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Chef's Recipes

Enjoy a Taste of The Broadmoor in Your Own Home

As one of the most highly regarded culinary destinations in Colorado Springs, gastronomic excellence is rooted deep within The Broadmoor’s history. This passion for fresh ingredients and outstanding cuisine continues to win the admiration of guests and critics alike at our numerous restaurants, cafés and lounges. After years of requests from eager patrons, we've asked our chefs to share some of their favorite recipes with you. Check back often as our recipes will change. Bon Appetit!



  • 3 each Minced Black Anchovy Fillets
  • 2 tsps Brined Capers, rinsed
  • 3 tsps Dijon Mustard
  • 2 Large Organic Egg Yolks
  • 10 oz Small Diced USDA Prime Beef Tenderloin
  • 2 tbsp Finely Chopped Red Onion
  • 2 tbsp Finely Chopped Italian Parsley
  • 4 tsps Olive Oil
  • 3 Dashes Tabasco
  • 4 Dashes Worcestershire Sauce

PROCEDURE: Combine anchovies, capers, and mustard in mixing bowl. Using a fork, mash ingredients until evenly combined; then mix in one of the yolks. Use a rubber spatula to fold the remaining ingredients and mix until thoroughly combined. Season well with salt and fresh ground pepper. Plate the tartare and top with the other yolk and serve with toast points.

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  • 2 c Favorite Tomato Sauce
  • 1 Medium Eggplant, sliced 1/4 in lengthwise
  • 2 oz Cooking Oil
  • 1 lb Fresh Mozzarella, sliced
  • 1 qt Tomato Sauce
  • 1/2 c Parmigiano Reggiano
  • 1/4 c Fresh Basil, torn

PROCEDURE: Season the cut eggplant and roast them in a preheated 375 degree oven for 15 minutes or until the eggplant is tender. Allow them to cool to room temperature. Place slices of the mozzarella at one end of the eggplant and roll. Place them into a baking pan and place the sauce over them and top with the parmigiana reggiano. Bake at 375 for 30 minutes. Allow to rest for 5 minutes before you serve to allow it to set. Garnish with the basil.


Summit Profiteroles

  • 1 c Water
  • 3/4 tsp Salt
  • 1 c + 1 tbsp Butter, unsalted
  • 1 1/3 c Flour, All-Purpose
  • 4 each Eggs

PROCEDURE: Combine the water, salt and butter in a small pot. Bring just to a boil. Remove pot from heat. Add the flour and mix with a stiff spatula or wooden spoon until a dough forms. Return pot to stove and cook over medium heat, stirring constantly, until the dough is smooth and pulls away from the sides of the pot. Place the cooked dough into the bowl of a standing mixer fitted with a paddle attachment. Mix the dough on low speed and add the eggs, one at a time. Scrape the sides of the bowl and mix until smooth and very shiny. Pipe out pate a choux rounds 1” in diameter onto parchment-lined sheet pans. Bake at 400 degrees F for 20 to 25 minutes, until well browned around the edges. Fill your profiteroles with your favorite ice cream and top with your favorite chocolate sauce.


What Our Guests Are Saying
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