Beef Tenderloin Steaks with Herb Pan Sauce

Moist and delicious steak.  Original recipe found on Saving Room for Dessert.

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Beef Tenderloin Steaks with Herb Pan Sauce
Moist steak. For a vegetarian version I baked portobellos and used the herb sauce on those for my family.2
Course Main Dish
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serviings
Ingredients
Steaks
Herb Sauce
Course Main Dish
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serviings
Ingredients
Steaks
Herb Sauce
Instructions
  1. Preheat oven to 425. Season both sides of the steaks. Let sit for 30 min for room temp. Heat oil in cast iron pan. On medium heat and cook each side for 3 minutes. Place in oven and cook another 8-9 minutes if you want medium rare. Longer or shorter time depending on how you like you steak. For the sauce bring bring broth and worcesertshire sauce to boil in sauce pan. Cook until the sauce is slightly reduced. Turn heat to medium and add cream. Simmer for about 3 minutes, should coat spoon. Add the rest of ingredients and mix well. To serve place steak on plate and top with sauce.

Deviled Salmon

Originally found this recipe for Chicken but tried it on salmon and it was delicious.

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Deviled Salmon
Delicious salmon dish
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 Rinse and pat dry the salmon fillets. Spray baking dish with cooking spray and place the salmon down. Mix the Dijon, hot sauce, panko and butter well. Lightly pat on the salmon fillets. Cook for 20-25 minutes until done and serve.

Vegetarian Meatloaf

Original recipe was found on Cooking Light.

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Vegetarian Meat Loaf
This is a delicious alternative for a loaf dish. Served with mashed potatoes.
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Topping
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Topping
Instructions
  1. * I used my food processor to chop the mushrooms. It blends it real nice and save on time. Take the mushrooms once coarsely chopped and in a fine strainer. You are wanting to get the moisture out and I found the strainer was the easiest way to do that. Squeeze out the moisture. Place in lg bowl. Take the saute blend and add to the bowl with mushrooms. Add the toasted walnuts, basil, panko and salt and pepper. Mix well. Take the ketchup, mustard, and Parmesan. Mix well. Take the two lightly blended eggs and mix well. The mixture should become ,moist and keep shape. Spray loaf pan with cooking spray. Press loaf into pan and it should fill out to the loaf pan size. Preheat oven to 350. Cook loaf for 45 minutes. Mix topping items together. After loaf is done cooking the 45 minutes, take out and brush topping loaf and cook an additional 10 minutes. You can check your loaf with a knife in center to see if done, should be relatively clean. When you take loaf out let sit for 20 minutes. Slice and serve.
Recipe Notes

If you do not like peppers you can substitute with two carrots.

Maple Caraway Brussels Sprouts

Recipe originally found in Cooking Light magazine 11.17

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Maple Caraway Brussels Sprouts
A warm side dish perfect to go with a roast.
Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat 1 1/2 tsp butter, oil, thyme, and caraway in a skillet. (I used a cast iron). Once butter is melted add brussels sprouts. Cook 6-7 minutes until browned. Remove from pan and set aside. Use the rest of the butter and add garlic and onions. Saute until tender. Add Brussels Sprouts back in and stir in syrup, vinegar, mustard. Salt and pepper to taste.

Carrot Salad

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Carrot Salad
This would be a great side dish for Easter. Beautiful color and great flavor for an easy salad.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a medium bowl combine mustard, lemon juice, honey, vegetable oil, olive oil, and salt and pepper to taste. Add the carrots, parsley, and scallions and toss well. Taste and adjust seasonings. Cover and refrigerate until ready to serve. Enjoy!
Recipe Notes