Pan-Seared Chicken with Shoestring Fries

Tom Ka Gai with Chicken Meatballs

Five-Spice Duck Breast with Cucumber “Pasta”

Pork Chops with Apples, Carrots, and Mustard Sauce

Pork and Chorizo Sausage with Quick Sauerkraut

Spice-Crusted Pork Tenderloin and Black Bean Cakes

Braised Pork Belly with Apple Cider Glaze

Cola-Braised Pork Ribs with Cola Barbecue Sauce

Filet Mignon and Lobster with Balsamic Reduction

Roast Beef Tenderloin with Root Vegetable Hash

Beef Wellington

Italian Burgers with Kalamata Olive Relish

Veal Chops with Summer Squash and Fried Sage Leaves

Lamb Chops with White Asparagus Purée and Morel Mushrooms

Deconstructed Shepherd’s Pie

Herb-Crusted Lamb with Spaetzle and Mint Sauce

Venison Tenderloin with Braised Cabbage and Parsnip Purée

Goat Curry with Cilantro Rice and Crispy Shallots

PAN-SEARED CHICKEN
with SHOESTRING FRIES

For a special Mystery Box Challenge, we asked judge Christina Tosi’s mother, Greta, to put together the ingredients inside the box. She selected all the foods Christina ate as a child: strawberries, chocolate chips, chicken breasts, three types of cereal, and a few other sweet ingredients. Many of the contestants chose to make a dessert, but Zac decided to be a little different and prepared this simple savory dish. To serve it just like he did, don’t forget the Sautéed Broccolini (this page)! Or mix it up and try Parmesan Mashed Potatoes (this page) on the side.

serves 4

1 large Yukon Gold potato

3 tablespoons grapeseed oil

Kosher salt and freshly ground black pepper

Canola oil, for frying

4 boneless, skinless chicken breasts

7 tablespoons unsalted butter

9 sprigs fresh thyme

2 cups chicken stock

¼ cup heavy cream

Fresh cilantro leaves, for garnish

  1. Peel the potato and use a spiral cutter to cut the potato into thin noodles. Cut the noodles crosswise into matchstick-length pieces. (Alternatively, use a knife to cut the potato into matchsticks.) Pat the potatoes dry, toss them with 1 tablespoon of the grapeseed oil, and season with salt and pepper.
  2. Pour at least 2 inches of canola oil into a large, heavy-bottomed pot. Heat over medium-high heat to 350°F. Add the potato pieces and fry until golden brown and crisp, 2 to 3 minutes. Using a slotted spoon, transfer the fries to a paper towel–lined plate and let cool.
  3. Preheat the oven to 350°F.
  4. Season the chicken breasts with salt and pepper. In a large, oven-safe pan, heat the remaining 2 tablespoons grapeseed oil over medium-high heat. Add the chicken and cook until browned on both sides, 2 to 3 minutes per side. Add 4 tablespoons of the butter and 6 sprigs of the thyme, spooning the butter over the chicken breasts as it melts. Transfer the pan to the oven and roast until the chicken is cooked through, about 5 minutes.
  5. In a medium saucepan, bring the stock and the remaining 3 sprigs thyme to a simmer over medium-high heat. Whisk in the cream and return to a simmer. Remove the pan from the heat and whisk in the remaining 3 tablespoons butter. Season with salt and pepper.
  6. To serve, place a chicken breast in the center of each of four plates. Spoon the cream sauce over the chicken and garnish with cilantro. Serve with the crispy shoestring fries.

TOM KA GAI WITH CHICKEN MEATBALLS

This memorable challenge presented contestants with endless “spicy,” “smelly,” and “wrinkly” ingredients. Addison’s response? “If you can’t beat them, then join them!” Choosing to use many of the unusual ingredients, Addison combined them all into one winning soup. Clever ideas, like flavoring the steamed rice with rose water, put her dish at the top of the class. Don’t forget to let the ingredients inspire you! Sometimes it’s more fun to let them lead and see where they take you.

serves 4

Rice

1 tablespoon rose water

1 cup jasmine rice

1 teaspoon kosher salt

Soup

3 tablespoons canola oil

4 garlic cloves, sliced

3 makrut lime leaves (see Tip, this page)

1 (1-inch) piece fresh ginger, peeled and sliced

1 stalk lemongrass, bottom 4 inches only, quartered lengthwise

2 (15-ounce) cans unsweetened coconut milk

4 cups chicken stock

2 tablespoons ground ginger

3 tablespoons fish sauce

3 tablespoons red curry paste

3 tablespoons sugar

Juice of 3 limes

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

Vegetables

3 tablespoons grapeseed oil

6 oyster mushrooms, sliced

1 cup sliced button mushrooms

4 baby bok choy, bottoms trimmed and leaves separated

2 red bell peppers, thinly sliced

Kosher salt and freshly ground black pepper

Chicken Meatballs

½ cup corn nuts

1 boneless, skinless chicken breast, cut into 1-inch pieces

2 boneless, skinless chicken thighs, cut into 1-inch pieces

½ cup panko bread crumbs

2 scallions, white and light green parts, cut into 1-inch pieces

4 garlic cloves, sliced

1 (1-inch) piece fresh ginger, peeled and sliced

Kosher salt and freshly ground black pepper

Finely grated lime zest, for garnish

  1. Make the rice: In a medium saucepan, combine the rose water, rice, salt, and 1½ cups water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and simmer until the rice is almost tender, 10 minutes. Remove the pan from the heat and let sit, covered, for 15 minutes.
  2. Make the soup: In a large pot, heat the canola oil over medium-high heat. Add the garlic, makrut lime leaves, fresh ginger, and lemongrass and cook, stirring, until the garlic browns, 5 minutes. Add the coconut milk, stock, ground ginger, fish sauce, red curry paste, sugar, lime juice, salt, and black pepper. Bring to a simmer and cook until thickened and reduced slightly, about 20 minutes.
  3. Strain the liquid through a fine-mesh sieve into a large bowl, discard the solids, and then return the soup to the pot. Bring the soup to a very low simmer and keep warm.
  4. Make the vegetables: In a large pan, heat the grapeseed oil over medium-high heat. Add the mushrooms, bok choy, and bell pepper. Season with salt and black pepper. Cook, stirring often, just until tender, 3 to 4 minutes. Transfer to a plate.
  5. Make the chicken meatballs: In a food processor, grind the corn nuts to a coarse powder. Add the chicken breast and thighs, bread crumbs, scallions, garlic, fresh ginger, 2 teaspoons of salt, and 2 teaspoons of black pepper to the food processor. Blend until a smooth paste forms. Use a spoon and your hands to shape the mixture into golf ball–size meatballs.
  6. Heat the pan you cooked the vegetables in over medium-high heat. Add as many meatballs as will fit in a single layer and cook, flipping once or twice, until browned and cooked through, about 2 minutes per side. Transfer the cooked meatballs to the soup. Repeat with the remaining meatballs.
  7. A few minutes before serving, add the cooked vegetables to the soup and simmer until heated through. To serve, place a scoop of steamed rice in the center of each of four bowls. Spoon the soup around the rice, making sure to include a few meatballs, and garnish with lime zest.

