Recipes for a Feast at RMHC!

By Alaina Pinto |

Published 10/24 2016 11:20AM

Updated 10/24 2016 11:20AM

Healthy Living's Learning Center Coordinator, Clarina Cravins, helps us cook a mean Beef Wellington for the Ronald McDonald House Charities in Burlington. RMHC is a home away from home for families with children being treated at the University of Vermont Children's Hospital.
There are many ways to volunteer for RMHC, one of them is preparing meals. All meals must be prepared at the kitchen inside the house. Clarina shows us how to make a perfect Beef Wellington big enough to feed between 12 and 16 people.
The recipe, along with side dish recipes, are listed below courtesy of Clarina and Healthy Living. Want to learn to cook with Clarina? Visit Healthy Living's website and sign up for classes. Interested in cooking for RMHC? Learn more on RMHC's website.
Ask about making a donation to the house that other cooks can prepare!
Classic Beef Wellington
1, 3.5 lb beef tenderloin
4 cups crimini mushrooms; pureed into a paste
1/2 stick butter
1 Tbsp fresh thyme leaves
2 shallots; minced
4 cloves garlic; minced
Dijon mustard; as needed for brushing
1/2 lb prosciutto; sliced very thin
1 piece of phyllo dough rolled out to 2x3 feet (usually about 2 sheets pressed together to make one)
2 eggs; beaten
2 Tbsp milk
Kosher salt and fresh cracked pepper
Vegetable oil; as needed

In a deep pot on medium heat, melt butter and add mushrooms, thyme, shallots and garlic. Season with a bit of salt and cook for 10-15 minutes, stirring frequently until very soft and fragrant. Remove from pot and cool. Heat a large frying pan with a bit of vegetable oil on high heat. Sear tenderloin on all sides until golden, about 1 minute per side. Set aside to rest and brush with Dijon to coat. Preheat over to 425 degrees. Spread out enough saran wrap to wrap the entire tenderloin and then some! It should be laid flat, probably about 2x3 feet. Line with a thin layer of prosciutto; enough to cover all of tenderloin. Spread mushroom mixture across prosciutto. Lay tenderloin in the middle of prosciutto/mushroom spread and carefully wrap tenderloin in it. Imagine the prosciutto is the burrito wrap and the tenderloin is the buritto filling. Mix together the egg and the milk until well blended. Move wellington to a parchment lined sheet tray and brush with egg mixture. Place in oven and bake for 20 minutes. Drop heat to 375 and bake for another 20 minutes. Remove from oven and rest for at least ten minutes. To serve cut into 1 1/2 inch rings. Enjoy!

Cranberry Cherry Herb Sauce

1/2 stick of butter

1 cup white wine

1 cup cranberries

2 shallots

1 sprig thyme

1 sprig rosemary

1 sprig sage

1/4 cup cherry jam

2 cup beef stock

2 Tbsp. corn starch

Zest of 1/2 a lemon

Salt and pepper to taste

In a large sauce pan over medium heat melt butter. Once butter is melted add shallots and herbs. Stir for 1-2 minutes until soft. Next, add the white wine and cranberries. Cook for another minute. Whisk in jam. In a separate bowl make a slurry by whisking the cornstarch with the beef stock. Add the slurry to the sauce pan. Let the sauce boil until thick stirring frequently. Lastly add the lemon zest, salt and pepper to taste.



1 head of broccolini

2 Tbsp. EVOO

1 anchovy; minced

Juice of 1/2 a lemon

Zest of 1/2 a lemon

1/2 tsp Worcestershire

1/4 tsp Coleman’s mustard

1 small onion; shaved thin

Salt and pepper to taste

Vegetable oil


To start roast the broccolini:

In a bowl toss the broccolini with EVOO, salt and pepper. Lay in a single layer on a parchment lined sheet pan. Bake at 450 degrees for 15-20 mins or until crisp.

To fry the onion:

In a medium frying pan add 1/2 inch of vegetable oil over medium heat. When the oil reaches 375 degrees add in the shaved onion. Fry for 4-5 minutes until the onions are golden.

In a large bowl add the roasted broccolini, fried onions, lemon juice, zest, Worcestershire and mustard. Toss together until everything is evenly coated.


Perfect Mashed Potatoes

2 1/2 lbs Yukon gold potatoes; peeled and diced

1 head garlic; cloves whole and peeled

1 sprig rosemary

6 Tbsp butter

1 cup heavy cream

Salt and fresh cracked pepper; as desired


Put potatoes, garlic cloves and whole sprig of rosemary in a pot and cover with cold water. Bring to a simmer and simmer for about 20 minutes until potatoes are fork tender. Strain potatoes, discard all rosemary and mash garlic cloves and potatoes until smooth. In a separate pan melt butter with heavy cream on medium heat. Pour into potatoes and whisk well. Season with salt and pepper to taste. If desired preheat oven to 450 degrees. Place potatoes in a baking dish, dot with butter and cook for about 15-20 minutes until golden brown and bubbly


Smokey and Salty Maple Glazed Carrots

6-8 average sized carrots

1/2 stick butter

2 Tbsp maple syrup

1 Tbsp sherry

2 Tbsp smoked maple syrup; to finish

Kosher salt; as desired

Preheat oven to 425 degrees. Place carrots in an oven safe baking dish or cast iron pan. Dot with butter and place in oven for about 20-25 minutes until golden brown. Turn over and sprinkle with salt. Return to oven for another 10-15 minutes until other side is golden. Pour maple syrup and sherry over the carrots and return to oven for another five minutes until maple syrup is bubbly. Remove from oven, drizzle with smoked maple syrup and serve in dish.



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