Level up your holiday cooking with these recipes from Sheri Shockman, a professional chef who lives in rural LaMoure, but caters a multitude of private parties and events across the state. Shockman’s cooking style has evolved to “gourmet comfort food” since moving to North Dakota 13 years ago from New York City. Read more about Sheri here.
Sheri shares her version of an upscale meat-and-potatoes meal that will please the foodies AND farmers in your life. It’s easy to make and hits all the notes on one’s palate. Add more color to the plate by using multicolored carrots, Shari advises.
Happy holiday cooking!
3 T. butter, divided
1 shallot, chopped
2 garlic cloves, finely minced
¾ cup cherries, pitted (frozen or fresh)
¼ cup cherry preserves
1 cup port wine
1 cup beef broth
1 sprig rosemary
Salt and pepper to taste
Tenderloin steaks (filet mignon)
In a small saucepan over medium heat, add 1 T. butter, shallot and garlic. Sauté until transparent, about two minutes. Add cherries and preserves, then add port wine and bring to a simmer reduced by half. Add beef broth, rosemary and season to taste with salt and pepper. Simmer until nappe (thick enough to coat the back of a spoon).
Meanwhile, season 1.5- to 2-inch-thick tenderloin steaks with salt, pepper and garlic powder. Allow meat to come to room temperature. Grill steaks to desired doneness, about 6 to 8 minutes on each side for medium rare. Allow steaks to rest 5 minutes before serving.
To finish the sauce, turn off heat, add 2 T. butter and stir until melted. Use immediately over cooked tenderloin steaks.
SHARI’S TIPS: The steaks should sizzle when you put them on the grill, which tells you the cooking temperature is sufficient. Rotate steaks a quarter turn while cooking on each side to create the crosshatch grill marks.
Recipe by Sheri Shockman, Dakota Valley Electric Cooperative
6-7 whole baby potatoes
6-7 carrots, sliced down the center
2 T. olive oil
Salt and pepper to taste
Place carrots and potatoes in bowl. Rub 2 T. olive oil onto vegetables to cover well. Place on sheet plan. Season with salt and pepper. Roast at 350 degrees for 40 minutes or until tender. Place on platter and serve.
Recipe by Sheri Shockman, Dakota Valley Electric Cooperative
