The Sexy Forever Recipe Bible (96 page)

Remove the meat from the sauté pan and place into a roasting pan bone side down. Using the string as an anchor, stick the stems of rosemary and thyme under the string so they are secure. Attach the garlic cloves in the same manner. Place the roasting pan into the oven and roast for 30 minutes. Reduce the oven temperature to 350°F. Continue cooking for 1 hour more, or until a meat thermometer registers 125° to 130°F for medium rare, 140°F for medium. Remove the roast from the pan and let it rest for at least 20 minutes before carving.

Meanwhile, pour the fat out of the roasting pan and place the pan over medium heat. Add the shallots and allow them to caramelize while scraping browned bits from the bottom of the pan. Add the wine and reduce by half. Add the veal demi-glace and stock. Simmer for 2 to 3 minutes. Stir in the butter and season with salt and pepper. Carve the meat and serve with a spoonful of sauce.

SERVES 6

NOTE
 The demi-glace is a special treat and well worth buying (or ordering online) from your local gourmet store. If you can’t find it, use additional stock or wine in its place.

beef tournedos in burgundy sauce

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

BAKED GARLIC

1 head garlic

Olive oil

Fresh or dried thyme

TOURNEDOS

1 pound beef tenderloin, cut into 4 fillets (ask your butcher to do this for you)

Sea salt and freshly ground black pepper

2 tablespoons olive oil

1 shallot, minced

1 cup beef stock, preferably
homemade

¼ cup burgundy wine (use stock for Detox)

2 tablespoons tomato puree

2 tablespoons (¼ stick) unsalted butter

Chopped flat-leaf parsley

For the baked garlic:
Preheat the oven to 350°F. Slice the top off the head of garlic, exposing the cluster of cloves. Brush with a touch of olive oil and sprinkle with thyme. Place in a shallow baking dish and bake for 45 minutes, or until golden brown and bubbly. Remove from the heat and set aside.

For the tournedos:
Squeeze about 8 of the baked garlic cloves out of their skins; save the rest for another use. Rub the filets all over with the roasted garlic. Season with salt and pepper. Heat a skillet over medium-high heat. Add the olive oil and as many of the filets as will fit into the pan. Brown for 2 to 3 minutes per side. Remove from the pan and keep warm. Repeat until all the filets are browned, adding more oil as necessary.

When all the meat is cooked, add the shallot and cook until tender, about 3 minutes. Add the stock and wine. Turn the heat up to high, scraping the browned bits from the bottom of the pan to release the flavor. Let the sauce reduce by half. Add the tomato puree, stirring until heated through. Turn off the heat and add the butter, 1 tablespoon at a time, until well combined.

Place the filets on a plate and top with the sauce. Garnish with the parsley.

SERVES 4

filet mignon au poivre

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

Four 6-ounce filet mignon steaks, wrapped with bacon

Sea salt

1 tablespoon white peppercorns

1 tablespoon black peppercorns

2 tablespoons (¼ stick) unsalted butter

1 tablespoon olive oil

2 tablespoons port wine (use stock for Detox)

2 tablespoons beef stock, preferably
homemade

¼ cup heavy cream (optional)

Pat the steaks dry with a paper towel and sprinkle with salt. Bring to room temperature.

Place the white and black peppercorns on a cutting board and crack them with a heavy pan. Rub the steaks on both sides with salt and the cracked pepper, pushing the peppercorn bits into the meat.

In a large skillet, heat 1 tablespoon of the butter and the olive oil over medium-high heat. Place the steaks in the pan and cook for 3 to 4 minutes per side for medium rare, 5 to 6 minutes for medium. Remove the steaks to a platter. Remove the bacon and discard.

Pour off any excess fat from the skillet and return to the heat. Add the port wine and bring to a boil while scraping the browned bits from the bottom of the pan. Add the stock and continue cooking over medium-high heat, reducing the sauce until it is rich and syrupy. Lower the heat and blend in the cream, if desired. Remove from the heat and add the remaining tablespoon of butter to the sauce, stirring until melted. Serve each filet with a generous spoonful of sauce.

SERVES 4

peppered filet of beef with bourbon sauce

PROTEIN, HEALTHY FATS, VEGETABLES
LEVEL 1, LEVEL 2

Four 5- to 6-ounce filet steaks, trimmed

Sea salt

2 tablespoons black peppercorns, crushed

4 tablespoons (½ stick) unsalted butter

4 slices bacon

3 garlic cloves, chopped