From the Table: Holiday Tenderloin Menu….

Slow Beef Tenderloin
  • 1 Package Of Sliced Cremini Mushrooms
  • 1 Cup Warm Water
  • 3 Pounds Trimmed Beef Tenderloin Roast, Tied
  • Salt And Ground Black Pepper To Taste
  • 3 Tablespoons Vegetable Oil
  • 1 Tablespoon Unsalted Butter
  • 1/2 Cup Sliced Shallots
  • 1 Pinch Salt
  • 1/4 Cup Tarragon Vinegar
  • 1 Cup Beef Stock
  • 1/4 Cup Heavy Cream
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Chopped Fresh Tarragon
  • Salt And Ground Black Pepper To Taste
  1. Preheat oven to 325 degrees F.
  2. Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
  3. Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
  4. Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
  5. Pour in stock, cream, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
  6. Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F. Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
  7. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.
Gorgonzola Stuffed Portobellos
  • 4 Portobello Mushrooms
  • 1 Cup Olive Oil
  • 1/2 Teaspoon Coarse Sea Salt To Taste
  • 1 Cup Sour Cream
  • 1 8 Oz Cream Cheese Softened
  • 1 Cup Crumbled Gorgonzola Cheese
  • 2 Tablespoons Chopped Fresh Chives
  1. Preheat oven to 350 degrees F.
  2. Dip each mushroom in olive oil and place on a parchment lined baking sheet; Season with salt. Place mushrooms in preheated oven and bake until tender. About 5 minutes
  3. Combine cream cheese, sour cream and Gorgonzola in a small bowl. Top each mushroom with a generous spoonful of the cheese mixture; garnish with chives. Place back in the oven and turn on broiler. Broil for about 2 minutes until cheese is bubbly and brown. Serve hot.
Broccoli Rice Casserole
  • 2 Cups Cheddar Cheese Shredded
  • 1 Cup Feta Crumbled
  • 1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
  • 2 Cups Cooked Wild Rice or Long Grain White
  • 1 Lg Packages Of Cremini Mushrooms Sliced
  • 2 (10 Ounce) Package Frozen Chopped Broccoli, Thawed
  • 1 Large Onion Chopped
  • 1 Dash Hot Sauce
  • Ground Black Pepper To Taste
  • 1 (2.8 Ounce) Can French-Fried Onions
Oven to 375 Degrees
  1. Drain frozen Broccoli of liquids
  2. Cook wild rice according to package directions.
  3. In a large bowl place broccoli, rice and mushroom soup, slice mushrooms, onions, feta and cheddar cheese, hot sauce, pepper and stir to blend.
  4. Pour into a 9×13 inch greased casserole dish and bake in heated oven for 30 Minutes or until bubbly.
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