Beef Shoulder Tender* Recipe

Prepare the Beef

Season the beef shoulder tender with salt and black pepper. Heat olive oil in a skillet over medium-high heat.

Sear the Beef

Sear the beef on all sides until browned (about 3-4 minutes per side). Transfer to a baking dish and cook in a preheated oven at 375°F for about 20-25 minutes or until desired doneness.

Rest the Beef

Remove from oven, cover with foil, and let rest for 10 minutes before slicing.

Prepare the Potatoes

Peel and cut the russet potatoes into cubes. Boil in salted water until tender (about 15-20 minutes).

Roast the Poblano Peppers

While the potatoes are cooking, roast the poblano peppers over an open flame or under a broiler until charred. Place in a bag to steam, then peel and chop.

Whip the Potatoes

Drain the potatoes and return to the pot. Add butter, milk, salt, and roasted poblano peppers. Mash or whip until smooth and creamy.

Prepare the Asparagus

Trim the ends of the asparagus. Toss with olive oil and salt.

Roast the Asparagus

Spread on a baking sheet and roast in the oven at 400°F for about 10-15 minutes until tender.

Slice the Red Onion

Thinly slice the red onion.

Combine Ingredients

In a bowl, combine the sun-dried tomatoes and sliced red onion. Set aside.

Prepare the Demi Glace

In a saucepan, combine beef stock and Maker's Mark bourbon. Simmer over medium heat until reduced by half.

Finish the Sauce

Whisk in butter and season with salt and pepper to taste. Keep warm.

Make the Hollandaise

In a heatproof bowl, whisk the egg yolks and lemon juice together.

Add Butter

Melt the butter and slowly drizzle it into the egg mixture while whisking continuously until thick and creamy.

Incorporate Crab

Gently fold in the crab meat and season with salt to taste.