South Of France Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides with sea salt and black pepper and set skin-side down on a plate. Zest the lemon and reserve; slice lemon for serving.

Cook salmon

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs butter. When butter foams, place salmon fillets skin-side down and press gently with a spatula for 10 seconds to keep skin flat. Sear without moving 4–5 minutes until skin is crisp and the fillet is cooked about two-thirds of the way up the side.

Finish and rest

Flip fillets carefully and sear the flesh side 30–60 seconds just to finish (or longer for more done). Remove to a warm tray. Immediately spoon half of the lemon juice and sprinkle lemon zest and chopped dill over fillets. Keep warm for buffet service; rewarm gently if needed on low oven (200°F / 93°C).

Bring steaks to room temperature

Remove tenderloin steaks from refrigerator 30–45 minutes before cooking so they come to near room temp. Pat dry and season both sides evenly with kosher salt and freshly ground black pepper.

Sear steaks

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 2 tbs neutral oil. Place steaks in skillet without crowding (work in batches if necessary). Sear 2–3 minutes per side for medium-rare, adjusting time for thickness and desired doneness.

Baste and finish

In the last 60–90 seconds of cooking, add 2 tbs butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to baste the steaks with the melted butter and pan juices repeatedly to build flavor and a glossy finish. Transfer steaks to a resting tray and tent loosely with foil for 8–10 minutes.

Slice for buffet

For buffet presentation, optionally slice steaks crosswise into medallions about 1/2-inch thick. Sprinkle a pinch of coarse sea salt over the slices before arranging on a warmed platter.

Cook mushroom-spinach filling

Preheat oven to 375°F (190°C). In a large skillet over medium heat, warm 2 tbs olive oil. Add diced onion and cook 3–4 minutes until translucent. Add sliced mushrooms and cook 6–8 minutes until they release liquid and begin to brown. Add minced garlic and cook 30 seconds. Add chopped spinach in batches, stirring until wilted and liquid mostly evaporated. Season with 1 tsp salt, 1/2 tsp pepper, and 1 tbs chopped thyme. Remove from heat and let cool slightly.

Combine filling

Transfer the mushroom-spinach mixture to a bowl. Stir in 1/2 cup creme fraiche (or ricotta) and 1/2 cup grated Parmesan until evenly combined and slightly cooled so it won't melt the phyllo.

Assemble strudel

On a clean work surface, lay one phyllo sheet lengthwise and brush lightly with melted butter. Layer a second sheet on top, brush, and repeat until 4 sheets are stacked (use half the sheets for one strudel; repeat for a second strudel). Spoon the filling lengthwise along one short edge, leaving a 1-inch border. Fold the short edge over the filling, then fold in the long sides and roll gently into a log. Place seam-side down on a parchment-lined baking sheet. Brush the top with beaten egg and melted butter. Repeat to make a second strudel with remaining phyllo and filling.

Bake

Bake in preheated oven 25–30 minutes until phyllo is deep golden and crisp. Remove to a rack to cool 10 minutes before slicing. Slice into 1–1.5 inch portions for buffet service and arrange on a warmed platter. Garnish with extra grated Parmesan or chopped thyme if desired.

Warm holding: Keep salmon and beef in low oven (around 200°F / 93°C) covered loosely so they remain moist. Keep strudel at a similar temperature on a separate rack so phyllo remains crisp. Do not tightly cover phyllo or condensation will soften it.

Arrange platter: Place sliced beef medallions on one platter with thyme sprigs and lemon wedges nearby. Arrange salmon fillets on another platter with extra dill and lemon wedges. Place sliced mushroom-spinach strudel on a third platter with a small bowl of creme fraiche or a light herb yogurt for guests to spoon alongside.

Garnish and serve: Scatter microgreens or chopped parsley over platters for color. Provide serving utensils and label each item for buffet guests. Replenish from warm trays as needed.