"Recipes from the Chef's Kitchen"

Ingredients:
1)   1 Eight ounce Beef Tenderloin
2)   1 Red Onion - Sliced
3)   1 cup Beef Demi-glaze
4)   1/4 cup Balsamic Vinegar
5)   1 tbs. Whole Butter - cubed
6)   2 oz. Vegetable Oil
7)   Kosher Salt to taste
8)   Ground Black Pepper to taste

Preparation:
1)   Season tenderloin with kosher salt and ground black
       pepper.
2)   Bring 2 oz. of vegetable oil up to the smoking point
       in an eight-inch saute pan.
3)   Place the seasoned tenderloin in the middle of the pan.
       Sear both sides of the tenderloin until you get even
       color. (Appoximately 5 minutes per side).
4)   Add in sliced onions and caramelize.
5)   Deglaze with Balsamic Vinegar and Beef Demi-glaze...
       bring to a simmer, and then place in a 425 degree
       oven until desired temperature.
6)   Pull out of oven and reserve tenderloin in a warm
       place.
7)   Add in whole butter cubes to confit and serve on top
       of the tenderloin.

Caramelized Apple Tartlet

Ingredients:
1)   1 1/2 Macintosh Apples
2)   2 tbs. Butter
3)   1/2 cup Sugar
4)   1 Five by Five Puff Pastry Sheet
5)   1 Six-Inch fry pan (oven safe)

Preparation:
1)   Coat pan well with butter...then coat pan well with
       sugar.
2)   Core and slice Macintosh Apples...place in pan on top
       of sugar and butter.
3)   Place on a medium flame until butter and sugar
       caramelize.
4)   Cover pan and caramelized apples with puff pastry
       sheet and place in a four hundred twenty five degree
       oven.  Bake for approximately 12-17 minutes.
5)   Pull out of oven...invert onto a plate, and serve with
       favorite ice cream.  (Cinnamon ice-cream recommended).

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