Dinner Party Hosted By
Designer Tobi Fairley

Spice-Rubbed Petite Tender with Thyme-Roasted Grapes
Petite tenders, a cut from under the beef shoulder, rival filet mignon for tenderness. Special order them from your butcher. A Fire-Roasted Red Pepper Sauce can accompany the beef. The spice-rubbed beef should chill overnight before cooking.

• 4 (8 to 10 ounces each) beef shoulder petite tenders
• 1/2 teaspoon kosher salt
• 1 recipe Spice Rub (recipe follows)
• 2 tablespoons olive oil
• 8 small bunches red and/or green seedless grapes, 10 to 12 grapes per bunch
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon dried thyme, crushed
• 1 recipe Fire-Roasted Red Pepper Sauce (optional, recipe follows)

Season petite tenders with kosher salt. Cover evenly with Spice Rub. Place on tray; cover, chill overnight.

Remove meat from refrigerator; allow to come to room temperature (about 30 minutes). Heat 12-inch heavy cast-iron pan over medium-high heat. Cook tenders in 2 tablespoons olive oil in skillet 10 to 15 minutes or until instant-read thermometer inserted in meat registers 135°F, turning once to brown evenly. Reduce heat to medium, if necessary. Transfer meat to plate; cover; let stand 15 minutes.

Meanwhile, for Roasted Grapes, preheat oven to 350°F. In shallow baking pan toss grapes with 1 tablespoon olive oil, 1/8 teaspoon salt, 1/8 teaspoon ground black pepper, and dried thyme. Roast, uncovered, in preheated oven 15 minutes or until grapes start to wrinkle and soften.

Slice meat and serve with Roasted Grapes and Fire-Roasted Red Pepper Sauce. Makes 8 servings.

Spice Rub: Heat small dry skillet over medium heat. Add 1 tablespoon whole coriander seeds, 1 tablespoon whole fennel seeds, 1 teaspoon whole cardamom seeds, and 1 teaspoon whole black peppercorns; heat spice mixture 1 to 2 minutes or until lightly toasted and aromatic. Remove to mortar to cool. When cool, crush with pestle. Add 1 teaspoon crushed red pepper, 4 cloves garlic, and leaves from 4 sprigs fresh thyme to mortar; mash with pestle. Gradually add 1/4 cup oil to make a paste. Set aside. 

Fire-Roasted Red Pepper Sauce

• 2 large red sweet peppers
• 1 to 2 chiles (jalapeño, Anaheim, and/or habañero)*
• 2 tablespoons olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/2 cup beef stock or broth
• Salt, pepper, and/or lemon juice (optional)
• Beef broth, optional

Preheat oven to 450°F. Line baking sheet with foil. Lightly brush peppers and chiles with 1 tablespoon olive oil. Place peppers on foil; roast 20 minutes or until skins are charred. Remove from oven. Wrap peppers in foil; let stand until cool.

Peel peppers. Remove stems, seeds, and membranes. Coarsely chop peppers.

In large skillet cook shallot in remaining 1 tablespoon olive oil 3 minutes. Add garlic; cook 1 minute more. Add chopped peppers and bring mixture to gentle simmer. Simmer, uncovered, 2 minutes. Add stock. Simmer uncovered, 5 minutes more.

Transfer pepper mixture to blender. Cover; blend until smooth. If desired, season to taste with salt, pepper, and/or lemon juice. Add additional broth, 1 tablespoon at a time, to reach desired consistency. Makes 8 (2-tablespoon) servings. Yield: 1 cup.

*TIP: HANDLING HOT PEPPERS
Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Broccolini with Warm Honey-Mustard Dressing

• 1 large yellow onion, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup cider vinegar
• 2 teaspoons snipped fresh thyme
• 2 pounds Broccolini, trimmed and cut into spears
• 1 tablespoon Dijon-style mustard
• 1 tablespoon honey
• 1/2 cup vegetable oil
• Salt and freshly ground black pepper
• 1/2 cup pecan halves, toasted
• 1/2 cup dried cherries
• 1/2 cup shredded cheddar cheese

In medium skillet cook onions in hot olive oil over low heat, covered,  13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat 3 to 5 minutes or until golden. Add garlic. Cook 1 minute more. Remove from heat. Stir in vinegar and thyme. Set aside to cool slightly.

In large pot with steamer basket bring water to boil. Add Broccolini to basket. (Or put Broccolini directly into an inch of boiling water.) Cover; reduce heat to medium. Cook 8 to 10 minutes or until just tender when pierced with fork.

Place Broccolini on serving platter. In small bowl whisk together mustard and honey. Slowly add vegetable oil, whisking constantly until combined. Stir in onion mixture. Season to taste with salt and ground black pepper. Drizzle mixture over Broccolini. Sprinkle with pecans, cherries, and cheese. Makes 8 servings.

Yukon Gold Potato and Celeriac Gratin

• 1-1/2 pounds Yukon gold potatoes, peeled and thinly sliced
• 1 (1-1/4-pound) celeriac bulb, peeled, halved and thinly sliced
• 1-1/3 cups whipping cream
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper

Preheat oven to 325°F. Butter 2-quart soufflé dish; set aside. In 4- to 5-quart Dutch oven combine potatoes, celeriac, and whipping cream. Bring just to boil.

Place half the potato mixture in prepared dish. Sprinkle with half the cheese and some salt and pepper. Add remaining potato mixture and sprinkle with remaining cheese and additional salt and pepper.

Bake, uncovered, in preheated oven 1 hour 25 minutes or until potatoes and celeriac are fork tender. If necessary, cover loosely with foil to prevent overbrowning. Let stand 20 minutes before serving. Cut into wedges to serve. Makes 8 servings.