Sunday, March 30, 2014
Rosario’s North Readies for Opening
The restaurant is currently holding a slew of soft opening days for friends and family only on an invitation-basis. The menu is similar to the other locations save for the addition of a few new items. The eatery is broken down into several dining rooms and includes a large bar with beers on draft and margaritas, naturally.
Original article at: Rosario’s North Readies for Opening
Wednesday, March 19, 2014
Sugars found in tequila may protect against obesity, diabetes
Tequila shots may do more than lighten the mood at a party; the drink may be beneficial for your health as well.
According to researchers from Mexico, natural sugars derived from the agave plant, called agavins, greatly protected a group of mice against diet-induced obesity and type 2 diabetes, MedPage Today reported.
In a new study presented at the American Chemical Society (ACS) annual meeting in Dallas, mice were distributed into seven groups. One group received a diet of plain water, while the other groups received water supplemented with either aspartame, glucose, fructose, sucrose, agave syrup or agavins.
The mice that consumed agavins showed a reduction in food intake and weight and a decrease in blood glucose levels. These findings were similar to the control group that received standard water.
Because agavins act as dietary fibers and do not raise blood sugar, the researchers believe the ingredient could be used as an alternative sweetening agent.
"We believe agavins have a great potential as a light sweetener," Mercedes G. López, of the Centro de Incetagcioan y de Estudios Avanzados, Biotechnology and Biochemistry Irapuato, in Guanajuato, Mexico wrote in the ACS abstract. "They are sugars, highly soluble, with a low glycemic index and a neutral taste…This puts agavins in a tremendous position for their consumption by obese and diabetic people."
The alcoholic beverage tequila is made from the blue agave plant, primarily around the Mexican city of Tequila. However, Lopez noted that agavins are not widely available and not as sweet as regular sugars.
Original Article at: Sugars found in tequila may protect against obesity, diabetes
FoxNews.com
Thursday, March 13, 2014
Sell or stay in your home this spring? Consider these 6 variables when deciding to love or list your house.
It's coming on the spring home selling season, the most active period of the year for single home titles changing hands, and this year the outlook for home-sale growth is up across the board. Single-family homes, townhouses and condominiums are all expected to see stronger sales in 2014.
Many homeowners now have to ask themselves: Sell or keep their homes?
The answer involves everything from downsizing — a huge issue since the recession — to job stability, divorce, age of children and retirement.
Reasons to sell:
- Size matters. The size of the home may be an owner's biggest and most urgent reason to sell. "If the main concern about a home is size, a more affordable, less stressful option may be to sell and find a home with enough space to accommodate the family," Homes.com says.
- Overwhelming maintenance. For homes that are 15 years old or older, big maintenance projects may be necessary. A new roof, for example, can cost anywhere from $5,000 to $30,000, Homes.com estimates. If you don't have the money for big repairs, your home will suffer in terms of financial value, making it much more difficult to sell.
- Staying ahead of other sellers. Homes.com says the real estate market is set to take off, and the earlier you sell the less competition you'll face. "If anxious to sell a home, some homeowners, depending on location, may be able to take advantage of what is considered a seller's market," the firm says.
- Equity rising. If you expect the equity in your home to rise substantially, that's a good reason to keep your home, Homes.com advises. "Year-over-year growth reached 8 percent at the end of 2013," the firm says. "Homeowners already in love with their place should continue to enjoy the comforts of home and reap the benefits of increased equity when the time does come to sell."
- If you can afford repairs. Home projects, maintenance and repairs can add good value to a home — and make it much more livable. So if you can afford to make those repairs, make them — and make your home "new" again.
- You like your location. If you like where you live, including the schools, your neighbors, your community and your commute to work, that's another excellent reason to keep your home. "Many factors play into the decision of selling or staying in a home, oftentimes going beyond money and the economy," Homes.com says.
