Roast Filet Mignon

For a holiday gathering or a comforting winter dinner with the people you love; whole roasted beef tenderloin is the perfect centerpiece.

  

Recipe:

1/2 cup extra-virgin olive oil
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1/2 cup chopped flat leaf parsley
1 tablespoon fresh thyme leaves
2 bay leaves
3 cloves garlic, crushed

1 (5 to 10 pound) beef tenderloin, trimmed of fat
Salt and pepper to taste

  1. Preheat the oven to 450 degrees.
  2. Combine all the ingredients and rub all over the meat. Let the meat marinate for about an hour. DO NOT REFRIGERATE.
  3. Remove the meat from the marinade, pat it dry (removing excess moisture but allowing the seasonings to adhere) and transfer to a warm roasting pan. Roast for 20 minutes, then check temperature with a meat thermometer; 125 degrees is medium-rare. Remove the roast from the oven and season with salt and pepper.
  4. Let the meat rest for 10 minutes covered loosely with aluminum foil.
  5. Serve with your favorite sauces and side dishes. As pictured, I cut the filet into 1/2 inch thick slices and served it with roasted potatoes and arugula salad. Enjoy!

Spaghetti & Fettucine

Giovanni Cucullo

Tomatoes, Mascarpone, Butter & Thyme

 

After making my fresh pasta, I break out my Kitchen Aid which has a very handy pasta attachment. I cut my pasta dough into 3 equal pieces and press them out to 1/4 thick rectangles. I run them through the kitchen aid rollers, adjusting to a thinner setting a bit at a time until i have 3 long sheets of pasta, being careful to keep the pasta well-floured. I replace the rollers with the spaghetti cutter attachment and run the pasta sheets through the cutter and voilà!…spaghetti.

I follow the same procedure when I make fettucine, using the fettucine attachment, of course:

I like to dry some of the fettucine for later use.
Fresh pasta should be refrigerated and used within 3 days, but you can dry the pasta and store it in sealed containers to keep for months.

There is nothing like Freshly Made Pasta. I often enjoy it in its simplest form with fresh tomatoes and basil with a touch of butter.