Lunch Package Three Recipe

Remove the 6 oz filet from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season all sides generously with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add the neutral oil and swirl to coat.

Place the filet in the pan and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Reduce heat to medium, add 1 tablespoon unsalted butter, the thyme and crushed garlic (if using). Tilt the pan and spoon the melted butter over the filet (baste) for 1–2 minutes to flavor and finish cooking to medium-rare (internal temperature 125–128°F) or to desired doneness.

Remove the filet to a cutting board, tent loosely with foil and rest 5–8 minutes before serving.

Braising the Short Ribs

Preheat oven to 325°F (160°C). Season the short rib pieces with 1 tsp kosher salt and 1 tsp black pepper. Heat a heavy oven-safe pot or Dutch oven over medium-high heat and add 1 tbsp olive oil. Sear short ribs in batches until deeply browned on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate.

Add remaining 1 tbsp olive oil to the pot. Add diced onion, carrot and celery; cook, stirring occasionally, until softened and beginning to brown, 6–8 minutes. Add minced garlic and tomato paste and cook 1 minute until fragrant.

Deglaze the pot with 1 cup dry red wine, scraping up browned bits. Reduce wine by half, about 3–4 minutes. Return short ribs to the pot, add 2 cups beef stock, 1 bay leaf and 2 sprigs thyme. Bring to a simmer, cover, and transfer to the oven. Braise until very tender, 2 to 2½ hours.

When short ribs are tender, remove pot from oven. Transfer ribs to a cutting board and let cool slightly. Skim fat from the surface of the braising liquid. Shred the short rib meat with two forks, discarding bones and excess fat. Return shredded meat to the pot and simmer on stove to reduce sauce to a thickened, spoonable consistency, 8–12 minutes. Taste and adjust seasoning with salt as needed.

Preparing Gnocchi and Finishing

While ribs are finishing, bring a large pot of salted water to a boil. Add 12 oz prepared gnocchi and cook according to package directions until they float and are tender, about 2–3 minutes. Reserve ½ cup of gnocchi cooking water, then drain gnocchi.

In a large skillet over medium heat, melt 2 tbsp unsalted butter. Add drained gnocchi and sauté until lightly golden, 2–3 minutes. Add shredded short rib and ½ cup of reduced braising sauce (add reserved gnocchi water as needed to loosen), tossing gently to coat. Stir in 1 tbsp grated Parmesan and 1 tbsp chopped parsley. Keep warm and serve alongside the filet.

Wash and gently hull strawberries; quarter larger berries. Place 1 cup mixed berries in a bowl.

In a separate chilled bowl, pour 1 cup heavy cream, add 2 tsp granulated sugar and 1 tsp vanilla extract. Using a whisk or electric mixer, whip just until soft peaks form (do not overwhip). Stir in ½ tsp lemon zest if using.

Spoon a generous dollop of cream over the berries. Serve immediately or chill briefly until service.

Chocolate Layer Cake - Cake

Preheat oven to 350°F (175°C). Grease and line a small 6-inch round cake pan. In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp kosher salt. In another bowl whisk 1/2 cup granulated sugar, 1 large egg, 1/2 cup buttermilk, 2 tbsp vegetable oil and 1/2 tsp vanilla until smooth. Fold wet into dry ingredients until just combined. Pour batter into prepared pan and bake 20–25 minutes or until a toothpick comes out with moist crumbs. Cool completely on a rack.

Chocolate Layer Cake - Frosting & Assembly

Melt 2 oz chopped semisweet chocolate gently over a double boiler. In a bowl beat 2 tbsp softened unsalted butter until smooth, add 1/2 cup powdered sugar and the melted chocolate and 1 tbsp heavy cream; beat to a spreadable consistency. If needed, add more cream a teaspoon at a time. Split cooled cake, spread frosting between layers and over top. Serve a slice with berries & cream.

Crème de la Crème Brûlée - Custard

Preheat oven to 325°F (160°C). In a saucepan, warm 1 cup heavy cream with 1/2 tsp vanilla (or scraped vanilla bean) until just steaming; do not boil. In a bowl whisk 3 egg yolks with 2 tbsp granulated sugar until pale. Slowly temper the warm cream into the yolks in a steady stream while whisking. Strain the mixture into a measuring cup.

Crème de la Crème Brûlée - Bake & Finish

Place two 4–6 oz ramekins in a baking dish. Pour custard into ramekins. Add enough hot water to the baking dish to come halfway up the ramekins. Bake 30–35 minutes until custards are set but still slightly wobbly in the center. Remove ramekins, cool to room temperature, then chill at least 2 hours. Just before serving sprinkle 1 tsp granulated sugar over each custard and caramelize with a kitchen torch until golden and crisp. Serve chilled with a spoon alongside berries if desired.