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January 2013

Mixed Green Arugula Salad with Orange Marmalade Vinaigrette

Mixed greens Marmalade Vinaigrette


Homemade vinaigrettes just taste better and it's really worth the extra few minutes it takes to shake up a batch in jar. I like to use this recipe during the winter, when there are lots of great citrus fruits to choose from in the grovery store. Blood oranges, clemetines, or any favorite orange make a nice additiion to this simple green salad and compliment the marmalade in the vinaigrette.

Download Mixed Green Arugula Salad with Orange Marmalade Vinaigrette recipe 


6 tablespoons extra virgin olive oil

3 tablespoons orange marmalade

3 tablespoons red wine vinegar (or fresh squeezed lemon juice)

1 medium shallot

1 teaspoon mayonnaise

½ teaspoon Dijon mustard

1 teaspoon minced fresh thyme leaves

Salt and ground black pepper, to taste

1. Shake all the ingredients together in a jar with a tight fitting lid and refrigerate for up to 2 days.



4 cups lightly packed stemmed arugula

4 cups lightly packed mesclun greens

4 medium radishes, sliced thin

2-3 Clementine oranges or blood oranges, peeled, cut into segments, segments halved and drained to remove excess juice

3 ounces feta cheese (or bleu cheese) crumbled (3/4 cup)

½ cup chopped pecans, toasted

1. If refrigerated, let vinaigrette sit at room temperature to allow the oil to liquefy. Toss the greens and radishes together in large bowl. Add dressing (start with a few tablespoons, and add more to taste) and toss the salad to combine. Add oranges, feta and chopped nuts and toss gently to combine and serve immediately.

Orange vinaigrette (640x508)

Roasted Cracked Black Pepper Chateaubriand Beef Tenderloin With Red Wine Pan Sauce

Beef tenderloin1a

This is one of those recipes reserved for very special occasions - when you’re having a small dinner party and want to make a big impression. You will probably have to ask your butcher to prepare a trimmed, center-cut piece, often known as Chateaubriand, from the whole tenderloin, as this cut is not usually available without special ordering. It’s probably going to be a bit pricey - quite pricey in fact. When prepared properly, this can truly be the star of a spectacular meal to remember.  

Serves 4-6 people

Roasted Beef Tenderloin

1 beef tenderloin, center-cut Chateaubriand (about 2-3 pounds), trimmed of fat and silver skin

1 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon coarsely ground black pepper (or crushed with a mortar and pestle)

1 tablespoon vegetable oil

2 tablespoons unsalted butter, softened

Red Wine Sauce

1 cup chicken broth

1/3 cup dry red wine

2 teaspoons Dijon mustard

1 teaspoon minced fresh thyme or heaping 1/4 teaspoon dried thyme leaves

1 ½ teaspoons cornstarch dissolved in 1 tablespoon of cold water

1. Tie roast crosswise at 1½-inch intervals using butcher’s twine.  Set meat on a sheet of plastic wrap and rub all over with olive oil. Sprinkle with salt and pepper; then, lift plastic wrap up and around meat to press on excess and let stand at room temperature 1 hour.  Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees.

2. Remove plastic wrap from beef and pat roast dry with paper towels. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of roast registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking.

3. Heat vegetable oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roasted tenderloin in skillet and sear until well browned on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes).  Remove skillet from heat and transfer roast to carving board and spread 2 tablespoons soft butter evenly over top of roast; let rest 15 minutes.  Meanwhile make red wine sauce in the same skillet used to sear the meat.

4. Mix broth, wine, mustard and thyme in a bowl. Using tongs and a wad of paper towel, wipe fat out from skillet used to sear the roast. Return pan to medium high heat and add the broth mixture, stirring to scrape up any browned bits from bottom.  Bring to a gentle simmer and whisk in cornstarch mixture to thicken sauce. Set aside.

5. Remove twine and cut meat crosswise into ½-inch-thick slices. Serve with red wine sauce.

Beef tenderloin wrapped
Beef tenderloin rack