FIVE-SPICE DUCK BREAST
with CUCUMBER “PASTA”

Using just a knife (and some serious skills!), Samuel turned cucumbers into noodles. He then dressed them with an easy arugula pesto and coiled them into a bundle for an impressive presentation. The cucumber pasta may be the most visually striking element of this dish, but it was the perfectly cooked, full-flavored duck breast that most impressed judge Gordon Ramsay.

serves 4

2 cups arugula

¼ cup olive oil

Kosher salt and freshly ground black pepper

6 Persian cucumbers

½ cup (1 stick) unsalted butter, melted

2 tablespoons Chinese five-spice powder

4 skin-on duck breasts

  1. Preheat the oven to 375°F.
  2. In a blender or a food processor, purée the arugula and olive oil until completely smooth. Season with salt and pepper.
  3. Slice the cucumbers lengthwise as thinly as possible, and then cut each strip lengthwise into thin “noodles.” (Alternatively, you can use a spiralizer to cut the cucumbers.) Toss the sliced cucumber with the arugula pesto in a bowl and set aside to marinate for 15 to 20 minutes.
  4. Meanwhile, mix together the butter and Chinese five-spice. Score the skin of the duck breasts in a crosshatch pattern. Generously season the duck with salt and pepper on both sides.
  5. Heat a large pan over medium heat. Place the duck breasts skin-side down in the pan and cook until the skin is evenly browned, about 5 minutes. Flip and cook on the second side for 1 minute. Transfer the duck breasts to a baking sheet and brush the spiced butter across the skin sides.
  6. Roast the duck breasts until the internal temperature reaches 165°F for medium, 10 to 12 minutes. Remove the pan from the oven and let rest for 10 minutes.
  7. To serve, slice the duck breasts on an angle. Place the slices on one side of a plate and arrange the cucumber “pasta” in a tight bundle on the other side of the plate.

“Practice your knife skills. They can really elevate anything you cook at home. Not only is it impressive, but it also makes the end result look better.” —Alexander

PORK CHOPS
with APPLES, CARROTS, and MUSTARD SAUCE

Pork chops can be tricky! Unlike beef, which can be served at a range of temperatures, pork must be cooked perfectly to ensure it’s safe to eat, but it can be easy to overcook. In this recipe, Natalie rose to the challenge, relying on the expert technique of starting on the stove and finishing in the oven, which ensures a nice, browned crust and juicy inside. Pairing pork chops with root vegetables and a mustard sauce creates a classic fall or winter dish, but by mixing apples with carrots, Natalie deepened this classic flavor profile.

serves 4

Mustard Sauce

2 cups pork stock

2 tablespoons unsalted butter

⅓ cup whole-grain mustard

½ teaspoon ground cumin

½ teaspoon ground coriander

Kosher salt and freshly ground black pepper

Pork Chops

4 double-cut bone-in pork chops

Kosher salt and freshly ground black pepper

¼ cup grapeseed oil

4 sprigs fresh rosemary

4 sprigs fresh thyme

4 garlic cloves

Apples and Carrots

2 tablespoons olive oil

1 tablespoon unsalted butter

2 bunches baby carrots

2 Granny Smith apples, peeled, cored, and cut into sixteenths

1 teaspoon ground cumin

2 tablespoons chopped fresh cilantro

Kosher salt and freshly ground black pepper

  1. Make the mustard sauce: In a small saucepan, simmer the stock over medium-high heat until reduced to ½ cup, 10 to 15 minutes. Remove the pan from the heat and whisk in the butter, mustard, cumin, and coriander. Season with salt and pepper.
  2. Make the pork chops: Preheat the oven to 350°F.
  3. Generously season the pork chops with salt and pepper on all sides. In a large oven-safe sauté pan, heat the grapeseed oil over high heat. Sear the pork chops, flipping once, until browned on both sides, 3 to 4 minutes. Using tongs, lift up the chops and place 1 sprig of rosemary, 1 sprig of thyme, and 1 garlic clove underneath each chop. Transfer the pan to the oven and cook until the internal temperature of the largest pork chop reaches 150°F, about 10 minutes. Transfer the chops to a plate and let rest for 10 minutes.
  4. Meanwhile, make the apples and carrots: In a large sauté pan, heat the olive oil and butter over medium-high heat. Add the carrots and sauté, stirring occasionally, until slightly tender around the edges, about 3 minutes. Add the apples and cook, stirring, until both the carrots and apples have caramelized, 4 to 5 minutes. Add the cumin and cilantro and season with salt and pepper.
  5. To serve, place a pork chop in the center of each of four plates. Arrange some apples and carrots next to each pork chop. Spoon the sauce over the pork.

PORK AND CHORIZO SAUSAGE
with QUICK SAUERKRAUT

When Jenna and Mia were paired together for this team challenge in Season 3, they discovered they were both half German, and decided to create this German-style dish. They mixed pork and chorizo together for a super-flavorful sausage, which judge Gordon Ramsay called “the best sausage of the year.” They used a sausage stuffer to shape the meat into traditional pork casings, but don’t worry if you don’t have this piece of equipment at home; you can simply shape the meat mixture into patties. Try serving it with Roasted Potatoes (this page) on the side for a hearty, satisfying meal!

serves 4

Quick Sauerkraut

¼ cup olive oil

1 red onion, thinly sliced

½ small red cabbage, cored and thinly sliced

⅓ cup cider vinegar

¼ cup chicken stock

1½ tablespoons caraway seeds

Kosher salt and freshly ground black pepper

Pork and Chorizo Sausage

1 pound ground pork butt

¼ pound ground pork fat

¼ pound ground pork chorizo

¼ cup paprika

Kosher salt and freshly ground black pepper

4 pork casings, rinsed (optional)

