Beef Tenderloin with Sauteed Onions

Last weekends menu was DIVINE!

Boston lettuce salad with walnuts and dried cherries
Cous Cous
Sauteed Leeks with Prunes

and (OMG it was GOOD)

Beef Tenderloin Steaks with Sauteed Onions:

Ingredients: 6 beef tenderloin steaks 1 inch thick
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 small red onion cut into
6 wedges
2 cloves garlic minced
1 teaspoon crushed dried basil
1/2 teaspoon crushed dried oregano
2 tablespoons whipping cream
6 teaspoons orange marmalade

Directions: Sprinkle meat with salt and pepper.In a large skillet melt butter over medium heat then add onion and garlic and cook and stir for 8 minutes.Remove onion from skillet.Increase heat to medium high.Add steaks to skillet and cook 6 minutes on each side turning once.After turning sprinkle with basil and oregano.Remove meat from skillet and place on serving platter.Return onions to skillet and heat through.Remove skillet from heat and stir in whipping cream.Spoon cream over steaks.Top each steak with 1 teaspoon of the orange marmalande then divide cooked onions evenly among the steaks.

We finished up with Apple Blossoms with a dab of vanilla ice cream and a handful of fresh blueberries

*sigh* It worked so well... makes me love to cook over and over and over again...

We had a yummy Shiraz with din din and then a tawny port by the fire following dinner...What a night... I love cooking for family and friends.

Comments

Post a Comment

Popular posts from this blog

Chicken Marsala INGREDIENTS Chicken: ·       1/2 cup all-purpose flour (plain flour) ·       1 teaspoon kosher salt ·       1 teaspoon garlic powder ·       1/2 teaspoon black cracked pepper ·       2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets* ·       2 tablespoons olive oil, divided ·       4 tablespoons unsalted butter, divided Marsala Sauce: ·       1 tablespoon unsalted butter as needed ·       8 ounces (250g) brown or Cremini mushrooms, sliced ·       4-5 cloves garlic, minced ·       3/4 cup dry Marsala wine ·       1 1/4 cup low-sodium chicken broth (or stock) ·       3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)** ·       2 tablespoons fresh chopped parsley INSTRUCTIONS 1.        Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess. 2.        Heat 1 tablespoon oil and 2 tablespoo
Read more

Skillet Meatloaf

Ingredients 2   pounds   lean ground sirloin   (preferably 90% lean) 1/2   cup   barbecue sauce 1/2   cup   dry bread crumbs 2   large   beaten eggs 1/4   cup   diced onion 1/4   cup   diced green pepper 1   teaspoon   salt Additional barbecue sauce 2   tablespoons   brown sugar Instructions Preheat the oven to 325 degrees. In a large bowl, combine the ground sirloin, barbecue sauce, bread crumbs, eggs, onion, pepper and salt. Mix well. Spray an 8" cast iron skillet with cooking spray. Press the beef mixture into the prepared skillet. Using the barbecue sauce, make "spokes" on the top of the meat. Sprinkle brown sugar over the top of the meat. Bake for 50 minutes or until it is cooked through (160 degrees internal temperature). Serve warm
Read more

Braised Short Ribs

Ingredients 3  pounds  bone-in beef short ribs 2  tablespoons  vegetable or high smoking point oil Salt Freshly ground black pepper 1  large onion, sliced 4  cloves  garlic, minced 3  cups  liquid, such as beer, wine, or low-sodium broth 2 to 4  sprigs  fresh herbs, such as rosemary or thyme Equipment Pastry or basting brush Dutch oven or deep sauté pan with a lid Tongs Instructions Heat the oven and season the meat.  Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper. Brown the short ribs.  Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting th
Read more