Beef Tenderloin with Tomato Jam, and Roasted Tomatillo and Asian Pear Chimichurri over Ancient Grains Flatbread
- 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
- Preheat an oven to 275° F.
- Salt and pepper beef.
- Roast filets in an oven for about 20-30 minutes (exact time will depend on thickness) until internal temperature 120° F.
- Heat a cast iron grill skillet or other pan over high heat until olive oil is smoking.
- Reduce heat to medium high.
- 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).
- 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
- 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
- Preheat the oven to 450°F.
- Combine all the dry ingredients and mix.
- Melt the coconut oil and add along with avocado and yogurt until thoroughly combined.
- Work the dough until the ball easily comes away from the sides of the bowl.
- Place on a parchment lined sheet pan and rollout until approximately ¼ inch in thickness (a quarter sheet pan is perfect)
- Bake for 10 to 15 minutes until lightly golden brown, remove and cool.
- Slice and serve as desired.
- 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)
- Concassée the tomatoes and set aside.
- Using a vegetable peeler or zester, remove the zest from the lemons.
- To a medium saucepan add the lemon zest, tomatoes, honey, cumin, salt, cinnamon stick, cloves, chili powder, lime juice and ginger.
- Cook over medium-high heat, stirring occasionally to prevent scorching, until the tomatoes have released their liquid, about 15 to 20 minutes.
- 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.
- 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
- 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
- You can finely chop the items or use a food processor for all except the Asian pear.
- 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.
- Pulse until well blended but do not puree.
- Season the mixture with the black pepper and salt. Add the bay leaf and the finely chopped Asian pear.
- Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, preferably overnight.
- Remove the bay leaf prior to serving.
- 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
- Small mixed greens
- Sliced cherry tomatoes
- Blue cheese crumbles
- Rye crisp flatbreads
Crab and Asparagus Pasta with White Wine and Lemon Caper Sauce
- 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
- Bring a large pot of salted water to a boil.
- 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.
- Add the asparagus and blanch for about 1-2 minutes, the exact time will depend on the thickness.
- Remove and shock in an ice bath.
- 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.
- Heat a large pot of salted water and bring to a boil.
- Cook the pasta according to directions for al dente.
- Drain and remove; reserving 1 cup of pasta water.
- In a large sauce pan (big enough to hold pasta plus ingredients) heat the olive oil over medium heat.
- Add the garlic and shallot, and cook the garlic until it just begins to color; 1-2 minutes.
- Add the wine and cook until almost all the liquid is gone.
- Add the crab, and asparagus and cook another 1-2 minutes.
- Add the pasta, and add the reserved pasta water as needed to prevent scorching or sticking.
- Add the parsley, thyme, capers, lemon juice and zest.
- Season and continue to cook for another 1-2 minutes.
- Add the cheese, fold in and remove from the heat. Season with salt and pepper.
- Drizzle with high quality olive oil, re-season if needed, garnish with basil ribbons (chiffonade cut) and serve.