2 tablespoons grapeseed oil

  1. Make the quick sauerkraut: In a large sauté pan, heat the olive oil over high heat. Add the onion and cabbage and cook, stirring, until the cabbage wilts and browns, 5 to 7 minutes. Add the vinegar, stock, and caraway. Cover the pan and cook until the cabbage absorbs all the liquid, 15 to 20 minutes. Season with salt and pepper.
  2. Make the sausage: Combine the pork butt, pork fat, chorizo, and paprika in a large bowl. Season generously with salt and pepper and mix thoroughly. Using a sausage stuffer, stuff the pork mixture into the casings, making sure there are no air pockets, and tie off the ends. (Alternatively, shape the meat mixture into 4 large or 8 small patties.) Place the sausages on a baking sheet and freeze for 30 minutes.
  3. If using sausages stuffed in casings, place the sausages in a large pot of cold water and bring to a boil. Once the water boils, gently transfer the sausages to a paper towel–lined plate and let drain. (If using sausage patties, skip this step.)
  4. In a large sauté pan, heat the grapeseed oil over medium-high heat. Add the boiled sausages or sausage patties and brown on all sides, turning to cook evenly, about 2 minutes per side. The internal temperature of the sausages should reach 135°F. Transfer to a plate and let rest for 10 minutes.
  5. To serve, slice the stuffed sausages on the bias; keep the patties whole. Serve the sausages alongside the quick sauerkraut.

SPICE-CRUSTED PORK TENDERLOIN
and BLACK BEAN CAKES

There are a lot of different parts to this recipe. Each one is worth cooking on its own, but all together they add up to something truly spectacular. This team of Juniors also made their own tortilla chips from scratch by first making corn tortillas and then frying them. At home you could fry store-bought corn tortillas until crisp, or just buy your favorite tortilla chips. Grilled Corn Succotash (this page) would make a terrific side, and it was presented as part of this team’s final dish.

serves 4

Avocado Mousse

2 ripe Hass avocados, pitted and peeled

¼ cup sour cream

1 garlic clove, minced

Juice of 1 lime

1 tablespoon finely chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

Tomatillo Sauce

Kosher salt

7 tomatillos, husked and well rinsed

2 tablespoons grapeseed oil

1 garlic clove, minced

½ white onion, finely chopped

½ teaspoon cayenne

½ teaspoon ground cumin

2 ripe Hass avocados, pitted and peeled

¼ cup sour cream

Black Bean Cakes

¼ cup plus 2 tablespoons grapeseed oil

1 small yellow onion, finely chopped

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon cayenne

2 (15-ounce) cans black beans, drained and rinsed

1 large egg, beaten

1 cup masa harina

Kosher salt and freshly ground black pepper

Pork Tenderloin

1 tablespoon cumin seeds

1 tablespoon coriander seeds

½ teaspoon cayenne

½ teaspoon ground cinnamon

1 (3-pound) pork tenderloin

Kosher salt and freshly ground black pepper

Corn tortilla chips, for serving

  1. Make the avocado mousse: In a blender, combine the avocados, sour cream, garlic, and lime juice and blend until smooth. Stir in the parsley and season with salt and black pepper. Transfer to a small bowl, cover, and refrigerate until ready to serve.
  2. Make the tomatillo sauce: Bring a medium pot of salted water to a boil. Add the tomatillos and cook until tender, 8 to 10 minutes. Drain.
  3. In medium sauté pan, heat the grapeseed oil over medium-high heat. Add the garlic and onion and cook, stirring, until lightly browned, 4 minutes. Stir in the cayenne, cumin, and a pinch of salt. Transfer the mixture to a blender. Add the avocados and cooked tomatillos and blend until smooth. Strain through a fine-mesh sieve into a bowl. Stir in the sour cream.
  4. Make the black bean cakes: In a medium sauté pan, heat 2 tablespoons of the grapeseed oil over medium heat. Add the onion and garlic and cook, stirring, until lightly browned, 4 minutes. Stir in the cumin, coriander, and cayenne and cook for 1 minute. Transfer the mixture to a large bowl. Using a food processor, purée the beans until smooth, then add them to the onion mixture. Stir in the egg, ½ cup of the masa harina, and a pinch each of salt and black pepper. Shape into 8 patties (each about 1½ ounces) and dust with the remaining masa harina.
  5. In a large nonstick pan, heat the remaining ¼ cup grapeseed oil over medium heat. Fry the black bean cakes until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and sprinkle lightly with salt.
  6. Cook the pork: Preheat the oven to 375°F.
  7. In a small pan, toast the cumin and coriander (see Tip, this page) over medium heat until aromatic, 2 to 3 minutes. In a spice grinder or coffee grinder, grind the toasted spices to a powder. Transfer to a small bowl and stir in the cayenne and cinnamon. Rub the spice mixture all over the pork tenderloin and season the meat generously with salt and black pepper.
  8. Cook the pork tenderloin: Heat a grill or grill pan over high heat. Grill the pork until browned evenly on all sides, about 2 minutes per side. Transfer the pork to a baking sheet and roast until the internal temperature reaches 150°F, 6 to 8 minutes. Let rest at room temperature for 5 to 10 minutes, and then cut into thick slices.
  9. To serve, place 2 black bean cakes on each of 4 plates. Arrange 3 or 4 slices of pork tenderloin beside the cakes and divide the tortilla chips among the plates. Spoon the avocado mousse onto the black bean cakes.

BRAISED PORK BELLY
with APPLE CIDER GLAZE

Avery felt fairly confident when she presented this dish, because she had cooked pork belly a few times before, but she did look completely surprised and delighted when judge Christina Tosi described it as “one of—if not the—most delicious dishes” she had ever tasted in the MasterChef Junior kitchen. Avery served this pork with Sweet Potato Purée (this page), along with a fantastic, brightly colored garnish of pan-fried Brussels sprouts leaves and shaved beets.

