Roasted Beef Tenderloin with Red Wine Sauce


1 whole filet of beef (beef tenderloin), about 7 lbs, trimmed and trussed (save trimmings, if possible)

Spice Rub

2 cups Szechuan peppercorns, toasted in a hot skillet until aromatic
1/2 cup sweet paprika
2 tbsp dark brown sugar
1/2 cup olive oil
1 tbsp freshly ground black pepper
3 tbsp freshly chopped chives

Red Wine Sauce

2 large onions, diced
2 carrots, diced
2 celery stalks, chopped
1/2 clove garlic, chopped
2 bay leaves
handful fresh thyme
handful fresh tarragon
1/2 cup red wine
3 cups fresh chicken stock or low-sodium canned broth


  1. Mix all the spice-rub ingredients together, rub all over the beef and let sit for 2 hours.
  2. Heat a large roasting pan in a 425°F oven for 10 minutes.
  3. Transfer the hot pan to the top of the stove and reduce oven to 375°F.
  4. Add onions, carrots, celery, garlic, herbs and beef trimmings (or 3 tablespoons olive oil) to the roasting pan. Mix well, and cook over medium heat until mixture is lightly browned.
  5. In a hot skillet over high heat, sear the beef (with spice rub still on it) on all sides. Put beef on top of vegetables in pan. Roast in oven for 40 minutes, or until the internal temperature measures 120°F for rare, 125°F for medium rare.
  6. Remove filet from pan. Keep warm on top of stove, wrapped in foil.
  7. Put the pan with vegetables on the stove and add the wine. Bring to a simmer and reduce until syrupy.
  8. Add chicken stock and simmer 20 to 30 minutes, until thickened.
  9. Strain into smaller saucepan and skim off any fat that rises to the top. Reduce until thick and “saucy.” Keep warm.
  10. When ready to serve, slice beef into 1-inch-thick medallions. Drizzle sauce over the beef and serve extra on the side.

Makes 8 servings.

Source: Chef Rocco DiSpirito


Sauteed King Prawn with Butter and Parmesan Cheese


1 king prawn, about 120 g


1/2 tsp Al sauce
1/2 tsp tomato sauce
1/4 tsp Worchestershire sauce
1 tsp sugar
1 tsp water


1/2 tsp grated parmesan cheese
1/2 tsp butter
3 tbsp chicken stock
salt and sugar
dash white ground pepper
1/8 tsp sesame oil.


  1. Remove shell from king prawn tail but leave the prawn head in shell.
  2. Wash prawn tail thoroughly with fresh water and dry with a clean towel.
  3. Heat some oil in the wok and add the prawn head complete with shell. Saute with seasoning until there is hardly any water left. Remove and place it on a plate.
  4. Add the king prawn tail (shell removed) together with sauce into the wok and stir-fry the prawn tail over low heat until it is cooked and turned into a ball-like shape.
  5. Remove the prawn tail and place it behind the prawn head in the plate.
  6. Add garnish on the plate and serve.

Makes 1 serving.

Source: Wine & Dine magazine

Pork Belly Simmered with Black Tea


1 piece pork belly, about 300 g
3 tea bags (2 Darjeeling and 1 blended tea of ​​chocolate & orange peel)
1 clove garlic, crushed
2 to 3 slices ginger
3 tbsp white wine
3 tbsp maple syrup
4 tbsp soy sauce


  1. Cook pork in a pot of boiling water for about 10 minutes. Remove and drain.
  2. Boil 4 cups of water in the pot. Add all the other ingredients together with the cooked pot. Bring to a boil. Remove the tea bags.
  3. Cover and cook for 20 or more minutes until the pork is tender. Remove from heat and allow to cool.
  4. Pour pork and poaching liquid into a ziploc bag. Put into the fridge and chill overnight.
  5. When ready to serve. Remove bag from fridge. Cut pork into slices.
  6. Cook the poaching liquid in a saucepan to reduce it into a thick sauce. Serve the pork with the sauce.

Source: Japanese magazine

Low-fat Burgers with Turkey


2 pounds ground turkey
6 tablespoons minced fresh sage, or 2 tablespoons crumbled dried sage
3 tablespoons minced fresh thvme, or 1 tablespoon crumbled dried thyme
3 tablespoons grated or minced orange zest
freshly ground black pepper
whole-Wheat Hamburger Buns, split
vegetable oil for brushing on grill rack
jellied cranberry sauce, melted for brushing on patties
fresh sage leaves for garnish


whole berry cranberry sauce or relish, preferably freshly made
tender, young spinach leaves


  1. In a grill, prepare a medium-hot fire for direct-heat cooking.
  2. In a large bowl, combine the turkey, minced or crumbled sage and thyme, orange zest, and a little salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into round patties to fit the buns.
  3. When the fire is ready, brush the grillrack with vegetable oil.
  4. Place the patties on the grill rack, brush the tops with the melted cranberry sauce, and cook until browned on the bottom, about 4 minutes.
  5. With a large spatula, carefully turn the patties and cook, brushing frequently with the sauce, until the patty tests opaque when cut into with a small, sharp knife, about 4 minutes longer. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill to toast lightly.
  6. Transfer the patties to the bottom halves of the buns and cover with the bun tops. Garnish plates with the sage leaves. Offer the condiments at the table.

Makes 6 servings.

Source: James McNair’s Burgers

Spiralized Squash and Carrot Noodles with Chicken and Peanut Sauce


1 tsp minced gingerroot
1 tsp minced garlic
1/2 tsp granulated sugar
1/2 cup smooth peanut butter
3 tbsp rice vinegar
1 tbsp gluten-free soy sauce or tamari
2 tsp sesame oil
1/3 to 1/2 cup water
3 zucchini, ends cut flat
3 yellow summer squash, ends cut flat
2 large carrots, peeled and ends cut flat
ice cold water
4 cups diced cooked chicken
1/4 cup chopped fresh cilantro
2 tbsp sesame seeds


  1. In a medium bowl, combine ginger, garlic, sugar, peanut butter, vinegar, soy sauce and oil until well blended. Gradually stir in water to reach desired consistency. (The squash strands will add liquid, so you may want to make the dressing slightly thicker than usual.)
  2. Bring a pot of water to a boil over high heat. Meanwhile, using a spiralizer, cut zucchini, squash and carrots into thin strands, keeping the carrots separate.
  3. Add carrots to the boiling water and boil for 3 to 5 minutes or until cooked to desired tenderness. Using a slotted spoon, immediately transfer carrots to a bowl of ice cold water.
  4. Blanch zucchini and squash in the same way, but boil for 2 to 3 minutes.
  5. Drain the cooled vegetables thoroughly and pat dry if necessary.
  6. Transfer blanched vegetables to a serving bowl. Top with chicken and drizzle with dressing. Sprinkle cilantro and sesame seeds on top.

Makes 6 servings.

Source: 150 Best Spiralizer Recipes