Chef Darren McGrady's Gaelic Steaks

"I add Marmite to this dish to give it some depth and richness," McGrady said. "Marmite is a dark brown colored yeast extract made in the UK. It is rich in vitamin B and has a strong, unique, slightly salty flavor. Don't season your sauce until after you have reduced it and added the Marmite."

1 1/2 pounds beef tenderloin, cut into 4 equal steaks

Salt and freshly ground pepper

4 tablespoons olive oil, divided

1 large onion, finely chopped

1 clove garlic, chopped

3 ounces Baby Bella Mushrooms, washed and sliced

1 cup heavy cream

1/2 chicken bouillon cube, dissolved in 1 cup boiling water, or 1 cup homemade chicken broth

1/4 teaspoon Marmite

2 tablespoons whiskey

1 tablespoon finely chopped fresh parsley

1. Let the steaks come to room temperature and season with salt and pepper to taste. In a sauté pan large enough to fit all the steaks in one layer, add 2 tablespoons olive oil, and heat the pan until hot, but not smoking. Add the steaks and cook each side to medium rare, about 4 to 6 minutes. Remove the steaks to a warm plate and cover.

Chef Jason Weaver's White Chocolate Risotto, Brandied Cherries

200 g Arborio rice

1 vanilla bean

10 g sugar

20 g butter

90 g white chocolate pieces

1 quart half and half

50 g dried cherries (plumped in brandy or cognac)

Splash of cream if necessary to finish

To begin, in a thick-bottomed saucepot melt butter and sauté the rice with the split vanilla bean, scraped and added in. Add the sugar and 1/3 of the half and half. Allow to cook while stirring until most of the liquid is gone then add another 1/3 of the half and half, cook again until the liquid is almost gone. Continue adding the half and half in small increments until all is gone and the rice is tender. Drain the cherries of any excess alcohol and add to the risotto, add the white chocolate and stir. Once the white chocolate is in you should not put the risotto back on the heat much as the white chocolate is prone to "breaking." If necessary finish with a splash of cream to make it nice and creamy! Don't wait too long to serve it and serve with ice cream if possible.

2. In the same pan, add the remaining 2 tablespoons olive oil, and warm the oil over a medium flame. Add the onion and sauté until translucent. Stir in the garlic and mushrooms, and sauté until the mushrooms soften and lose some of their moisture. Add the cream, bouillon or broth, Marmite, and whiskey. Increase the heat to high, and reduce the liquid until it forms a sauce thick enough to coat the back of a wooden spoon.

3. Remove the sauce from the heat, and check the seasoning. Add to the sauce any accumulated juices from the steaks. Place each steak on a plate, spoon the sauce on top, and garnish with the chopped parsley.

Makes 4 servings