serves 4

Pork Belly

2 pounds pork belly

Kosher salt and freshly ground black pepper

1 tablespoon Cajun seasoning mix

5 tablespoons grapeseed oil

1 yellow onion, quartered

2 carrots, chopped

2 celery stalks, chopped

4 garlic cloves, crushed

7 cups vegetable stock, warmed

Apple Cider Glaze

2 tablespoons grapeseed oil

1 cup finely chopped yellow onion

1 cup finely chopped celery

1 garlic clove, minced

2 cups vegetable stock

¼ cup cider vinegar

2½ tablespoons honey

2 tablespoons whole-grain mustard

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

Celery leaves, for garnish

  1. Cook the pork belly: Generously season the pork with salt, pepper, and the Cajun seasoning on all sides. Heat 2 tablespoons of the grapeseed oil in a pressure cooker over medium-high heat. Add the onion, carrots, celery, and garlic and cook, stirring, until softened, about 5 minutes. Add the stock and pork belly. Lock the lid of the pressure cooker and increase the heat to high. Once a steady stream of steam rises from the release valve, reduce the heat to medium-low and cook for 40 minutes.
  2. Release the steam of the pressure cooker according to the manufacturer’s instructions, and then open the lid. Transfer the pork belly to a plate.
  3. In a large pan, heat the remaining 3 tablespoons grapeseed oil over high heat. Add the pork belly, skin-side down, and sear until the skin is crisped, about 4 minutes. Flip and cook the other side for 1 minute. Transfer the pork belly to a cutting board and cut it into 2-inch squares.
  4. Make the apple cider glaze: In a medium pot, heat the grapeseed oil over medium-high heat. Add the onion, celery, and garlic and cook, stirring, until softened, 3 minutes. Pour in the stock and simmer until reduced by half, about 5 minutes. Strain through a fine-mesh sieve, discarding the solids, and return the sauce to the pot. Whisk in the vinegar, honey, and mustard. Reduce the heat to low and simmer until the sauce thickens slightly, 3 to 4 minutes. Remove the pot from the heat and whisk in the butter until melted and incorporated. Season with salt and pepper.
  5. To serve, arrange the pork belly in the center of each of four plates. Drizzle the glaze over the meat and garnish with celery leaves.

COLA-BRAISED PORK RIBS
with COLA BARBECUE SAUCE

Using cola to slowly braise pork is a brilliant way to achieve sweet caramel flavors, and is seen in plenty of Southern cookbooks. Here, Addison upped the ante by creating her own spice blend and serving these falling-off-the-bone-tender ribs and savory barbecue sauce with Potato Salad (this page) and Summer Strawberry Salad (this page) for a meal reminiscent of a fun backyard party. Parmesan Mashed Potatoes (this page) or Grilled Corn Succotash (this page) would also be delicious served alongside.

serves 4

Ribs

3 pounds pork spare ribs

Kosher salt and freshly ground black pepper

3 (12-ounce) cans cola

2 quarts vegetable stock, warmed

1 yellow onion, quartered

3 celery stalks, chopped

2 carrots, chopped

5 juniper berries

2 cinnamon sticks

3 cardamom pods

5 allspice berries

5 garlic cloves

Cola Barbecue Sauce

2 (12-ounce) cans cola

2 teaspoons liquid smoke

5 garlic cloves

2 cardamom pods

1 cinnamon stick

5 juniper berries

5 allspice berries

1½ cups ketchup

2 tablespoons cider vinegar

Kosher salt and freshly ground black pepper

  1. Make the ribs: Season the ribs generously with salt and pepper on all sides. Place the ribs, cola, stock, onion, celery, carrots, juniper, cinnamon, cardamom, allspice, and garlic in a pressure cooker. Lock the lid of the pressure cooker in place and cook on high heat. Once a steady stream of steam flows from the release valve, turn the heat down to medium-low and cook for 40 minutes.
  2. Meanwhile, make the cola barbecue sauce: In a small saucepan, combine the cola, liquid smoke, garlic, cardamom pods, cinnamon stick, juniper berries, and allspice berries. Bring to a simmer over medium-low heat and cook until reduced to a syrupy consistency, 7 to 8 minutes. Strain, discarding the spices. Return the sauce to the saucepan, whisk in the ketchup and vinegar, and bring to a low simmer. Cook, stirring occasionally, until thickened, about 15 minutes. Season with salt and pepper.
  3. When the ribs are done cooking, release the steam from the pressure cooker according to the manufacturer’s instructions, and then open the lid and transfer the ribs to a large bowl. Glaze with the cola barbecue sauce, tossing to coat.
  4. Heat a large grill pan over medium-high heat. Add the ribs and cook until charred, about 3 minutes. Let cool slightly before serving.

FILET MIGNON AND LOBSTER
with BALSAMIC REDUCTION

This dish is a special version of classic surf and turf. It’s difficult to decide which half of the dish is best—the filet mignon, perfectly cooked and drizzled with balsamic reduction, or the whole lobster tail cloaked in a creamy beurre blanc. Luckily, you don’t have to choose—you can enjoy them both, together! Plus, once you’ve mastered the two classic sauces in this dish, the balsamic reduction and the beurre blanc, you can try serving them with other dishes, like Roast Beef Tenderloin with Root Vegetable Hash (this page), Beef Wellington (this page), or even Venison Tenderloin with Braised Cabbage and Parsnip Purée (this page).

serves 4

Balsamic Reduction

1½ cups balsamic vinegar

2 tablespoons sugar

Lobster and Beurre Blanc

Kosher salt

4 lobster tails

2 cups white wine

2 tablespoons fresh lemon juice

2 garlic cloves, minced

2 tablespoons finely chopped shallot

⅓ cup heavy cream

½ cup (1 stick) unsalted butter, cut into small pieces

Freshly ground white pepper

Filet Mignon

4 filet mignon steaks, about 6 ounces each

Kosher salt and freshly ground black pepper

3 tablespoons grapeseed oil

4 tablespoons (½ stick) unsalted butter, cut into small pieces

2 garlic cloves, crushed

2 sprigs fresh thyme

2 sprigs fresh rosemary

  1. Make the balsamic reduction: Bring the balsamic vinegar and sugar to a simmer in a small saucepan set over medium-high heat. Cook until reduced to a syrupy consistency, about 20 minutes.
  2. Make the lobster and beurre blanc: Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Place a skewer lengthwise through the lobster tails to help maintain their shape as they cook. Add the lobster tails to the boiling water and cook for 4 minutes. Immediately transfer to the ice water. When cool enough to handle, remove the shells, keeping the lobster meat intact as a single piece.
  3. In a medium saucepan, combine the wine, lemon juice, garlic, and shallot. Bring to a simmer over medium-high heat and cook until reduced to about ½ cup, about 10 minutes. Whisk in the cream and cook for 1 minute. Remove the pan from the heat and whisk in the butter until melted. Season with salt and white pepper.
  4. Cook the filet mignon: Generously season the steaks with salt and black pepper on all sides. In a cast-iron skillet, heat the grapeseed oil over medium-high heat. Sear until browned on both sides, 2 to 3 minutes per side. Add the butter, garlic, thyme, and rosemary to the pan and cook, using a spoon to baste the steak with the butter as it melts, until the internal temperature of the thickest part of each steak reaches 125°F, 4 to 5 minutes. Transfer the steaks to a plate and let rest for 5 minutes before slicing.
  5. Just before serving, place the cooked lobster tails in the pan with the beurre blanc and warm over low heat for 3 to 4 minutes.
  6. To serve, place the sliced filet mignon in the center of each of four plates. Arrange a lobster tail next to the steak and spoon a little of the beurre blanc sauce over the lobster. Drizzle the balsamic reduction over the steak.

