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Beef Tenderloin with Tomato Jam, and Roasted Tomatillo and Asian Pear Chimichurri over Ancient Grains Flatbread

Ingredients

  • Beef Tenderloin (may also use bison; organic, pastured grass fed and finished preferred)
  • Tomato Jam (recipe follows)
  • Roasted Tomatillo and Asian Pear Chimichurri (recipe follows)
  • Ancient Grains Flatbread (recipe follows)
  • Salt and pepper
  • Olive oil
  • Microgreens to garnish

Instructions

  1. Preheat an oven to 275° F. 
  2. Salt and pepper beef. 
  3. Roast filets in an oven for about 20-30 minutes (exact time will depend on thickness) until internal temperature 120° F. 
  4. Heat a cast iron grill skillet or other pan over high heat until olive oil is smoking. 
  5. Reduce heat to medium high. 
  6. Place the filets in the pan and cook for 4-6 minutes on each side, for medium rare (the exact time will depend on filet thickness). 
  7. Remove and rest.

Cut the flatbread into appetizer or amuse bouche portions. On each slice of flatbread layer a small spread of tomato jam then lay a cut of the rested beef. Top with chimichurri. Place tomato jam on the side; and chimichurri in a bowl. Garnish with microgreens.

Ancient Grains Flatbread

Ingredients

  • 2 cups Kamut (Khorasan wheat) flour
  • ½ teaspoon kosher sea salt
  • 2 teaspoons baking powder
  • 6 oz plain organic Greek yogurt (active cultures preferred) or equivalent
  • one half ripe avocado
  • 2 tablespoons organic coconut oil

Instructions

  1. Preheat the oven to 450°F. 
  2. Combine all the dry ingredients and mix. 
  3. Melt the coconut oil and add along with avocado and yogurt until thoroughly combined. 
  4. Work the dough until the ball easily comes away from the sides of the bowl. 
  5. Place on a parchment lined sheet pan and rollout until approximately ¼ inch in thickness (a quarter sheet pan is perfect) 
  6. Bake for 10 to 15 minutes until lightly golden brown, remove and cool. 
  7. Slice and serve as desired.

Tomato Jam

Ingredients

  • 1 ½ pounds good ripe tomatoes (Roma are best), cored and coarsely chopped 
  • 1 Tbs. honey
  • 2 Tbs. freshly squeezed lime juice 
  • 2 tsp. lemon zest
  • 1 ½ tsp. fresh grated or minced ginger 
  • 1 tsp. ground cumin 
  • 1 cinnamon stick
  • ⅛ tsp. ground cloves 
  • 1 tsp. salt 
  • 2 tsp. chili powder (add more for additional heat)

Instructions

  1. Concassée the tomatoes and set aside. 
  2. Using a vegetable peeler or zester, remove the zest from the lemons. 
  3. To a medium saucepan add the lemon zest, tomatoes, honey, cumin, salt, cinnamon stick, cloves, chili powder, lime juice and ginger. 
  4. Cook over medium-high heat, stirring occasionally to prevent scorching, until the tomatoes have released their liquid, about 15 to 20 minutes. 
  5. Reduce the heat to medium and continue to cook, stirring occasionally, until the mixture is thick and the liquid has evaporated; approximately 50 to 60 minutes.  The time will vary depending on the tomatoes. Reduce the heat if the mixture starts to scorch. 
  6. Discard the cinnamon stick. If a finer consistency is desired puree in small batches in a blender or food processor; alternatively combine with an immersion blender until smooth.

Roasted Tomatillo and Asian Pear Chimichurri

Ingredients

  • 1 garlic clove, peeled and chopped
  • 1 bay leaf
  • 1 fresh poblano pepper, roasted, peeled, coarsely chopped with the seeds left in
  • 1 fresh Serrano chili, coarsely chopped with the seeds removed (or left in for extra heat)
  • 1/3 cup finely chopped fresh Italian flat-leaf parsley
  • 1/3 cup finely chopped fresh cilantro
  • 1 Tbs honey
  • 1/4 cup finely chopped fresh oregano leaves
  • 1/4 cup finely chopped fresh basil leaves
  • 1 cup extra-virgin olive oil
  • 2/3 cup sherry wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons minced shallots
  • 1/4 teaspoon fresh cracked black pepper
  • 1/2 teaspoons kosher salt
  • 12 oz roasted tomatillos
  • 1/2 Asian pear, peeled and finely chopped 

Instructions

  1. You can finely chop the items or use a food processor for all except the Asian pear. 
  2. To use a food processor place the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, cilantro, garlic, shallots, honey, tomatillos and poblano and Serrano chilies into the bowl. 
  3. Pulse until well blended but do not puree. 
  4. Season the mixture with the black pepper and salt. Add the bay leaf and the finely chopped Asian pear. 
  5. Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, preferably overnight. 
  6. Remove the bay leaf prior to serving. 
  7. The sauce will keep in the refrigerator container for several days.

1 organic grass fed beef tenderloin

  • 1/2 tsp. ground coffee
  • 1 Tbs chili powder
  • 1/4 tsp. cumin
  • 1 tsp. sea salt
  • 1/2 tsp. fresh ground black pepper

Garnish

  • Small mixed greens
  • Sliced cherry tomatoes
  • Blue cheese crumbles
  • microgreens
  • Rye crisp flatbreads

Crab and Asparagus Pasta with White Wine and Lemon Caper Sauce

Ingredients

  • 8 ounces of your favorite dried pasta (either ancient grains like Einka, Kamut or genuine dried Italian pasta recommended)
  • 16 ounces of crab (fresh if you can get it)
  • 1 bunch fresh asparagus (baby or pencil preferred)
  • 1 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 2 Tbsp. minced shallot
  • ¼ cup chopped parsley
  • 2 Tbsp. fresh thyme
  • 1 Tbsp. capers
  • ¼ cup white wine
  • 2 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • ¼ cup grated pecorino cheese
  • Salt and pepper to taste
  • High quality extra virgin olive oil to drizzle
  • Basil ribbons to garnish

Instructions

  1. Bring a large pot of salted water to a boil. 
  2. If you cannot find baby or pencil asparagus, fresh asparagus may be used but make sure to peel the stems and discard the woody bases. 
  3. Add the asparagus and blanch for about 1-2 minutes, the exact time will depend on the thickness. 
  4. Remove and shock in an ice bath. 
  5. Cut into bite size bits, approximately ½ inch in length and set aside. This step can be done up to a day ahead of time. 
  6. Heat a large pot of salted water and bring to a boil. 
  7. Cook the pasta according to directions for al dente. 
  8. Drain and remove; reserving 1 cup of pasta water. 
  9. In a large sauce pan (big enough to hold pasta plus ingredients) heat the olive oil over medium heat. 
  10. Add the garlic and shallot, and cook the garlic until it just begins to color; 1-2 minutes. 
  11. Add the wine and cook until almost all the liquid is gone. 
  12. Add the crab, and asparagus and cook another 1-2 minutes. 
  13. Add the pasta, and add the reserved pasta water as needed to prevent scorching or sticking. 
  14. Add the parsley, thyme, capers, lemon juice and zest. 
  15. Season and continue to cook for another 1-2 minutes. 
  16. Add the cheese, fold in and remove from the heat. Season with salt and pepper.
  17. Drizzle with high quality olive oil, re-season if needed, garnish with basil ribbons (chiffonade cut) and serve.