An elegant meal doesn’t have to be difficult to make. Bill Brown, Executive Chef at Westhaven Golf Club, shows us how to make three delicious and gorgeous dishes for our New Year’s celebration. Watch the video below for instructions.
Makes 2 servings
2 tablespoons extra-virgin olive oil
1 (10-ounce) center-cut beef tenderloin
Kosher salt and freshly ground pepper to taste
1 large shallot, peeled and chopped
1/2 cup red wine (whatever you’re drinking)
2 tablespoons unsalted butter, chilled
Preheat oven to 450°F.
In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
Season the meat with salt and pepper, then brown it in the pan on all sides.
Transfer the pan to the oven and roast until the meat’s internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
Transfer the meat to a cutting board and tent it with foil.
Pour all but a thin film of fat from the pan.
Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
Add the wine and raise the heat to high, scraping up any brown bits from the pan.
When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
Carve the meat in thick slices and drizzle with the pan sauce.
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup sugar
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.