ROAST BEEF TENDERLOIN
with ROOT VEGETABLE HASH

This roast beef tenderloin, served on a bed of root vegetable hash and topped with a buttery fried egg, would be wonderful for a holiday meal during the winter season. Troy chose to make the root vegetable hash with a mixture of sweet potatoes, parsnips, and turnips, although you could use any combination of root vegetables, including yams, rutabaga, and celery root. Try using different vegetables to see how it changes the dish!

serves 4

2 sweet potatoes, peeled and finely diced

3 parsnips, peeled and finely diced

2 small turnips, peeled and finely diced

7 garlic cloves, minced

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish

1½ pounds center-cut beef tenderloin, trussed by your butcher

4 tablespoons (½ stick) unsalted butter, cut into small pieces

1 sprig fresh thyme

1 shallot, minced

1 cup demi-glace (see this page)

2 tablespoons grapeseed oil

4 large eggs

  1. Preheat the oven to 400°F.
  2. On a baking sheet, toss together the sweet potatoes, parsnips, turnips, 4 of the garlic cloves, and 3 tablespoons of the olive oil. Spread the vegetables in an even layer and sprinkle with salt and pepper. Roast until nicely caramelized, 30 to 40 minutes. Remove the pan from the oven and scatter the parsley over the top.
  3. In a large sauté pan, heat the remaining 2 tablespoons olive oil over high heat. Generously season the beef with salt and pepper on all sides. Add the beef to the pan and sear, turning to brown evenly, until cooked almost to desired doneness, 7 to 10 minutes for medium-rare. (An instant-read thermometer inserted in the thickest part of the tenderloin should register 135°F for medium-rare.) Remove the pan from the heat. Add 2 tablespoons of the butter, 1 garlic clove, and the thyme to the pan and use a spoon to baste the meat with the butter as it melts. Transfer the beef to a plate and let rest for at least 10 minutes.
  4. Meanwhile, make a pan sauce by returning the pan to the stovetop over medium heat. Add the shallot and the remaining 2 garlic cloves and cook, stirring, until translucent, 2 to 3 minutes. Pour in the demi-glace and bring to a simmer over medium-low heat. Remove the pan from the heat, add the remaining 2 tablespoons butter, and stir to incorporate. Season with salt and pepper.
  5. In a large pan, heat the grapeseed oil over medium-high heat. Crack in the eggs, making sure they don’t touch, and fry until the whites are set, about 5 minutes.
  6. To serve, cut the roast beef tenderloin into thick slices. Place the root vegetable hash in the center of each of four large plates. Arrange a few slices of beef on top of the hash, spoon the pan sauce over the meat, and top with a fried egg and parsley.

BEEF WELLINGTON

Cooking a classic beef Wellington means beginning with some serious preparation: a sautéed mixture of finely chopped mushrooms known as mushroom duxelles; a stack of savory chive crepes; and seared fillets of beef tenderloin. The crepes wrap around the mushrooms and beef, containing all their delicious juices, and then the whole thing gets wrapped in puff pastry, before finally baking until the crust is golden brown. It is quite the endeavor, but the result—perfectly medium-rare beef inside a flaky pastry crust—is so impressive that all your effort is well worth it in the end. For side dishes, try Parmesan Mashed Potatoes (this page) and Balsamic-Glazed Carrots (this page).

serves 4

Chive Crepes

½ cup all-purpose flour

1 teaspoon sugar

Kosher salt

2 tablespoons unsalted butter, melted

½ cup milk, plus more as needed

1 egg

1 egg yolk

2 teaspoons chopped fresh chives

Nonstick cooking spray

Mushroom Duxelles

1 pound button mushrooms

2 tablespoons extra-virgin olive oil

2 sprigs fresh thyme

Kosher salt

2 tablespoons grapeseed oil

4 Kobe beef tenderloin fillets, about 6 ounces each

2 tablespoons Dijon mustard

4 thin slices prosciutto

2 sheets frozen puff pastry, thawed

2 large eggs

Kosher salt

Mushroom Sauce (this page), warmed

  1. Make the chive crepes: In a medium bowl, combine the flour, sugar, and a pinch of salt.
  2. In a separate medium bowl, combine the butter, milk, egg, and egg yolk. Using an immersion blender, blend the egg mixture into the flour mixture until smooth. Strain the batter and let it rest for 15 minutes (it will thicken as it sits, so you may need to thin it with more milk). Stir in the chives.
  3. Heat a nonstick skillet over medium-low heat. Spray with nonstick cooking spray. Ladle just enough batter into the pan to coat the bottom of it; pour out any excess batter. Cook until the edges start to brown, 2 to 3 minutes. Gently flip the crepe and cook for 1 minute more. Transfer to a plate. Repeat with the remaining batter.
  4. Make the mushroom duxelles: In a food processor, process the mushrooms until finely chopped.
  5. In a large skillet, heat the olive oil over medium heat. Add the mushrooms and thyme and season with salt. Cook, stirring occasionally, until the liquid has evaporated and the mushrooms have browned, 15 minutes. Transfer to a paper towel–lined baking sheet and let cool.
  6. In a large pan, heat the grapeseed oil over high heat. Add the beef fillets and hard sear, turning to brown evenly, until golden brown around the edges but still raw in the center, about 1 minute per side. Transfer the seared beef to a plate. Brush the mustard on all sides of the beef.
  7. Place 1 chive crepe on a piece of plastic wrap. Lay 1 slice of prosciutto over the crepe. Spread about one-quarter of the mushroom duxelles in the middle of the crepe. Place 1 seared beef fillet on top of the mushrooms. Tightly roll the crepe up and over the beef, covering it completely and trimming any excess crepe. Wrap tightly in the plastic. Repeat to assemble the 3 other beef rolls. (There will be crepes left over; they’re delicious for breakfast.) Refrigerate for at least 4 hours and up to overnight.
  8. Cut each sheet of puff pastry in half and place each half on a piece of plastic wrap. In a small bowl, stir together the eggs and a pinch of salt. Brush egg wash across the puff pastry, reserving the extra egg wash. Unwrap the chilled beef rolls and place one in the middle of each piece of puff pastry. Tightly roll the puff pastry up and over the beef roll, covering it completely and trimming any excess pastry. Wrap each Wellington in plastic wrap and refrigerate for at least 4 hours and up to overnight.
  9. Preheat the oven to 425°F.
  10. Place the beef Wellingtons on a baking sheet and brush them with the reserved egg wash. Bake until golden brown, about 15 minutes for medium-rare beef, or an internal temperatue of 130°F. Remove from the oven and let rest for at least 5 minutes.
  11. To serve, place 1 beef Wellington in the center of each of four plates. Serve the warm mushroom sauce alongside.

