Tastes

Yields 8-10 servings

n▢3 lbs. center-cut beef tenderloin n▢¼ cup. pancetta or bacon, finely chopped n▢2 Tbs. unsalted butter n▢4 cups mushrooms, preferably a mix of all different kinds like cremini, white, shiitake etc. n▢1 shallot, diced n▢3 Tbs. fresh thyme leaves n▢1 Tbs. extra-virgin olive oil, plus more for drizzling n▢2 garlic cloves, minced n▢1 Tbs. dry sherry or dry vermouth n▢Kosher salt and black pepper, to taste n▢2 Tbs. Dijon mustard n▢10-12 thin slices prosciutto n▢1 large egg n▢16 oz. puff pastry, thawed

Using kitchen twine, tie the tenderloin into a 12-inch log, folding the thinner end onto itself. (Use your hands to squeeze the meat into a log. You can be aggressive here.)

Place pancetta in a cold 12-inch skillet. Cook over medium heat, stirring occasionally, until pancetta starts to brown, 6 to 8 minutes. Add butter, raise heat to high and stir in mushrooms and shallot. Cook until the liquid released by the mushrooms has cooked off, 4 to 7 minutes.

Reduce heat to medium and continue to cook until mushrooms are browned, stirring frequently, another 18 to 23 minutes. (Take your time here, you want a deep golden color for the best flavor.) Scrape bottom of the skillet as necessary to prevent burning. If the pan looks dry, drizzle in a little olive oil, then stir in garlic and thyme leaves. Cook until fragrant, another 1 to 2 minutes.

Stir in sherry, scraping up the browned bits on the bottom of the pan. Scrape mixture into a medium bowl to cool. In the same skillet, heat 2 tablespoons olive oil over medium-high. Season beef generously with salt and pepper, then sear on all sides until browned, 1 to 2 minutes per side. Transfer to a plate and cool slightly. Remove any twine. Brush meat all over with mustard.

On a clean work surface, overlap long sheets of plastic wrap (about 15-by-15 inches). Place prosciutto slices on top to make about a 14-by7-inch rectangle, arranging them in an even layer and overlapping the pieces slightly. Spread cooled mushroom mixture on top. Place beef along one long end of the prosciutto slices and roll prosciutto tightly around beef. Wrap tightly with plastic wrap, twisting both ends like a candy wrapper. Chill in the refrigerator for at least 30 minutes and up to overnight.

Meanwhile, heat oven to 400°F, and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together egg and 1 teaspoon water. Lay puff pastry out on the prepared baking sheet, lightly draping over edges. (The pastry needs to be at least 14-inches long and 13-inches wide to cover the beef; if not, roll it out as needed.)

Carefully unwrap and place chilled log along the edge of one long side of puff pastry. Roll beef up tightly, then place it seam-side down on the baking sheet. Tuck puff pastry over the ends of the beef to cover them, pinching to seal and folding underneath. Brush top and sides of pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry. Bake until a thermometer inserted in the center reads 115°F for rare, 25 to 35 minutes. (This timing will yield rare pieces at the thicker end and medium done pieces at the thinner end of the loin.)

Remove from oven and let rest for 10 minutes, then slice and serve while warm.

Yields 6-8 servings

n▢1 lbs. beef short ribs n▢2 Tbs. canola oil n▢3 medium onions, chopped n▢3 medium carrots, chopped n▢2 celery stalks, chopped n▢¼ cup all-purpose flour n▢1 Tbs. tomato paste n▢1 bottle dry red wine n▢32 oz. beef stock (preferably low-sodium) n▢1 head of garlic, top sliced off to expose the cloves n▢1 large handful of herbs (a few sprigs each of parsley, thyme, oregano, rosemary) n▢1 bay leaf n▢coarse salt and freshly ground black pepper, to taste

Preheat the oven to 350°F. Season the ribs with coarse salt and freshly ground black pepper. Heat the oil in a large Dutch oven over high heat. Brown the short ribs, taking care not to overcrowd your pan (overcrowding will make your ribs steam rather than sear; do in as many batches as necessary to ensure that each rib has a small amount of space around it). Remove the ribs and set them aside.

Add the onions, carrots and celery to pot and cook them for a few minutes, stirring them occasionally, until the onions are soft. Scrape the bottom to release any browned bits from searing the meat.

Sprinkle the flour over the vegetables and add the tomato paste. Stir it well and cook a few minutes longer, stirring occasionally. Return the short ribs and any accumulated juices to the pot. Pour in the wine and beef stock (you can add a small amount first then scrape up any remaining bits stuck to the bottom of the pot, then add the rest). Add all the herbs to pot along with the garlic. Bring it to a boil, cover and transfer it to the oven.

Cook until the short ribs are tender, about 3 hours (they’re ready when they fall apart when you test them). Transfer the short ribs to a platter or a large serving bowl, and tent them with foil.

Strain the sauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it’s reduced by 1/3. Season to taste with salt and pepper.

Serve the ribs over mashed potatoes or creamy polenta and top with gravy.

Yields 8 servings

n▢4 lbs. prime rib roast n▢¼ cup unsalted butter, softened n▢5 garlic cloves, minced n▢1 Tbs. kosher salt n▢2 Tbs. olive oil n▢2 tsp. dried rosemary n▢1 tsp. black pepper

Place rib roast in a roasting pan and bring to room temperature, about 4 hours. Preheat the oven to 500°F.

Place butter, garlic, salt, olive oil, thyme, rosemary and pepper in a small bowl, then mix until combined.

Spread butter mixture evenly over the outside of the roast.

Roast the beef for 25 minutes. Reduce the oven temperature to 225°F. Cover the roast with foil and cook for another 1 to 1½ hours, checking for internal temperature at the 45-minute mark.

Remove roast from the oven. Allow the roast to rest for at least 20 minutes before slicing and serving.