Griff's Kitchen

Ingredients

1 can Crushed Tomatoes – 28oz

1 can Tomato Paste – 6oz

1 tsp Oregano

1 tsp Basil

1 tsp Marjoram

1 tsp Anise Seeds

1 Garlic Clove – finely chopped

1 Yellow Onion or Pearl Onions – minced ( ~ 3/4 cup )

1 tsp Salt

1 tsp Black Pepper – coarse

Tabasco – season to taste

Procedure

1. Combine the onion, garlic, oregano, basil, marjoram, pepper and anise seeds in a microwave safe container (Pyrex® is ideal)

2. Add a small amount of water to the vegetables and herbs until they form a paste-like consistency.  Microwave on high until the mixture reaches 160° (this method is known as Microwave Assisted Extraction)

3. While allowing the vegetables and herbs to cool, combine the crushed tomatoes, tomato paste, salt, and Tabasco

4. Add the microwaved vegetables and herbs to the tomato mixture and stir until well blended (The sauce can be simmered at this point, but will reduce the intensity of the tomato flavor)

5. The sauce is now ready to use, or can be refrigerated for up to a week.

Source: David Fesperman (My Father-in-law)

Ingredients

Beef Tenderloin Filet 6-8oz – Room Temperature

Extra Virgin Olive Oil

Sea Salt

Cracked Pepper

1/2 cup Water

1 tsp Tomato Paste

1/4 cup Marsala Wine

1 tbsp Balsamic Vinegar

1 tbsp Worchestershire

1 Shallot

1 tbsp Butter

Procedure

1. Dice the shallot and set aside

2. Combine the water, tomato paste, wine, Balsamic Vinegar, Worcestershire – whisk to combine the ingredients

3. Heat cast iron pan on medium/high

4. Coat pan and steaks with oil – season steaks with salt and pepper

5. Place steaks into pan and do not move for 3-5 minutes.  Moving will disrupt the Maillard reaction

6. Turn the steaks and allow to cook undisturbed for another 3-5 minutes.

7. Remove steaks from pan and set aside for rare (cover with foil) – For medium or well finish in a 200°F oven

8. Reduce the heat on the pan slightly

9. Add the diced shallot to the pan

10. Scrape the fond from the bottom of the pan while sautéing the shallot

11. Add the liquid mixture and raise the heat on the pan – stir continuously

12. Reduce the mixture to 1/2 of original volume

13. Finish the sauce (pan jus) by stirring in the butter

14. Serve the “pan jus” over the steaks

Source: Chef – Jason Hill