Careme

Ingredients

• Beef tenderloin steaks

  2 pounds, preferably four steaks about 2 inches thick $41.99
• Organic leeks

  2 pounds untrimmed, yielding about 1½ pounds trimmed $3.49
• Morton kosher salt flakes

  3¾ teaspoons, divided
• Coarsely cracked black pepper

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Unsalted butter

  4 tablespoons, divided
• Organic fresh thyme

  4 sprigs $2.49
• Organic garlic

  2 cloves $6.99
• Unsalted beef stock

  ½ cup
• Heavy cream

  1 cup
• Dijon mustard

  2 tablespoons
• White wine vinegar

  1 teaspoon
• Kermit Lynch Cotes du Rhone, 750 ML

  1 bottle $15.99

Instructions

1. Heat the oven to 275°F. Pat 2 pounds beef tenderloin steaks dry and season all over with 2⅜ teaspoons Morton kosher salt flakes and 2 teaspoons coarsely cracked black pepper, pressing gently to adhere. Let stand for 20 minutes while preparing the leeks.

2. Trim the roots and tough dark-green tops from 2 pounds organic leeks, retaining about 1½ pounds of white and light-green portions. Halve lengthwise, rinse thoroughly between the layers, and cut into 3-inch lengths. Drain well.

3. Melt 2 tablespoons unsalted butter in a wide, lidded skillet over medium heat. Arrange the prepared leeks cut-side down and cook for 4 minutes. Add ½ cup water, 4 sprigs fresh thyme, and 1⅜ teaspoons Morton kosher salt flakes. Cover and simmer gently for 20–25 minutes, until tender. Uncover and simmer for another 3–5 minutes to reduce excess liquid, keeping the leeks intact. Remove the thyme stems.

4. Heat 1 tablespoon neutral cooking oil in a large ovenproof skillet over medium-high heat. Sear the seasoned steaks for about 6–8 minutes total, turning to brown both broad sides and the edges. Transfer the skillet to the oven and roast for 20–35 minutes, checking early, until the centers reach a pull temperature of 125°F for medium-rare. Transfer the steaks to a clean plate and rest for 10 minutes. Reserve the skillet for the sauce.

5. Peel and finely mince 2 cloves organic garlic. Carefully pour excess fat from the steak skillet, leaving the browned bits. Place over medium-low heat, add 2 tablespoons unsalted butter and the minced garlic, and stir for 30 seconds. Add ½ cup unsalted beef stock, scrape up the browned bits, and simmer for 3 minutes.

6. Add 1 cup heavy cream to the skillet and simmer gently for 4–6 minutes, until lightly thickened. Remove from the heat and whisk in 2 tablespoons Dijon mustard and 1 teaspoon white wine vinegar. Transfer the mustard cream to a shallow container, separate from the beef and leeks.

7. After the beef has rested, slice it across the grain into ½-inch slices and arrange in a single layer in shallow containers. Transfer the leeks to another shallow container. Promptly refrigerate the beef, leeks, and sauce for about 2 hours, until thoroughly cold; cover once chilled. This chilling time is included in the total recipe time.

8. Transport all three components in an insulated cooler with ice packs, keeping them at 40°F or below. Plan on access to a stove or microwave at the party for the leeks and sauce; keep the beef chilled until shortly before plating.

9. At the party, gently reheat the leeks, covered, with 2 tablespoons water until steaming throughout, about 8–10 minutes. Separately warm the mustard cream over low heat for 5–7 minutes, stirring frequently without boiling. Leave the sliced beef chilled—it is intentionally served cold rather than reheated and overcooked.

10. Arrange the warm leeks on a serving platter and fan the chilled tenderloin alongside them. Spoon a little warm mustard cream beside the beef and serve the rest in a separate sauceboat. Offer as 8 small entrée portions, or 6 slightly larger tasting portions. Keep any portions not being served refrigerated, and limit unrefrigerated serving time to 2 hours.

Want more detail? See the temperature guide.

Ingredients

• Beef top sirloin steak

  1 1/2 pounds, about 1 inch thick $15.10
• Baguette

  1 large, about 12 ounces and 24 inches long
• Organic red cabbage

  8 ounces $1.99
• Cosmic Crisp apple

  1 medium, about 6 ounces $2.59
• Dijon mustard

  3 tablespoons
• Mayonnaise

  2 tablespoons
• Olive oil

  2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Morton kosher salt flakes

  2 1/4 teaspoons
• Freshly ground black pepper

  1/2 teaspoon
• Kermit Lynch Cotes du Rhone, 750 ML

  1 bottle $15.99

Instructions

1. Pat 1 1/2 pounds beef top sirloin steak dry. Season all over with 1 3/4 teaspoons Morton kosher salt flakes and 1/2 teaspoon freshly ground black pepper. Let stand while you prepare the slaw.

