Prime Selection’s Cooking Ideas: Filets Mignons with Bourguignonne Sauce!

An elegant dish perfect for any special occasion! For the best flavor, try using wagyu kobe beef.

4 filets mignons, each about 6 oz. and 1 1/4
inches thick
Salt and freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
3 thick bacon slices, cut into 1-inch dice
1/2 yellow onion, chopped
3 garlic cloves, minced
3/4 lb. cremini mushrooms, stemmed and
2 tsp. all-purpose flour
3/4 cup beef stock
1/3 cup Cabernet Sauvignon wine reduction*
1 tsp. minced fresh thyme

Season the filets with salt and pepper. Let stand at room temperature for 20 to 30 minutes.

In a sauté pan over medium-high heat, warm 2 Tbs. of the olive oil until almost smoking. Working in batches if needed (do not overcrowd), cook the filets, turning once, until browned on both sides and an instant-read thermometer inserted into the center of the meat registers 130°F for medium-rare, about 5 minutes per side. Transfer the filets to a warmed platter and cover loosely with aluminum foil.

Reduce the heat to medium and add the bacon to the pan. Cook, stirring frequently, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.

Warm the remaining 2 Tbs. oil in the pan, add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the mushrooms and cook until soft, about 5 minutes. Add the flour and cook, stirring frequently, for 2 minutes. Stir in the stock, Cabernet wine reduction, bacon, thyme and any accumulated meat juices. Simmer until the sauce is slightly thickened, 3 to 5 minutes.

Transfer the filets to individual plates and spoon the sauce over the meat, dividing evenly. Serve immediately. Serves 4.

Williams-Sonoma Kitchen.

*Available at Williams-Sonoma stores.

Servings: 4

Order the most tender cuts of kobe beef at


Prime Selection’s Cooking Ideas: Chateaubriand With Béarnaise Sauce!

A classic chateaubriand recipe that is melt in your mouth tender and full of flavor!

1 center-cut beef tenderloin (about 1 ¼ pounds), cut 1 ½ to 2 inches thick 2 tablespoons vegetable oil, preferable, salt.
Béarnaise Sauce
2 tablespoons dry white wine
1 tablespoon white wine vinegar, preferable tarragon flavored
1 tablespoon chopped fresh tarragon leaves
1 tablespoon minced shallots (optional)
White pepper, to taste
2 egg yolks (see note)
1 tablespoon fresh lemon juice
Salt, to taste
2 or 3 drops hot pepper sauce, preferable Tabasco Jalapeno Sauce
1 cup melted unsalted butter, hot

1. At least 45 minutes before cooking, remove the steak from the refrigerator, and let it come to room temperature. Pat it dry, coat lightly with vegetable oil and set aside.

2. Preheat the oven to 450 degrees.

3. Heat a large ovenproof skillet, preferably cast iron, over medium-high heat. Sear the tenderloin until browned on one side, about 3 minutes. Turn, season with salt, and sear the second side for 3 minutes more. Transfer the skillet to the oven and roast the steak about 12 minutes for medium-rare and 14 minutes for medium. Transfer the steak to a cutting board and let it rest for 4 to 5 minutes before carving.

4. While the steak is waiting, prepare the béarnaise sauce. Combine the white wine, vinegar, ½ tablespoon of the tarragon, shallots, if using, and a pinch of white pepper in a very small saucepan. Bring to a boil and reduce until only 2 teaspoons of liquid are left, about 2 minutes. Set aside.

5. Put the egg yolk, lemon juice, a pinch of salt, a pinch of white pepper and the hot pepper sauce into a blender jar. Have the hot butter close. Cover the jar, turn the blender on to medium- low speed, and pout the butter in through the feedhole in a thin but steady stream. When the sauce has thickened, add the wine reduction and the remaining ½ tablespoon tarragon. Blend briefly, taste, and adjust seasoning as desired. To keep the sauce warm while carving the meat, set the jar in a pan filled with 3 to 4 inches of hot water.

6. Carve the steak into ½-inch thick slices. Arrange the steak slices on plates. Lightly coat the meat with béarnaise and pass the remainder in a sauceboat.

Servings: 3

Order a tender 2lb kobe beef tenderloin roast at

Prime Selection’s Cooking Ideas: Pork chops with Pecan Corn Bread Dressing and Cider Gravy!

These pecan pork chops are  juicy, sweet, and make the perfect meal for the holidays!

6 pork chops

4 1/2 cups coarsely crumbled (1/2-inch pieces) corn bread
1 celery rib, coarsely chopped
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
2 tablespoons unsalted butter
1/4 lb fresh shiitakes, stems discarded and caps coarsely chopped
2 cups chicken broth
1 cup pecans (4 oz), coarsely chopped and toasted
1 1/2 teaspoons finely chopped fresh sage
3 tablespoons finely chopped fresh flat-leaf parsley
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
2 to 3 tablespoons olive oil

2/3 cup unfiltered apple cider
1 tablespoon cornstarch mixed with 3 tablespoons cold water

Preheat oven to 325°F.
Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes. Remove from oven.

Increase oven temperature to 375°F.

Sauté celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in shiitakes and sauté, stirring, until tender, 2 to 3 minutes. Add 1 cup broth and deglaze skillet by boiling, stirring and scraping up brown bits. Add corn bread, pecans, sage, parsley, salt, and pepper and toss well, then transfer to a buttered 3-quart gratin dish or large baking pan.

Heat 1 1/2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking. While oil is heating, pat dry 3 pork chops and season with salt and pepper. Brown chops, turning once, about 6 minutes total, then arrange on corn bread. Brown remaining 3 chops in same manner, adding more oil if necessary. Reserve skillet.

