There are a lot of traditional 'lucky' foods eaten for New Years - beans and legumes, pork, sauerkraut, greens, noodles, etc - but the two most popular with our guests at Tony's are Beef Standing Rib and Tenderloin, as well as Lobster. Here's a couple very special recipes to consider for your last feast of the holiday season: The Ultimate Beef Wellington Chateaubriand paired with decadent Lobster Mashed Potatoes. Add a salad and steamed asparagus (maybe a package of Hollandaise or Bearnaise from our freezer case) and you've got a memorable New Year's Feast!
Cheers and Happy New Year!
one Chateaubriand (center cut of even thickness) tenderloin, about 2 pounds
Tony's Steak and Roast, Euro-Crust or Z Blend seasoningcanola oil as needed
1 batch Mushroom Duxelles
1 pkg. DuFour puff pastry
1 well-beaten egg
Earlier in the day or the day before, season roast lightly with Tony’s Steak and Roast, Euro-Crust or Z Blend seasoning (or salt, pepper and herbs) and sear in a large heavy pan with oil as needed. Transfer pan to a 375-degree oven, roasting to 110-115 degrees internal. Rest and chill. Prepare duxelles and chill.
Roll pastry gently on a floured board and top with one batch duxelles, spreading to the same size as the roast. If using pate, slice and place a thin layer down the center of the mushrooms. Top with tenderloin.
Moisten edges of pastry with water and carefully wrap roast well, tucking ends in first and stretching dough into place to seal. Hold contents in place while wrapping. Place on the folds, on a parchment lined sheet pan. Decorate with shapes of dough if desired, sticking on with water. Roast immediately, or rest at cool room temperature, covered with a towel, for up to 1 hour before roasting.
Preheat oven to 425 degrees (convection 400) and adjust racks to top 1/3 of oven. Brush pastry with beaten eggs.
Roast in the top half of your oven, rotating at least once, until crust is browned and internal temperature is 115-130 degrees for rare to medium. If roast begins to brown too quickly, tent with foil. Rest uncovered for 15 minutes before carefully slicing and serving.
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Mushroom Duxelles
8 oz. finely chopped mushrooms
1 shallot, finely chopped
Butter as needed
Parsley, chopped to taste
Salt and pepper to taste
Sauté the mushrooms and shallot in butter until the mushrooms have released their moisture and begin to brown. Season with the parsley, salt and pepper. Chill.
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2 pounds potatoes
10-16 oz lobster tail meat (about 2 tails)
1 tsp kosher salt
2-3 sticks salted butter, separated
1/2 cup heavy cream, or more to taste
1/2 cup milk
pinch of sugar
fine sea salt and white pepper to taste
fresh Italian parsley, chopped
Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender. Test for doneness by piercing into the center with a fork, if the potato falls easily from the fork, they are done. Drain hot water into mixing bowl (to preheat), drain potatoes well. Hold potatoes with a dry towel and use a spoon to peel, dropping peeled potatoes into the warmed bowl of a stand mixer. Break up with a fork.
While the potatoes cook, combine the cream and milk in a saucepan with a pinch of sugar (optional, to inhibit scorching) and simmer to reduce slightly - keep warm. Cut lobster into bite-sized pieces. Cut butter into pats. Mince the parsley.
Slowly blend potatoes in mixer, adding about half of the butter pats (or more to taste) and the warmed cream a little at a time - stop and stir often - taste and adjust with salt and pepper (keep in mind that more butter will be added later).
Heat 1-2 pats of butter until it foams in a saute pan, add the lobster pieces and saute just until done - about 2-3 minutes. Fold lobster into hot potatoes along with the parsley. Dollop decoratively into the center of warmed plates, studding each with one or more pats of butter.
– Chef Mick (Michaelangelo) Rosacci, Tony's Market
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About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of Tony’s Markets in the Denver Metro area. Mick also teaches cooking on Denver’s Channel 7 News and Dig In, a local gardening show on FOX. For more recipes, visit www.TonysMarket.com and/or join Tony’s Culinary Club.
Someday I will get the courage to make one of these beautiful grand meat dishes but for now I will be trying that wonderful mashed potato dish. I really like your technique of boiling them whole, skins on, and then the scoup. Love your blog because I always learn so much. Happy New Year Chef Mick
ReplyDeleteYou are very kind Lea Ann - chef's discovered long ago that by boiling skin on potatoes absorb less water, so they can absorb more butter and cream! Honestly, a rarely remove the skins, YUM! Cheers and happy New Year!
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