2. Thinly shred 8 ounces organic red cabbage. Core and cut 1 medium Cosmic Crisp apple into thin matchsticks. In a bowl, whisk together the slaw dressing:

   • 1 tablespoon Dijon mustard
   • 1 tablespoon olive oil
   • 1 tablespoon apple cider vinegar
   • 1/2 teaspoon Morton kosher salt flakes

   Toss the cabbage and apple with the dressing, then refrigerate in a covered container.

3. Mix 2 tablespoons Dijon mustard with 2 tablespoons mayonnaise to make the sandwich spread. Cover and refrigerate.

4. Heat a large heavy skillet over medium-high heat. Add 1 tablespoon olive oil, then sear the seasoned steaks for 8–12 minutes total, turning every few minutes, until the center reaches 130°F. Transfer to a clean board and rest for 5 minutes.

5. Slice the beef very thinly across the grain. Spread it in a shallow metal container and nest that container in a larger bowl of ice water, keeping water out of the beef. Turn the slices occasionally for about 15–20 minutes, until chilled to 40°F or below, replenishing ice as needed. Cover once chilled.

6. Cut 1 large baguette into 8 equal lengths and split each horizontally without cutting completely through. Pack the bread separately in a dry bag. Transport the chilled beef, slaw, and spread in sealed containers in an ice-packed cooler, keeping them at 40°F or below.

7. At the party, lightly drain the slaw. Divide the spread, sliced beef, and slaw among the 8 baguette sections. Arrange on a platter and serve promptly as small entrée portions for 6–8 guests.

Want more detail? See the temperature guide.

Ingredients

• Organic portobello mushrooms

  8 medium caps, about 24 ounces total $4.99
• 90/10 ground beef

  1 pound $8.44
• Whole-grain farro

  1/2 cup dry, about 3 ounces $7.49
• Organic shallots

  2 ounces $4.99
• Organic garlic

  2 cloves $6.99
• Italian parsley

  1/2 cup finely chopped, from 1 small bunch $1.49
• Organic lemon

  1, for 1 teaspoon zest and 1 tablespoon juice $1.29
• Olive oil

  3 tablespoons
• Dijon mustard

  1 tablespoon
• Dried herbes de Provence

  1 teaspoon
• Morton kosher salt flakes

  3 teaspoons, divided
• Ground black pepper

  1/2 teaspoon
• Domaine Drouhin Pinot Noir, 750 ML

  1 bottle $36.99

Instructions

1. Heat the oven to 425°F. Pulse 1/2 cup dry whole-grain farro in a blender until most kernels are broken into two or three pieces, not ground into flour. This helps the whole grain cook within the party-prep window.

2. Bring 3 cups water to a boil in a small saucepan. Add the cracked farro and 1/4 teaspoon Morton kosher salt flakes. Simmer uncovered for 20–25 minutes, until tender with a pleasant chew, then drain thoroughly.

3. While the farro cooks, wipe clean 8 medium portobello caps, about 24 ounces total. Remove and finely chop their stems; gently scrape out the dark gills. Place the caps cavity-side up in a shallow metal baking dish large enough to hold them in one layer. Brush with 1 tablespoon olive oil and season with 1 1/4 teaspoons Morton kosher salt flakes. Roast for 12–15 minutes, until softened. Carefully pour off the released liquid.

4. Finely chop 2 ounces shallots and mince 2 garlic cloves. Finely chop 1/2 cup Italian parsley, including its tender stems. Zest and juice 1 lemon, measuring out 1 teaspoon zest and 1 tablespoon juice.

5. Gently mix 1 pound 90/10 ground beef with 1 1/4 teaspoons Morton kosher salt flakes immediately before cooking.

6. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped mushroom stems, prepared shallots, and the remaining 1/4 teaspoon Morton kosher salt flakes. Cook for 4–5 minutes, stirring, until the vegetables soften and their moisture evaporates.

7. Add the seasoned beef to the skillet. Cook for 6–8 minutes, breaking it into small crumbles, until browned and cooked to 160°F. Stir in the prepared garlic and cook for 30 seconds.

8. Remove the skillet from the heat and stir in the drained farro along with:

   • 1 tablespoon Dijon mustard
   • 1 teaspoon dried herbes de Provence
   • 1/2 teaspoon ground black pepper
   • 1 teaspoon prepared lemon zest
   • 1 tablespoon prepared lemon juice
   • 6 tablespoons prepared chopped parsley

   Mix thoroughly; the filling should be moist but not wet.

9. Divide the filling among the roasted mushroom caps, mounding it gently. Bake for 8–10 minutes, until the mushrooms are tender and the filling is hot. Cooking and assembly take about 45 minutes with the components prepared in parallel.

10. Cover the baking dish tightly for transport and keep it in an insulated carrier at 140°F or warmer. At the party, serve promptly or reheat, covered, at 350°F for about 10–15 minutes until the centers reach 165°F. The total time allows for this reheating; travel time is additional.

11. Transfer the stuffed mushrooms to a serving platter and scatter with the remaining 2 tablespoons chopped parsley. Serve one cap per person for 8 small entrée portions, or offer the platter to 6 guests with a little extra.

Want more detail? See the temperature guide.