kelly said

a recipe repository

28 March 2006

Filet/Prime Rib (Mom)

This is how my mother cooks filet and prime rib. A butcher in MD provided this method 25 years ago and she has religiously used it since.
Here is her description of how to make filet:
I basically use this method for cooking.

I marinate half a filet in one bottle of cardini's italian or a whole filet in 2 bottles. It can marinate for as little as an hour or as long as you have but doesn't have to be overnight or anything. I broil for 10 minutes then cook as directed.

The key is to take it out and cover it with tin foil and let it rest. You can cook it ahead and serve it room temperature or serve it hot after resting.
(I actually enjoy it more at room temperature)

Gorgonzola Cream Sauce (Ina Garten)

Gorgonzola Sauce

2 cups heavy cream
2 ounces crumbly gorgonzola
1½ tablespoons freshly grated parmesan
Kosher salt
Freshly ground black pepper
Minced parsley for garnish

Place cream in a saucepan over medium-high heat and bring to a boil. Continue to boil rapidly for 45-50 minutes until thickened, stirring occasionally (sounds bizarre but it really works).

Remove pan from heat, add cheeses, salt and pepper to taste. Whisk rapidly until cheese melts. Sprinkle with parsley then serve with beef.

Roasted Asparagus (Ina Garten)

One of my favorite recipes of all time, its genius and they are even better when they are made ahead.

Roasted Asparagus

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.