Chef Mimmo's Rib-eye Loin Encrusted in Horseradish and Dijon Grainy Mustard

(myFOXDetroit.com) - Get this recipe courtesy Chef Mimmo from Koolini Restaurant in Windsor. Learn more about him at www.chefmimmo.com .

Rib-eye Loin Encrusted in Horseradish and Dijon Grainy Mustard

Ingredients:

• 4.5 pounds of Rib-eye Loin
• 1/2 cup of French Mustard
• 1/2 cup Dijon Grainy Mustard
• 1.5 Tbsp. Horseradish
• 2 Tbsp. Extra Olive Oil
• 1 cup White Wine
• 1 Carrot, chopped into 1 inch cubes
• 1 Celery stalk, chopped into 1 inch cubes
• 1 Onion, chopped into 1 inch cubes
• 6 Twigs of Fresh Rosemary
• 3 cups of Beef Stock

Preparation:

1. Preheat oven to 450 F.
2. Season meat with salt and pepper.
3. Into a bowl, combine both the french and dijon grainy mustards. Mix well and spread over all sides of the meat. Place in a baking dish with extra virgin olive oil, white wine, the chopped vegetables and the rosemary.
4. Bake for 2 hours to achieve to medium. Occasionally adding beef stock as the liquid reduces.
5. Remove the meat from the pan and keep it hot. Filter the remaining juice through a fine sieve, transfer into a sauce pan and reduce to half on the stovetop over medium high heat. Slice the meat into 6 steaks and serve with the reduced juices.

Roasted Butternut Squash and Apples

Squash
Ingredients:

• 1 Butternut Squash (about 1.5lbs)
• 1 Tbsp. melted butter
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. kosher salt
• Freshly ground pepper to taste

Apples
Ingredients:

• 2 cored Apples, chopped into 1/2 inch pieces
• 2 Tbsp. Maple syrup
• 2 Tbsp. Balsamic Vinaigrette

Preparation:

1. Set oven to 375 F.
2. Place a glass or ceramic baking dish in the oven to preheat.

Squash Preparation:

1. Place the squash in the microwave for 3 minutes to soften.
2. Remove the skin and cut in half. Remove the inner seeds, then cut into 1/2 inch cubes.
3. Place a squash in a large bowl and toss with the remaining squash recipe ingredients. Mix until all the squash cubes are coated well.
4. Transfer to the preheated baking dish. Cover with aluminium foil and bake for 20 minutes.

Apple Preparation:

1. Combine the apples, maple syrup and the balsamic vinaigrette. Arrange the apple mixture over the squash. Recover the baking dish with the foil and bake for another 10 minutes.
2. Uncover the dish, stir and continue baking for another 30 minutes, until all liquid is absorbed, stirring every 10 minutes.
3. Remove from the baking dish and serve immediately.

NOTE: Ideal as a side dish for red meats, pork and poultry.