"If the perfect home is not on the market, don't settle for a home that isn't just right, especially if the current home is not unbearable," the firm says. "When the time is right to buy, the perfect home will be waiting, and with the potential for increased equity in the current home, it may be even easier to afford."
Original article at: Sell or stay in your home this spring?
By Brian O'Connell, MainStreet
Monday, March 10, 2014
Should you pay off your mortgage?
But the Internet teems with
stories, often filled with exclamation points, from younger mortgage
holders, vowing to pay off their loans aggressively, lest they repeat
the sins of homeowners a decade ago and find themselves owing more than
their property is worth.
Add to that urge a dollop of
moral imperative. Isn’t debt, after all, what got this country in so
much trouble recently? And isn’t a mortgage almost always the largest
debt on one’s books? For those with the savings, writing one large but
final check is an enticing way to relieve any anxiety of possibly not
being able to make payments in future years.
The impulse to pay off your
mortgage, especially in one fell swoop, often arises from an urge to
simplify your financial life. There is irony in this, since the
emotional dimension can complicate what should be a straightforward
decision. After all, for a fixed-rate mortgage—the most popular way to
finance a primary home purchase—the math couldn’t be clearer: The
amortization schedule is the same today as when the first mortgage
payment was made. You, the borrower, write a check for the same amount
every month. As the years go by, the interest payments decrease and more
of that monthly check is applied to the principal.
So why wait? Well, for a start,
many—though far from all—financial advisers counsel against prepaying a
mortgage. Although we enumerate the disadvantages below, they’re all
intertwined.
Less liquidity. By keeping your mortgage, and the cash you might have used to retire it, you’re creating a better personal balance sheet. Yes, it will be one with another liability (your mortgage) but also one with more in assets (cash). By eliminating your mortgage with the cash, you also limit your ability to address an unexpected expense or investment opportunity.
Borrowing costs. If you decide to borrow against your paid-off home in the future, perhaps by taking out a new mortgage, it could very well end up costing much more. Interest rates, already at record lows for more than four years, are likely to go higher in the years ahead. A rise in interest rates from January’s 4.5 percent for a 30-year $200,000 mortgage by just one percentage point will result in a monthly payment that’s $128 more. And other forms of borrowing, such as home equity loans and home equity lines of credit, generally charge higher interest rates than traditional mortgages. Also, credit standards are much tighter than they were before the housing collapse that began in 2006. Ten years ago you could easily get financing with a FICO score in the mid-600s. Today the average score for completed mortgage loans is 732, according to the mortgage-technology firm Ellie Mae. If you need to tap home equity during your retirement, your credit score and income profile might be quite different from what it was in your preretirement years.
Opportunity costs. Even if you consider your home as an investment, albeit an illiquid one, the long-term increase in residential real-estate values trails those of other traditional portfolio investments. For example, the historic returns on real estate have been less than that of stocks (not to mention investment-grade bonds, after the 1970s). Even before the housing bubble and subsequent crisis, home prices nationwide rose about 6 percent annually from 1975 though 2002, compared with a return of 14 percent for stocks. Putting that money to work in your brokerage account means that it’s more likely to outperform your home’s increase in value in 10 years.
Inflation hedge. You’ll be making payments on your current mortgage in future dollars, which will actually cost you less in real dollars in the years ahead. So, for example, if there’s an annual inflation rate of just 2 percent during the next 15 years, the last payment of $1,000 on a new 15-year fixed-rate mortgage will only “cost” $743 in today’s dollars.
Taxes. Those who
are near retirement are more likely to be paying less in mortgage
interest—possibly so little that, barring other deductions, the mortgage
interest and other itemized deductions are no longer more than the
standard deduction. (Less than half of all borrowers use the
mortgage-interest deduction, according to an analysis by the Pew
Charitable Trust.) But if you live in areas where home prices are
significantly higher than the national median ($196,200, according to
the National Association of Realtors), you’ll still be making interest
payments that will exceed the standard deduction until about the 23rd
year of a 30-year mortgage, and likely getting the tax advantage that
comes with it.
