Place the olive oil in a large sauce pan over medium high heat. Add the pumpkin seeds and prosciutto. Cook for about 2 minutes, stirring frequently.
Add the onion, peppers and celery and cook for about 5 minutes, stirring frequently.
Add the pork tenderloin and cook, stirring frequently, until the meat is lightly browned.
Add the white beans, water, chicken stock, salt, pepper, sage and paprika.
Reduce the heat to medium and simmer for about 30 minutes, stirring the soup occasionally.
Heat the olive oil in a medium non-stick skillet over medium heat. Add the garlic and cook slowly. Stir frequently and do not allow the garlic to brown. As it softens and turns translucent add the onion and cook for about ten minutes until translucent.
Add the red wine, chicken stock, harissa paste, tomato paste, salt and pepper to the pan. Reduce the heat to medium and cook, stirring frequently, until reduced to about 1 cup.
After the sauce is made, keep it warm on a burner over low heat. (The sauce will keep for 2 – 3 days.)
Preheat oven to 400°F.
Heat a large non-stick skillet over medium-high heat in the oven for about 15 minutes.
Remove the pan and spray lightly with olive oil. Add the tenderloin and return the pan to the oven. Let the beef sear on each side for about 4 – 5 minutes for rare.
When the meat is done to your liking, remove it from the oven, and allow it to rest on a carving board for about 2 – 3 minutes before slicing. Slice very thin.
Serve topped with about 1/4 cup sauce per serving.
Place the minced shallot, stock, salt, white wine and fresh ground black pepper in a small sauce pan.
Cook for about 30 minutes over medium-high heat until the liquid is completely reduced.
Swirl occasionally.
The finished reduction should be a thick sauce with barely any liquid left.
Remove from the heat and allow to cool for about ten minutes.
Add the butter whisking as it melts to incorporate this into the shallot/pepper reduction. Set aside.
Preheat the oven to 450°F. Place a non-stick grill pan in the oven and allow it to heat for about ten minutes.
Lightly spritz the pan with olive oil and add the filet. Cook on the first side for 5 – 7 minutes.
Turn and cook for about another 4 – 5 minutes for rare and 6 – 7 minutes for medium rare.
Remove and place on plate.
Top with one tablespoon sauce and serve.
Mash together the shallot, parsley, butter, blue cheese and pepper until smooth.
Preheat the oven to 450°F. Place a large skillet in the oven while it is preheating.
Sprinkle the beef with salt.
After it is hot spray the pan lightly with oil and place the filets in the pan. Return the pan to the oven and cook for about 7 minutes on the first side for medium rare. Turn and cook for about 3 – 4 minutes longer.
Remove the pan from the oven and place the steak on a plate. Top each with half of the seasoned butter.
Mash together the shallot, parsley, butter, blue cheese and pepper until smooth.
Preheat the oven to 450°F. Place a large skillet in the oven while it is preheating.
Sprinkle the beef with salt.
After it is hot spray the pan lightly with oil and place the filets in the pan. Return the pan to the oven and cook for about 7 minutes on the first side for medium rare. Turn and cook for about 3 – 4 minutes longer.
Remove the pan from the oven and place the steak on a plate. Top each with half of the seasoned butter.
Cream together the butter, garlic, shallot and cilantro until well blended.
Add the olive oil, lime juice salt, pepper, chili powder and cumin and blend well.
Fold the beef into the butter until it is well coated. Refrigerate.
Preheat the oven to 400°F.
Fold the parchment (or foil) so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge, cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.
Place half of the beans on each parchment paper.
Scatter the peppers across the top of the beans.
Place half of the beef on top of each serving of the beans and peppers. Use a rubber spatula to get all of the butter out of the bowl and on top of the beef.
Pour 2 tablespoons of the beer over the top of each of the servings of beef.
Close the parchment by rolling the edge inward starting at the point of the heart and working around to the base of the heart. The pouch with the meat inside will be in the shape of a large half circle.
Place the pouches on a cookie sheet and then into the oven. Reduce the heat to 375°F and cook for 25 minutes. Serve.
Place the merlot, blackberries, chicken stock, salt, pepper, thyme, and maple syrup in a medium stainless or non-reactive sauce pan.
Place the pan over high heat and bring to a boil.
Reduce the heat to low and simmer for 30 minutes.
Use a potato masher or a slotted spoon to gently mash all of the blackberries.
Cook on simmer for another 15 minutes.
Strain the sauce through a fine mesh strainer, pressing down with a rubber spatula to remove all the liquid. Discard the pulp and seeds.
Rinse the sauce pan and return the strained sauce to the pan.
Simmer for another 15 minutes until reduced by half. There should be about 1/2 cup sauce.
Add the butter and whisk until dissolved. Set aside.
Heat a large skillet over medium-high heat.
When hot, spray lightly with the oil and add the filets.
Sprinkle the tops lightly with the salt and pepper.
Cook for about 5 – 7 minute and turn.
Cook for another 5 minutes for rare to medium rare.
Serve topped with warm sauce.
Place the peppers and blue cheese in a mini-chopper or blender jar. Blend on high until smooth. Add the salt and ground black pepper and blend until smooth.
Place the sauce in a sauce pan and heat gently over low heat.
Preheat the oven to 450°F and place a large non-stick grill pan inside. After about ten minutes remove it and lightly spray with olive oil. Place the four filets in the pan so that they do not touch and return to the oven. Cook for about 5 – 7 minutes on each side for medium rare.
Serve topped with 2 tablespoons of sauce.
Place the olive oil in a large sauce pan over medium high heat. Add the pumpkin seeds and prosciutto. Cook for about 2 minutes, stirring frequently.
Add the onion, peppers and celery and cook for about 5 minutes, stirring frequently.
Add the pork tenderloin and cook, stirring frequently, until the meat is lightly browned.
Add the white beans, water, chicken stock, salt, pepper, sage and paprika.
Reduce the heat to medium and simmer for about 30 minutes, stirring the soup occasionally.
