Inn & Spa at Cedar Falls

Truffled Filet

4 each Filet Mignon-6oz each
1 each Fresh Black Truffle-Fine Chopped
1 each Med. Shallot-Fine Chopped
1 clove Garlic-Minced
½ lb Unsalted Butter-Room Temperature

2 tbsp Chopped Fresh Herbs- Parsley, Thyme, Rosemary

1 tsp Truffle Oil
Olive Oil
Kosher Salt
Pepper

Preheat Oven to 400º

1. Place the butter in a mixing bowl and turn the speed to medium and blend until the butter is very pliable.
2. Add the truffle, shallot, garlic, herbs and oil to the bowl and mix long enough to combine and turn off.
3. Season the filets generously with salt and pepper.
4. In an over proof sauté pan over medium heat, place the filets in the pan and sear both sides. After turning the filets to the second side place the whole pan in the oven for about 10 minutes for a medium doneness.
5. When done to desired doneness, remove from oven and dollop some butter on top of each and place back in oven for about 30 seconds to start the butter melting.
6. Remove from pan and plate pouring the juices from the pan evenly over the filet.

Serve w/Duo of Roasted Vegetable, Red Skinned Potatoes & Roma Tomatoes

Herb Roasted Rack of Lamb

Racks of Lamb- 16-18oz/rack – Cut in half,
4 bones per half

Chopped Fresh Herbs -Parsley, Thyme, Rosemary, Chives

Balsamic Vinegar
Granulated Sugar
Kosher Salt
Pepper

Preheat Oven to 400º

1. Place vinegar and sugar in a small pot and reduce to about 1/2 cup or until it becomes syrupy.
2. Preheat an oven proof sauté pan over medium heat. Season the lamb with the salt and pepper and generously with herbs. Place the lamb with the fat side down first for about 4 minutes. Turn and place the entire pan in the oven for about 10 minutes for a medium rare doneness.
3. When done remove from pan and let rest loosely covered with foil for about 5 minutes. This will let the juice circulate back into the meat.
4. Slice the racks between each bone and place on the plate leaning against the Asiago Polenta Cake and Julienned Vegetables. Drizzle the balsamic glaze and serve.

Cook the Polenta according to the package instructions making 2 cups of dry corn meal for the corn meal mush. When polenta is done, add Asiago cheese to taste and season with salt and pepper to taste. Place the mush in a sprayed 9×13 pan and place uncovered in the cooler until hard. Portion and reheat when the lamb is placed in the oven to roast.

Sautéed Pineapple w/Coconut Cream & Caramel in Phyllo

1 box Phyllo Dough-thawed
8 tbsp Butter -Unsalted-Divided in half
1ea Pineapple
-Cored and chopped into small dice
1 Cup Shredded Coconut
-Divided ⅔ & ⅓ cups

2oz Parrot Bay Rum
2 Cups Milk
½ Cup White Granulated Sugar
7ea Large Egg Yolks
4 tbsp AP Flour
Pan Spray

Preheat Oven to 375º

1. Lay the phyllo dough out on the table and cover with a damp cloth so it doesn’t dry out. One at a time lay one sheet of the dough out and spray with pan spray somewhat generously and then laying another sheet on top of it. Do this procedure until you have 5 or 6 layers. Cut the stacked sheets into 6 squares. Place them into sprayed mini tart pans or even large muffin pans, carefully putting them into the corners of the vessel.
2. Place the milk, half the sugar and 2/3 cup coconut in a saucepan over medium heat.
3. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and mix to combine.

Roasted Red Pepper Linguini w/Sweet Peas, Wild Mushrooms, Baby Spinach, Cherry Tomatoes & Asiago Cheese tossed in Extra Virgin Olive Oil

½ lb Dried Rstd. Red Pepper Linguini
½ Cup Frozen Sweet Peas
1 lb Fresh Wild Mushrooms
-cleaned and cut down if large
12oz Baby Spinach
20ea Cherry Tomatoes-cut in half

Salt and Pepper
Extra Virgin Olive Oil

1. Cook the pasta according to directions on the package.
2. Heat a large sauté pan over medium heat and add about 2 tablespoons of the oil to the pan. Place the mushroom in the pan to sauté and caramelize about 5-7 minutes. Add the tomatoes, sweet peas and spinach and toss a couple of times, then adding the pasta when it is al-dente. Add another 2-3 tablespoons of oil at this point, season and serve with Asiago sprinkled on top.