Have you maxed out your
retirement contributions? The money you might tap to pay off your
mortgage could instead be used to max out your tax-advantaged plans.
This year individuals ages 50 and older can contribute $23,000 to a
401(k) plan and $6,500 to an IRA. For savers in the 25 percent federal
tax bracket, contributing the maximum results in an extra $5,750 and
$1,625, respectively, to grow unencumbered by federal taxes.
And the tax savings may
compensate for those mortgage interest payments. We compared what would
happen in two situations. In the first, a couple writes a $46,000 check
to pay off the last four years of their $980 monthly mortgage payment,
thereby saving $6,000 in interest. In the second, the couple continues
to make their payments as scheduled and instead invests that $46,000 in
their 401(k) accounts.
Since opposites attract, we had
one spouse invest significantly more conservatively than the other. It
turns out that asset allocation might influence your decision about
whether or not to pay off a mortgage. After four years, the conservative
spouse investing in a CD will have only about $2,000 in interest income
to show for his $23,000. But the more aggressive partner who manages an
8 percent return will have earned $8,300.
So for extra-conservative
investors—those who have two-thirds or more of their holdings in
low-risk investments, such as cash and investment-grade bonds and bond
funds—paying off a mortgage quicker might be the smarter move, since
they most likely won’t realize a gain that’s in excess of the 3 or 4
percent interest rate that they’re paying on the mortgage. But for most
investors, the reasons to stick with their mortgage loan make more sense
in the long run.
Reverse mortgages should be a last resort
Apart from the other
disadvantages of prepaying a conventional mortgage, we think that a
reverse mortgage should be a last resort for the cash-strapped. An extra
layer of fees makes those compounding loans one of the more expensive
ways to tap your home equity. And new rules from the Federal Housing
Administration have made them more difficult to obtain. Prospective
borrowers, who must be 62 or older, now must demonstrate that they will
be able to cover the property taxes, insurance, and other costs of
maintaining the residence.
Even if you still qualify for a
reverse mortgage under the new, stricter guidelines, see if there are
other less costly financing options first. Consumers Union, the advocacy
arm of Consumer Reports, recommends looking into local government
grants or an interfamily loan, where other family members advance the
homeowner money and use the property as collateral. In essence, the
latter would be a “private reverse mortgage,” allowing you to keep the
home in the family.
This article also appeared in the March 2014 issue of Consumer Reports Money Adviser.
Original article: Should you pay off your mortgage?
By Chris Horymski February 28, 2014 4:00 PM
Friday, March 7, 2014
4 Signs You’re Ready to Sell Your Home - Tony Landaverde, Realtor
The decision to put your home on the market shouldn’t be made in haste, but it also can’t be dragged out.
Economic uncertainty and rising mortgage rates are causing potential
home sellers to flip flop in their decision making, and being not
committal to the process will hurt the selling price.
“It has become more commonplace for homeowners to put their homes on the market, but choose not to make the updates or repairs likely needed to more easily sell the home,” says Rob Pajon, vice president of product and marketing at real estate company USRES/RES.NET. “In some cases, people are still unsure of whether selling is the right decision and might be emotionally attached to the home, which makes investing in major changes difficult.”
There’s no set formula to decide if you are ready to hang the “for sale” sign, but experts identify four signs that hint it’s time:
“It has become more commonplace for homeowners to put their homes on the market, but choose not to make the updates or repairs likely needed to more easily sell the home,” says Rob Pajon, vice president of product and marketing at real estate company USRES/RES.NET. “In some cases, people are still unsure of whether selling is the right decision and might be emotionally attached to the home, which makes investing in major changes difficult.”
There’s no set formula to decide if you are ready to hang the “for sale” sign, but experts identify four signs that hint it’s time:
-
1 You Have a Game Plan
“Having a game plan, at least generally, as to where your replacement home will be, greatly helps determine the future,” says Leslie Piper, consumer housing specialist for Realtor.com. A game plan “is a motivating factor to some sellers.”
