Every September, I’m reminded of the simple back-to-school pleasures that I looked forward to each fall. The school composition books still smelled new, my espadrilles weren’t quite broken in yet, my birthday was fast approaching, and it was the start of the NC State football season. Dad had season tickets, and I still remember those first games of the year at Carter Stadium.
Our seats were near the 40-yard line, close enough for me to watch the cheerleaders and Wolfpack mascot. After early games, we’d have dinner at The Angus Barn steakhouse, where servers would fill our table with crocks of cheese spread, celery sticks, black olives, and house-made crackers.
One year, Dad ordered chateaubriand for us to share, which came with seasonal vegetables arranged beautifully around the platter. He explained the cut of meat, which he always ordered medium-rare. After eating all we could muster, we knew to skip the legendary chocolate chess pie to save room for dessert back at our house.
Arriving home, we eagerly awaited a sliver of Mom’s strawberry cake. There were strawberries mixed into the batter, as well as in the icing — each bite full of berry sweetness. After all these years, whether it’s on my birthday or another time during the month of September, all I need is a spread of steak and strawberry cake to conjure the best memories.
photograph by Matt Hulsman
Yield: 4 to 6 servings.
2 pounds center-cut beef tenderloin roast
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 cloves garlic
10 sprigs thyme
2 sprigs rosemary
2 tablespoons parsley, chopped (for garnish)
For the sauce:
3 tablespoons unsalted butter
1 medium shallot, minced
½ cup brandy or cognac
½ cup beef stock
3 sprigs tarragon
1 tablespoon black peppercorns
¾ cup heavy cream
Salt to taste
For the roast: Pat the tenderloin dry with paper towels. Using butcher twine, truss beef and season liberally on all sides with salt and pepper. Place beef on a baking sheet and let sit at room temperature for 45 minutes.
In a large cast-iron skillet or Dutch oven over medium-high heat, add butter and melt until skillet is smoking. Place beef in hot skillet. Turn heat down to medium. Add olive oil, garlic, thyme, and rosemary. Let beef cook for 2 minutes, then turn with tongs and continue cooking for 2 minutes on all sides until well browned.
Preheat oven to 350°. Transfer skillet to oven and cook for 15 to 20 minutes or until internal temperature reaches 145° for medium-rare. Remove skillet from oven and place foil over top; let rest for 10 minutes.
Cut roast into 1-inch slices and layer on a serving platter. Serve with peppercorn sauce, parsley, and sautéed vegetables of choice.
For the sauce: In a large cast-iron skillet over medium-high heat, melt butter. Add shallot and sauté 3 to 5 minutes or until translucent.
Deglaze pan with brandy or cognac by carefully pouring in a little at a time and scraping up any browned bits stuck to the bottom of the pan.
Reduce heat to low and cook for 5 minutes, stirring occasionally. Whisk in beef stock, tarragon, and peppercorns; simmer for 3 to 5 minutes.
Remove skillet from heat and add cream, stirring to combine.
Return skillet to medium-low heat and simmer sauce until thickened, 3 to 5 minutes. Avoid letting liquid come to a boil. Remove from heat and discard tarragon.
Season with salt to taste and serve immediately over chateaubriand.
photograph by Matt Hulsman
Yield: 4 to 6 servings.
Italian Dressing:
¼ cup red wine vinegar
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon oregano
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
3 teaspoons granulated sugar
¼ cup olive oil
Salt and pepper to taste
For the salad:
4 cups romaine lettuce, chopped
2 cups iceberg lettuce, chopped
¼ cup red onion, diced
2 English cucumbers, diced
10 cherry tomatoes, halved
1 small yellow bell pepper, cored and diced
2 ounces hard salami, diced
2 ounces hot capicola, diced
2 ounces pepperoni, diced
4 ounces feta, crumbled
2 ounces fresh mozzarella, cut into small cubes
For the dressing: To a blender, add all ingredients except olive oil, salt, and pepper. Blend for 5 seconds. On low speed, gradually add olive oil. Add salt and pepper to taste. Store in Mason jar until ready to use. Dressing will keep for up to a week.
For the salad: Add lettuces to a large bowl. Drizzle 4 tablespoons of dressing over lettuce and massage with hands. Add remaining ingredients to the lettuce, along with 4 more tablespoons of dressing. Toss ingredients together and serve immediately.
photograph by Matt Hulsman
Yield: 15 servings.
8 ounces hand-grated sharp cheddar, (not pre-shredded)
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
½ cup port wine
1 tablespoon Worcestershire sauce
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
½ cup sliced almonds, toasted
Celery sticks, apple slices, black olives, and/or crackers (for serving)
In a food processor, add shredded cheddar, cream cheese, and butter. Pulse until well combined. Add port wine, Worcestershire sauce, smoked paprika, cayenne pepper, and salt. Pulse until completely mixed and smooth.
Transfer cheese mixture into a crock or bowl and garnish with sliced almonds. Serve with celery sticks, apples, olives, or crackers.
photograph by Matt Hulsman
Yield: 18 large cupcakes.
For the cupcakes:
1 (15.25-ounce) box moist white cake mix
1 (3-ounce) box strawberry Jell-O mix
½ cup unsalted butter, softened and cut into pieces
½ cup whole milk
½ cup vegetable oil
4 large eggs
1 pound fresh or frozen strawberries, stemmed and chopped, juice reserved
For the icing:
8 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
2¾ cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon reserved strawberry juice
Garnish (optional):
Fresh strawberries
Colored sprinkles
Preheat oven to 350°. Place cupcake liners into large muffin tins. Lightly spray inside of liners with nonstick cooking spray.
In a large bowl, whisk together cake and Jell-O mixes. Using a hand mixer on low speed, add butter and mix until well combined. Add milk and oil; continue mixing on low speed until ingredients are fully incorporated.
Add eggs one at a time, mixing well after each addition. Fold in the chopped strawberries, reserving leftover juice for icing.
Portion ½ cup of batter into each muffin tin. Bake for 35 minutes or until cake tester comes out clean. Remove from oven and place on cooling rack.
For the icing: Using a hand or standing mixer on medium speed, cream together cream cheese and butter until well combined, about 5 minutes, scraping sides of the bowl with a spatula as needed.
On low speed, gradually add powdered sugar until thoroughly incorporated and icing is smooth. Add vanilla, salt, and juice from strawberries; mix to combine. On medium speed, mix for 5 more minutes, scraping sides and bottom of the bowl with a spatula as needed.
Swirl icing on top of each cupcake using a pastry bag and 1M star piping tip. Refrigerate cupcakes for 2 hours before serving. Garnish with a sliced strawberry and colored sprinkles when ready to serve.
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