ORLANDO, Fla. — Imagine serving slice after slice of filet mignon for your Christmas or New Year’s party. Imagine no more, as we’re about to make luxury – simpler.

Madison Lambert is a personal chef and owner of Girl in the Green Apron. She started her business 3 years ago for folks she calls “the busies.”

“[This is] anybody who doesn’t like to cook, which, these days, it a lot of people!” she said.

Madison’s culinary training came straight from her mom and grandma.

“As a little kid, I was walking around the kitchen, getting a taste of that and a taste of this.”

Now, she’s the chef in the family, mastering ways to cook up a showstopper, while still being present at the party.

Speaking of showstoppers, get a load of these two client-approved recipes, courtesy of Madison Lambert.

Let’s cook!

Prime Cut Chateaubriand with Horseradish Crema 

(Serves 8-10)

Ingredients: 

(1) 2.5 - 3 pound Prime Cut Chateaubriand 

Figs

Rosemary Sprigs 

Microgreens

Salt and Pepper 

Horseradish Crema: 

16oz Sour Cream

1/2 cup Horseradish

2 Garlic Cloves 

Salt and Pepper 

Supplies:

1 Lined baking sheet with a roasting rack 

Large serrated knife 

Meat thermometer 

Tips: 

When procuring the Chateaubriand from your butcher, ask if they will season it with salt and pepper for you prior to pickup. This will save you an extra step and also impart maximum flavor into your beef. 

The Horseradish Crema can be made the day ahead!

Method: 

1. Remove the Chateaubriand from the refrigerator 1 hour prior to cooking, and if not seasoned prior, coat liberally with salt and pepper. Place on a lined baking sheet equipped with a roasting rack.

2. Preheat oven to 450 degrees

3. Place the Chateaubriand onto the middle rack of the oven, and allow it to cook for 30-45 minutes (depending on the weight) until a thermometer placed in the center reads 117-120 degrees. 

4. Allow to rest 10-20 minutes before slicing and serving. 

5. Using a serrated knife, slice and fan out on a serving dish. Garnish with rosemary springs, halved figs, and microgreens for a beautiful, seasonal presentation.

In a food processor, combine garlic, sour cream, and horseradish. Blend and season to taste. 

Winter Kale Salad with Maple Lemon Vinaigrette

1 Large Bag Chopped or Shredded Kale, stemmed and cleaned 

Purple Cabbage, shredded 

Tri-Color Carrots, whole, shaved

Radishes 

Fresh Edamame, shelled 

Chopped Pecans

Crumbled Goat Cheese

Dressing:

1 cup Olive Oil

1/4 cup Apple Cider Vinegar 

1/4 cup Fresh Lemon Juice 

1/4 cup Pure Maple Syrup 

2 TBS Dijon Mustard 

1 TBS Yellow Mustard 

1 tsp Whole Grain Mustard 

Zest of 1 Lemon 

3 cloves Garlic, minced 

Salt and Pepper 

Tips:

The Maple Lemon Vinaigrette can be made the day ahead!

The carrots and radish may be prepared in the morning and stored in an airtight bag in the refrigerator until you are ready to toss the salad. 

Method: 

1. Combine all dressing ingredients into a large mason jar, fit with a lid, and shake vigorously until emulsified. Store in the refrigerator until serving. 

2. Sort through the kale to ensure all large, woody stems are removed. Wash if not a pre-washed bag. If need be, chop the kale even finer if you feel that the pieces are too big. 

3. Slice the radishes as thin as possible, roughly 3-4 radishes should do. 

4. Shave the carrots lengthwise: Lay the carrot flat, horizontally on your cutting board, and using a vegetable peeler, peel the carrot lengthwise in order to get long beautiful ribbons. 

5. Reserve half of the vegetables, pecans, edamame and goat cheese for the top. 

6. Using gloved hands, toss the kale, carrots, radish, edamame, pecans, and goat cheese together, and mid toss, drizzle a little bit of the dressing at a time, until lightly coated but not sopping.

7. Plate the salad in a large serving bowl, and garnish the top with the reserved veggies, nuts, and cheese.