Years ago I worked with a Fabulous Chef named "Jaqueamo Gullo", he was an elderly man when I knew him back in the 70’s and had a vision like I have never experienced again when it came to exceptional food! His ability to combine flavors into a "Fantasy of Taste" was amazing! "Jack" as we called him took food to a level which inspired me to become a chef. As a young man I was totally amazed by his talent, never before had food interested me like it had after I met him. Yes I had always been in the kitchen with my family and had a basic understanding of food. I loved to cook already, but this man was the influence I needed to become creative and he gave me the vision to be open to all experiences in world cuisine.
Jack, was from Italy he came to the U.S.A. in the early 1940’s and worked in New York, and later in Los Angeles, even later he worked in Louisiana where I met him. He said to me once that the greatest gift God gave us was the ability & want to help others. He was also the first person whom I had ever known who worked with the homeless. He would have them lined up at the kitchen door every Monday at noon waiting for a cup of soup and a fresh baked loaf of bread. All he ask was that they share it with another. Many times in my life I think of "Jack" and the wonderful man he was and how he inspired me in so many ways.
Today I am here to share a recipe he offered in the restaurant where we worked. It was so beyond food offered at the time in creativity and taste artistry, it still is a favorite of mine whether serving at home or for my finest clients. This is one of the most stylish dishes I offer to only my best clients, and it always makes an impact! The combination of flavors is exceptional. I think "Jack" would be very pleased that I have shared the recipe with you!
- Black Pepper mixture: 3 Tbs Cracked Black Pepper, 2 tsp Coarse Sea Salt, 1 Tbs Brown Sugar, 2 tsp fresh Orange Zest, 1/2 tsp each ground clove, onion powder, and cumin. Mix well and crust the beef filets.
Four 8 oz beef Tenderloin Steaks. Take a small knife and stick a hole in the side of the Filet wiggle to make the inner hole larger than the outside, and stuff with some Stilton or Roquefort Cheese. Crust the beef with cracked black pepper mixture let stand at room temperature for 1 hour. Sear in a hot pan in just enough oil to coat the pan until well browned on both flat sides, drain off excess oil and transfer pan to oven set on 325 degrees for 7-10 minutes for medium to rare steaks. Plate and top with the Sauce!
* when using jam use "Simply Fruit" Jams www.smuckers.comno sugar added. Raspberry Jam or Blueberry Jam works well in this sauce if serving over Rack of Lamb or Veal Chops.
For a healthy meat choice try using Bison Steak www.highplainsbison.com in place of the Beef it is a wonderful product offered in many fine stores. Even Ostrich Filets www.ostriches.org/meat are great but be sure not to cook more than medium as they tend to get tough and dry. If grilling the meat use less pepper in the dry rub and feel free to use Ribeye, Chops, or Strip Steaks as an option!
- This Recipe is for "Berry and Red wine Glaze": 2 Tbs seedless Blackberry Jam*, 1 cup Dry red Wine, 1 tsp Honey, 1tsp dry Mustard, and reduce to half. Add 6 oz Bordelaise and heat to a soft simmer cooking for 10 minutes. Add 2 tsp Capers, and 1 tsp fresh minced very fine Rosemary. Serve over the Filets and garnish with fresh blackberries.
As always I have suggestions on wine for serving with this dish. The Blue Cheese stuffing and the Berry Gaze both suggest a Dry Wine as the proper choice for this dish. I suggest "Chateau Lascombes, Margaux" from France www.winefetch,comor "Cum Laude, Sant Antimo DOC, Italy [Super Tuscan] www.castellobanfi.com/wines. These are both higher end wines but offer exceptional quality and a perfect pairing with this dish!
*** for the recipe for Bordelaise see my Factoidz "Bordelaise"
