Ingredients

• 1 1/2 tablespoons Middle Eastern Chili Blend
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 1/2 pounds beef tenderloin or top sirloin, cut into 1 1/2–inch cubes

Directions

Step 1

In a large glass bowl, whisk the chili blend into the olive oil. Add the beef chunks and toss to coat. Cover the bowl and refrigerate for 1 hour up to overnight. 

Step 2

When ready to cook, preheat your grill to medium-high heat. Brush and oil the grill grate. Thread the meat onto 2 or 3 metal skewers. Grill 2 to 3 minutes per side for medium-rare, or until an instant-read thermometer registers 130°F (it will continue cooking once off the grill). Transfer the skewers to a platter and let the meat rest for 5 minutes. Drizzle with olive oil before serving. 

Ingredients

• Two 6-ounce filet mignon steaks, about 1 1/2 inches thick
• 1 teaspoon coarse sea salt
• 2 tablespoons Vine-Ripened Black Peppercorns 
• 3 tablespoons extra virgin olive oil, more if needed 
• 1 garlic clove, smashed
• 2 fresh thyme sprigs
• 1 tablespoon minced shallot
• 2 tablespoons cognac
• 1/2 cup homemade or store-bought low-sodium beef broth
• 1 teaspoon Purple Shallot Powder
• 1/2 cup half-and-half
• 1 teaspoon Dijon mustard

Directions

Step 1

Season the steaks on all sides with the coarse salt and place them on a wire rack set over a dish to catch any juices. Refrigerate for 30 minutes to air-dry.

Step 2

Use a mini chopper or bean grinder to coarsely crush the peppercorns—do not let them turn into a powder. Once the steaks are ready, place them on a clean plate and coat heavily on all sides with the crushed peppercorns. 

Step 3

Heat a cast-iron or other skillet large enough to hold both steaks over medium-high heat. When hot, add the olive oil and the steaks, searing them for 4 minutes. Flip and add the garlic and thyme to the pan. Cook for 4 more minutes to sear the other side of the steaks. Test the steaks with an instant-read thermometer; it should register about 130°F for medium-rare. Use tongs to transfer the steaks to two dinner plates and let them rest while you finish the sauce.

Step 4

Remove the garlic and thyme from the pan. If the pan looks dry, add another tablespoon olive oil along with the shallots. Cook the shallots until soft, about 2 minutes. Lower the heat and add the cognac, using a heat-resistant spatula to scrape any fond off the bottom of the pan. 

Step 5

Add the broth and shallot powder, then raise the heat to a low boil and reduce for 2 minutes. Stir in the half-and-half and reduce until thickened. Stir in the mustard. Top each steak with a large spoonful of sauce before serving.

Ingredients

• 3 heaping tablespoons Heirloom Sweet Paprika
• 2 teaspoons fine sea salt, plus more to taste
• 1 teaspoon freshly ground Vine-Ripened Black Peppercorns, plus more to taste
• 1 1/2 cups homemade or store-bought low-sodium chicken broth, at room temperature
• 1/3 cup heavy cream or half-and-half, at room temperature
• 3/4 cup full-fat sour cream, at room temperature 
• 1/4 cup flour
• 3 tablespoons extra virgin olive oil, more as needed
• 2 pounds boneless skinless chicken thighs
• 1 large yellow onion, grated 
• 3 large garlic cloves, finely minced or grated 
• 1 large ripe tomato, diced, or 1 cup diced canned tomatoes 
• 1 tablespoon Purple Shallot Powder

Directions

Step 1

In a large measuring cup, whisk the paprika, salt, and pepper into the broth until well blended; set next to your stovetop. In another large measuring cup or a bowl, whisk the heavy cream (or half-and-half) into the sour cream, then whisk in the flour; set next to your stovetop.

Step 2

Heat a large Dutch oven over medium-high heat. When hot, add 3 tablespoons olive oil and sear the chicken thighs on both sides, then transfer them to a large plate. Add another tablespoon of olive oil if the pot looks dry and then sauté the onions until soft and translucent. Add the garlic and tomatoes and sauté for 3 minutes.

Step 3

Use tongs to transfer the chicken back to the pot and pour on the broth-paprika mixture. Bring to a boil, then immediately turn down the heat to a simmer. Cover and cook for 30 minutes or until an instant-read thermometer registers 165°F when placed in two of the thighs. 

Step 4

Use the tongs to transfer the thighs to a clean plate. Use a spatula to scrape the cream mixture into the sauce, then a large balloon whisk to blend it in thoroughly. Constantly whisking, maintain a simmer to cook the flour and thicken the sauce for about 5 minutes. Whisk in the shallot powder. Return the chicken to the sauce to heat it through. 

Ingredients

• 8 garlic cloves, peeled 
• 2 tablespoons coarse sea salt
• 1/3 cup extra virgin olive oil, plus 2 tablespoons for searing 
• 1 tablespoon Condimento Barili Exclusivi, plus more for drizzling
• 1 tablespoon fresh coarsely cracked black pepper
• 2 tablespoons fresh thyme leaves
• 1/4 cup fresh rosemary needles from a 3- or 4-inch sprig 
• 2 tablespoons grainy mustard
• One 3-pound center-cut beef tenderloin, trimmed as needed

Directions

Step 1

Preheat your oven to 450ºF. In a small food processor, process the garlic and salt until the garlic is finely chopped. Add the 1/3 cup olive oil, vinegar, black pepper, thyme, and rosemary, and process until the herbs are evenly chopped. Stir in the mustard and set aside.

Step 2

Heat a large cast-iron skillet or Dutch oven over medium-high heat. When hot, add the 2 tablespoons olive oil and then the beef, searing it on all sides until nicely browned, 3 to 4 minutes per side, making quarter turns with tongs. Transfer the meat to a cutting board and let cool slightly.

Step 3

Coat the tenderloin evenly on all sides with the reserved herb mixture, and then transfer it to a meat rack set in a roasting pan. Roast it until the internal temperature reaches your desired doneness on an instant-read thermometer, about 20 to 30 minutes for medium-rare (depending on its thickness). Let it rest for at least 10 minutes to seal in the juices before you carve it into thick slices. Serve with a drizzle of pan juices and a few drops of vinegar.