Just Simply... Cuisine's Signature Recipes...

Pancetta-Studded Whole Beef Tenderloin

Ingredients

For the beef…
1 3-lb trimmed beef tenderloin at room temperature
2 oz thinly sliced pancetta, cut into 1/3-inch pieces
2 teaspoons coarse sea salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil

For the sauce…
1/4 cup finely chopped shallot
1/2 cup dry red wine
1 teaspoon beef or beef demiglace diluted in 1 cup extra hot water
1 sprig of fresh marjoram
2 Tablespoons red or black currant preserves
2 Tablespoon unsalted butter, cut into bits
fine sea salt and freshly ground pepper to season

To Cook
Beef…
Wrap beef in an old cotton dishtowel.

Preheat oven to 425°F.

Cut 1/2-inch-deep slits 2-inches apart all over roast and insert 1 piece of pancetta into each slit.

Sprinkle beef on all sides with coarse sea salt and freshly ground pepper.

Heat olive oil in a large bottom heavy skillet over medium high heat until just smoking.

Brown beef on all sides and transfer to a roasting pan.

Set skillet aside for later use.

Roast beef in middle of oven until a meat thermometer inserted diagonally 2 inches into center registers to 120°F… about 25 minutes.

Transfer beef to a cutting board and let stand loosely covered with foil for 15 minutes or so… beef will continue to cook as it stands, reaching 130°F for medium-rare.

Sauce…

Make sauce while beef rests.

Heat reserved skillet over moderately high heat until oil is hot but not smoking, then sauté shallot until golden, about 2 minutes.

Add red wine and bring to a low boil to deglaze scraping up brown bits until liquid is reduced by about one third.

Add the diluted demiglace, preserves and marjoram sprig and briskly simmer while stirring until all is incorporated… about 2 minutes.

Season with fine sea salt and freshly ground pepper.

Remove from heat and pour sauce through a fine sieve into a bowl, pressing on solids.

Return sauce to heat and add pieces of butter one at a time whisking until incorporated.

Garnish with a fresh marjoram leaves, slice to desired thickness and serve immediately.

Sweet Corn Pudding

4 cups frozen corn kernels, thawed and drained
4 large eggs
1 cup heavy cream
1/2 cup whole milk
5 tablespoons sugar
1/4 cup unsalted butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 fresh chives, sliced very thin

Preheat oven to 350°F.
Butter a medium size soufflé dish or casserole dish.
Blend 3 cups of the corn plus the rest of the ingredients except for the chives in food processor until almost smooth.
Stir in the reserved 1 cup of corn and the chives.
Pour batter into prepared dish.
Bake pudding until brown and center is just set, about 45 minutes.
Let cool for about 10 minutes or so but serve warm.