GOLDEN VALLEY, Minn. - Rachael Perron, Culinary Director Kowalski's Companies, serves up a delicious gluten-free holiday meal for all to enjoy.
Beef Tenderloin with Polish Aioli
Roasted Fingerlings and Baby Carrots
Steamed Green Beans
Spiced Poached Pears
3 tbsp. white balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. minced shallots
¾ tsp. kosher salt
¼ tsp. Kowalski's Coarse Ground Black Pepper
½ cup Kowalski's Extra Virgin Olive Oil
2 tsp. snipped fresh Italian flat leaf parsley
2 tsp. snipped fresh chives
2 tsp. snipped fresh dill
In medium mixing bowl, whisk together vinegar, mustard, shallots, salt and pepper. Drizzle in oil, very slowly, whisking constantly to form an emulsion. Whisk in remaining ingredients; adjust seasoning to taste. Amount: About 1 cup.
BEEF TENDERLOIN WITH POLISH AIOLI
Rub 2-4 lb. whole tenderloin with olive oil and season generously with kosher salt and coarse ground black pepper. Tie "tail" under for uniform thickness and even cooking. Roast in a preheated 425° oven or grill directly over high heat, lid down, 35-40 min. for rare (130° internal temperature) or 40-50 min. for medium (150° internal temperature). (If grilling, turn meat when grill marks form and meat releases easily from grates, until dark on all sides. Adjust heat down to medium-high if needed to prevent excess browning in last 20 min. or so.) Remove from heat; cover with foil and let stand 10-15 min. before slicing. Serve with Polish Aioli. Allow 4 -6 oz. per person.
POLISH AIOLI: In small bowl, combine ½ cup mayonnaise, ½ cup Kowalski's Polish Mustard and 1 tsp. minced garlic; season with kosher salt and coarse ground black pepper to taste. Refrigerate, covered, until ready to use. Makes 1 cup.
HERB ROASTED FINGERLINGS AND BABY CARROTS
1 (1.5 lb.) bag Organic Russian banana fingerling potatoes, scrubbed, quartered
1 (1.5 lb.) bag Organic French fingerling potatoes, scrubbed, quartered
1 (16 oz.) bag organic baby-cut carrots, halved lengthwise
1 (8 oz.) bag cipolline onions, blanched, peeled, quartered*
¼ cup butter, melted
¼ cup olive oil
1 tbsp. minced organic garlic
1 ½ tsp. salt
1 tsp. coarse ground Kowalski's Peppercorn Rainbow Blend
1 tsp. snipped fresh organic rosemary
1 tsp. snipped fresh organic thyme
In large roasting pan or bottom of broiler pan, combine first 9 ingredients, tossing to coat. Roast in a preheated 425 degree oven, stirring every 10 min. until vegetables are fork tender and slightly browned (about 30 min.). Sprinkle with rosemary and thyme, tossing to coat. Serves 8.
SPICED POACHED PEARS
4 cups water
- juice of 2 lemons, about ½ cup
½ cup fresh squeezed no pulp orange juice
2 cups brown sugar
2 cinnamon sticks
5 whole cloves
5 whole peppercorns
3 whole allspice
- pinch salt
6 pears, peeled, cored and halved lengthwise
In a large saucepan over medium-high heat, combine water, juices, sugar, spices and salt; bring to a boil, stirring to dissolve sugar. Reduce to a low simmer; add pears. Cook, turning fruit occasionally, until easily pierced with the tip of a paring knife but not falling apart (15-20 min.). Transfer pears to a large bowl; set aside. Raise heat to high; boil until liquid is reduced to (about 1 ½ cups) a syrup (about 15 min.). Strain liquid to remove spices. Cool pears and syrup 15 min. at room temperature; pour syrup over pears. Refrigerate to chill completely. Serves 6.
Good to Know:
• Replace up to 3 cups of water with a fruity red wine (such as a Zinfandel) or a sweet dessert wine (such as Moscato).
• Try adding a bay leaf, split vanilla bean or whole nutmeg with or in place of other spices.
• Pears may also be poached whole (core removed). Increase cooking time slightly upward.
• Bartlett or Bosc pears are generally better for cooking than Anjou.
(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)