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 on The Flavor Blender
Cheesy Thumpprint Cookies With Bourbon Tomato Jam
This has quickly become a favorite go to recipe for getting together with friends and families. This is a very easy dish today and flavorful. I have found when making this that the bourbon jam makes more than needed. I serve the rest on a block of cream cheese with crackers and it gets gobbled up right away.
Bourbon Tomato Jam
Place all ingredients for the jam, except bourbon, into a small sauce pan. Bring to boil and let sugar dissolve.
Bring to simmer and let the jam get thick. Once thickened add bourbon. Mix well and let cool.
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.