Ingredients

• 2 ½ lb whole beef tenderloin
• 2 teaspoons steak seasoning
• ½ lemon, for zest
• 1 tablespoon fresh thyme, finely chopped
• 1 shallot, finely chopped
• 4 cloves garlic, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard

Steps

1. Preheat oven to 450°F. Season tenderloin with steak seasoning. Zest lemon (1 teaspoon) and combine zest with remaining ingredients in small bowl. Rub herb mixture over meat then arrange tenderloin in roasting pan.
2. Place pan in oven; immediately reduce oven temperature to 375°F. Roast 35–40 minutes until 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done)*. Transfer roast to cutting board; let stand 10–15 minutes before slicing.
*NOTE: the doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• 2 tablespoons grapeseed oil
• 1 lb marrow bones, thawed if needed
• 3 cloves garlic
• 2 shallots, peeled & quartered
• 1 carrot, peeled & large diced
• 2 sprigs rosemary
• 1 vanilla bean, split lengthwise
• 3 cups dry red wine
• 2 cups unsalted beef stock
• ¼ cup water
• ½ (1-oz) packet au jus mix
• 2 teaspoons cornstarch
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Steps

1. Preheat large cast iron skillet over medium-high 2–3 minutes. Add oil and bones; brown 4–5 minutes on each side. Remove bones from skillet and reserve. Add garlic, shallots, carrot, rosemary, and vanilla bean to skillet; cook 2–3 minutes, stirring occasionally.
2. Deglaze pan with wine and stock. Add bones back to skillet and bring to a simmer; cook 30 more minutes until liquid has been reduced by one-half.
3. Strain sauce through a fine mesh strainer into a medium bowl. Remove marrow from bones and add to sauce; bring to a simmer over medium-high.
4. Combine in small bowl: water, au jus mix, cornstarch, salt, and pepper until blended. Slowly whisk cornstarch mixture into skillet and cook 4–5 minutes until slightly thickened. Serve warm.

Ingredients

• 3 tablespoons unsalted butter, divided
• 1 shallot, finely chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 cup heavy cream
• 1 teaspoon kosher salt, divided
• ½ teaspoon cracked black pepper
• 2 lb gold potatoes, thinly sliced
• 1 small fennel bulb, thinly sliced
• ½ cup imported Parmesan cheese, finely grated
• Nonstick aluminum foil

Steps

1. Preheat oven to 400°F. Melt 2 tablespoons butter in medium saucepan on medium. Add shallot, garlic, and thyme; cook 4–5 minutes, stirring occasionally, or until shallots are tender and very fragrant. Add cream, ½ teaspoon salt, and pepper; simmer 6–7 minutes or until reduced by one-half.
2. Combine in large bowl: potatoes, fennel, and reduced cream mixture. Grease 8-inch square baking dish with remaining 1 tablespoon butter. Shingle potato slices and fennel in baking dish; topping each layer with ⅛ teaspoon salt and 1 tablespoon Parmesan. Top final layer with remaining ¼ cup cheese.
3. Cover with foil and bake 30 minutes. Remove foil and bake 30 more minutes or until golden and potatoes are tender. Let stand 5 minutes to cool. Serve.