This is my absolute favorite dish to serve for any special occasion, such as Christmas or a birthday celebration. This cut of meat is so tender and it goes so well with any side. Once you season and prepare the meat, there is very little “cooking” left so you can stay out of the kitchen and enjoy the celebration.

Make a point to buy top quality meat and to request a “fillet roast” with your butcher early enough because they may not have that cut of meat on location. I generally try to order a 1/2 lb of meat per person or more if I want any leftovers. Before cooking meat, bring to room temperature. Preheat oven to 475 degrees. Place roast, fat side up, in a large roasting pan and rub olive oil over meat. Generously season with kosher salt, pepper, and about a tablespoon of thyme. Place in oven for about 12-15 minutes for 2-3 pound roast or 15-20 minutes for 4-5 pound roast. Reduce heat to 350 and cook an additional 20-25 minutes. Use a meat thermometer to determine if it is done (125 for rare and 135 for medium. Remove meat from oven and let stand about 15 minutes before serving. Serve with mushroom sauce (recipe to follow).

Mushroom Sauce
In a large skillet, on medium-high heat, melt:
2 tablespoons butter
Once butter is melted, add to the pan:
10 oz of coarsely chopped mushrooms
2 garlic cloves, minced
1 teaspoon onion powder
Cook until most of moisture from mushrooms is gone. Add to the pan:
*1/2 cup red wine
Cook until most of liquid is gone. Reduce heat and add:
1/2 beef broth
3-4 tablespoons pan drippings
Whisk until combined and serve over meat.

*For a lighter flavor use white wine instead of the red and chicken broth instead of beef.

This recipe was adapted from chef Iacopo Falai who cooks at Falai restaurant in Manhattan. It is a great hearty dish and so colorful with the broccoli. This great dish to serve to guests or just to the family because it is so easy and delicious.

In a large skillet, over medium high heat, cook and break apart:
1/2 pound sweet Italian sausage
1 tablespoon of olive oil

While sausage is browning, in a large pot of salted, boiling water, add:
1/2 pound choice of pasta (cook to “al dente” directions)
During the last 3 minutes of cooking add:
1 bunch of broccoli florets

Once pasta and broccoli are cooked, strain and set aside. Once sausage is cooked, drain fat and:
1 1/2 cup white wine
Cook until most of the wine has evaporated, reduce heat to medium-low then add:
1 cup heavy cream
1 teaspoon cinnamon
salt and pepper to taste

Whisk until combined, then add cooked pasta and broccoli to skillet. Stir until pasta is coated and serve immediately.

Serves 4

This is a wonderful dressing recipe for Thanksgiving. The bacon and biscuits even make it a great leftover for the morning after Thanksgiving.

Preheat oven to 350 degrees. On a baking sheet arrange:

12 biscuits, baked and cut into 1 inch cubes (could be home-made or store bought)

Bake until toasted or lightly browned, about 15-20 minutes. Set aside. Increase oven to 375 degrees. In a large skillet, over medium to high heat, cook:

1 lb bacon, cut into 1 inch pieces

Drain all of excess fat but about 3 tablespoons. Reduce to medium and add:

1 yellow onion, diced

6 stalks of celery diced

8 oz of sliced mushrooms

1/4 cup chopped flat-leaf parsley

2 tablespoons fresh chopped sage

2 tablespoons fresh chopped thyme

Cook, stirring occasionally, until onions and celery are soft and moisture from mushrooms is gone. Season with salt and pepper. Add:

5 cups chicken stock

toasted biscuits

Stir to combined. Transfer to baking dish and cover with foil. Bake for 30 minutes, uncover and bake another 20 minutes or until dressing is browned.

Serves 10