JUDITH JUDI T JAMI TH JAM SON SON,, AR ARTIST TIST S IC DIREE CT STIC CTOR T R Masazu asazumi m Chaya mi Chaya,, ASSOCI OCIAATE AR A R TISTIC TISTI ST DIRECT R OR O Robert obert Battle ttle,, AR ARTISTIC TISTIC TI DIRECT DIRECTOR OR DESIGN DESIGNAATE
Kauff ffm man Center for the Performing Arts Noove vemb mber mb e 14 1 – 20 2 , 20 2011 111 Gala Ga la 20 2011 11 ~ Sa Satu turrda tu day, y, No Nove veemb m err 19
roasted beef tenderloin
grits, cheese and onion soufflé
with henry bain sauce
Serves 4
Serves 6 to 8
2 tablespoons butter
3 pounds beef tenderloin, trimmed and tied
3/4 cup onion, chopped
as necessary
by Outside Interiors
3/4 cup leek, chopped
1 tablespoon canola oil
1-1/2 cups whole milk, divided
1 tablespoon kosher salt
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup quick-cooking grits
1/3 cup A.1. Steak Sauce
4 large eggs, separated
1/3 cup Heinz Chili Sauce
3 green onions, chopped
1/3 cup ketchup
1 cup (packed) grated hot pepper Monterey
1/3 cup Worcestershire Sauce
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Jack cheese (about 4 ounces), divided
2 tablespoons Major Grey’s Chutney P R E S E N T E D
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816.471.6003 C ift Cl i on Br Brow own. ow n Ph n. Phot oto by oto b An Andr drew dr ew Ec Eccle cle less
Preheat oven to 425 degrees. Butter soufHeat oven to 450 degrees and arrange a rack
flé dish. Melt 2 tablespoons butter in large
in the upper third. Place meat on a rack over
saucepan over medium heat. Add onion and
a baking sheet and rub with oil. Sprinkle salt
leek; sauté 3 minutes. Mix in 1-1/4 cups whole
and pepper on all sides and let meat come to
milk and 1/2 teaspoon salt, then grits; bring
room temperature while the oven is heating,
to simmer. Reduce heat to low, cover and
at least 30 minutes.
cook until thick, stirring occasionally, about
Meanwhile, combine remaining ingredients in a small saucepan and place over medium heat. Cook, stirring occasionally,
and yolks in small bowl to blend. Remove grits from heat. Stir in yolk mix-
rubber spatula without running off, about 15
ture, then green onions and 3/4 cup cheese.
minutes.
Beat whites in medium bowl until stiff but
Roast tenderloin until a meat thermom-
not dry. Fold into grits in 3 additions. Divide
eter inserted in the thickest part reads about
mixture among prepared dishes (mixture will
100 degrees, about 10 to 15 minutes. Remove
come all the way to top of dishes). Spring with
from oven and increase the oven temperature
1/4 cup cheese.
While the oven is heating, brush all sides
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Meanwhile, whisk remaining 1/4 cup milk
until sauce is thick and coats the back of a
to 500 degrees.
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5 minutes.
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Bake soufflé until puffed and brown on
Let Le L et u uss he ellp y yo ou re rre e e ecct yo y our ur pe errsona sona so nal sstty ylle. e.
top, about 18 minutes. Serve immediately.
of the meat with 1/4 of the glaze, then return to the oven. Continue brushing 1 to 2 table-
Recipe courtesy of epicurious.com
spoons of the glaze on the meat every five minutes until the thermometer reads 120
buttermilk biscuits
degrees (for rare), about 15 to 20 minutes.
Makes 6
Remove tenderloin from the oven, tent
Lenexa: 9301 Rosehill Road Topeka: 2220 SE Lakewood Boulevard Independence, MO: 13907 East 35th Street
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(913) 752-5660 (785) 354-4305 (816) 252-0060
with foil, and let rest at least 10 minutes.
1-1/2 cups all-purpose flour
Slice into 1-inch-thick pieces and serve with
1-1/2 tablespoons sugar
remaining sauce on the side.
1-1/2 teaspoons baking powder Rounded 1/4 teaspoon salt
Recipe courtesy of chow.com
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