What’s more, having a general idea of the next neighborhood hinges on having an estimated listing price of how much home you can afford. You don’t want to find yourself in a situation where you sell your house and can’t afford the new one, or you can’t secure a mortgage because you don’t have a large enough down payment.
-
2 You’re No Longer Emotionally Attached to Home
Sellers have to view their home as a product, no longer their home, he says.
-
3 You are Financially Ready to Make the Leap
“The first sign that homeowners are ready to sell is that they are financially ready,” says Pajon. “The next sign is that they evaluate and determine they are financially prepared for the costs associated with purchasing a new home: taking into account the down payment, closing costs and moving expenses.”
-
4 You are Ready to Make Changes
“Nowadays, sellers have to invest the time and energy to do a little renovating,” says DeSimone. “If you are not investing the time or energy to get it done then you really aren’t ready.”
Original Article at: 4 Signs You’re Ready to Sell Your Home
By Donna Fuscaldo Published February 19, 2014 FOXBusiness
Tuesday, March 4, 2014
Make Classic Moon Pies at Home - Tony Landaverde, Realtor
Mardi Gras is
Tuesday, March 4, and this year as part of our Fat Tuesday celebration,
we asked recipe developer Raquel Pelzel to create a homemade version
of MoonPies, a classic treat often tossed from the floats during parades
in the Gulf Coast.
Although the MoonPie was born in
Tennessee, it’s really a staple in the Gulf South—Mobile, Alabama, even
drops an illuminated MoonPie for New Year’s Eve, so we thought who
better than Pelzel, who worked with David Guas on his book, DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style, to help us create this recipe.
Hers is a chocolate-covered
graham-cracker-and-marshmallow sandwich that improves in flavor a day
after it’s made, meaning these moonpies will travel well to the parade
route or neighborhood Carnival block party.
CLASSIC MOONPIES yield: Makes about 1 dozen moonpies
active time: 2 hours
total time: 7 hours
active time: 2 hours
total time: 7 hours
INGREDIENTS
For the marshmallow layer:
- Vegetable oil for brushing pan
- 1/2 cup confectioners’ sugar, sifted, plus more for dusting marshmallows
- 3/4 cup cold water
- 2 tablespoons powdered unflavored gelatin (from 2 to 3 envelopes)
- 1 cup granulated sugar
- 3/4 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 1/4 cups all-purpose flour
- 1 1/4 cups whole-wheat pastry flour
- 1/4 cup wheat germ
- 1 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 sticks (1/2 pound) unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3 tablespoons Steen’s cane syrup or dark molasses
- 1 tablespoon honey
- 1 pound semisweet chocolate, finely chopped
- Nonstick vegetable-oil spray
- 2 tablespoons coconut oil, at room temperature
- Equipment:Pastry brush, 15- by 10-inch jelly roll pan, fine-mesh sieve, stand mixer fitted with the whisk attachment and paddle, candy thermometer, small offset spatula, 3-inch round cookie cutter, 2 1/2- to 2 3/4-inch round cookie cutter, parchment paper, rolling pin, 2 large rimmed baking sheets
PREPARATION
Make the marshmallows:
Brush the bottom and sides of a 15- by 10-inch jelly roll pan with vegetable oil. Using a fine-mesh sieve, dust the bottom and sides of the pan with 1/4 cup of the sifted confectioners’ sugar, leaving any excess in the pan.
Place 6 tablespoons of the cold water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and whisk briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
In a heavy, small saucepan, whisk together the granulated sugar, corn syrup, salt, and the remaining 6 tablespoons cold water. Place over moderate heat and bring to a full boil (the mixture will become clear), stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling, without stirring, for 5 minutes, then increase the heat to moderately high and continue boiling, without stirring, until the thermometer registers 240°F (soft-ball stage), about 5 more minutes. Remove the saucepan from the heat and let stand until the bubbles dissipate slightly.
