Extended Premium Meat Selection Recipe

Prepare ribeye

Take ribeye steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season both sides with 1 tablespoon coarse salt and 1 teaspoon freshly ground black pepper. Set on a plate.

Prepare pork tenderloin

Trim silver skin from the pork tenderloin and cut into two equal pieces if very long. In a bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 minced garlic clove, 1 tbs chopped rosemary, 1 tbs Dijon mustard, 1 tsp smoked paprika and 1 tbs red wine vinegar. Rub this mixture over the pork, cover, and refrigerate for 30–60 minutes (or up to 4 hours).

Prepare lamb chops

In a small bowl mix 2 tbs olive oil, 2 minced garlic cloves, 1 tbs chopped rosemary, 1 tbs thyme leaves, 1 tbs lemon zest, 1 tsp coarse salt and 1/2 tsp black pepper. Rub over lamb chops, cover, and allow to rest 20–30 minutes at room temperature.

Sear and roast ribeye

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet over high heat until smoking. Add 1 tbs olive oil, then sear ribeye steaks 2–3 minutes per side until deep brown. Add 2 tbs butter to the pan and baste steaks for 30 seconds. Transfer skillet to the oven and roast 4–7 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Remove steaks to a cutting board, tent loosely with foil and rest 5–10 minutes.

Cook pork tenderloin

Heat a separate ovenproof skillet over medium-high heat with 1 tbs olive oil. Sear pork on all sides until golden, about 2–3 minutes per side. Add 1 tbs butter, transfer to the 400°F oven and roast 12–18 minutes until internal temperature reaches 145°F (63°C). Remove and rest 5–10 minutes before slicing into 1/2-inch medallions.

Cook lamb chops

While pork roasts, heat a clean skillet or grill over medium-high heat. Sear lamb chops 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). Transfer to a plate and rest 5 minutes.

Use prepared marinade and rub components exactly as described in the Main Proteins directions. Any leftover marinade used on pork should be discarded after contact with raw meat, or boiled for 2 minutes if you want to use it as a sauce base. Combine unused olive oil, Worcestershire sauce, brown sugar and remaining garlic to make a quick baste for steaks or chops if desired and brush during the last minute of searing.

Make pan sauce

After removing proteins from ribeye or pork pan, place skillet over medium heat. Add 2 tbs butter and the minced shallots; sauté 1–2 minutes until softened. Pour in 1 cup red wine to deglaze, scraping browned bits, and reduce by half, about 3–4 minutes. Add 2 cups beef stock and bring to simmer; reduce until sauce coats the back of a spoon, about 6–8 minutes. Whisk in 2 tbs cold butter and 1 tbs Dijon mustard to finish. Taste and season with salt and pepper. Stir in chopped parsley just before serving.

If using lamb drippings, you can combine a small amount from the lamb pan with the red wine deglaze for an intensified flavor before adding stock.

Roast baby potatoes

Preheat oven (can be same 400°F). Toss baby potatoes with 1 tbs olive oil and 1/2 tbs coarse sea salt. Spread on a rimmed baking sheet and roast 20–25 minutes until tender and golden, turning once halfway. For extra crispness, finish under broiler 1–2 minutes while watching closely.

Roast asparagus

Trim woody ends from asparagus. Toss with 1 tbs olive oil, a pinch of coarse sea salt and a squeeze of 1 lemon wedge. Roast on a separate sheet for 8–10 minutes at 400°F until tender-crisp, or grill on high 2–3 minutes per side.

Plate and garnish

Slice pork tenderloin into medallions and arrange with ribeye and lamb chops. Spoon warm pan sauce over ribeye and pork. Place roasted potatoes and asparagus on the side. Garnish with remaining lemon wedges and sprinkle chopped parsley over the proteins. Serve immediately.