Sweet & Spicy Brussels Sprouts 2 lbs Brussels sprouts
2 tbsp oil ½ tsp salt
Toss together and roast at 425°F for 25 minutes.
Dressing: 1 tbsp sriracha 1 tbsp honey 2 tsp lime juice
Mix and pour over roasted Brussels.
Beef Filet
1 whole beef filet Freshly ground coarse pepper and kosher salt
First, the beef filet! I usually buy a whole 12–14 pound filet with the skin on and the side strip attached (usually from Costco). I then remove the side strip and all the fat and silver skin. You are left with a package of filet tips for later use and a beautiful filet ready for roasting. You can also just have your butcher prepare the roast or buy one that is already cleaned up. Tying it up with butcher’s twine allows for more even roasting. Otherwise, the thin end will be more done and the thick end will be more rare. Season the filet with lots of kosher salt and coarse ground pepper. I find that a great piece of meat does not need additional seasoning, but you may add your secret blend of seasonings if you’d like! I always add more salt and pepper than I think it could possibly need, and it is always perfect. Preheat your oven to 450°F and roast the filet until it is golden brown, about 20 minutes, and then reduce heat to 350°F. Check the temperature with a meat thermometer every 10 minutes until the internal temperature in the thickest part of the filet is 125°F. Remove from the oven and cover with foil for 15–20 minutes in a warm place before slicing thinly. Serve with horseradish cream sauce or a sauce of your liking.
Horseradish Cream Sauce
1 cup sour cream 1/4 cup fresh ground horseradish 1 tbsp Dijon mustard 1/2 tsp salt 1/4 tsp pepper 30 chives - chopped finely
Mix all ingredients together. Refrigerate for 8 hours or more to allow the chives to infuse their beautiful flavor into the sauce.
This is also delicious served at room temperature!
27 • KOSER JEWELERS
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