We’ve come to our last lesson for Entertaining 101, the main dishes. Below we’ve outlined four main dishes, three meat dishes and one vegetarian recipe, that will impress any group of guests. We’ve kept most of these recipes pretty simple, as we believe you’re now pros for hosting! Add your own distinctive marks with these dishes, using Fair Oaks Farms’ spices, cheeses, and sauces — all found on campus in our Cowfé.
Bacon Wrapped Filet Mignon
- 1 8 to 10-ounce filet steak (make as many as you need by multiplying the rest of the ingredients by the number of guests you’re serving)
- 1 piece Farmstead Bacon
- 1 tablespoon butter
- 1 tablespoon olive oil
- salt and pepper, and any other spices desired
- Preheat oven to 450 degrees. Season steak with salt, pepper, and any of Fair Oaks Farms’ spices sold at our Cowfé. Wrap the steak with the slice of Farmstead bacon and stick two toothpicks into either side to hold in place.
- Heat a skillet that is safe for the range and the oven, add butter and olive oil. Once the butter is melted, add the steak and sear on both sides until really nice color.
- Take the skillet from the range and place into oven until medium rare. This should take around 7 to 10 minutes, use a meat thermometer for precise cooking time.
- Let your steak rest for 5 minutes before serving; this ensures the juices will stay in the meat rather than on your plate!
Baked Eggplant Parmesan (Vegetarian)
- 3 eggplants, sliced into 1/2 to 1/4 inch pieces
- 3 beaten eggs
- 8 ounces breadcrumbs
- 30 ounces marinara sauce
- 16 ounces Farmstead Mozzarella, thinly sliced
- 1/2 cup Farmstead Emmentaler, shredded
- 1/3 cup chopped fresh basil
- non-stick cooking spray
- Preheat oven to 245 degrees. Season eggplant with salt, then place on paper towel lined plate to allow them to drain any excess liquid. Rinse with water, and rest on clean paper towels.
- Line baking dish with cooking oil. Bread eggplant slices with beaten eggs and breadcrumbs. Place on baking sheet in a single layer, then cook for about 10 minutes. Flip the slices over and cook for another 10 minutes, until the breadcrumbs are nicely browned.
- Reduce oven temperature to 350 degrees.
- Pour 1 cup of marinara sauce into clean baking dish, then place breaded and baked eggplant in the sauce. Cover with more marinara, then slices of Farmstead Mozzarella, shredded Farmstead Emmentaler, and basil. Repeat until all slices are placed in baking dish and covered with the sauce, cheeses, and basil.
- Bake until it is warmed through and cheese on top is melted. Sprinkle with any remaining basil before serving.
Glazed Christmas Ham
- 1 fully cooked whole ham, about 10 pounds (boneless or bone-in)
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup apple cider
- Preheat oven to 325 degrees. Place ham on a roasting racket in a roasting pan and diagonally score. Cover with foil and bake until warmed throughout — 2 1/2 to 3 hours.
- Make glaze near the end of cooking. In a saucepan over low heat, whisk together brown sugar, dijon mustard, apple cider vinegar, and apple cider. Simmer until reduced by half, then brush on ham every 10 minutes during the last hour of cooking.
- Remove from oven and rest. Serve warm.
Roast Beef and Shallots Served with Horseradish Sauce
- 3 tablespoons mixed peppercorns
- 1 boneless rump or rib roast
- 1 1/2 pound medium shallots
- 2 tablespoons olive oil
- 3/4 cup sour cream
- 1/4 cup prepared horseradish
- 2 tablespoons whole-grain mustard
- 1/4 cup chopped fresh parsley
- salt and pepper
- Preheat oven to 375 degrees. Crush the peppercorns in a plastic bag, using a rolling pin.
- Prepare beef and place it in a large roast pan. Season with the crush peppercorns and desired amount of salt, pressing the seasoning gently onto the meat, so they stick. Roast for 40 minutes.
- While the beef is in the oven, peel the shallots, cut in half, and place in large bowl. Toss with oil and season with salt and pepper to taste.
- Scatter shallots around the roast and continue roasting to the desired doneness. Transfer to roast board and rest for about 15 minutes.
- Make horseradish sauce by combining sour cream, horseradish, mustard, and salt and pepper to taste. Fold in parsley.
- Slice beef and serve with shallots and horseradish sauce.