Restaurants›D. Rowe's Restaurant & Bar›Entrée Catering Recipe

Entrée Catering Recipe

Inspired by D. Rowe's Restaurant & Bar
Time1h
Serves8

Choose two meats and three sides.

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Ingredients

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Meats

Sides

Method

Meats

1

Prepare Chicken Breast

Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and your favorite herbs. Place them in a baking dish and roast for 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let rest for 5 minutes before slicing.

2

Cook Beef Tenderloin

Season the beef tenderloin with salt and pepper. In a hot skillet, sear the beef on all sides for about 2-3 minutes each side until browned. Transfer to a preheated oven at 400°F (200°C) and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Let rest for 10 minutes before slicing.

Sides

3

Make Garlic Mashed Potatoes

Peel and quarter the potatoes, then boil in salted water for 15-20 minutes until fork-tender. Drain and return to the pot. Add butter, cream, minced garlic, salt, and pepper. Mash until creamy and smooth, then serve warm.

4

Steam Broccoli

In a pot with a steamer basket, bring about an inch of water to a boil. Place broccoli florets in the steamer basket, cover, and steam for about 5-7 minutes until bright green and tender-crisp. Season with salt and a squeeze of lemon juice before serving.

5

Prepare Caesar Salad

In a large bowl, combine chopped romaine lettuce, croutons, and grated Parmesan cheese. Drizzle with Caesar dressing and toss until everything is well coated. Serve immediately.