Tag: beef

Beef, Entree, Fall

Beef Tenderloin "Pastrami" with Braised Red Cabbage and Apple, Pickled Mustard Seed, Whipped Horseradish Cream, Rye Crisp

Fall is just around the corner and, as much as I enjoy the ingredients of Summer, it’s nice to move back into the rich and complex flavors that smoking and braising offer. This dish was inspired by a dish by Chef Brian Campbell of Johnson and Wales University here in Charlotte, and was featured on our Chef’s Table last week.  It features cured and smoked … Continue reading Beef Tenderloin "Pastrami" with Braised Red Cabbage and Apple, Pickled Mustard Seed, Whipped Horseradish Cream, Rye Crisp

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Beef, Entree, Winter

Beef Wellington with Spinach and Caramelized Onion Puree, Local Heirloom Carrots

The Beef Wellington, or the Filet de Boef en Croute, is a dish that traces it’s origins back centuries to Britain, where it was named for the Duke of Wellington.  The duke was a man that enjoyed beef, pate and truffles, and obviously didn’t have enough patience to enjoy them separately. The traditional preparation calls for beef tenderloin wrapped in a mushroom duxelle with foie … Continue reading Beef Wellington with Spinach and Caramelized Onion Puree, Local Heirloom Carrots

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Appetizer, Beef, Spring

CAB Prime Beef Carpaccio with Petit Greens, Truffle-Sherry Vinaigrette, Roasted Garlic Aioli, Potato Crisp

Sometimes a piece of beef is so well marbled that you just don’t want to cook it… That was the case with the CAB Prime beef tenderloin that came in from Southern Foods. Rather than cook it, it was wrapped into a cylinder then frozen over night.  The next morning it was unwrapped, then seared quickly in a cast iron skillet in the 1600 degree … Continue reading CAB Prime Beef Carpaccio with Petit Greens, Truffle-Sherry Vinaigrette, Roasted Garlic Aioli, Potato Crisp

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