GARLICKY SAUCE RECIPES

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GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE ...



Garlicky Beef Tenderloin With Orange Horseradish Sauce ... image

The allure of beef tenderloin pulls hard. When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve. As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.

Provided by Melissa Clark

Total Time 40 minutes

Yield 8 to 10 servings

Number Of Ingredients 9

(4-pound) beef tenderloin, trimmed and tied
1 tablespoon kosher salt, more to taste
1 teaspoon black pepper, more to taste
1 teaspoon chopped fresh rosemary
1 fat garlic clove, coarsely chopped
2 tablespoons extra-virgin olive oil
2 cups crème fraîche
1/4 cup white horseradish
Grated zest of half an orange

Steps:

  • Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
  • Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
  • In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn’t large enough, cut the meat in half.)
  • Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
  • In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.

Nutrition Facts : @context http//schema.org, Calories 551, UnsaturatedFatContent 20 grams, CarbohydrateContent 3 grams, FatContent 43 grams, FiberContent 0 grams, ProteinContent 36 grams, SaturatedFatContent 18 grams, SodiumContent 563 milligrams, SugarContent 2 grams

GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE RECIPE - NYT C…



Garlicky Chicken With Lemon-Anchovy Sauce Recipe - NYT C… image

There’s nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there’s everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably want to use the workhorse of all poultry dinners, the boneless, skinless breasts. But the thighs cook nearly as quickly, and have a greater margin of error in terms of doneness. Overcook your breasts by even a minute, and you’ll get dry, tough meat. Thighs are more forgiving. However, if your family insists on white meat, you can substitute breasts and subtract about 3 minutes from the cooking time. There is no need to mention the anchovies until after people have complimented you on the meal.

Provided by Melissa Clark

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)
1 teaspoon coarse kosher salt
Freshly ground black pepper
6 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil
5 anchovy fillets
2 tablespoons drained capers, patted dry
1 large pinch chile flakes
1 lemon, halved
Fresh chopped parsley, for serving

Steps:

  • Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
  • Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
  • When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
  • Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

Nutrition Facts : @context http//schema.org, Calories 407, UnsaturatedFatContent 17 grams, CarbohydrateContent 4 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 45 grams, SaturatedFatContent 4 grams, SodiumContent 604 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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