Wednesday, December 29, 2010

Whole Beef Tenderloin

 Whole Beef Tenderloin
  • 1 whole beef tenderloin (about 6 lbs. or so)
  • garlic flavored olive oil
  • freshly ground sea salt
  • freshly ground black pepper
  • cooking twine
  • paper towels
  • heavy duty aluminum foil
  • bar-b-q brush
  • gas grill
About 1 hour before you cook the tenderloin remove it from refrigerator to clean the meat. I like to line a sheet of tin foil with a double roll of paper towels underneath the meat. You will need to pat excess juice from beef with paper towels. 

With a sharp knife remove silver like sheath on outer edge and all visible fat, discard. This will take about 20 minutes or so. You need to take your time and work on it moving meat around and following the silver like sheath and fat until there is nothing left but pure lean tenderloin.
On the thinner tail end of the meat fold over and tie the end together two times with twine so that meat is an even thickness for cooking. If thicker end of the meat has separated some tie that area as well but just once. 

Coat both sides of beef well with olive oil using a Bar B Q brush, also a  light coat of sea salt and black pepper. Let meat rest on counter until ready to cook, about 1 hour total from prep time to cooking time.

Preheat your grill to 450 degrees. Cook beef directly on grill for 10 minutes on each side, then 5 minutes on each side. Remove from grill onto a serving platter and let meat rest for 5 minutes before slicing into individual steaks. This is for a rare steak, cook longer if you want it more well done.

My family said this is the best Filet Mignon they have ever eaten.

Horseradish Sauce
  • 1/2 cup Hellman's light mayonnaise
  • 2 Tbsp. grated hot horseradish from jar
  • 1/4 tsp. ground white pepper

Tuesday, December 21, 2010

Egg Nog Custard Pie

Egg Nog goes together with the holidays like Chevy Chase chopping down a 20 ft tree in the wilderness and driving it back on the roof of his sedan, like Ralphie and his Red Ryder air rifle, or like warm hearths, and the smell of spices and cinnamon, and good times by the Christmas tree. This recipe combines this perfect holiday treat into the perfect holiday dessert. Merry Christmas and Happy New Year!
  • 3 eggs, beaten
  • 1⁄2 cup sugar
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. vanilla
  • 21⁄2 cup egg nog (scalded*)
  • 1 tsp. rum (Bacardi light) or rum extract
  • Nutmeg (sprinkle on top)
  • prepared pie crust
Scald egg nog. Blend eggs, sugar, salt, vanilla and rum. Stir into scalded egg nog, then whisk together well. Pour into pie shell adding the sprinkling of nutmeg on top. Bake at 400° for 25 to 35 minutes or until a clean knife inserted in center will comes out clean. Cool for 15 to 30 minutes. Chill. Great for the holidays.

If you already have liquor in your Egg Nog delete the rum from this recipe. Now let's get rid of the leftover Egg Nog with dignity.

*How to scald eggnog: Place egg nog in a thick bottomed pan over medium heat, stirring constantly so that a skin will not form on top. It is ready when you see steam rising out and small bubbles on the edge. Do not boil.

Monday, December 13, 2010

Spaghetti Sauce Fondue

My Stud Muffin says, "This is so good, you can make this for me any time."
  • 2 cups spaghetti sauce
  • 8 oz. Raclette Cheese from Switzerland, cubed rind removed
  • 1 cup Asiago cheese, grated
  • 1/3 cup dry red wine
  • ½ tsp. garlic powder
  • 2 egg yolks
  • 1 loaf hearty multi-grain bread, cubed
Warm up spaghetti sauce in microwave. Add to fondue pan sauce and next 4 ingredients. Heat over low flame until melted. Slowly beat in egg yolk while stirring. As soon as it is smooth and heated through dip in cubes of bread. Enjoy!

I always have enough Spaghetti Sauce leftover from my recipe in my book to use it for this fondue. Make sure the wine that you use is good enough to drink. The multi-grain bread goes well with this hearty fondue. You can find Raclette cheese in any store that has an extensive cheese selection. Do not use French Raclette, it has a strong odor.

Tuesday, December 7, 2010

Sausage and Bean Chowder

On a cold winter day this hearty sausage chowder is sure to warm you up. As good as it is, it will be even better on the next day after the flavors meld. I substituted turkey sausage to make it lower in fat, without sparing any flavor. Enjoy!
  • 1 pkg. Shady Brook Sweet Italian Turkey Sausage, 20 oz.
  • 4 cups water
  • 1 (40.5 oz) can dark red kidney beans, undrained
  • 2 (16 oz.) cans petite diced tomatoes, undrained
  • 2 medium onions, chopped
  • 2 medium potatoes, cubed
  • 1 green pepper diced
  • 1 large bay leaf
  • ½ tsp. salt
  • ½ tsp. dried whole thyme
  • ¼ tsp. garlic powder
  • ¼ tsp. pepper
  • 1 Tbsp. season salt (Morton’s)
Brown sausage in a large nonstick skillet sprayed with cooking oil or you may cook sausage on grill. Set aside to cool. Add remaining ingredients to a large soup pot and bring to boil. Cover and reduce heat to a simmer. Dice cooked sausage and add to soup pot. Cover, simmering 2 to 3 hours. Remove bay leaf before serving. Yield: 3 quarts.

Variation: use white kidney beans (cannellini beans) instead of red kidney beans.