ITALIAN BURGERS
with KALAMATA OLIVE RELISH

During a serious burger challenge, Gavin smartly wanted to be sure his burger stood out from the classic American varieties around him. By using ground beef and mild Italian sausage as the base and spreading the buns with a kalamata olive relish, he created these “Italian burgers.” They had real international flair, especially when served alongside Burrata Salad (this page). Feel free to play around with substituting different kinds of sausage or meat in place of the sausage and beef. For instance, if you like the flavor of lamb, you could turn these into “Mediterranean” burgers by using a mixture of ground lamb and beef and topping with feta instead of provolone.

serves 4

Kalamata Olive Relish

1 cup kalamata olives, pitted

1 cup mayonnaise

Lemon juice

Kosher salt and freshly ground black pepper

Burgers

1 pound mild Italian sausage, casings removed

½ pound ground beef

3 garlic cloves, minced

2 teaspoons dried Italian seasoning

1 red onion, thickly sliced

4 slices provolone cheese

4 brioche buns, sliced in half

2 vine-ripened tomatoes, sliced

Baby arugula

  1. Make the olive relish: In a blender or food processor, combine the olives and mayonnaise and blend until smooth. Transfer to a small bowl and season with lemon juice, salt, and pepper.
  2. Make the burgers: In a large bowl, combine the sausage, ground beef, garlic, and Italian seasoning. Form 4 patties that are slightly wider than the buns.
  3. Heat a grill to medium or a grill pan over medium heat. Sear the patties, flipping once, until cooked through to your preference, about 4 minutes per side for medium, or an internal temperature of 130°F. While the burgers cook, sear the red onion as well, if you like grilled onions, 1 to 2 minutes per side. Just before the burgers are finished cooking, place the sliced cheese on top and let melt. Toast the buns.
  4. To serve, spread olive relish on one side of a toasted bun. Add the meat, grilled onion, tomato, arugula, and finally the top bun. Repeat for the remaining burgers.

VEAL CHOPS WITH SUMMER SQUASH
and FRIED SAGE LEAVES

The tension was palpable when judge Gordon Ramsay began to slice the veal chop. “You should be expecting medium-rare,” Alexander told the judges, nervously holding his breath and hoping the meat was cooked correctly. As Gordon finished slicing the veal and pulled his knife away, the chop opened up and everyone could see the beautiful pink color of perfectly cooked veal. All the judges agreed it was fantastic—both visually and in terms of taste. This amazing entrée crowned our first MasterChef Junior winner and set the tone for the seasons to come. These veal chops would also be delicious with Parmesan Mashed Potatoes (this page).

serves 4

½ cup plus 2 tablespoons grapeseed oil, plus more as needed

8 fresh sage leaves

Kosher salt

4 veal rib chops, cut 1 inch thick (about 12 ounces each)

Freshly ground black pepper

4 tablespoons (½ stick) unsalted butter, cut into small pieces

8 garlic cloves, finely chopped

8 sprigs fresh thyme

1 cup mixed summer squash (such as baby zucchini, pattypan, and baby eight balls), sliced in half

1 tablespoon plus 1 teaspoon finely chopped shallot

  1. In a small pan, heat ½ cup of the grapeseed oil over medium-high heat. Add the sage leaves and fry, turning once, until crisp, about 1 minute. Transfer to a paper towel–lined plate, season with salt, and let cool.
  2. Generously season the veal chops with salt and pepper on both sides. In a large sauté pan, heat the remaining 2 tablespoons grapeseed oil over medium heat. Add 2 veal chops and sear, turning to brown evenly on both sides, until cooked almost to desired doneness, 4 to 6 minutes for medium-rare. Transfer the veal chops to a large plate. Repeat with the remaining veal chops, adding more oil to the pan if needed. Return all 4 veal chops to the pan, remove the pan from the heat, and add the butter, garlic, and thyme. Use a spoon to baste the veal with the butter as it melts. Transfer the veal to the plate and let rest for 5 minutes.
  3. Meanwhile, return the pan to the stovetop over medium heat. Add the summer squash and shallot and cook, stirring occasionally, until the shallot is translucent and the squash is tender, about 2 minutes. Season with salt and pepper.
  4. To serve, arrange the summer squash in the center of each of four plates, then place the veal chop on top. Garnish with the fried sage leaves.

LAMB CHOPS
with WHITE ASPARAGUS PURÉE and MOREL MUSHROOMS

Nathan designed this dish to evoke the flavors and colors of springtime in France. Judge Gordon Ramsay complimented Nathan on his technique of turning white asparagus into a purée, which adds an important creamy element to the dish. Judge Joe Bastianich thought Nathan accomplished the feat of elevating lamb chops to another level, with flavors that are pure and unique to themselves. He summed up what everyone was thinking when he told Nathan, “This kind of dish is the future of cooking.”

serves 4

2 pounds white asparagus

2 cups whole milk

2 cups heavy cream

Kosher salt

1 cup shelled fresh fava beans

2 tablespoons extra-virgin olive oil

2 cups morel mushrooms, cleaned

1 tablespoon unsalted butter

Freshly ground black pepper

2 cups panko bread crumbs

½ cup chopped fresh flat-leaf parsley

¼ cup chopped fresh chives

Zest of 2 lemons

2 racks of baby lamb chops, about 1½ pounds each, frenched (see this page)

¼ cup grapeseed oil

¼ cup Dijon mustard

½ cup pistachio oil

¼ cup sherry vinegar

¼ cup chopped roasted unsalted pistachios

4 stalks green asparagus, thinly sliced lengthwise

  1. In a medium pot, combine the white asparagus, milk, and cream. Generously season with salt. Bring to a simmer over medium-high heat and cook until the asparagus is tender, 20 to 25 minutes. Using tongs, transfer the asparagus to a blender, reserving the cooking liquid. Blend until smooth, adding cooking liquid a splash at a time if needed to thin the purée. Strain the purée through a fine-mesh sieve to make it very smooth.
  2. Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Add the shelled fava beans to the boiling water and cook until the skins are loose, about 3 minutes. Transfer to the ice water, let cool, and then remove and discard the fava bean skins.
  3. In a large sauté pan, heat the olive oil over medium-high heat. Add the mushrooms and cook, stirring often, until tender, about 3 minutes. Add the peeled fava beans and butter and cook until completely tender, 2 to 3 minutes. Season with salt and pepper.
  4. Preheat the oven to 375°F.
  5. In a food processor, combine the bread crumbs, parsley, chives, and lemon zest. Pulse until well combined.
  6. Generously season the lamb with salt and pepper on all sides. Heat the grapeseed oil in a large sauté pan set over high heat. Working in batches, add the lamb to the pan and sear until golden brown on both sides, about 2 minutes per side. Transfer the lamb to a baking sheet. Spread an even layer of mustard over the meat part of the lamb (not the bones). Scatter the bread crumb mixture over the lamb, pressing it so it sticks to the mustard. Roast the lamb until the internal temperature reaches 125°F for medium-rare, 7 to 10 minutes. Remove from the oven and let rest for 10 minutes before slicing between the bones into individual chops.
  7. Meanwhile, whisk together the pistachio oil and sherry vinegar. Season with salt and pepper. Add the pistachios and stir to combine.
  8. To serve, spoon a heaping tablespoon of white asparagus purée in the center of each of four plates. Arrange the sautéed morels and favas to the side. Place 3 lamb chops on top of the purée. Drizzle the pistachio vinaigrette over the lamb and garnish with the green asparagus.

