Christmas Recipes

Chateaubriand with Herb Butter
Chateaubriand with Herb Butter

Difficulty Level: Intermediate
Prep Time: 30 min
Serves: 6


Ingredients:
  • 4 tablespoons stick unsalted butter, softened to room temperature
  • 2 teaspoons fresh thyme, minced
  • 2 teaspoons fresh parsley, minced
  • 1 small shallot, finely minced
  • ½ teaspoon Maldon sea salt
  • 3 pounds Chateaubriand steak, 1½ to 2 inches thick
  • Kosher salt and freshly ground blackpepper
  • 2 tablespoons canola oil

Instructions:

In a small bowl, combine butter, thyme, parsley, shallot and Maldon salt. Mix until the herbs and salt are evenly incorporated into the butter. Transfer mixture to a piece of parchment paper and shape into a log. Roll tightly, twisting the ends to seal. Place log in the refrigerator to firm up while you cook the steaks.

Preheat the oven to 400°F.

Allow the steaks to sit at room temperature for at least 10 minutes. Liberally sprinkle kosher salt and freshly ground black pepper on both sides of the steaks.

Heat a large skillet over medium-high heat. When the pan is hot, add the canola oil and sear each steak, about 4 minutes on each side. The steaks should be brown on each side. Remove the steaks from the pan and place on a baking sheet and continue to cook in the oven until an instant read thermometer reads between 140-145°F for medium rare.

Set the steaks aside and allow to rest before slicing. Remove the butter from the refrigerator and slice into thin, coin sized pieces. Slice the steak against the grain into thin strips. Place the steak and its juices on a large serving platter, and top with the herb butter.

Recipe by Draeger's Cooking School


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Potato & Caramelized Onion Gratin
Potato & Caramelized Onion Gratin

Difficulty Level: Intermediate
Prep Time: 50 min
Serves 8-10

Ingredients:
  • 1 tablespoon unsalted butter, softened
  • 6 pounds Yukon Gold potatoes, peeled and cut into ¼-inch thick slices
  • 1 tablespoon kosher salt, plus more for seasoning
  • 2 tablespoons extra virgin olive oil
  • 1 pound yellow onions, thinly sliced
  • 2 cups grated Gruyere cheese (about 8 ounces)
  • 1 cup grated Parmesan cheese
  • 1 teaspoon grated nutmeg
  • 1¼ cups heavy cream
  • Freshly ground black pepper

Instructions:

Preheat oven to 425°F.

Butter an 11x7-inch baking dish and set aside. Place Yukon Gold potatoes in large pot and add enough water to cover. Bring water to boil. Add 1 tablespoon kosher salt. Reduce heat and simmer until potatoes are almost tender, about 5-7 minutes. Drain potato mixture well.

While potatoes are cooking, sauté onions with olive oil in a large skillet over medium heat until caramelized, about 15 minutes.

Arrange half the potatoes in the baking dish, followed by half the caramelized onions. Season well with salt and pepper. Sprinkle with half of the Gruyère cheese, and then half of the Parmesan cheese.

Arrange remaining potatoes on top, followed by the remaining onions. Add nutmeg to the cream, and pour mixture over top of potatoes. Season second layer well more salt and pepper. Top with remaining cheeses. Bake gratin, uncovered, until cream thickens, about 25 minutes. Remove from oven and cool for 5 minutes before serving.

Recipe by Draeger's Cooking School


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Prime Rib Roast
Prime Rib Roast

Difficulty Level: Easy
Prep Time: 11.5 hrs
Serves: 4-6

Ingredients:
  • 4 lb Boneless Ribeye
  • 2 cups kosher salt
  • ¼ ground black pepper
  • 1 cup finely chopped rosemary
  • ¼ cup canola oil

Preparation:
Preheat your oven to 500°F.

Combine the salt, pepper, and chopped rosemary in a small bowl and set aside. Pat the roast dry with a paper towel, then rub the roast with canola oil. Season the roast generously with the salt, pepper, and rosemary. Reserve any remaining salt mixture for final seasoning.

Place the roast in the oven for 5-10 minutes, or until the outer side of the roast has browned. Then, carefully standing to the side of the oven, open the oven door to release the hot air.

Reduce oven temperature to 250°F degrees and once again close the oven door. Cook for 45 minutes-1 hour.

Using a thermometer, check the roast for internal temperature of 110-115°F for medium rare. Remove from oven, cover loosely with foil, and let sit 15-20 minutes before slicing.

Season with left over salt mixture to desired taste. Enjoy with Draeger's own Horseradish Sauce!

Recipe by Draeger's Viognier, Chef RJ Subaba


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Shaved Brussels Sprouts with Pine Nuts
Shaved Brussels Sprouts with Pine Nuts

Difficulty Level: Beginner
Prep Time: 20 min
Serves: 6

Ingredients:
  • 1 pound Brussels sprouts
  • ¼ cup pine nuts
  • 2 tablespoon olive oil
  • 1 clove garlic, minced
  • kosher salt and black pepper
  • juice of 1 lemon
  • 1 tablespoon honey

Preparation:
Remove any brown or tough outer leaves from the Brussels sprouts. Cut each sprout in half, lay flat, and then cut each half into thin strips.

Heat a large skillet over medium high heat. Add the pine nuts, stirring frequently; cook until they are lightly toasted and fragrant. Immediately remove pine nuts to a plate and return pan to the stove on high heat.

Heat the olive oil, and add the Brussels sprouts and minced garlic. Saute until Brussels sprouts begin to soften, about 5 to 6 minutes. Season with salt and pepper, then add lemon juice and honey to taste. Add in toasted pine nuts. Serve warm.

Recipe by Draeger's Cooking School


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Sleigh Ride
Sleigh Ride

Difficulty Level: Easy
Prep Time: 5 min
Serves: 1

Ingredients:
  • 4 oz. spiced apple cider
  • 2 dashes Angostura bitters
  • 2 oz. rye whiskey
  • 2 dashes Fee brother's black walnut bitters

Preparation:
Combine all elements add ice, Stir and finish with a orange twist.

Recipe by Draeger's Viognier


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