Chef Recipes - Summa Health System

Murphy’s Hi Ho Silver Tenderloin prepared byDale Murphy, M.D., Vice President Primary CareDevelopment, Summa Health SystemIngredients for Sauce:2 cups chicken broth2 cups beef broth½ cup onion or 5 shallots, chopped6 cloves or equivalent garlic, chopped2 Tbsp oil1 cup whiskey1 squirt tomato paste1 tsp thyme2 Tbsp ground peppercorns1 large can crushed tomatoes1 bunch carrots – chopped1 bunch green or red peppers, chopped1 bunch celery – chopped¼ cup flourWaterCooking Instructions:Brown onions (shallots) and garlic in oil. Addbroths. Add whiskey and boil until it reduces tohalf. Add ketchup, thyme and peppercorns. Mixand cook down. Add crushed tomatoes, carrots,peppers and celery. Cook until it reduces to 1 or1 ½ cups. Remove vegetables with a strainer andplace back on the stove.Ingredients for Grilled pepper Filets:3 filets (2 lbs) – trimmed of fat3 Tbsp olive oil1 Tbsp Sea Salt½ Tbsp garlic powder½ Tbsp group peppercorns (a little less if youare not a big pepper fan)2 Tbsp butter1 tsp fresh basil, finely chopped1 tsp fresh thyme, finely choppedSalt to tasteCooking Instructions for Pepper Filets:Heat grill to high. Pierce steaks all over with forkto allow oil to penetrate). Rub with olive oil.Combine garlic powder, sea salt andpeppercorns to make a paste. Cover both sides ofsteaks with mixture.For medium rare to medium steaks, cook on ahot grill for 4 to 5 minutes per side. Removefrom heat and set aside for 10 minutes. Meltbutter in saucepan and add herbs. Slice steaks onthe diagonal and drizzle with herb butter. Servewith whiskey sauce.In a separate bowl, make up a paste of flour andwater, and a little chicken broth whisking orstirring the flour into the liquid (enough to makea gooey paste). You are guaranteed to have somelumps unless you figure out something I haven’t.Not to worry. Once you get it as thick as youwant it, strain it again to remove any lumps. Addto the broth and stir on low heat until saucethickens.12