F-86 Sabre Jet

Beef Medallions with Caramel Brandy Sauce

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Ingredients:

4 x 6 oz. beef tenderloin filets

1 garlic clove

Lawry’s Seasoned Salt

3 Tbsp. butter, divided

3 Tbsp. brandy

1 Tbsp. light brown sugar

¼ c. whipping cream

Sliced chives for garnish

Instructions:

Cut garlic in half; rub beef with cut side of the clove.  Sprinkle with Lawry’s and let stand to soak in.  Melt 1 Tbsp. butter in a skillet over medium-high heat.  Cook steaks to desired doneness.  Remove from skillet and keep warm.  Add brandy to skillet, scooping up browned bits.  Add remaining 2 Tbsp. butter and sugar.  Cook, stirring constantly until sugar dissolves and mixture caramelizes.  Remove from heat; whisk in cream.  Return to heat and bring to a boil, stirring constantly, until thickened, about 1 minute.  Serve immediately over steaks.  Garnish with chives.

Accompany with Cooper-Garrod Test Pilot F-86 Sabre Jet.

Reine de Saba

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Serves 8

  • 5 oz. fine quality baking chocolate, semi-sweet
  • 2/3 c. butter
  • 2/3 c. sugar
  • 3 eggs
  • 2/ 3 c. ground almonds
  • 1 tsp. vanilla
  • 1 drop almond extract
  • 1/3 c. flour

Preheat the oven to 350 degrees. Butter an 8″ round cake pan, and line bottom with a piece of parchment, trimmed to fit atop the buttered surface. Melt the chocolate in a water bath. Add butter and sugar; whisk smooth. Remove from heat, cool slightly, and whisk in the eggs, ground almonds, and flavorings. Fold in the flour. Pour into prepared pan. Bake in a water bath for about 30 minutes. Remove from oven and cool. To serve, turn out onto a doily and sprinkle liberally with powdered sugar. Lovely accompanied with raspberries and whipped cream, or even Creme Anglaise!

Accompany with Cooper-Garrod Test Pilot, F-86 Sabre Jet

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Veal Chops with Wine Reduction

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Serves 4

  • 3 Tbsp. + 1 Tbsp. olive oil
  • 2 large carrots, chopped
  • 3 ribs celery, chopped
  • 1 medium onion, chopped
  • 1/3 c. catsup
  • 3 Tbsp. whole black peppercorns
  • 1 1⁄2 tsp. rosemary
  • grated zest of 1 lemon
  • 2 bay leaves
  • 1 750-ml. bottle of dry red wine
  • 1 can (14.5 oz.) chicken broth
  • 1 can (14.5 oz.) beef broth
  • 4 veal chops, about 1” thick

Heat 3 Tbsp. olive oil in a large, heavy skillet or sauteuse. Add carrots, celery, and onions; sauté about 10 minutes or until browned. Add catsup; stir to coat. Add peppercorns, rosemary, lemon zest, and bay leaves; stir about 1 minute to mix in. Add wine and boil about 15 minutes until thick. Add both broths and bring to boil. Reduce heat; simmer about 20 minutes until liquid is thickened to sauce consistency and about 3⁄4 cup. Strain sauce; season with salt and pepper. In a clean skillet, heat 1 tbsp. olive oil. Season veal chops desired doneness, about 4-5 minutes per side. Transfer to plates. Spoon sauce over and serve.

Accompany with Cooper-Garrod Test Pilot F-86

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Tirolean Cordon Bleu

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Serves 4

  • 1 1/2 lbs top sirloin steak
  • 1 garlic clove, halved
  • 1/4 tsp. each: marjoram, salt, and freshly ground pepper
  • 8 thin slices Black Forest ham
  • 6 oz Gruyere, thinly sliced
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. chopped parsley
  • 1/2 cup red wine
  • 1/4 cup beef stock

Cut meat into 4 serving pieces and make a pocket slit in each. Rub cut side of garlic over steaks; rub with the mixed spices. Insert a slice of ham and several slices of cheese into the pocket. Melt butter in a large sauté pan over medium heat; brown the steaks nicely on the first side, turn and repeat on the second side. Place several slices of cheese atop the steaks, top with a slice of ham. Carefully flip the steaks and cook until ham is browned and cheese melted. Remove to warmed platter, ham side up, and tent with foil. Deglaze the pan with wine, scraping up any browned bits. Add beef stock and reduce by half. To serve, sprinkle steaks with parsley and spoon sauce over.

Accompany with Cooper-Garrod Test Pilot F-86 Sabre Jet

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Gorgonzola Sauce for Steaks

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Serves 4 – 6

  • Lowry’s Seasoned Salt
  • 2 Tbsp. butter, divided
  • 1/4 c. finely chopped shallot
  • 1/2 c. beef broth
  • 3/4 c. sour cream
  • 1/3 c. crumbled gorgonzola
  • Chopped parsley

Choose your favorite cut of steaks. Sprinkle with Lowry’s seasoned salt and cook in 1 Tbsp. butter to your preferred doneness. Remove from pan. Cover with foil on a warmed plate. Add 1 Tbsp. butter to pan and sauté the shallots. Pour in beef broth; cook until almost evaporated, stirring frequently. Stir in sour cream until well combined. Add gorgonzola, stirring until melted. Season to taste with salt and pepper. Spoon over steaks on serving plates and garnish with chopped parsley.

Accompany with Cooper-Garrod F86 Sabre Jet, Test Pilot

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Cherried Pots de Creme

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Serves 4

  • ½ cup butter, softened
  • 6 Tbsp. sugar
  • 4 oz. semisweet chocolate, melted
  • 3 eggs
  • 1 Tbsp. crème de cassis
  • ¾ c. bing cherries (from a can), drained and quartered

In a food processor, beat butter and sugar until well mixed.  Add chocolate several spoonfuls at a time, mixing well after each addition.  Add eggs one by one, mixing at high speed until well incorporated.  Mix in cassis.  Without the blade, stir in the quartered cherries.  Spoon into 4 ramekins or dessert dishes; cover and chill at least 4 hours.

Accompany with Test Pilot F-86 Sabre Jet

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Blue Cheese Marinade for Steaks

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  • 2 Tbsp. crumbled blue cheese
  • 1 clove garlic, crushed
  • ¼ tsp. fresh ground pepper
  • ½ tsp. salt
  • 1 Tbsp. coffee crystals
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Worcestershire sauce
  • ½ c. olive oil
  • 4 sirloin tip steaks (or your choice of cuts)

Pat steaks dry with paper towels and place in a glass container.  Mix marinade ingredients in a blender until smooth.  Pour over steaks, rubbing in.  Cover and marinate 4 hours or overnight, turning occasionally.  Grill or broil according to personal preference for doneness.

Serve with Cooper-Garrod Cabernet Sauvignon and Test Pilots

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