📝 Ingredients:

• 1 (3 lb) beef tenderloin, center cut
• 1 lb puff pastry, thawed
• 1 lb mixed mushrooms, finely chopped
• 2 shallots, minced
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme
• 6 slices prosciutto
• Dijon mustard
• 1 egg, beaten
• 1 cup Madeira wine
• 2 cups beef stock
• 2 tablespoons butter

👨‍🍳 Instructions:

1. Sear tenderloin on all sides, cool completely
2. Sauté mushrooms, shallots, garlic until dry
3. Season with thyme, salt, pepper
4. Spread mustard on cooled beef
5. Layer prosciutto, then mushroom duxelles
6. Wrap in puff pastry, seal edges
7. Brush with egg wash, score top
8. Bake at 425°F for 35 minutes
9. Reduce Madeira and stock for sauce
10. Rest 15 minutes, slice and serve

📝 Ingredients:

• 4 (1.5 lb) live lobsters
• 1/4 cup cognac
• 3 tablespoons butter
• 2 shallots, minced
• 1/4 cup all-purpose flour
• 1.5 cups whole milk
• 1/2 cup heavy cream
• 1 cup gruyère cheese, grated
• 2 tablespoons Dijon mustard
• Fresh tarragon, chopped
• Breadcrumbs for topping

👨‍🍳 Instructions:

1. Boil lobsters 8 minutes, cool and extract meat
2. Reserve shells, clean and set aside
3. Sauté shallots in butter until soft
4. Add flour, cook 2 minutes
5. Whisk in milk and cream gradually
6. Add cognac, simmer until thickened
7. Stir in gruyère and mustard
8. Fold in lobster meat and tarragon
9. Fill shells, top with breadcrumbs
10. Bake at 400°F for 15 minutes until golden

📝 Ingredients:

• 2 cups heavy cream
• 1 vanilla bean, split
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup superfine sugar for topping
• Pinch of salt

👨‍🍳 Instructions:

1. Heat cream with vanilla bean until steaming
2. Steep 30 minutes, remove bean
3. Scrape seeds into cream
4. Whisk yolks with sugar and salt
5. Gradually whisk in warm cream
6. Strain through fine mesh
7. Fill 6 ramekins, place in water bath
8. Bake at 325°F for 45 minutes
9. Chill 4 hours minimum
10. Sprinkle with sugar, torch until caramelized

📝 Ingredients:

• 3 heads romaine lettuce, chopped
• 1/2 cup extra virgin olive oil
• 3 cloves garlic, minced
• 4 anchovy fillets, minced
• 2 egg yolks
• 1/4 cup fresh lemon juice
• 1/2 cup grated Parmigiano-Reggiano
• 1 teaspoon Worcestershire sauce
• 4 cups day-old bread, cubed
• Black pepper, freshly ground

👨‍🍳 Instructions:

1. Make croutons: toss bread with olive oil, bake until golden
2. Mash anchovies with garlic
3. Whisk in egg yolks and lemon juice
4. Slowly whisk in olive oil until emulsified
5. Stir in cheese and Worcestershire
6. Season with black pepper
7. Toss romaine with dressing
8. Top with croutons and extra cheese
9. Serve immediately

📝 Ingredients:

• 4 lbs yellow onions, thinly sliced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 cup dry white wine
• 8 cups beef stock
• 2 bay leaves
• Fresh thyme sprigs
• 6 slices French bread, toasted
• 2 cups gruyère cheese, grated
• Salt and pepper

👨‍🍳 Instructions:

1. Caramelize onions with butter and oil over low heat
2. Cook 45 minutes until deep golden brown
3. Add sugar, cook 10 more minutes
4. Deglaze with white wine
5. Add stock, bay leaves, thyme
6. Simmer 30 minutes, season
7. Ladle into oven-safe bowls
8. Top with bread and cheese
9. Broil until cheese is bubbly and golden
10. Serve hot

📝 Ingredients:

• 1 (4 lb) chicken, cut into pieces
• 1 bottle dry red wine
• 4 oz bacon, diced
• 1 lb pearl onions, peeled
• 1 lb mushrooms, quartered
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 bay leaves
• Fresh thyme and parsley
• 3 tablespoons butter
• 1/4 cup brandy

👨‍🍳 Instructions:

1. Marinate chicken in wine with herbs overnight
2. Brown bacon, remove and set aside
3. Brown chicken in bacon fat
4. Add brandy, flambé
5. Add wine marinade, bring to boil
6. Reduce heat, simmer 45 minutes
7. Sauté mushrooms and onions separately
8. Add to chicken, cook 15 more minutes
9. Finish with butter, adjust seasoning
10. Garnish with fresh herbs