The Beef Tenderloin Steak is taken from the center of the Tenderloin, cleaned of all the fat and silver skin, than cut into individual steaks best grilled over an open flame, Herbed Truffle Oil is cascaded on top of the finished steak adding an intensely flavorful finishing touch.

THE TRUFFEL OIL
1 PINT EXTRA VIRGIN OLIVE OIL
½ LBS. WARM CLARIFIED BUTTER
1 TABLESPOON BLACK TRUFFEL PEELINGS
1 TABLE SPOON MINCED FRESH TARRAGON

Simplicity is the key, bring highlight to the finest tenderest steak on the market garnishing with a fresh seasonal vegetable as Asparagus

This American Favorite is taken from the Rib and trimmed of the excess fat and bone, lightly seasoned with Sea Salt and Corse Ground Black Pepper before grilling over an open flame, the compound butter is placed on the steak to cascade the rich flavor providing a unique taste profile.

THE ROASTED CHILI BUTTER RECIPE
1 LBS WHOLE SALETD BUTTER-softened
1 LBS DRY ROASTED HATCH CHILI-cleaned, seeded and chopped
1 TABLE SPOON FRESH CHOPPED CILENTRO
1 TABLE SPOON CORSE GROUND PEPPER
1 TABLE SPOON FRESH SQUEEZED LEMON
JUICE-no seeds

Gently whip the ingredients into an equal blend, measure 1oz. of seasoned butter and chill to firm. Place on grilled steak coming off the fire and onto the palate. Serve immediately, accompany with grilled corn and potato dish for traditional New Mexico style entree.

This American Classic first introduced by the great steakhouses of New York and Chicago is best prepared over an open flame accented with Mesquite Wood in the fire for that unique flavor profile and distinct color provided by the intense heat burning wood brings to the meat.
MARINADE-prepare and strain the marinade and apply by brush before and during grilling

1 CUP VEGETABLE OIL
½ CUP SOY SAUCE
½ TABLE SPOON CORSE GROUND BLACK PEPPER
½ TABLE SPOON FINE CHOPPED GARLIC
1 TABLE SPOON FINE CHOPPED FRESH ROSEMARY
1 TABLE SPOON FRESH CHOPPED THYME

Our Choice Flat Iron Steak is hand cut from the Shoulder Clod Blade; perhaps the tenderest steak behind the tenderloin, called a Flat Iron the meat is pressed flat on a grill and seared quickly on both sides.

TERIYAKI MARINADE
½ CUP SOY SAUCE
¼ CUP SESAME OIL
¼ FRESH SQUEEZED ORANGE JUICE
1 TEASPOON MINCED FRESH GARLIC
1 TEASPOON MINCED FRESH GINGER
THE FINISH - a fresh stir-fry of snap peas and colorful bell peppers

Tenderloin Brochette cut one inch by one inch provides a versatile ingredient to any menu for entrée’s, appetizer’s and hors d’oeuvres.

TENDERLOIN BROCHETTE RECIPE
4 PIECES TENDERLOIN BROCHETTE CUTS
4 PIECES FRESH CUT PINEAPPLE PIECES
4 PIECES FRESH CUT RED BELL PEPPER
2 PIECES 6 INCH BAMBOO SKEWERS
SPRINKLE WITH SALT AND PEPPER BLEND

Grill the brochette on a low and gently open flame, cooking the beef to a medium rare while cooking the pineapple and red pepper pieces.

A simple glace of pineapple juice and fresh lemon will add a tang and keep the brochette moist, serve over rice pilaf with cashew nuts, minced chives and a mint sprig for garnish.

Cooked to perfection is char broiled from both top and bottom at a maximum heat of 800’ f, searing in the flavor and juices while melting away the surface fat, the marbling of the meat melts inside the crust keeping the steak moist and juicy. A simple spice blend is applied to the steak just prior to cooking and for finishing to the chef’s taste

THE BLEND
Sea Salt, Cracked Black Pepper, Granulated Garlic and Onion Powder in equal parts best applied in a shaker for even surface distribution

THE FINISH
Garnish with a fresh colorful seasonal vegetable as plum tomato, fresh garden greens leaving room on the plate for the natural juices to flow