STUDIO CITY ( — Spring is in the air!

Chef Natascha Warden from Sur La Table visited the KCAL9 studios Tuesday to show viewers how to turn our kitchen into Paris for the spring!

Sur La Table offers a variety of French inspired classes at Sur La Table including “French Inspired Bistro” and “Date Night: Paris in Spring,” be sure to check out the schedule online.

Ruby Beet and Haricot Vert Salad with Hazelnut Vinaigrette and Chevre Crumbles

This delicious salad may convert those who don’t like beets. Their sweet and earthy flavor complements the nuttiness of the vinaigrette. Make sure to save the liquid that collects in the pouch holding the beets since you’ll whisk it into the vinaigrette for a dash of dramatic color and flavor.

Yield: 4 to 6 servings

1-1/2 pounds ruby beets, scrubbed, tops trimmed to 1-inch lengths
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper

1/2 pound haricot vert or green beans, trimmed and blanched

1/3 cup white wine or Champagne vinegar
1 medium shallot, peeled and finely minced
1 teaspoon Dijon mustard
3 ounces extra-virgin olive oil
3 ounces hazelnut oil
1/4 cup chopped hazelnuts, toasted

5 ounces spring salad mix, washed and dried
4 ounces plain or herbed fresh goat cheese, crumbled

To roast beets: Preheat oven to 425 degrees and place a rack in the center. Arrange beets in the center of a large sheet of heavy-duty aluminum foil and gather sides of foil around beets. Drizzle beets with olive oil and vinegar. Season well with salt and pepper. Enclose beets with foil to seal completely and place on a rimmed baking sheet. Roast in preheated oven until beets are tender when pierced with a paring knife, about 60 to 75 minutes. Remove baking sheet from oven and allow beets to cool slightly. Carefully pour off remaining cooking liquid and reserve.

Cover hands with disposable gloves and remove beet skins by rubbing with hands or paper towels. Place peeled beets on a plastic stain proof cutting board and trim tops and root ends. Slice beets into 1/2-inch wide wedges, transfer to a large plate, and set aside.

To make vinaigrette: Whisk together vinegar, shallot, 1/4 cup reserved beet liquid, and mustard in a medium mixing bowl to blend. While whisking vigorously, slowly drizzle both oils into the vinegar mixture. Stir in toasted hazelnuts, taste, and adjust seasoning with salt and pepper. Set aside.

To serve: Place spring greens and blanched haricot vert in a large salad bowl and season lightly with salt and pepper. Dress with enough vinaigrette to coat the greens and save any remaining vinaigrette for another use. Divide the dressed greens between 4 serving plates, top with beet wedges and goat cheese crumbles. Serve immediately.

Filet Steaks with Mushrooms and Madeira Sauce

The rich, earthy tones of the mushrooms and the sweet flavors of Madeira make for a wonderful, classic flavor combination for steak. For best results, always bring meats to room temperature before cooking to allow a tenderer and correctly cooked end result.

Yield: 4 servings

4 (5-ounce) tenderloin steaks
2 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil, divided
12 ounces button mushrooms, thinly sliced
3 shallot, minced, divided
2 garlic cloves, minced
1 tablespoon thyme, minced
Kosher salt and freshly ground black pepper
1/2 cup Madeira
1-1/2 cups beef broth, low-sodium
1/2 cup heavy whipping cream

Remove the covered steaks from the refrigerator to come to room temperature.

In a large skillet, over medium-heat, add butter with 1 tablespoon of oil and heat until the butter melts. Add the mushrooms and sauté until tender, about 10 minutes.

Add 1/4 cup shallots and garlic and sauté until the shallots are soft, about 3 minutes. Stir in the thyme and season with salt and pepper. Transfer the mushroom mixture to a medium bowl.

Season the steaks with salt and pepper. Place a large skillet on the stove over medium-high heat and add the remaining oil. When the oil is shimmering, carefully add the steaks and cook until desired doneness, or until an inserted instant-read thermometer reaches 145-degrees for medium-rare, about 3 minutes per side. Transfer the steaks to a plate, tent with foil, and rest for at least 5 minutes.

Add the remaining shallots to the skillet and sauté until soft, about 2 minutes. Add the Madeira and boil until reduced by half, about 3 minutes. Add the broth and boil until the mixture is reduced to 2/3 cup, about 6 minutes. Add the cream and boil until the sauce thickens slightly, about 2 minutes. Stir in the mushroom mixture, and warm through. Taste and season the sauce with salt and pepper.

To serve: Transfer the steaks to warmed plates, spoon over the sauce and serve immediately.


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