dredging
  • 8 slender carrots, or fatter ones cut in half or quartered
  • 3 ribs celery, cut in half
  • 2½ cups beef broth
  • 1½ cups hearty red wine
  • 5 to 6 sprigs fresh thyme
  • 1 rounded teaspoon freshly ground black pepper
  • Salt to taste
  • 2 tablespoons unsalted butter, at room temperature
  • 2 rounded tablespoons all-purpose flour
  1. In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and sauté the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor.
  2. Add the carrots, celery, beef broth, wine, thyme, black pepper and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3½ hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
  3. When the beef is falling apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat. To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.


Beef Wellington II

Beef Wellington II
  • 1 beef tenderloin, trimmed and chain removed (about 3 to 4 pounds)
  • 5 tablespoons olive oil
  • 1 cup minced onions
  • 2 tablespoons minced shallots
  • 4 cups assorted exotic mushrooms
  • 2 teaspoons chopped garlic
  • ¾ cup red wine
  • ½ cup chopped parsley
  • ½ pound Foie Gras, sliced into 1-ounce slices
  • 1 cup port wine syrup
  • 2 pieces of frozen puff pastry
  • 1 egg beaten with 1 tablespoon water
  • 1 tablespoon finely chopped mushrooms, Sauteed in butter
  1. Preheat the oven to 350 degrees F. Season the tenderloin with salt and pepper. In a large saute pan, heat 3 tablespoons of olive oil. When the oil is hot, sear the tenderloin for 2 to 3 minutes on all sides. Remove from the pan and cool. In a saute pan, heat the remaining olive oil. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the shallots and saute for 1 minute. In a mini food processor, add the mushrooms in batches and pulse the mushrooms a few times to finely chop the mushrooms. Add the mushrooms to the onions and saute for 2 minutes. Add the red wine and bring the liquid up to a simmer. Cook for about 3 to 4 minutes or until most of the liquid as dissipated and the mixture is dry. Remove from the heat and stir in the parsley. Reseason the duxelle if necessary. Cool the duxelle completely.
  2. Season the Foie Gras slices with salt and pepper. In a hot saute pan, sear the Foie Gras for 30 seconds on each side. Remove the Foie Gras from the pan and drain on a paper-lined plate. Place Foie Gras on a clean plate and add the port wine syrup. Set aside. To assemble; place the two sheets of puff pastry together, vertically, sealing the ends and forming one big piece of pastry. Lay the seared tenderloin in the center of the puff pastry. Smear the duxelle over the top of the tenderloin. Lay the seared Foie Gras directly on top of the duxelle. Wrap the tenderloin in the puff pastry, tucking the sides in completely. Brush the entire tenderloin with the egg wash and place on a baking sheet. Bake the tenderloin for about 30 to 35 minutes for medium rare, or until the pastry is golden brown. Remove the tenderloin from the oven and allow to rest for 5 minutes before serving. Serve the Wellington with a drizzle of the port wine sauce and sprinkle with Sauteed mushrooms.


Beef Stroganoff

Beef Stroganoff
  • 1 to 3 tablespoons grapeseed oil, as needed to sear steaks
  • 1 (2 to 3-pound) beef bottom round roast, julienned
  • Salt and freshly ground black pepper
  • 1 tablespoon paprika
  • 1 large white onion, diced
  • 2 cloves garlic, lightly crushed with the side of a knife blade, and minced
  • 2 cups (about 6 ounces) white mushrooms, cleaned trimmed, and sliced
  • 2 cups red wine
  • 1 cup beef stock
  • 1 pound egg noodles
  • 1 cup sour cream
  • ¼ cup prepared horseradish
  • 2 tablespoons minced fresh flat-leaf parsley
  1. Heat oil over medium-high heat in a large saute pan which should be large enough to accommodate the mushrooms, wine and beef.
  2. Season beef with salt, pepper, and paprika, and set aside briefly.
  3. To the heated pan, add white onion and garlic and saute until the onion becomes translucent. Add the mushrooms and saute until they give up their juices.
  4. Add the beef strips to the pan, pour red wine, pouring over the meat, and allow the wine to reduce by half. Add beef stock and return to a boil. Cover, reduce heat, and allow meat to braise until it is fork tender, about 25 minutes.
  5. Bring a pot of water to a boil for the noodles.
  6. Using a slotted spoon, remove meat and mushrooms from pan, cover and keep in a warm place. Allow liquids to reduce and thicken with the pan uncovered.
  7. While the beef stock is reducing, boil the egg noodles until al dente.
  8. Remove sauce from heat and whisk in sour cream and horseradish (which will add stroganoff flavor and stabilize the sauce). Return meat and mushrooms to sauce.
  9. Drain egg noodles well and spoon stroganoff over. Garnish with parsley.