DINE IN: A CUT ABOVE THE AVERAGE DINNER AND DESSERT
The Fall season calls for hot savory feasts and festive treats. This season, dine-in and stand out with a home cooked dinner and desert combination paired with Guillotine Heritage, our signature barrel-aged vodka. The vodka’s woody notes and hints of vanilla, cinnamon, and spices compliment dinner’s protein components while creating the perfect match for dessert.
- 2 medium sweet potatoes, cut into 1/2-inch-thick wedges
- 1 red onion, cut in half through the root end (do not peel)
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 boneless beef sirloin steaks (about 6 ounces each)
- 1 cup lager-style beer
- 1 tablespoon whole-grain Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons honey
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh parsley
- Preheat the oven to 450 degrees F. Toss the sweet potatoes, red onion, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet; arrange the onion cut-side down. Roast, flipping halfway through, until the sweet potatoes are tender and the onion is browned and crisp, 25 to 30 minutes.
- Meanwhile, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the steaks and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a plate and tent with foil; let rest.
- Remove the skillet from the heat and add the beer, scraping up any browned bits from the bottom of the pan. Stir in the mustard. Return skillet to medium-low heat and simmer until the liquid is slightly syrupy, 1 to 2 minutes. Add the vinegar, honey and any collected juices from the steaks; season with 1/4 teaspoon salt. Remove from the heat and stir in butter until melted.
- Peel and slice the roasted onion. Top the steaks with the pan sauce. Serve with the roasted vegetables. Sprinkle with the parsley.
- 4 Granny Smith apples, cut in half
- 1/4 cup olive or canola oil
- 1 stick (8 tablespoons) unsalted cold butter, melted
- 8 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup granola
- 1 pint vanilla ice cream
- 1/2 cup prepared caramel sauce, heated, optional
- Heat the grill to medium.
- Place apples in a medium bowl and toss with the oil. Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned on skin side. Remove from grill and allow to cool briefly.
- Once they are cool enough to handle, core and cut apples into wedges. Place the apple wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter.
- In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola.
- Place 1 large scoop of ice cream into 4 bowls and top with the apple mixture. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using.