Adapted from Paula Wolfert
Yields: 6 servings
2 tablespoons unsalted butter
Cooked Potato Gnocchi
1 tablespoon extra-virgin olive oil
2 ounces thinly sliced pancetta
2 garlic cloves, minced
1 medium head of radicchio (1/2 pound), thinly sliced
1/3 cup heavy cream
1/3 cup whole milk
4 1/2 ounces Gorgonzola dolce, crumbled (11/2 cups)
Salt and freshly ground pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons fresh bread crumbs
Preheat the oven to 350°. In a large, nonstick skillet, melt the butter. Add the gnocchi and cook over high heat until browned on the bottom, about 2 minutes. Transfer to a 9-by-13-inch baking dish.
In the same skillet, heat the oil. Add the pancetta and cook over low heat until the fat has rendered, 6 minutes. Add the garlic and cook over moderate heat for 1 minute. Stir in the radicchio, cover and cook until tender, 4 minutes. Add the cream, milk and Gorgonzola and simmer to melt the cheese, 2 minutes. Season with salt and pepper.
Pour the sauce over and around the gnocchi. Top with the Parmigiano-Reggiano and bread crumbs. Bake on the upper rack for 20 minutes, until the gratin is golden. Serve.
Pecan-Crusted Beef Tenderloin
Yields: 2 servings
Two tenderloin filets
Salt and freshly ground pepper
1 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 large egg yolk
1/4 cup pecans, very finely chopped
1 shallots, thinly sliced
1 garlic clove, thinly sliced
1/4 carrot, thinly sliced
1 teaspoon tomato paste
1/8 cup full-bodied red wine, such as Syrah
1/4 cup beef stock
Preheat the oven to 425°. Season the tenderloin filets all over with salt and pepper. In a skillet, melt 1/2 tablespoon of butter in 1 tablespoon of olive oil. Add the filets to the skillet and cook over high heat until browned all over, about 8 minutes. Transfer to a rack and let cool slightly.
In a small bowl, combine the ketchup, mustard and egg yolks and brush the mixture all over the tenderloins. Transfer the meat to a roasting pan. Sprinkle the pecans all over and press to help them adhere. Roast in the middle of the oven, until an instant-read thermometer inserted in the thickest part of each tenderloin registers 125° for medium-rare. Cover the roasts loosely with foil if the coating browns too quickly. Transfer to a cutting board and let stand for 5 minutes.
Meanwhile, pour off the fat in one of the skillets used for browning the meat. Add 1 tablespoon of the butter. Add the shallots, garlic and carrot and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 6 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and cook over moderate heat, scraping up any browned bits stuck to the bottom of the skillet, until the sauce is slightly thickened and reduced to 1 tablespoon. Add the stock and bring to a boil. Strain the sauce through a fine sieve into a small saucepan, pressing hard on the solids. Season the jus with salt and pepper and stir in the remaining 1 tablespoon of butter.
Carve the roasts and serve with the jus on the side.