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TAREK’S BEEF STROGANOFF

Serves: 4-6

Ingredients

1lb beef tenderloin or sirloin, thinly sliced into strips

Salt and freshly ground pepper

2 tbsp olive oil

2 tbsp unsalted butter

1 medium onion, finely chopped

2 cloves of garlic, minced

8 oz cremini or baby bella mushrooms sliced

1 tsp Dijon mustard

1 tsp Worcestershire sauce

⒈／⒉ cup dry white wine or (beef broth)

1 cup of beef broth

? cup sour cream (room temp)

1 tbsp flour (optional for thickening)

Freshly chopped parsley to garnish

Cook egg noodles, pappardelle, or mashed potatoes to serve

Instructions:

Sear the Beef: Season beef strips generously with salt and pepper. In a large skillet over medium-high heat, heat 1tbsp of olive oil. Sear beef in batches (don’t crowd the pan), about 1-2 minutes per side. Remove and set aside.

Saute the Aromatics: In the same skillet, add remaining oil and butter. Add onions and cook until softened, for about 3 minutes. Add garlic and mushrooms. Cook until the mushrooms release their juices and turn golden for about 8 minutes.

Deglaze Pan: Stir in Dijon mustard and Worcestershire sauce. Pour in the white wine, scraping up and brown bits. Let it simmer for 2-3 minutes to reduce slightly.

Make it Saucy: Add the beef broth and simmer for 5 minutes. Optional: Sprinkle flour and whisk until smooth for a thicker sauce.

Finish with Cream: Lower the heat and stir in sour cream until smooth. Return the beef (and any juices) to the skillet. Simmer just until the beef is heated through. Don’t overcook.

Serve: Spoon over warm noodles or mash potatoes. Garnish with parsley and serve with a glass of red wine.

TAREK’S TRINIDAD PEPPER SAUCE

Makes: 1 pint

Heat level: 8/10

Use with: Grilled meats, stews, marinades, sandwiches and even eggs.

Ingredients

12 scotch bonnets pepper ( or a mix of scotch bonnet and habanero for balance)

1 carrot peeled and chopped (adds sweetness and body)

6 cloves of garlic

1 small onion, roughly chopped

3 sprigs of thyme (leaves only)

⒈／⒉ cup of white vinegar

Juice of 1 lime

Zest of 1 line

1 tbsp yellow mustard

1 tbsp brown sugar

⒈／⒉ tsp salt

⒈／⒋ tsp turmeric

2 tbsp olive oil

Water, as needed for texture

Instructions:

Prepare the Heat: Wearing gloves, remove the stems from the peppers.

Sauté the aromatics (Optional): For a deeper flavor, lightly sauté the garlic, onions and carrots in olive oil for 3-4 minutes until softened.

Blend with Boldness: In a high-powered blender or food processor, add the peppers, cooked aromatics, thyme leaves, vinegar, lime juice and zest, mustard, brown sugar, salt, turmeric, and just enough water to blend smoothly. Start with ⒈／⒋ cup of water and add more water if needed.

Taste and Tame: Taste for salt and sweetness. Adjust depending on what’s going with. For Tarek’s kitchen, it’s probably going on grilled lamb or folded in an aioli.

Bottle and Store: Pour into a sterilized glass jar or bottle. Let it rest in the fridge at least 24 hours before using it. Keeps up to 1 month refrigerated.