Simmered carrots are lightly buttered, but a bit of tart cream adds an extra-silky richness. We like the smooth texture you get from pureeing in a food processor; if you prefer a chunkier texture, use a potato masher. Garnish with green onions for added color.
2 of 3Photo: Ryan Liebe; Styling: Mary Clayton Carl
Using tenderloin, a leaner cut of steak, allows you to indulge in a flavored butter topper. You'll only use half of the cognac butter, but make all of it--cutting the amount in half doesn't work as well. Use the leftover butter within the week, on pasta or over fish, or freeze up to one month; bring to room temperature before serving.
3 of 3Photo: Ryan Liebe; Styling: Mary Clayton Carl
Shredded Brussels Sprouts with Slow-Fried Shallots