“My favorite challenge was absolutely the finale, because, for me, it represented the culmination of everything I had learned in the other challenges.” —Nathan

DECONSTRUCTED SHEPHERD’S PIE

Shepherd’s pie, a traditional savory English dish, is essentially a casserole composed of a layer of seasoned ground meat topped with mashed potatoes. It’s a comfort food, but not something you’d expect in a fine-dining establishment. However, Adaiah’s version, which is deconstructed and then elegantly reassembled between layers of baked puff pastry, looks and tastes like a dish cooked by a professional chef. Or, in this case, an extraordinarily talented young home cook!

serves 4

Lamb Filling

3 tablespoons grapeseed oil

¼ cup finely chopped red bell pepper

¼ cup finely chopped carrot

¼ cup finely chopped yellow onion

1 pound ground lamb

2 garlic cloves, minced

1 tablespoon onion powder

1 tablespoon finely chopped fresh rosemary

1 tablespoon finely chopped fresh thyme

2 tablespoons finely chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

Pea and Pear Purée

Kosher salt

1 cup shelled fresh peas

1 Bartlett pear, cored and chopped

¼ cup sour cream

1 tablespoon finely chopped fresh thyme

1 tablespoon finely chopped fresh flat-leaf parsley

1 garlic clove, minced

Freshly ground black pepper

Pepper Sauce

1 cup chopped red bell pepper

1 jalapeño, seeded and chopped

¼ cup shredded sharp cheddar cheese

¼ cup sour cream

1 tablespoon cream cheese

1 teaspoon ground turmeric

¼ teaspoon cayenne

1 teaspoon paprika

Kosher salt and freshly ground black pepper

All-purpose flour, for dusting

2 sheets frozen puff pastry, thawed

Parmesan Mashed Potatoes (this page)

  1. Make the lamb filling: Heat the grapeseed oil in a large sauté pan set over medium heat. Add the bell pepper, carrot, and onion and cook, stirring, until the onion is translucent, 2 to 3 minutes. Stir in the ground lamb, garlic, onion powder, rosemary, thyme, and parsley. Cook until the meat is evenly browned and cooked through, 6 to 7 minutes. Season with salt and black pepper and keep warm.
  2. Make the pea and pear purée: Bring a large pot of salted water to a boil. Add the peas and cook until tender, 4 to 5 minutes. Strain. Put the peas in a blender and add the pear, sour cream, and ¼ cup water. Blend until smooth. Transfer to a bowl and stir in the thyme, parsley, and garlic. Season with salt and black pepper.
  3. Make the pepper sauce: Using a blender, purée the bell pepper, jalapeño, cheddar, sour cream, and cream cheese until smooth. Transfer to a bowl and stir in the turmeric, cayenne, and paprika. Season with salt and black pepper.
  4. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  5. On a lightly floured surface, roll out the puff pastry sheets to flatten them and remove the crease. Using a large round cutter, cut out six 3-inch rounds from each sheet. Place the rounds on the prepared baking sheets and cover with a nonstick baking mat or another piece of parchment paper. Place an additional baking sheet on top as a weight. Bake until the puff pastry is golden, 12 to 15 minutes.
  6. To serve, place 1 puff pastry round in the center of each of four plates. Spread 1 heaping tablespoon of mashed potatoes over the pastry, and then spread 1 heaping tablespoon of ground lamb over the potatoes. Place another puff pastry round on top. Repeat to layer more mashed potatoes and ground lamb, topping the stack with a third puff pastry round. Serve the pea and pear purée and the pepper sauce on the side.

HERB-CRUSTED LAMB
with SPAETZLE and MINT SAUCE

When you buy lamb racks for this recipe, you can ask the butcher to “french” the racks, meaning remove the small amount of meat attached to the top of each bone. Or, if you want to show off your own knife skills, you could french the lamb racks yourself, following the instructions on this page. Spaetzle are tiny fresh egg noodles made by pressing batter through the small holes of a spaetzle maker. If you don’t have this specific kitchen tool, use a regular colander instead.

