Video: The kitchen of the year
Recipe: Truffled filet of beef sandwiches
I love to take something ordinary and make it really special, and that’s just what I’ve done here. This isn’t your average roast beef sandwich; it’s filet of beef with black truffle butter, Parmesan cheese, and bitter arugula. Your friends will swoon.
- 1 1/2 to 2 pounds filet of beef, trimmed and tied
- 1 tablespoon unsalted butter, at room temperature
- Kosher salt and coarsely ground black pepper
- 2 French baguettes, 18 to 20 inches long
- 3 ounces black truffle butter, at room temperature (see note)
- 1 (2-ounce) chunk good Parmesan cheese
- Fresh baby arugula
Preheat the oven to 500 degrees. (Be sure your oven is very clean!)
Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the unsalted butter all over the beef with your hands. Sprinkle the beef evenly with 1½ teaspoons salt and 1½ teaspoons pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes. Remove the strings and slice the filet about 1/4-inch thick.
Split the baguettes lengthwise but not all the way through. Spread the bottom halves generously with the truffle butter. Top with a layer of sliced beef and sprinkle with salt and pepper.
Using a vegetable peeler, shave the Parmesan into thin shards and scatter the shards over the sliced beef on each sandwich. Finish with a sprinkling of arugula leaves. Fold the tops of the sandwiches over, cut each baguette diagonally into 3 or 4 sandwiches, and serve right away.
Note: Ask your butcher to trim and tie the filet of beef for you.
Dartagnan.com sells black and white truffle butter in 3-ounce packages. They’re surprisingly inexpensive; I order a few at a time and keep them in the freezer.
Makes 6 servings
Recipe: Affogato sundaes
If I don’t have any time and I need an over-the-top dessert, this twist on a classic Italian confection is the easiest thing in the world. It’s a blend of cold ice cream and hot espresso with a crunch of chocolate-covered espresso beans. It’s so delicious and you won’t even need to serve coffee with dessert. You can use regular or decaf espresso.
- 1 pint hazelnut gelato
- 1 pint vanilla gelato or vanilla ice cream
- 8 tablespoons Tia Maria or Kahlúa liqueur
- 8 tablespoons freshly brewed hot espresso
- Sweetened whipped cream
- Chocolate-covered espresso beans
Place one scoop each of hazelnut and vanilla gelato in each of 4 dessert or café au lait bowls. Spoon 2 tablespoons of Tia Maria and 2 tablespoons of hot espresso over each serving. Dollop some whipped cream onto each serving and garnish with a handful of chocolate-covered espresso beans. Serve immediately.
Makes 4 servings
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