Instructions

Preheat oven to 425℉. 

Pat the beef dry with paper towels. Slice in half crosswise to fit in a large skillet if necessary. Season all over with salt & pepper. 

Combine the chopped herbs, olive oil, and mustard in a small bowl and stir to combine. 

Heat a large cast iron or stainless steel skillet over medium-high and add 2 tablespoons olive oil. When the oil is shimmering, add the first piece of beef and cook without disturbing until browned, about 3 minutes. Turn and repeat on all sides, adding more oil to the pan if necessary. Transfer to a rimmed baking sheet. Repeat with the remaining piece of beef and transfer to the sheet pan. 

Brush the beef all over with the mustard herb mixture. Roast until the internal temperature reaches your desired temperature for doneness, 120℉ for rare (15-20 minutes). 

While the beef rests, make the black peppercorn sauce: in the same skillet, add butter, shallot, garlic, and pepper. Cook for 4-5 minutes until softened. Remove from heat and stir in cognac. Return to medium heat and simmer until the sauce thickens, 1-2 minutes. Whisk in cream, simmer for 1 minute, and season to taste with salt. Serve immediately, or refrigerate and reheat just before serving: warm sauce in a small saucepan over medium heat, whisking constantly and adding a splash of cream to thin if necessary. 

If serving immediately, let the beef rest for 10 minutes before slicing and serving with the sauce on the side. You can also make the beef ahead: tightly wrap the unsliced beef after resting in plastic wrap and store in the refrigerator. Let come to room temperature and slice just before serving. 

Note: Ask your butcher to trim and tie your tenderloin, or purchase trimmed and tie with kitchen twine in 3-4 equally spaced places to maintain its tubular shape. 

Instructions

Preheat oven to 425℉. 

Drizzle a sheet pan with olive oil to coat. Arrange the baguette slices in a single layer on the pan, drizzle with more olive oil, and season with salt and pepper. Bake until crisp and golden, about 12 minutes, flipping the crostini halfway through. Store in an airtight container if making ahead, or serve immediately. 

Meanwhile, melt butter in a large saute pan over medium heat. Add shallots and cook until translucent, 2 minutes. Add garlic and cook until fragrant, 30 seconds. 

Add the spinach, cream, and nutmeg. Reduce the heat to low and cook until the cream has thickened, 3-5 minutes. 

Add mozzarella and stir until melted. Stir in the crème fraîche and Parmesan. Season to taste with salt and pepper, transfer to a small serving bowl, and serve with crostini. If making ahead, cover and refrigerate, and reheat in a saucepan with a bit more cream if necessary just before serving. 

Instructions

Preheat oven to 425℉. Put potatoes in a large pot, cover with cold water, and season with a pinch of salt. Bring to a boil and cook until tender, 15-20 minutes. Drain potatoes and let cool slightly. If making ahead, stop here and store the boiled potatoes covered in the refrigerator before smashing and roasting off. 

To finish: add 3 tablespoons of olive oil and minced garlic to a small bowl and stir to combine. 

Drizzle a large sheet pan with olive oil to coat. Arrange potatoes on the pan in a single layer. Use a glass to gently smash potatoes into discs, about ⅓ inch thick. Brush potatoes with olive oil and garlic mixture, season with salt and freshly ground pepper, and roast until crisp and golden, about 25 minutes. Sprinkle with chives and serve.

Instructions

Bring a large pot of salted water to a boil. Fill a large bowl with ice water and set near the stove.

When the water is boiling, add the asparagus and cook until bright green and tender-crisp, about 2 minutes. Use tongs to transfer the asparagus to the bowl of ice water to stop cooking. Drain and pat dry the asparagus dry. If making ahead, store cooked asparagus tightly covered in the refrigerator and wrap with prosciutto just before serving.

When ready to serve, cut each slice of prosciutto lengthwise into 4 strips. Arrange the asparagus into bundles of three and wrap with the prosciutto slices.