1 (4-lb) beef tenderloin, trimmed and tied
1 Tbsp kosher salt
1 Tsp fresh ground black pepper
1 Tbsp chopped fresh rosemary
1 Large garlic clove
2 Tbsp extra virgin olive oil
2 Cups crème fraîche
1/4 Cup white horseradish
Grated zest of 1/2 orange
Pinch of crushed red pepper
Got this recipe courtesy of the NY Times and it rocketed to the top of our favorites list. Enough said, just make it and reap the rewards!
We bought our beef at Costco and cleaned it ourselves. That keeps the cost down. For more on cleaning a tenderloin, this video is helpful.
Heat oven to 450 degrees.
Season the cleaned tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 minutes per side.
Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
In a small bowl, whisk the crème fraîche, horseradish, orange zest and crushed red pepper. Let the mixture sit in the fridge for a few hours so the flavors can assimilate.
It doesn't get much better than a Philly Cheesesteak when it comes to comfort food! Checkout our adaptation that you can whip up at home for lunch or dinner!
1 (12-ounce) flank steak or skirt steak, trimmed
1/4 Tsp kosher salt
1/4 Tsp freshly ground black pepper
2 Tsp extra-virgin olive oil (separate each Tsp)
1 Cup thinly sliced onion
1 Cup thinly sliced green bell pepper
1 Cup thinly sliced red bell pepper
2 Tsp minced garlic
1/2 Tsp Worcestershire sauce
1/2 Tsp lower-sodium soy sauce
2 Tsp all-purpose flour
1/2 Cup 1% low-fat milk
1 Oz provolone cheese (torn into small pieces)
2 tablespoons grated Parmigiano-Reggiano cheese
4 Hoagie rolls
Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add bell peppers, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until heted through and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.
Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses, stirring until smooth. Keep warm and stir frequently to keep the sauce smooth.
Hollow out each half of the rolls, leaving a 1/2-inch-thick shell.. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; add the top half back on and serve.
This recipe is easy because you can use any meat that you might have. For this recipe, we had leftover (uncooked) pork tenderloin and flatiron steak from earlier in the week. You can also use ground beef or turkey.
2 tbsp extra virgin olive oil
1 chopped onion
3 garlic cloves, minced
1 can of whole kernel corn
1 can of pinto beans
1 can of kidney beans
1 small can of diced green chilies
1 can of chopped tomatoes in juice
Your meat of choice (about 1 lb)
2 tsp cumin powder
1 tsp of chili powder (add more based on desired heat)
1 tsp cinnamon
1 tsp garlic powder
1 bay leaf
1/2 lb of cubed pork tenderloin
1/2 lb of cubed flatiron steak
1 tsp flour
Juice of half a lime
Shredded cheddar cheese
1 tsp adobo sauce (from chipotle in adobo)
Warm a large pot on the stovetop. When the pot has heated add olive oil. When that is warm add onions and garlic and cook until translucent. Add the pork and steak and cook on medium heat until the meat is browned and about 75% cooked. The meat will continue to cook as you make the chili, so you do not want to overcook the meat. When the meat is browned, add the flour and stir. This will add a little bit of thickness to your chili. What makes this recipe so easy is that now you just need to add the beans, corn, tomatoes and juice, and the spices and stir. Let this mixture cook for about 40 minutes or until you get the desired flavor. A few minutes before you are ready to serve, add the lime juice. We think that this adds a little tang to the chili. Once you have put your chili in the bowl, top with shredded cheese (and sour cream if you like). One suggestion if you like sour cream and heat is to mix in a little bit of adobo sauce from a can of chipotles in adobe to the sour cream. A little adobo goes a long way, so be careful of how much you add. The flavor is incredible, spicy and smoky, and will add a great flavor to your chili. We love to serve this chili with cornbread, so please see our Skillet Cornbread recipe to serve with this dish. As with most stews and soups, this recipe will get better the next day, so make enough for leftovers!
1/3 Cup sugar
1/2 Cup water
2 Cups of 100% pomegranate juice
2 Cups low-sodium chicken broth
1 Fresh anaheim chile (stemmed and seeded)*
1 Red jalapeno chile (stemmed and seeded)*
1 1/2 Tsp adobo sauce from tin of chipotle chiles in adobo sauce
1 1/2 Tsp balsamic vinegar
*Can be subbed with dried chiles, but be sure to seed.
In a large sauce pan add broth and pomegranate juice over medium heat; chop chiles into 1/2 inch pieces and add to sauce pan. In a separate small-medium size sauce pan stir sugar into water over medium heat. When sugar dissolves, increase heat and boil for about 5 minutes stirring frequently. Remove from heat and add to the broth/juice stirring thoroughly. Increase heat to medium-high and bring to a boil for about 25 minutes to reduce. Once sauce is reduced, remove from heat and cool. Puree in a blender or food processor until smooth. Transfer to a bowl and stir in adobo sauce, vinegar and season with salt and pepper to taste.
Rub steak on both sides with coarse salt and fresh cracked pepper. Drizzle each side of the meat with olive oil. Prep coals or heat gas grill to medium-high temperature. Once grill is ready, add meat and grill for 7 minutes each side (medium rare-medium temperature for 1 lb cut at 1.5 inch thickness). Remove from heat and let rest for 5 + minutes. When ready, slice meat and serve, drizzling pomegranate chile sauce over meat once plated.