Country Fare with a City Flair

Beef Tenderloin Steak with Mustard and Tarragon Sauce

2 tenderloin steaks, salted and peppered to taste
1 tablespoon butter
1 tablespoon oil
1/4 cup cognac
1/4 cup beef stock
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon fresh tarragon
Salt and pepper to taste
Cherry tomatoes
Salt, to taste
Butter, to taste
Fresh tarragon sprigs for garnish

Sauté steaks in a large, heavy skillet to desired doneness in the butter and oil. Keep warm. Deglaze the skillet with the cognac and stock and reduce to 2-3 tablespoons. Add the wine and boil uncovered to reduce by half. Add the cream and reduce until it begins to thicken. Swirl in the mustard, garlic, and tarragon. Heat briefly, taste for seasoning, pour over steaks, and serve with thyme-roasted new potatoes, sautéed spinach, and cherry tomatoes, tossed for two minutes in a warm skillet with salt and butter. Garnish with fresh tarragon.



Warm Chocolate Chip Tarts with Marinated Oranges

1 large orange (a pink-fleshed blood orange, if possible),
peeled, segments removed
4 tablespoons Grand Marnier or other orange liqueur,
divided
3 ounces bittersweet chocolate, chopped
8 tablespoons best quality unsalted butter
4 large eggs
1/8 teaspoon salt
1 tablespoon light corn syrup
1 cup sugar
3 tablespoons half-and-half
3/4 teaspoon vanilla extract
6 ounces best quality bittersweet chocolate chips
6 (4-inch) tart crusts (or one 9-inch crust), baked and
cooled. (recipe follows)
Whipped cream or vanilla ice cream

Preheat oven to 325 degrees F. In small bowl gently toss the orange segments with 2 tablespoons orange liqueur. Set aside to marinate. In a sauce pan, melt chocolate and butter together. Whisk the eggs, salt, corn syrup, sugar, half-andhalf, vanilla, and remaining orange liqueur together in a bowl. Whisk this mixture into the melted, still-warm chocolate-butter mixture. Sprinkle the chips evenly over the bottoms of the pre-baked tart crusts. Pour the chocolate mixture over the chips. Bake for 20 to 25 minutes, until barely set. Allow to rest at room temperature. Reheat briefly, if needed; tarts should be served barely warm. Serve with the marinated oranges and whipped cream or vanilla ice cream. Serves 6.



Tart Crust

1-1/2 cups flour
2 tablespoons sugar
Pinch salt
3/4 cup unsalted butter, cold, cut into 8 pieces

Preheat oven to 375 degrees F. Mix together flour, sugar, and salt in a food processor. Add butter and mix until dough forms; do not overmix. Press into six 4-inch tart pans with removable bottoms, or one 9-inch tart pan with removable bottom. Bake for 15 to 18 minutes until golden brown. Cool completely before filling.