Appetizers
Winter| Number of Servings: 4 | |||||||||
| Serving Size 205 grams | |||||||||
| Calories | 120 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 8g | 10% | ||||||||
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| Cholesterol 25g | 8% | ||||||||
| Sodium 210g | 9% | ||||||||
| Total Carbohydrate 7g | 3% | ||||||||
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| Protein 5g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1 Tbsp. + 1 tsp. unsalted butter
2 Tbsp. shallot, minced
2 cloves Ready-Set-Serve Peeled Garlic, minced
1/2 pound Markon First Crop White Mushrooms, finely minced
Few sprigs of Markon First Crop Thyme
1 tsp. kosher salt, split
1/2 tsp black pepper, split
1/4 C red wine
1 Tbsp. Dijon mustard
1/8-oz. filet mignon, cut into four equal portions
8 oz. puff pastry sheet, defrosted, pricked with a fork, and cut into four pieces
1 egg yolk, beaten with 1 Tbsp. water
Heat one tablespoon butter in a sauté pan. Add shallots, garlic, mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; deglaze with red wine. Cook on medium-high until all liquid is reduced and mixture forms a spreadable paste. Remove thyme sprigs and cool.
Preheat oven to 425 degrees.
Pat all four filet mignon pieces dry and season with remaining salt and pepper. Sear meat on all sides in hot pan with teaspoon butter for a total of one minute.
Place each piece of meat on top of a puff pastry square that have been brushed with egg wash; Coat each piece with mustard. Top each with equal portion of mushroom duxelle. Wrap pastry around filling and secure with egg wash (tuck under). Chill in freezer for 30 minutes.
Bake all four pieces on parchment-lined sheet for 15 minutes (for medium rare).
Let rest for five minutes, then serve each mini wellington topped with dollop of mashed potatoes on top.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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