butter – Eat Wyoming

Posted on February 11, 2022February 14, 2023 by Leah

Sous Vide Beef Tenderloin

Leah Burback

a simple method to infuse more flavor and fat into a lean but delicious piece of meat.

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Prep Time 15

Cook Time 2 30

Sear and Rest Time 30

Total Time 3 15

Course Main Course

Cuisine American, French, sous vide

Servings 2 people

Equipment

immersion circulator(sous vide setup)
Cooking bag (vacuum, silicone, or otherwise sous vide approved bag.)
saute pan or grill pan for searing
tongs
basting spoon

Ingredients

2 ea beef tenderloin
6 Tbsp butter or coconut oil, beef fat, or bacon fat
6 cloves garlic, smashed
2 sprigs fresh herbs try rosemary, thyme, sage, basil, oregano
salt and peppercorn medley try an applewood smoked sea salt for a smoky indoor flavor without the grill.

Instructions

Preheat the sous vide (immersion circulator) waterbath to 125°F for Rare- Medium Rare. 133°F for Medium. 140°F Medium Well. 149°F for Well Done.
Portion clean, trimmed beef tenderloin into 3 inch tall portions. Tie with cotton butchers twine to hold the round medallion shape while cooking.
Season Beef with salt and pepper on all sides.
Place tenderloin and all other ingredients in a vacuum bag of your choice, remove most of the air from the bag.
Place sealed bag in waterbath, double checking for water leaks, and cook for 2 hours and 30 minutes.
Heat a cast iron saute pan or grill to a medium high heat. If doing so indoors on a stove, be sure to use a hood vent to not smoke out the house. Add a small amount of high heat oil to the pan, once heated just before searing.
Remove the tenderloin from the bag, careful to reserve the aromatics, butter and juices inside. Sear beef on two flat sides until deep golden brown and carmelized.
If searing in a sauté pan, add reserved juices and allow milk solids in the butter to brown. Baste meat by spooning buttery juices over the medallions until moistened.
Remove meat and crispy garlic cloves from the pan, cut twine to remove from meat, and let rest for 15 minutes covered in foil.
Slice, sprinkle with salt, and serve with your favorite seasonal vegetable sides and include the carmelized garlic for sweet punch of flavor.

Notes

Consider adding other seasonal flavors or spice this up with chile flakes. A great south american alternative cooking marinade would be a chimichurri sauce.

Try pairing with sides like roasted root vegetable medley, fresh seasonal salads, or your favorite warm grains.

Keyword aromatic, beef, butter, fresh herbs, reverse sear, sous vide

Posted on February 11, 2022February 14, 2023 by Leah

Artichokes with Hollandaise

Chef Leah Burback

Whole fresh artichokes steamed with rich zingy hollandaise sauce. Try this classic fun appetizer as a date night experience!

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Prep Time 20

Cook Time 40

Total Time 1

Course Appetizer, sauce, Side Dish

Cuisine American, French

Servings 4 people

Equipment

blender

Ingredients

Hollandaise

10 Tbsp unsalted butter if using salted butter, skip the added salt
3 each egg yolks see how to separate eggs
1 Tbsp lemon juice
½ tsp salt
⅛ tsp cayenne optional

Artichokes

2 each Fresh artichokes look for bright colors and heavy feel
2 slices Lemon
2 each Bay leaf
2 each Garlic cloves

Instructions

Hollandaise Sauce

Melt the butter on low in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.
Add the egg yolks, lemon juice, salt and cayenne into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.
Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to blend for another couple seconds after the butter is all incorporated. Take care not to blend too high or too long to over thicken.
Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If needed, you can add a little lemon juice or salt to taste.
If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot and use within an hour or so. Store any unused in an airtight container. Warm over a double boiler and blend on low until smooth once more.

Steamed Artichokes

With a pair of kitchen scissors, snip off the tips of the artichoke leaves, they're sharp. With a super-sharp, heavy-duty knife, lop off the top of the artichoke – about 3/4 of an inch worth and cut off the stem at just below the base of the artichoke so that it will sit flat. Remove the bottom row of leaves. Rinse well under cold water.
Fill a large pot with about two inches of water and set in the artichokes, bottom side down. Optional: add a bay leaf, a slice of lemon, and/or a garlic clove. Set on the stove and bring to a boil over high heat, then reduce the temperature on the water to medium, reducing it to a simmer.
Cover and steam the artichokes for about 30-40 minutes, until tender. You can check for doneness by inserting the tip of a knife into the bottom (if it goes in with only a little resistance they're done) or by pulling off a tester leaf (it should come off easily). Remove from water, allow to cool a bit, and serve with warm hollandaise or garlic herb butter.