With the mixer on low, pour the sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow forms a very thick ribbon when the whisk is lifted (the marshmallow will still be slightly warm), about 5 minutes.
Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly; smooth the top with a wet offset spatula. Dust the remaining 1/4 cup confectioners’ sugar over the top of the marshmallows, then cover the pan with plastic wrap, being careful not to let the plastic wrap touch the marshmallow as they will stick together. Set the marshmallow aside to firm up, at least 4 hours or overnight.
Once the marshmallows are firm, use a 3-inch round cookie cutter to cut out 12 marshmallow circles—you will need to cut the marshmallows very close together so there are very few scraps. Dust the marshmallows with additional confectioners’ sugar to prevent sticking DO AHEAD: Marshmallows can be stored, layered between sheets of wax or parchment paper, in an airtight container in a dry place at cool room temperature, for 1 week.
Make the graham crackers:
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
In a medium bowl, whisk together the all-purpose flour, pastry flour, wheat germ, salt, cinnamon, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the cane syrup and honey and beat until well combined, about 1 minute. Scrape down the sides and bottom of the mixer bowl then reduce the mixer speed to medium-low, add the flour mixture, and blend just until no streaks of flour remain, 1 to 2 minutes—the mixture will be a little crumbly.
Divide the dough into 2 equal portions. Place 1 half on a large sheet of parchment paper then cover with a second large piece of parchment paper. Using a rolling pin, roll the dough, between the sheets of parchment paper, to a 1/8-inch thickness. Remove the top layer of parchment and use a 2 1/2 to 2 3/4-inch round cookie cutter to press as many circles into the dough as possible. Use a small offset spatula to transfer the graham crackers to a large rimmed baking sheet, leaving about 1 inch between them then re-roll and cut any scraps of dough to make more circles. Repeat this process with the remaining portion of dough.
Bake the graham crackers, switching the baking pans between the upper and lower racks and rotating the pans about halfway through baking, until the graham crackers are firm around the edges and golden, 12 to 14 minutes. Transfer the graham crackers to a wire rack to let cool completely. DO AHEAD: Graham crackers can be baked ahead and kept, stored in an airtight container at room temperature, up to 1 week.
Melt the chocolate and assemble the moonpies:
Sandwich 2 graham crackers around 1 marshmallow then repeat with the remaining graham crackers and marshmallows until you have 12 moon pie “sandwiches.” (There may be a few leftover graham crackers.)
Coat a wire rack with nonstick vegetable oil spray and set it on top of a parchment paper– lined large rimmed baking sheet.
Make the marshmallows:
Brush the bottom and sides of a 15- by 10-inch jelly roll pan with vegetable oil. Using a fine-mesh sieve, dust the bottom and sides of the pan with 1/4 cup of the sifted confectioners’ sugar, leaving any excess in the pan.
Place 6 tablespoons of the cold water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and whisk briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
In a heavy, small saucepan, whisk together the granulated sugar, corn syrup, salt, and the remaining 6 tablespoons cold water. Place over moderate heat and bring to a full boil (the mixture will become clear), stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling, without stirring, for 5 minutes, then increase the heat to moderately high and continue boiling, without stirring, until the thermometer registers 240°F (soft-ball stage), about 5 more minutes. Remove the saucepan from the heat and let stand until the bubbles dissipate slightly.
With the mixer on low, pour the sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow forms a very thick ribbon when the whisk is lifted (the marshmallow will still be slightly warm), about 5 minutes.
Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly; smooth the top with a wet offset spatula. Dust the remaining 1/4 cup confectioners’ sugar over the top of the marshmallows, then cover the pan with plastic wrap, being careful not to let the plastic wrap touch the marshmallow as they will stick together. Set the marshmallow aside to firm up, at least 4 hours or overnight.
