Celeste Gordon, chef and proprietor of catering and food consultancy company Whip It Up! by Celeste Gordon – who copped the Best Caterer 2016 award at the Jamaica Observer Table Talk Food Awards – invited Thursday Life to her Jack’s Hill residence on Monday for grilled beef tenderloin with peppercorn cream sauce and an Asian-styled steak tartare with wonton crisps. Armed with fresh beef and steak from Best Product 2016 nominees, The Meat Experts, Gordon serves up two succulent dishes with accompanying recipes to satisfy the most discerning palate.

Grilled Beef Tenderloin with Creamy Peppercorn Sauce

(Yield – 4 servings)

Ingredients

2 lbs beef tenderloin

2 oz olive oil

6 cloves Garlic (minced)

3 tbsps butter

1 tbsp Shallots

2 tbsps Peppercorns (crushed)

2 oz Brandy

1 cup heavy cream

Salt and black pepper

Method

Season steaks with salt and pepper, 4 cloves garlic and olive oil. Let marinate overnight.

Preheat grill. Add tenderloin to the grill and cook till medium. Once cooked, set aside the beef to rest and make the sauce.

In a saucepan, add butter, shallots, garlic, peppercorns, then sauté. Add the brandy and reduce by half, then pour in the cream. Simmer briefly and adjust seasoning with salt and pepper. Slice tenderloin, then pour sauce over it and serve with mashed potatoes.

Asian-style(Yield – 4 servings)

Steak Tartare with Wonton Crisps

Ingredients

8 oz fresh lean beef (ground)

1 oz sesame oil

4 cloves garlic (minced)

3 stalks escallion (minced)

1 tbsp ginger (minced)

1 tbsp soy sauce

4 each wonton wrappers

4 ounces vegetable oil

Sesame seeds for garnish

Salt and Black Pepper

Method

Add the beef, sesame oil, garlic, ginger, escallion and soy sauce to a bowl. Mix together thoroughly. Cover with plastic wrap and let the beef marinate and chill for 30 minutes.

While beef is marinating, heat the vegetable oil in a pot. Cut the wonton wrappers diagonally to make triangles and fry till they are crisp and turn golden brown. Drain the triangles on a piece of paper towel.

Once beef is done marinating, adjust seasoning with salt and pepper and serve with the wonton crisps. Garnish with a sprinkle of sesame seeds.