Chimichurri
INGREDIENTS: ½ C Chop Cilantro ½ C Chop Parsley 1 onion fine dice 2 Garlic (micoplane) 2 limes juiced ½ C grapeseed oil ½ C EVO 2 T white wine Vinegar Salt to taste DIRECTIONS: Combine
Grilled Little Gem Lettuce, Charred Shishito Vinaigrette, Pickled Shallots, & Parmesan Breadcrum
Mixed greens with a light lemon vinaigrette this is not! Here we have hearty salad with bold flavors and a crunchy texture. The smoky spice of the charred peppers brings out the light grill on the baby romaine hearts. The pickled shallots add pleasant shots of brightness and the crisp parmesan crumbs act as our “croutons” in the salad. INGREDIENTS: Little Gems Lettuce 4 Shishito peppers 1 qt. Garlic (peeled clove) 1 ea. Mayonnaise 1 cup Crème fraiche 1 cup Port wine .5 cup H
Tenderloin Of Beef With An Assortment Of Sunchokes, Horseradish Cream & Beef Jus
The sunchoke or Jerusalem artichoke is represented in three preparations here and showcases its versatility. A great substitute for potatoes, sunchoke have a natural subtle sweetness to them. The beef tenderloin is enhanced by the red wine sunchoke puree and the punch of acidic heat from the horseradish cream. Notes of cinnamon make this beef entrée unique and a great talking point at the dinner table. INGREDIENTS: Beef Tenderloin (preferably prime) 4 ea. (8 oz. portions)