Roast chops on corn bread in middle of oven until pork is just cooked through, 18 to 22 minutes. After pork has roasted 10 minutes, pour off fat from skillet and heat skillet over moderately high heat until hot. Add cider and deglaze skillet by boiling, stirring and scraping up brown bits, then add remaining cup broth. Stir cornstarch mixture and add to hot cider mixture. Bring sauce to a boil, whisking constantly, then boil, whisking, 1 minute and season with salt and pepper.

Serve chops and dressing with sauce on the side.

Servings: 6

Order giant 2in thick pork chops at

Prime Selections Cooking Ideas: Sea Scallop Brochette with Orange-Saffron Aioli!

These sweet scallops boast a unique flavor that’s sure to keep you coming back for more!

2 large egg yolks
6 tablespoons fresh orange juice, divided
1/8 teaspoon saffron threads
1 tablespoon finely grated orange peel
1 small garlic clove
1 cup olive oil
1 teaspoon fresh lemon juice
Water (optional)

24 medium sea scallops
8 8-inch metal or bamboo skewers
16 fresh bay leaves

Olive oil
2 oranges, peeled, sectioned
1/4 cup chopped fresh chives

For aioli:
Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill.

For brochettes:
Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. Do ahead Can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.

Heat griddle or 2 heavy large skillets or grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.

Servings: 6

Order fresh sweet cold-water scallops at

Prime Selection’s Cooking Ideas: Veal Involtini!

This veal ivoltini is great for holidays and all gatherings and will create a quality dining experience for the whole family!

4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
2 lb veal cutlets (no more than 1/4 inch thick)
1/2 cup chopped fresh flat-leaf parsley
5 garlic cloves, minced
4 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (1 1/4 cups)
1 1/4 cups olive oil
1 teaspoon black pepper
1 large white onion, cut into 8 wedges and layers separated
Special equipment: 7 (10- to 12-inch) metal skewers

Put oven rack in middle position and preheat oven to 350°F.
Spread bread crumbs in a shallow baking pan and toast, stirring once or twice, until golden, 8 to 10 minutes.

Gently pound veal cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin, then cut into roughly 4- by 3-inch pieces.

Stir together parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a paste forms.

Stir together bread crumbs, remaining 1/2 cup cheese, and remaining 1/2 teaspoon pepper.

Season cutlets lightly with salt and pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic paste.

Line a baking sheet with wax paper. Roll up veal pieces (paste sides up), starting from a short side. Put remaining cup oil in a bowl and dip each roll in it, letting excess drip off, then dredge in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.

Thread 1 veal roll onto a skewer, then 1 piece of onion, leaving about 1/4 inch between. Repeat on same skewer 2 more times, then transfer skewer to baking sheet. Assemble 6 more skewers in same manner (last skewer will have only 2 rolls).

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Grill veal on a lightly oiled grill rack, covered only if using gas grill, turning over once, until rolls are golden, about 6 minutes total.

Remove veal and onion from skewers and serve immediately.
Cooks’ notes:
• Veal and onion can be threaded onto skewers 1 day ahead and chilled, loosely covered.
• If you’re unable to grill outdoors, you can broil veal and onion skewers. Preheat broiler and lightly oil rack of a broiler pan. Broil skewers in 2 batches 4 to 6 inches from heat, turning over once, until golden, about 6 minutes per batch.

Servings: 10

Have cutlets of the most tender milk fed veal shaved from the leg delivered to you at

Prime Selection’s Cooking Ideas: Sausages and Pork Chops Baked with Fruited Sauerkraut!

Take a look at this mouthwatering recipe fora heavenly dish. These succulent sausages and perfect pork chops will have your friends and family begging for more!

4 pork loin chops
1 2-pound jar sauerkraut, drained
5 bacon slices, chopped
4 assorted fully cooked sausages (such as bratwurst and knockwurst)
2 cups chopped onions
1 cup chopped carrots
2 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup quartered dried apricots (about 3 ounces)
1/2 cup quartered prunes (about 3 1/2 ounces)
Assorted mustards

Place sauerkraut in large bowl. Fill bowl with enough cold water to cover; soak 30 minutes. Drain.
Preheat oven to 350°F. Cook bacon in heavy large Dutch oven over medium-high heat until brown and almost crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add pork chops to Dutch oven; cook over medium-high heat until golden, about 6 minutes per side. Transfer to plate. Add sausages to Dutch oven; stir until golden, about 3 minutes. Transfer to plate with pork chops. Reduce heat to medium. Add onions and carrots to Dutch oven and sauté until tender, about 8 minutes.

Add broth, wine, sauerkraut, and bacon to Dutch oven; stir to blend. Cover and bake 45 minutes.

Mix apricots and prunes into sauerkraut. Arrange pork chops and sausages over sauerkraut. Cover Dutch oven; bake until chops are cooked through and most of liquid is absorbed, about 30 minutes. Serve hot, passing mustards separately.

Servings: 4

Order giant 2in thick pork chops at

Prime Selection’s Cooking Ideas: Sole with Leeks and Tomatoes!

These sole fillets are melt in your mouth tender and delicious every time!

4 sole fillets
6 tablespoons olive oil
1 3/4 cups sliced leeks (white and pale green parts only; from 2 medium)
2 large garlic cloves, chopped
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1 bay leaf
1 cup canned vegetable broth
1/2 cup dry white wine
1 15-ounce can diced tomatoes in juice

All purpose flour

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick. Dust outside of fish with flour. Heat remaining 3 tablespoons oil in another large skillet over medium-high heat. Add fish and sauté until golden and just opaque in center, about 3 minutes per side. Transfer fish to plates;
remove toothpicks. Top fish with sauce.

Servings: 4

Order fresh, fall-apart tender Dover sole from the waters of Holland at