Standing Rib Roast of Beef

Ingredients

8 cloves garlic, crushed
2 tsp. dried thyme
2T salt
2T cracked black pepper
4 cups beef stock
one 4 -5 bone standing rib roast (about 10-12 pounds total)
1 cup heavy whipping cream
1 jar prepared horseradish

1. Preheat oven to 450° F.

2. In a small bowl, combine the garlic, thyme, salt, and pepper to create a coarse paste. Rub the paste all over the roast. Let sit 1 hour at room temperature.

3. Place the roast on a rack of a roasting pan bones faced down. Pour stock into bottom of pan and place in 450° F oven for 15 minutes.

4. After 15 minutes, turn the oven down to 350° F. DO NOT OPEN DOOR. Continue to cook the roast about another 1 hour and 45 minutes, then check the internal temperature. It should be 115-120º F deep in the center of the roast. If not, return the roast to the oven and continue roasting, checking every 15 minutes until your reach temperature.

5. Remove roast from pan and place on a platter; tent loosely with foil and let rest at least 30 minutes.

6. Pour the pan drippings from the roasting pan into a fat separator. Pour de-fatted drippings into a gravy boat to serve with the roast, retaining the fat in the separator for use in preparation of the Yorkshire pudding.

7. To carve the roast set it on its side. Using a knife, cut along the bones to separate them from the meat. Slice in between the ribs; place the ribs on the platter. Place the meat fat side up on the cutting board and slice into slices, Place the slices on the platter and serve with au jus (dripping), whipped horseradish cream and Yorkshire pudding.

Horseradish Cream

1. In a bowl with a whisk attachment, beat the heavy cream until soft peaks are formed. Fold in 4 tablespoons of horseradish. Give it a taste; if you want it spicier, add an additional tablespoon at a time until desired spiciness is achieve.

TIPS & TRICKS

• If you can rub the paste all over the roast 1-4 days before cooking and place on a rack uncovered in your fridge, it will improve the flavor of the meat and also develop a more beautiful crusty brown exterior.

• By cooking the roast to 115-120° F in the oven and then letting it rest, the internal temperature will continue to rise. We call this “carry over cooking”. It will bring the internal temperature to 125-130° F which will give you a rare center and a mostly medium rare roast. If you want it a little more done, cook it to 125-130° F in the oven, which will give you a more medium roast.

Filet of Beef, Mushrooms, Spinach & Bleu Cheese in Filo

Ingredients

Beef:
8 Filet Mignon steaks, 6 oz. each and/or about 1¾ inch thick
2T unsalted butter
2T olive oil
8 oz. bleu cheese,( bleu, Roquefort, Gorgonzola) room temperature, crumbled
16 sheets filo dough, thawed
¾ cup melted butter
salt & pepper

Spinach:
2T olive oil
1 shallot, finely chopped
1 pound baby spinach, washed, drained and slightly damp

Mushroom Duxelles:
1½ pound mushrooms, button, belle, chanterelle
2 shallots
2 cloves garlic
2T Butter

1.    Place a large sauté pan or cast iron skillet over medium-high heat; heat the butter and oil. Pat dry then season the fillets with salt and pepper.  Place the filets in the pan (do not overcrowd the pan).

2.    Sear the steaks until they are nice a brown, about 1-2 minutes. Flip the meat and repeat on the other side. Remove to a platter lined with paper towels. Repeat with the remaining filets. Cover and refrigerate for at least 1 hour.

3.    Spinach: In a large sauté pan with a lid over medium heat, add the 2 tablespoons of olive oil; when warm, add the shallots and sauté for about 2-3 minutes, or until they just begin to soften. 

4.    Add the spinach, toss, then cover with the lid and cook for 2-3 minutes.

5.    Remove the lid and turn the heat to medium-high. Toss the spinach for another 1-2 minutes until the greens are wilted. Season with salt and 4-5 twists of pepper. Remove from pan and let cool.

6.    Once the spinach is cool, place in a kitchen towel and squeeze out any excess water, then chop and set aside. 

7.    Mushrooms: With a damp towel or vegetable brush, gently wipe the mushrooms to remove any dirt. Remove the dead ends from the stems.

8.    In a bowl of a food processor with the motor running, add the shallots and garlic; pulse until finely chopped.

9.    Add the mushrooms and pulse until finely chopped.

10.    In a large sauté pan, heat the butter over medium heat. Add the mushroom mixture, stir and cook until the mushrooms become soft and all liquid as been absorbed, approximately 8-10 minutes. Season with salt and pepper. Remove from pan and let cool completely.

11.    Filo Package: Remove the filo dough sheets from the box and cut in half. Cover with a clean dishtowel to keep them from drying out.

12.    Lay a single rectangle of filo dough horizontally on a clean surface. Using a pastry brush, coat the surface with melted butter.

13.    Lay a second sheet vertical over the first sheet. Brush with butter.

14.    Lay a third sheet at a 45-degree angle upper corner to the left. Brush with butter.

15.    Lay a fourth sheet at a 45-degree angle upper corner to the right. Brush with butter.

16.    Remove the filets from the refrigerator. Blot a filet with a paper towel and place in the center of the filo dough.  On the top of the filet, spread 1 tablespoon of the sautéed spinach.

17.    Top with 1 tablespoon of the mushroom mixture, then top with a tablespoon of the bleu cheese.

18.    Gather the edges of the filo dough together, forming a little package.  Pull the corners open slightly as if making a “poof”. Place on a baking sheet. Repeat with the remaining filets. Cover loosely with plastic wrap. Chill until ready to bake.

19.    Preheat oven to 400º F.

20.    Remove the filo packages from the refrigerator about 20 minutes before baking. Bake at 400º for 10 minutes, and then rotate the pan.  Cook for an additional 10 minutes. Center of the filet should be 130º F for medium rare. Serve immediately.

TIPS & TRICKS

•    The filets should be all about the same size/ thickness to insure they all cook at the same time. 
•    Dry and season the filets right before cooking. Do not over crowd the pan otherwise the meat will not brown it will steam.
•    The filets, spinach, and mushrooms can all be prepared a day ahead. The “packages” can be assemble the morning and cooked later that day. 
•    If you don’t like bleu cheese you can substitute a goat or a Boursin cheese. 
•    If you wish your filet cooked a little more. Increase the cooking time by 5 minutes for an internal temperature of 140º for medium. If the tops of the packages start to brown too much. Loosely place a piece of aluminum foil loosely on top.