More Supper Club Secrets...................

Juniper Berry and Fennel Spiced Beef Tenderloin:

In spice grinder grind 1 tablespoon juniper berries, 2 tablespoon fennel seeds, 4 black peppercorns, salt. Rub on beef tenderloin fillets. Allow to sit at room temperature for 1 hour. Pre-heat grill to high temp. Place fillets on grill for 3 min on each side, only flipping once, until inside temperature reaches 140 degrees. Allow fillet to sit for about 4-5 min before serving.

Burrata Salsa:

In blender add 4 oz burrata or mozzarella cheese, 1-2 tablespoon whole milk, 2 tablespoon lemon juice, 2 tablespoon olive oil, salt and pepper. Makes about 1 1/4 cup. Drizzle over grilled beef tenderloin.

Supper Club Secrets............Beet Salad

BEET SALAD

6 beets
fresh basil
1/2 cup ricotta
arugula
balsamic vinegar
oil
salt and pepper


Boil beets for about 20 min, or until able to stick fork through the beet. Remove beets from water. Allow beets to cool. Peel skin off beets and slice. 2-4 cups arugula in salad bowl, or handful on individual plates. Place beets over greens, top with ricotta cheese, and chopped basil. Drizzle with balsamic vinegar, oil, salt, and pepper.

S.D.U.

Savory Deliciousness goes underground for a night of sensuous flavors. Check out the springtime menu posted on the website. There you will find loads of seasonal ingredients that will stimulate your palate. Please email me at kate@savorydeliciousness.com if you are interested in getting on the mailing list.