Recipes: Beef Tenderloin with Onion Confit, Apple Strudel

Beef Tenderloin with Onion Confit

Serves 6.

About 2½ lb. beef tenderloin (in 1 piece)

2 c. red wine, optional

1 clove garlic, minced, optional

Olive oil for the pan or grill

Salt and freshly ground black pepper to taste

If desired, place the beef in a shallow bowl and add the red wine and garlic. Cover tightly and refrigerate for 1 to 3 hours, turning occasionally. Remove the beef from the marinade; discard the marinade.

Lightly oil a roasting pan or the grilling rack. Preheat the oven to 450 degrees or preheat the grill on high.

Season the beef with salt and pepper to taste. Transfer the beef to the prepared pan or grill rack. Roast or grill until the desired degree of doneness. Start checking the temperature after 20 minutes.

For rare meat, a thermometer inserted in the middle of the tenderloin should read 145 degrees for medium rare, 160 degrees for medium, according to the U.S. Department of Agriculture. Some cooks may prefer a lower temperature for flavor.

Remove from the heat and cover lightly with foil. Let sit for 10 to 15 minutes; the beef will continue to cook while sitting, so plan accordingly. Then cut into ½-inch slices and arrange on a platter.

Calories 685

Carbohydrates 20 g

Protein 37 g

Fat 50 g

including sat. fat 19 g

Sodium 131 mg

Dietary fiber 4 g

Onion Confit

Makes 2 cups.

Note: This calls for crème fraîche, which is a thickened cream similar to sour cream. Some supermarkets carry a commerial version of it, but you could also substitute sour cream. The onion confit can be prepared up to 2 weeks ahead, tightly covered and refrigerated. Reheat it just before serving and stir in the crÃ?me fraÂche.

3 tbsp. extra-virgin olive oil

3 lb. onions, thinly sliced

1 large clove garlic, minced

1 bay leaf

1 tsp. dried thyme

1/3 c. crème fraîche

In a heavy-bottomed pan over medium heat, melt the butter in the oil. When the butter begins to foam, add the onions, stir to coat with the butter-oil mixture and reduce the heat to low. Add the garlic, bay leaf and thyme and cook, stirring occasionally, until the onions are golden, about 2½ hours.

If the onions begin to burn, add some chicken broth, 1 tablespoon at a time, as necessary. Remove from the heat; discard the bay leaf. Stir in the crÃ?me fraîche just before serving.

Nutrition information per ¼ cup serving:

Calories 128

Protein 2 g

Fat 7 g

including sat. fat 2 g

Cholesterol 7 mg

Sodium 10 mg

Apple Strudel

Serves 6.

The dessert can be made ahead and frozen for a month. Be sure to allow time for it to defrost. It could also be made early in the day. Rewarm it in a 350-degree oven for about 20 minutes before serving.

Butter for the baking sheet

4 small tart apples, preferably Gala, Fuji or Granny Smith, peeled and cored, each cut into 16 slices

¼ c. raisins

½ c. brown sugar

1 tbsp.orange juice

1 tbsp. lemon juice

1½ tsp. ground cinnamon

1 sheet frozen puff pastry, thawed

1 egg mixed with 1 tbsp. water

Vanilla ice cream or 1 c. heavy cream beaten with with 1 tsp. vanilla extract, optional

Adjust the oven rack to the middle position and preheat the oven to 375 degrees. Line a rimmed baking sheet with heavy-duty aluminum foil or parchment paper; lightly butter the foil or paper.

In a large bowl, combine the apple slices, pecans, raisins, brown sugar, orange and lemon juices and cinnamon. Stir to coat the apple slices evenly with the mixture. Set aside.

Carefully transfer the strudel, seam-side down, to the prepared baking sheet. Brush with the egg wash. Wait for a few minutes and then brush again with the egg wash. With a sharp knife, cut 2-inch long diagonal dashes across the top of the strudel every 4 to 5 inches.

Bake the strudel in the preheated oven until golden brown, about 30 minutes (or roll the strudel tightly in aluminum foil and freeze for up to 3 months). Remove from the oven and cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool. Cut into individual slices. If desired, serve with ice cream or whipped cream.

Nutrition information per serving (without ice cream or whipped cream):

Calories 228

Carbohydrates 36 g

Fat 10 g

including sat. fat 1 g

Cholesterol 8 mg

Sodium 27 mg