Posts tagged ‘special dinner’
Recipe of the Week – Baked Tenderloin of Beef
(From the Beef Entrée Collection at emealsforyou.com)
Baked Tenderloin of Beef
We had a request for Beef Tenderloin from one of the kids for our family Christmas dinner. With all the high energy activities around opening gifts and catching up on the latest news, I wanted a meal that was great but also one that would not require constant attention. My mother-in-law has always told me that she just bakes the whole beef tenderloin, regardless of the weight for 30 minutes at 400 degrees. This will produce a moist and medium rare roast; perfect.
Who doesn’t love a recipe that requires very little work and produces the above results, not to mention tons of compliments. Remember to allow the roast to rest for 20 minutes after cooking and before carving. We did twice baked potatoes, another do ahead and forget trick and peas. Dessert was the Cranberry Cake from our website at emealsforyou.com.
Baked Tenderloin of Beef
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Beef Entrée |
| Meal: | other (General) |
| 4 | lb | beef, tenderloin, whole |
| 3 | Tb | salt, kosher |
| 3 | Tb | pepper, fresh cracked |
| 5 | cloves | garlic, chopped |
| 3 | Tb | olive oil, divided |
Remove all fat and silver skin from the tenderloin. Have at room temperature. Sprinkle the salt and pepper generously over the entire tenderloin. Spread chopped garlic on top of tenderloin. Sprinkle 2 Tb of olive oil over tenderloin. Allow to marinate for 2 hours. Remove as much of the chopped garlic as possible, discard. Heat remaining olive oil in a large oven-proof pan. Brown tenderloin on all sides. Place in a pre-heated 400 degree oven. Cook for exactly 30 minutes ( for medium rare; 120 degrees ) remove from oven and allow to rest for 20 minutes prior to slicing. The tenderloin will continue to cook to 125 – 130 degrees while resting.
These recipes and more at emealsforyou.com.
Recipe of the Week – Steak Diane
(From The Boss is Back, Distinctive Dinners Meal Plan at emealsforyou.com)
Steak Diane
I don’t like Valentine’s Day; well I don’t like any of the contrived “special” days brought to you by the flower and card companies of the world. It is not like I need an excuse to treat my wife nicely, buy flowers or candy or have a great meal for that matter. So I thought I would go with Steak Diane. I haven’t made it in a while and the steaks were on sale at Costco. Paired with a garlicky Caesar Salad, some crunchy bread and a good bottle of wine you won’t find a quicker, more satisfying meal.
For those of you who think this is too involved to make I can assure you that start to finish 15 minutes is all it took. For company or those “special” meals your guest will think you had Julia Child hidden in the kitchen. Give this great meal a try; it just may become your new favorite.
Steak Diane
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Beef Entrée |
| Meal: | The Boss is Back (Distinctive Dinners) |
| 4 | medium | steak, filet |
| 1 | Tb | soy sauce |
| 1 | pinch | salt and pepper to taste |
| 1 | 10.5 oz can | beef consommé |
| 1 | Tb | mustard, dijon |
| 2 | tsp | cornstarch |
| 2 | Tb | butter, salted |
| 3 | small | shallots, sliced |
Flatten steaks to 3/4 thickness by placing in plastic bag and hitting them with a mallet or pan. Place on plate, drip soy sauce on them and salt and pepper to taste.
Mix consommé, Dijon mustard and cornstarch in bowl, set aside.
Add 1 Tb of butter to pan. Heat pan until butter bubbles, add steaks, cook 2-3 minutes per side, and remove from pan and cover.
Add consommé mixture to pan and remaining butter, stir, making sure to get all the bits from the bottom of the pan. Add steaks back to the pan.
At this point if you are feeling adventuresome, remove pan from stove, add cognac ( no more than 2 oz) and light with a long match. Very impressive, be careful.
Plate drizzle gravy over steaks and serve.
From the Beef Entrée Collection at emealsforyou.com)
Time for that Summer Picnic – Really
(From the Dessert Collection at emealsforyou.com)
Country Apple Crisp
Country Apple Crisp
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Dessert |
| Meal: | Dinners for New Parents ( leave behind food to feed the viewing public) (Share-a-Meal Plans) |
| 3 | cup | flour |
| 3 | cup | sugar, white |
| 3 | lb | apples, peeled and sliced |
| 1 | Tb | cinnamon. ground |
| 0.5 | cup | walnuts, chopped |
| 3 | Tb | raisins, golden |
| 2 | cup | apple juice |
| 8 | Tb | butter, salted |
Spray bottom of 10 X 14 baking pan with PAM; mix 1/2 of the flour and 1/3 of the sugar together.
Sprinkle enough in pan to cover bottom about 1/2 “ thick. Peel apples and cut into slices, arrange evenly around pan.
Add nuts and raisins, sprinkle on cinnamon.
Mix remaining flour and 3/4 of the remaining sugar together, cover top with remaining flour/sugar mixture, add apple juice. Sprinkle top with remaining sugar. Cut butter into small pieces and dot top of crisp. Bake @ 350 degrees for about 1 hour or until the top is golden brown and crunchy.
This feeds a small army and is great for picnics.
Note: This recipe serves at least 12, if you scale the servings of this recipe you will have to use a smaller pan
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