serves 4

Mint Sauce

¼ cup fresh mint leaves, finely chopped

1 tablespoon confectioners’ sugar

3 tablespoons white wine vinegar

¼ teaspoon kosher salt

Spaetzle

Kosher salt

2 cups all-purpose flour

7 large egg yolks

¼ cup whole milk

2 tablespoons unsalted butter

Freshly ground black pepper

Herb-Crusted Lamb

3 tablespoons honey

6 tablespoons (¾ stick) unsalted butter, at room temperature

4 garlic cloves, minced

4 oil-packed or salt-packed anchovy fillets, rinsed and finely chopped

1½ cups panko bread crumbs

3 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh rosemary

1 tablespoon kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

3 tablespoons grapeseed oil

2 racks of lamb, frenched

¼ cup Dijon mustard

Pomegranate seeds, for garnish

  1. Make the mint sauce: In a small saucepan set over medium heat, combine the mint, sugar, vinegar, salt, and 3 tablespoons water and bring to a simmer. Cook, stirring, until thick and creamy, 8 to 10 minutes.
  2. Make the spaetzle: Bring a large pot of salted water to a boil. Prepare a bowl of ice water. In a large bowl, whisk together the flour, egg yolks, and milk. Using a spaetzle cutter, scrape the dough through the holes directly into the boiling water. (Alternatively, transfer the spaetzle batter to a colander and use a rubber spatula to scrape along the bottom and sides of the colander, forcing the batter through the holes of the colander and letting the spaetzle drop directly into the boiling water.) Cook the spaetzle until it floats, about 3 minutes. Use a slotted spoon to transfer the spaetzle to the ice bath. Let cool for 1 minute and then drain.
  3. In a large sauté pan, melt the butter over medium-high heat. Add the spaetzle and cook, stirring, until browned, about 3 minutes. Season with salt and pepper.
  4. Cook the herb-crusted lamb: Preheat the oven to 350°F.
  5. In a small bowl, stir together the honey, butter, garlic, anchovies, bread crumbs, parsley, rosemary, salt, and pepper.
  6. In a large sauté pan, heat the grapeseed oil over high heat. Generously season the lamb with salt and pepper on all sides. Place 1 rack of lamb into the pan and sear until caramelized, about 5 minutes per side. Transfer the lamb to a plate and brush with about half of the mustard. Repeat with the remaining rack of lamb.
  7. Press the bread crumb mixture onto the lamb racks to create a crust. Place the lamb racks on a baking sheet and roast until golden brown and the internal temperature reaches 125°F to 130°F, 10 to 15 minutes. Remove from the oven and let rest at least 10 minutes before slicing each rack between the bones.
  8. To serve, spoon the spaetzle in the center of each of four plates. Place the herb-crusted lamb on top of the spaetzle and spoon mint sauce over the lamb. Garnish with pomegranate seeds.

VENISON TENDERLOIN
with BRAISED CABBAGE and PARSNIP PURÉE

Cooking venison is a real accomplishment in and of itself, since its gamy flavor can be overpowering. Amaya, Zac, and Avery did an excellent job with this dish, as the sautéed chanterelle mushrooms tossed in a pan with boiled gnocchi is a perfect partner. To sauté chanterelles or any other type of mushroom, you can use the same technique as in the recipe for Sautéed Broccolini (this page). If you’d like to make homemade gnocchi as well, see this page for a recipe for regular gnocchi or this page for a version made with purple potatoes.

serves 4

Braised Cabbage

2 tablespoons grapeseed oil

¼ cup diced pancetta

1 tablespoon minced garlic

1 tablespoon finely chopped shallot

½ cup white wine

1 small savoy cabbage, cored and thinly sliced

3 cups chicken stock

Kosher salt and freshly ground black pepper

Parsnip Purée

1 pound parsnips, peeled and thinly sliced

2 tablespoons unsalted butter

1 cup whole milk

Kosher salt

Venison Tenderloin

4 venison tenderloins (each about 8 ounces)

Kosher salt and freshly ground black pepper

3 tablespoons grapeseed oil

½ cup (1 stick) unsalted butter, cut into small pieces

4 garlic cloves, crushed

3 sprigs fresh thyme

  1. Make the braised cabbage: In a large sauté pan, heat the grapeseed oil over medium-high heat. Add the pancetta and cook, stirring, until browned, 3 minutes. Transfer the pancetta to a plate, leaving the fat in the pan. Add the garlic and shallot to the pan and cook, stirring, for 1 minute. Pour in the wine and use a wooden spoon to scrape up any brown bits on the bottom of the pan. Add the cabbage and stock and season with salt and pepper. Reduce the heat to low and cook, stirring occasionally, until the cabbage is tender, about 4 minutes. Remove the pan from the heat and stir in the cooked pancetta. Keep warm.
  2. Make the parsnip purée: In a medium saucepan, combine the parsnips, butter, and milk. Bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook until the parsnips are very soft, 12 to 15 minutes. Drain the parsnips in a colander, reserving the liquid. Purée the parsnips in a blender until smooth, adding cooking liquid as needed to achieve your desired consistency. Season the purée with salt.
  3. Cook the venison tenderloin: Preheat the oven to 375°F.
  4. Generously season the venison loins with salt and pepper. In a large, oven-safe pan, heat the grapeseed oil over medium-high heat. Add the venison and cook until browned on all sides, about 1 minute on each side. Add the butter, garlic, and thyme and spoon the melted butter over the venison. Transfer the pan to the oven and continue to roast until the internal temperature of the tenderloins reaches 145°F for medium-rare, 5 to 6 minutes. Transfer the venison to a cutting board and let rest for 5 to 8 minutes before slicing.
  5. To serve, spoon braised cabbage and parsnip purée in the center of each of four plates. Top with the venison tenderloin.

GOAT CURRY
with CILANTRO RICE and CRISPY SHALLOTS

A tantalizing mixture of spices gives this goat curry a real depth of flavor and also stands up to the meatiness of the goat. If you are short on time, you can skip the frying of the shallots and instead pick up a bag of fried shallots at an Asian market or a specialty foods store.

serves 4

Vegetable oil, for frying

2 shallots, thinly sliced

1 cup all-purpose flour

Kosher salt

2 pounds goat meat, cut into 1-inch cubes

Freshly ground black pepper

3 tablespoons grapeseed oil

1 yellow onion, chopped

1 large carrot, chopped

3 tablespoons tomato paste

4 cups chicken stock

2 tablespoons vadouvan spice blend (see Tip, this page)

Zest and juice of 2 limes

1 serrano chile, stemmed and seeded

2 cups long-grain rice

1 tablespoon unsalted butter

½ cup chopped fresh cilantro

Micro cilantro, for garnish

  1. In a heavy pot, heat at least 1 inch of vegetable oil to 350°F. Dredge the shallots in ½ cup of the flour, shaking off the excess, and carefully place them in the hot oil. Fry until golden, 3 to 4 minutes. Transfer to a paper towel–lined plate, season with salt, and let cool.
  2. Generously season the goat meat with salt and pepper on all sides. Heat the grapeseed oil in a pressure cooker set to the high setting. Add the goat meat and cook, turning to evenly sear all sides, until browned, about 3 minutes per side. Transfer the meat to a plate. Add the onion and carrot and cook, stirring, until the onion is translucent, 1 minute. Return the goat meat to the pressure cooker and add the tomato paste, chicken stock, vadouvan, the remaining ½ cup flour, and the lime zest and juice. Cut off the tip of the serrano chile and add it to the pressure cooker. Cover and cook over medium heat for 15 minutes, until you can hear a steam hissing sound. Turn the pressure cooker off and let cool with the lid on for about 5 minutes to reduce steam pressure. Cook over medium heat for 15 minutes more, then remove the lid and continue cooking for 10 minutes, or until the sauce thickens.
  3. Meanwhile, in a large saucepan set over medium-high heat, combine the rice, butter, 1 teaspoon salt, and 4 cups water. Bring to a boil and cook, uncovered, until you see holes forming on the surface, about 15 minutes. Reduce the heat to the lowest setting, cover the pan, and cook for 20 minutes. Remove the pan from the heat, add the cilantro, and use a fork to fluff the rice.
  4. To serve, place about 1 cup of cilantro rice in the center of each plate or shallow bowl. Spoon some of the goat curry over the rice. Garnish with the crispy shallots and micro cilantro.