Moist and delicious steak. Original recipe found on Saving Room for Dessert.
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
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.
Recipe originally found in Cooking Light magazine 11.17
Maple Caraway Brussels Sprouts
A warm side dish perfect to go with a roast.
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.
Recipe originally found in Southern Living Christmas At Home Magazine.
Ragout of Mushrooms With Creamy Polenta
This sounds and looks like a fancy dish and while it is rich and flavorful, it is a easy dish to put on a table whether for you or for entertaining purposes.
For the ragout:
Saute Shallots and garlic in oil. About 2 minutes. Increase heat slightly and add both the mushrooms. Cook for about 5 minutes. Add port, cook 2 minutes. Add in the broth, parsley, butter, thyme and salt and pepper. Simmer until thickened. 5 - 10 minutes depending on how much heat you have on.
Bring 6 c broth to light boil in dutch oven. Slowly stir in polenta. Reduce heat and cook on low. Stir frequently, it will lump if left. Polenta will begin to thicken, don't let it boil. Stir in the cream cheese. This will become creamy. Cover and keep warm.
To assemble put polenta on plate or bowl. Add some of the mushroom ragout and top with parmesan.
You can save time by just getting sliced mushrooms. I have used several different types including the big portbello which I just cut into sections.