3 T. dried ground porcini mushrooms 1 t. each fresh thyme, rosemary, sage and fresh cracked black pepper Salt, to taste 4 8-oz. rib-eye filets Tuscan Rub (recipe follows) Method (1) Mix together balsamic vinegar, soy sauce, olive oil, garlic, shallot, white truffle oil, porcini, thyme, rosemary, sage, black pepper and salt. Pour into flat-bottomed, shallow container. Turn steaks around in marinade to coat, and set in the refrigerator to marinate 2-3 hours. Remove steaks from marinade. (2) Rub steaks all over with Tuscan Rub, and allow to come to room temperature. Grill to desired internal temperature. Serve with French fries and tomato duxelles. Tuscan Rub 1 c. tellicherry pepper 1/4 c. cocoa nibs 1/4 c. sugar 1/4 c. espresso beans, ground 1/2 c. garlic powder 1/4 c. onion powder 2/3 c. dried porcini mushroom powder 1 oz. dried thyme 1 oz. dried rosemary 1 oz. fennel seed 1 oz. red pepper flakes 1 1/2 c. kosher salt Method (1) Combine all ingredients except salt. Process through spice grinder on 8.5 setting, working in batches. Once ground, mix in salt. Wine pairing: From one of Napa’s “Grand Cru” vineyards, the luscious Perry Moore Cabernet Sauvignon “To Kalon” 2006 (California), with flavors of chocolate-covered cherries, mocha and caramel, perfectly sets off the heartiness of the coffee- and mushroom-rubbed rib-eyes.
Yield: 4 servings 1 c. balsamic vinegar 1/4 c. soy sauce 1/4 c. olive oil 3 T. garlic, roasted and chopped 3 T. shallots, roasted and chopped 1 T. white truffle oil
Yield: 8 servings 2 c. olive oil 1/2 bunch fresh basil 1/2 bunch fresh sage 12 cloves fresh garlic Salt and freshly ground black pepper, to taste 4 (14-16 oz.) turkey tenderloins Oil, as needed Sun-dried Cherry Gravy (recipe follows) 1/2 c. pomegranate molasses Fresh sage sprigs, for garnish Method (1) Purée oil, herbs, garlic, salt and pepper in a blender. (2) Cut each tenderloin in half-yielding 8 portions approximately 7-8 oz. each. Place tenderloins in a non-reactive dish and pour marinade over turkey. (3) Cover and marinate in the refrigerator for up to 12 hours. (4) Remove turkey tenderloins from marinade; discard marinade. Season tenderloins with salt and pepper. Per each order: In a hot cast iron skillet, add 1 oz. oil. Brown
34 | Chef
CREATIVE HEIRLOOM PHOTOGRAPHY
GRILLED RIB-EYE FILETS WITH TUSCAN RUB
Brett McKee, chef/owner, 17 North Roadside Kitchen, Mount Pleasant, S.C., www.17north.net
PAN-ROASTED TURKEY TENDERLOINS WITH SUN-DRIED CHERRY GRAVY
Michael Wagner, chef/owner, Lola’s on Harrison, Hollywood, Fla., www.lolasonharrison.com
NATIONAL TURKEY FEDERATION
turkey on all sides. Transfer to a preheated 350ºF oven for 15 minutes or until internal temperature reaches 165ºF. Let rest at room temperature for 10 minutes. (5) Ladle 2 oz. Sun-dried Cherry Gravy over turkey. Drizzle 1 T. pomegranate molasses over turkey and gravy. Garnish with fresh sage sprig. Pictured with creamy polenta and caramelized Brussels sprouts. Sun-dried Cherry Gravy 1/2 oz. butter 1/2 oz. flour 1 1/2 c. turkey stock 1/3 c. sun-dried cherries 2 T. sugar Salt and freshly ground white pepper, to taste 1/2 t. fresh sage, chiffonade Method (1) Make a roux with butter and flour. Cook for 5 minutes. Maintain hot poultry stock in a separate pot. When the roux is brown, add 1 ladle of stock at a time, whisking well with each addition. When all stock is incorporated, reduce heat to low, and cook for 10
minutes, stirring frequently. (2) Steep cherries in some warm water with the sugar. Drain and reserve juice. (3) Add cherries, reserved cherry juice, salt and pepper to gravy. Remove from heat, and add sage. Hold for service. Wine pairing: With sweet flavors of Bing cherry, rhubarb and herbes de Provence, Husch Pinot Noir 2007 (California) is a great complement to the turkey and the cherry gravy.