Wedge Salad | Grilled Fillet of Beef | Garlic Mashed Potatoes | Brandied Mushrooms | Green Beans

Wedge Salad Recipe:
Cut head of iceberg lettuce into wedges
pint of cherry tomatoes halved
8 slices of bacon cooked and crumbled
1/8th of red onion sliced very thin
Blue cheese Dressing;
-1 cup mayonnaise
-1/2 cup sour cream
-1/2 cup buttermilk
-3 dashes worchestershire sauce
-4 oz blue cheese crumbles
-1/2 teaspoon salt
-1/2 teaspoon black pepper
Mix all blue cheese dressing ingredients together in bowl.
To put salad together; start with lettuce wedge, blue cheese dressing, tomatoes, bacon and onion. Drizzle balsamic vinegar around edge.

Grilled Beef Tenderloin
-whole trimmed beef tenderloin
How to breakdown whole tenderloin

-3 tablespoons of olive oil
-salt, pepper, and garlic powder to taste
Mix Seasoning in small bowl. Brush tenderloin with oil. Rub
seasoning mixture evenly over beef tenderloin. Fold thin end of tenderloin
underneath. Tie with butcher’s twine, then tie with twine every 2 inches, so roast keeps its shape. Let beef stand at room temperature for 30 minutes before grilling. Prepare grill for indirect heat (about 325°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Place beef on unlit side of grill. Close grill. Grill 40 to 45 minutes or until internal temperature of thickest part of roast is 125°F, turning occasionally if needed for even cooking. Move roast to lit side of grill. Turn lit side of grill to high.
Grill, uncovered, an additional 8 to 10 minutes or until roast is slightly charred and has reached desired doneness, turning once. Let stand 10 minutes before slicing.

Roasted Garlic Mashed Potatoes;
-2 1/2 pounds peeled and boiled potatoes
-2 heads garlic
-2 teaspoons olive oil
-1/2 cup butter
-salt and pepper to taste
–1/2 cup to 1 cup heavy cream
Directions:
Preheat oven to 350 degrees F. Slice off the very top of the garlic heads. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake
until tender and fragrant, roughly 45 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Meanwhile butter, potatoes, garlic, salt and pepper in mixing bowl. Mix on low speed adding enough heavy cream to get desired consistency.

Green Beans
1b green beans
2 tablespoon butter
1 clove garlic minced
pinch red pepper flakes
salt and pepper to taste
Cook green beans in boiling water for 1-2 minutes. Remove green beans to ice bath to set color. In same pan add butter, garlic and red pepper flakes; cook about 30 seconds. Return green beans to pan; season with salt and pepper to taste and warm through.

Brandied Mushrooms

Ingredients
1 Tablespoon olive oil
2 Tablespoons butter
8 ounces of button mushrooms, may slice if desired
8 ounces brandy
Instructions
Heat stainless steel pan over medium heat. Add olive oil and butter. After butter has completely melted, add mushrooms and saute until soft.
Turn off flame. Add brandy off heat, and long match ignite. Allow alcohol to burn completely off.
After flame subsides, turn burner back on to medium heat and reduce the liquid in the pan.
Turn off heat and reserve mushrooms to serve over steaks or burgers.