Once the marshmallows are firm, use a 3-inch round cookie cutter to cut out 12 marshmallow circles—you will need to cut the marshmallows very close together so there are very few scraps. Dust the marshmallows with additional confectioners’ sugar to prevent sticking DO AHEAD: Marshmallows can be stored, layered between sheets of wax or parchment paper, in an airtight container in a dry place at cool room temperature, for 1 week.
Make the graham crackers:
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
In a medium bowl, whisk together the all-purpose flour, pastry flour, wheat germ, salt, cinnamon, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the cane syrup and honey and beat until well combined, about 1 minute. Scrape down the sides and bottom of the mixer bowl then reduce the mixer speed to medium-low, add the flour mixture, and blend just until no streaks of flour remain, 1 to 2 minutes—the mixture will be a little crumbly.
Divide the dough into 2 equal portions. Place 1 half on a large sheet of parchment paper then cover with a second large piece of parchment paper. Using a rolling pin, roll the dough, between the sheets of parchment paper, to a 1/8-inch thickness. Remove the top layer of parchment and use a 2 1/2 to 2 3/4-inch round cookie cutter to press as many circles into the dough as possible. Use a small offset spatula to transfer the graham crackers to a large rimmed baking sheet, leaving about 1 inch between them then re-roll and cut any scraps of dough to make more circles. Repeat this process with the remaining portion of dough.
Bake the graham crackers, switching the baking pans between the upper and lower racks and rotating the pans about halfway through baking, until the graham crackers are firm around the edges and golden, 12 to 14 minutes. Transfer the graham crackers to a wire rack to let cool completely. DO AHEAD: Graham crackers can be baked ahead and kept, stored in an airtight container at room temperature, up to 1 week.
Melt the chocolate and assemble the moonpies:
Sandwich 2 graham crackers around 1 marshmallow then repeat with the remaining graham crackers and marshmallows until you have 12 moon pie “sandwiches.” (There may be a few leftover graham crackers.)
Coat a wire rack with nonstick vegetable oil spray and set it on top of a parchment paper– lined large rimmed baking sheet.
Place about 2/3 of the chocolate
in a dry metal bowl set over a pan of barely simmering water and stir
until melted and warm, 2 to 3 minutes. Add the remaining chocolate to
the bowl and remove the bowl from the top of the pot. Let cool 5 minutes
then stir until smooth. Stir in the coconut oil until incorporated
thoroughly.
Hold 1 moonpie “sandwich” firmly
in 1 hand and roll the sides through the melted chocolate, making sure
the sides are completely coated so you don’t see any marshmallow peeking
through. Hold the moonpie over the bowl of chocolate and use a small
spoon to pour and swirl chocolate over the top; invert onto the rack and
coat the other side in chocolate. Repeat with the remaining graham
cracker–marshmallow “sandwiches.” Transfer the chocolate-dipped moonpies
to a cool place to let the chocolate coating harden for 1 to 2 hours.
DO AHEAD: Moonpies can be made
ahead and kept, layered between sheets of parchment paper in an airtight
container at room temperature, up to 5 days.
Original Article at: Make Classic Moon Pies at Home
By Sara Bonisteel Epicurious Feb 27, 2014
Monday, March 3, 2014
Can't Wait To Make This - The Ultimate Beef Wellington
Ok, my friends who know me know I love to cook and that when I do... I never follow recipe's... There are occasions however when I find a dish that I've never made, so I do need some guidance. Here is one of those occasions. I can't wait to try this, but for my first couple of attempts I will be following the recipe...
Beef Wellington
Directions
For the Beef:
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.
Green Peppercorn Sauce:
Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
Roasted Fingerling Potatoes with Fresh Herbs and Garlic:
Preheat oven to 500 degrees F and place a baking sheet inside to heat.
Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
Warm Wilted Winter Greens:
Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
For the Beef:
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.
Green Peppercorn Sauce:
Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
Roasted Fingerling Potatoes with Fresh Herbs and Garlic:
Preheat oven to 500 degrees F and place a baking sheet inside to heat.
Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
Warm Wilted Winter Greens:
Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
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