Tag Archives: shallots

Beef Medallion with Three Pepper Sauce

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Valentine’s Day is almost here and what is more romantic than cooking for your Valentine?  This lovely filet of beef is easy and oh, so delicious.  You can add any grilled vegetables or potatoes to round out the meal.  This recipe from Oceania Cruises serves 4 but you can cut the measurements in half to serve 2.  Happy Valentine’s Day!

Beef Medallion with Three Pepper Sauce
(Serves 4)

Ingredients:
4 Beef fillets (6 oz. each)
1 teaspoon butter
2 cups veal demi-glace*
2 tbls. each black, green and pink pepper corns
1 shot glass brandy
2 Shallots
Parsley for garnish

*Veal Demi-glace is available from Williams Sonoma but you can also take 1 quart of veal or chicken stock and simmer it gently until it is reduced to 1 cup (for 2 portions).

Directions:
Season the beef with olive oil and salt.  In a very hot pan, sear the beef for a few minutes and reserve.  In the same pan, toast the black, pink and green peppercorns; and add the chopped shallots.  Saute for 5 minutes.  De-glaze with the brandy and flambé.  Add the veal demi-glaze, and reduce for 5 minutes.  Add the chopped parsley 5 minutes before serving.

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Baked Stuffed Lobster

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The late great Executive Chef David Woodbury of the Old Yarmouth Inn gave us this recipe for Stuffed Lobster many years ago. Dave had spent 35 years in the hospitality industry including owning his own business. He worked locally for a number of years perfecting his talents from “soup to nuts” and everything in between but found his home at the Old Yarmouth Inn. His untimely death in 2015 was a loss to his family, the Old Yarmouth Inn and to the Cape.  In his honor we reprint his recipe for Baked Stuffed Lobster.

Baked Stuffed Lobster
Serves 2 – 3

Ingredients:
2 – 2 1/2 lb. Local Lobster – split, cleaned and rinsed
1/4 lb. U12 Shrimp, peeled and de-veined, tails removed
1/4 lb. Lump Crab meat
1/4 lb. Fresh Scallops – muscle removed
1/4 lb. unsalted butter
4 Tbls. melted butter
1 medium Spanish onion, finely chopped
1 tablespoon fresh garlic – finely chopped
1 tablespoon fresh shallot – finely chopped
1 cup Sherry
4 cups Ritz cracker crumbs
2 cups Japanese Panko
1/4 cup chopped parsley
Salt & pepper to taste
2 metal skewers

Directions:

Pre-heat oven to 375

Sauté onions, garlic, shallots in butter for about 10 minutes. Add Sherry and reduce by half. Add scallops and cook for 5 minutes.

Add the shrimp and cook for another 5 minutes. Take off the heat and allow for cooling for 30 minutes.

In a large mixing bowl mix together the Ritz crumbs, Panko, salt & peppers, lump crab and chopped parsley. Add cooked seafood and mix all ingredients well.

Run a skewer from the tail to the head of the lobster (to prevent from curling in the oven).

Fill the cavity of the lobster with the stuffing – do not pack too firmly. Sprinkle a few crumbs on top, and drizzle with melted butter. Bake for 30 minutes.

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