Akaushi Beef Tenderloin

WAGYU BEEF TENDERLOIN
Rub 2 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 minutes for rare (130˚ internal temperature) or 40-50 minutes 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 minutes or so.) Remove from heat; cover with foil and let stand 10-15 minutes before slicing. Serve with Kowalski’s Horseradish Sauce.

BAKED SWEET POTATOES WITH MAPLE-JALAPEÑO SOUR CREAM
Rub 4 cleaned, dried sweet potatoes (or yams) lightly with oil; sprinkle with sea salt. Prick several times with a fork. Bake in a preheated 450° oven until a knife easily pierces all the way to the center (40-60 minutes depending greatly on the size and shape of the potato). Serve with Maple-Jalapeño Sour Cream, crumbled and cooked bacon, thinly sliced green onions or snipped chives, as desired. To make Maple-Jalapeño Sour Cream: In a small dish, stir together 1/2 cup sour cream, 1 tbsp. Kowalski’s Pure Maple Syrup, 2 tsp. minced jalapeño pepper, 1 tsp. fresh squeezed lime juice and hot sauce to taste. Season to taste with freshly ground Kowalski’s Sea Salt and Black Peppercorns.

STEAMED GREEN BEANS

MANOUCHER HANDMADE BAGUETTE

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