• Blue Cheese-Crusted Filet Mignon
• Horseradish Smashed Potatoes
• Pavlova with Orange Marmalade and Orange Whipped Cream
• Roast Tomatoes with Baby Spinach

Blue Cheese-Crusted Filet Mignon

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Blue Cheese-Crusted Filet Mignon

• 4 x x six-ounce filet mignons
• Salt and pepper
• Olive oil
• 8 ounces blue cheese
• 2 x slices whole grain bread, cubed
• Half stick butter
• 2 x sprigs fresh rosemary
• Fresh ground pepper

Pan Sauce

• 1 cup red wine
• 1/2 cup heavy whipping cream

Directions:

Blue Cheese-Crusted Filet Mignon

1. Preheat oven to 400°F.
2. Heat a large skillet over medium-high heat.
3. Season the filets and rub with olive oil. Place in the hot pan and sear for 1 minute on each side.
4. Place on a cooling rack fitted over a baking sheet. Reserve the pan.
5. Puree the blue cheese, bread, butter, rosemary and pepper in a food processor until smooth.
6. Pack blue cheese crust onto the tops of the filets and bake in oven until meat is medium-rare, about 8-10 minutes.
7. The meat and crust may be prepared in advance, refrigerated, then baked just before serving. If so, add a little more baking time.

Pan Sauce

1. Add the wine to the searing pan over medium-high heat.
2. Scrape loose the brown bits and reduce the wine to a syrup-like consistency.
3. Whisk in the cream and continue to reduce until the mixture thickens to a sauce like consistency.
4. Season and serve with the filets.

Horseradish Smashed Potatoes

Yield: 4 servings with leftovers.
Ease of Preparation: Easy

Ingredients:

Horseradish Smashed Potatoes

• 8 x small or 4 large Yukon gold potatoes, unpeeled, washed and cut into quarters
• 1 x cup milk
• 1 x stick butter
• 2 x heaping spoonfuls prepared horseradish
• Salt and pepper

Directions:

Horseradish Smashed Potatoes

1. Steam potatoes in a stovetop steamer or a pot with a tight fitting lid and an inch or so of water.
2. Cook for 15-20 minutes until tender when pierced with a knife.
3. Meanwhile heat the milk, butter and horseradish in a small pot.
4. Place potatoes in a bowl and pour in hot milk mixture.
5. Smash well and season with salt and pepper.

Pavlova with Orange Marmalade and Orange Whipped Cream

Yield: 6

Ease of Preparation: Easy.

Ingredients:

Pavlova

• 6 x egg whites
• 1 1/2 cups sugar
• 1 tbsp white vinegar
• 1 tbsp cornstarch

Topping

• 1/2 cup heavy whipping cream
• 2 tbsp Grand Marnier orange liqueur
• 1/4 cup orange marmalade

Directions:

Pavlova

1. Preheat oven to 275°F. Fit a piece of parchment paper onto a baking sheet.
2. Beat the egg whites in a stand mixer until they reach soft peaks.
3. Gradually add the sugar, a half a cup at a time and continue to whip until the whites form stiff peaks.
4. Fold in vinegar and cornstarch.
5. Spoon mixture onto the baking sheet, forming a large round evenly shaped mound. Think of an extra large hockey puck.
6. Bake for 1 hour, until the Pavlova is crispy on the outside and has a soft, marshmallow center.

Topping

1. Evenly spread the marmalade onto the top.
2. Whip the cream with the Grand Marnier and spread it on the marmalade. Enjoy!

Roast Tomatoes with Baby Spinach

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Roast Tomatoes with Baby Spinach

• 8 x roma tomatoes
• 2 x onions, peeled and chopped
• 6 x garlic cloves, sliced
• 1/4 cup extra virgin olive oil
• Salt and pepper
• 1 lb. baby spinach

Directions:

Roast Tomatoes with Baby Spinach

1. Preheat oven to 375° F.
2. Toss the tomatoes, onions, garlic and oil together in a roasting pan and season with salt and pepper.
3. Toss well and roast until caramelized, about 45 minutes.
4. Place spinach into a salad bowl and pour in hot tomatoes, along with any juices.
5. Toss well to wilt spinach and serve immediately.

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