Keyword artichokes, date night, hollandaise, mother sauce, steamed, tasting dinner, valentine’s day menu

Posted on April 26, 2021February 16, 2023 by Leah

Pasta Primavera & Cured Egg Yolks

Pasta Primavera

Chef Leah Burback

Fresh vegetables in a creamy sauce for a spring back from winter dish.

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Prep Time 10

Cook Time 20

Total Time 30

Course Lunch, Main Course, Salad, sauce, Side Dish

Cuisine American

Equipment

large saute pan
mesh strainer or colander
spatula or whisk

Ingredients

2 cups Spring Vegetable medley Try combinations like Cauliflower, Broccoli, Asparagus, Snap Peas, Carrots, Green Beans, Spring Garlic, Beets, etc…
2 Tbsp. cooking oil
½ cup aromatics & herbs ¼ cup sweet onions & garlic ¼ cup parsley, rosemary, thyme, oregano, fennel fronds,
1 cup Chopped Greens use fresh spring tender greens like kale, swiss chard, arugula, spinach, red mustard, dandelion, pea tendrils, carrot greens, etc…
8 oz whole milk or comparable alternative
8 oz cream cheese or your favorite greek yogurt
2 Tbsp butter
to taste salt and fresh ground black pepper
2 cups Pasta or try serving over Oat Groats or Baked Potatoes
as needed Your favorite Toppings try fresh microgreens, crumbled bacon, toasted nuts/seeds, and perhaps a sprinkle of aged cheese and a bit of our cured egg yolks

Instructions

Choose a seasonal medley of vegetables. Prepare these into similar bite sized pieces.
2 cups Spring Vegetable medley
Blanching: To preserve the color, flavor and texture of these fresh spring veggies. Prepare a boiling pot of water, use a strainer to cook each kind of the bite-sized veggies until just under done. Immediately strain into an ice bath to halt the cooking process. Remove from the water once cool and mix into a medley, reserve for pasta preparation.
2 cups Spring Vegetable medley, to taste salt and fresh ground black pepper
In a large saute pan over medium-high heat add cooking oil, saute the spring vegetable medley for 1-2 minutes until beginning to brown. Season with a small amount of salt and pepper with each addition of ingredients.
2 cups Spring Vegetable medley, 2 Tbsp. cooking oil, to taste salt and fresh ground black pepper
Add in the aromatics and herbs and saute for another 1-2 minutes until onions begin to sweat. Saute in the chopped greens. Season.
½ cup aromatics & herbs, to taste salt and fresh ground black pepper, 1 cup Chopped Greens
Pour in the milk and bring up to a simmer(1-2 min), season. Turn heat down to medium low, while stirring add 1 Tbsp at a time of the cream cheese or greek yogurt and the sauce should begin to thicken. Remove from heat and add butter in small pieces at a time to continue thickening the sauce.
8 oz whole milk, 8 oz cream cheese, 2 Tbsp butter, to taste salt and fresh ground black pepper
Once the sauce has thickened pour over your favorite pasta, oat groats, or baked potatoes.
2 cups Pasta
Top with fresh microgreens, crumbled bacon, toasted nuts/seeds, and perhaps a sprinkle of aged cheese and a bit of our cured egg yolks.
as needed Your favorite Toppings

Keyword 30 minute recipe, aromatic, artichokes, bacon, beets, blanched, broccoli, broccolini, butter, eat the rainbow, fresh herbs, from the garden, green beans, greens, hearty vegetable, herbs, pasta, pasta sauce, primavera, spring

Cured Egg Yolks

Chef Leah Burback

Preserve and use those extra egg yolks for months after the whites have been used. Try these delicious golden orbs grated on pasta, salads, or anything that needs a rich salty bite similar to the best aged cheeses.

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Prep Time 15

Cook Time 7

Drying Time 7

Total Time 14 15

Course condiment, garnish

Cuisine American, French, Italian

Ingredients

12 each whole egg yolks
2 cups kosher salt
½ cup sugar

Instructions

Mix dry ingredients into a tray or casserole dish that will hold twelve egg yolks side by side (9×13), Reserve half of the mixture to the side.
With a spoon or clean egg, create twelve rounded indentations in the curing mixture. Gently place separated yolks into these indentations, take care not to pop the yolk membrane.
Sprinkle remaining mixture over the surface of the yolks until covered. Place tray lightly covered on a level surface in a refrigerator for 7 days.
After 7 days remove egg yolks and brush off excess curing mixture.
Place on a dehydrator tray, or hang individually wraped in cheesecloth, in a dry environment (less than 40% humidity) for one additional week until the yolks have a tough dry cheese like consistency.
Once dried properly these can be stored for 2-3 months in an airtight container, 6 months in the fridge.

Notes

Using a fine grater or micro planer, top dishes like pasta, salads, or many others for this bite of rich salty-sweet egg akin to aged cheeses.

Keyword curing, drying, egg yolk, eggs, peasant dish, penny saving, preserve, salt, thrifty