A Father's Day Feast
June 18, 2017 11:01 AM
Chef Maureen Clancy and student Lonnie Rituno Jr. prepare a Father's Day Feast, headlined by a juicy Peppercorn Roasted Beef Tenderloin, with Dan in the Let's Eat Kitchen.
Executive Chef Maureen Clancy - F.D. Myers Career & Technical Education Center –w/ Saratoga Springs student Lonnie Rituno Jr.
Father's Day Feast Kids can make for their Dads
Peppercorn Roasted Beef Tenderloin
W/ Mushroom Ragout, Stuffed Onions & Mexican Street Corn
- 1-whole tenderloin of beef –trimmed of all visible fat
- Kosher salt-generous amount
- 2 teaspoons sugar
- 1/2 cup tri-color crushed peppercorns,
Preheat the oven to 475 degrees F.
Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and pinch of sugar. Press the crushed peppercorns all over the surface of the meat. Let the meat set out room temperature for 15 -20 minutes to take the chill off the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes. Remove the meat when it's done to your liking. Important: Cover the meat loosely with foil and allow to rest for 10-15 minutes before slicing
Mushroom Ragout (Sauce)
1 pound mixed mushrooms, such as shiitake, cremini, or white button
2 to 4 tablespoons unsalted butter
1 medium shallot or 1/2 small onion, chopped
1/2 teaspoon kosher salt
Freshly ground black pepper
3 sprigs fresh thyme, leaves stripped
1/2 cup cooking wine (Madeira, vermouth, white wine)
1/3 cup heavy cream
Quarter all the mushrooms and put in a bowl. Heat 2 tablespoons of the butter in a large skillet over medium-high heat add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme. Pull the pan off the heat and add the Madeira or the wine. Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and serve
Potato Stuffed Onions
Preheat oven to 400 degrees F
Slice the top third off each Vidalia onion and set aside; save tops. Slice an X in the inner 2/3 of each onion. Using a spoon remove the inner 2/3 portion of the onion making a bowl. Dice up the inner section of each onion, on a cutting board, and set aside.
Mix the shredded cheese with your favorite potato salad in a small bowl. Evenly divide the potato mixture into each onion bowl and cover with the reserved onion top. Place on a baking sheet and bake for 20- 25 minutes depending on the size of the onion until its tender
Roasted Mexican Street CorN (“ELOTE”)
4-6 ears of fresh corn on the cob
1/4 cup Mexican crema, whole milk Greek yogurt, sour cream
Kosher Salt & Fresh Ground Pepper to taste
1/4 cup Good mayonnaise
1/2 tsp. smoked paprika/ chili powder
1/4 tsp. garlic powder
1/4 cup chopped fine- fresh cilantro
¼ cup fresh chopped fine- chives w/ the flowers
1/2 cup finely crumbled cojita cheese, feta cheese or queso fresco
1/2 of a lime, cut into 4 wedges & 2 Tb. Lime Zest
- Preheat the grill for direct grilling over medium heat.
- In a small bowl mix together the Greek yogurt, mayonnaise, chili powder, garlic and cilantro, if using.
- Shuck the corn and put the cobs on the grill. Cook, turning often, until the corn kernels are cooked and some of them have browned, 8-10 minutes. Remove from grill.
- Spread cobs all over with the mayonnaise mixture. Sprinkle all over with the cheese, turning cobs to get it all over. Squeeze one lime wedge over each cob, turning to get lime juice evenly.
DIRECTIONS: Oven roasting
1. Preheat oven to 400 degrees F.
2. In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice; set aside.
3. Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes.
4. Peel down husks and spread with mayonnaise mixture.
5. Serve immediately, garnished with chili powder, cotija and cilantro, if desired.
Updated: June 18, 2017 11:01 AM
Created: June 17, 2017 11:52 PM
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