Roast Whole Beef Tenderloin

PREP TIME FOR ROOM TEMP

Recipe combined from HERE and HERE

A larger roast size will take about 45 min or more to roast. I have made it with and without butter, both are fantastic. 

1 (2-5 lb) center-cut whole beef tenderloin roast 

Lawry's Seasoned Salt 

Lemon Pepper 

Kosher salt 

Freshly ground black pepper

2 Tablespoons vegetable oil 

1/4 cup beef broth (for gravy) 

butter

ROAST

Let the beef stand at room temperature for 1-2 hours before roasting. Set an oven rack in the lower middle position and preheat the oven to 400°F. 

Sprinkle the meat generously with Lawry's Seasoned Salt. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon pepper seasoning and then the pepper. (There are no measurements because it depends on your taste, but be sure to season liberally. 

Heat the oil in a heavy oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. 

OPTIONAL: Throw a couple Tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. 

Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan). Place meat directly on roasting pan or use a rack needed. 

OPTIONAL: Put several Tablespoons of butter all over the meat before placing in the oven. 

Add a little water to the bottom of pan to help from burning the drippings. 

Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare (meat in photo is perfectly done at 125°), about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests. 

I love an oven proof thermometer with an alarm. Just set the meat temperature you want and the alarm sounds when the meat is done and you don't have to keep manually checking the meat opening and closing the oven and losing heat. 

Transfer the meat to a carving board (preferably with a grooved well for collecting juices) and let it rest, covered loosely with aluminum foil, for 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot. 

You can deglaze the pan with about 1/4 cup of water or broth over medium heat on the stovetop. Pour drippings through a mesh strainer to keep smooth. Reserve the drippings for the gravy.

Carve the tenderloin thinly into 1/3-inch-thick slices. Serve the beef with gravy or you can spoon the olive oil/butter juices from the skillet on top of the meat for a little extra flavor.

GRAVY

4 cups of beef broth (use powdered bouillon)

8 Tablespoons flour

8 Tablespoons unsalted butter

Melt butter in pan. Add flour and whisk until light golden blonde (about 4 minutes), whisking constantly. Slowly add 4 cups of beef broth and whisk until thickened. Pour in drippings from roasting pan, stir. Add salt and pepper to taste. 

If it tastes too weak add 1 Tablespoon at a time of powdered beef bouillon. 

Cranberry Sauce

1 (12-ounce/340-gram) bag fresh or frozen cranberries 

¾ cup/150 grams granulated sugar 

2 large lemons

water

Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest the lemons directly into the saucepan. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve. Refrigerate until ready to serve.

Favorite Avocado Toast

Bread, toasted (sourdough or Dave's Killer 21 Whole Grains)
Cottage Cheese (optional) 
Avocado, smashed 

Everythig bagel seasoning 

Tomatoes, sliced

Balsamic glaze 

Toast bread, cool slightly. Spread cottage cheese on first, then add the smashed avocado. Sprinkle everything bagel seasoning generously on top. Add 2-4 slices of tomato. Drizzle with balsamtic glaze. Enjoy immediately. 

Whipped Fudge Frosting

Recipe found HERE 

1 ½ cups/300 grams granulated sugar
1 cup/240 milliliters heavy cream 

Pinch kosher salt 

6 ounces/170 grams unsweetened chocolate, coarsely chopped 

8 Tablespoons/112 grams unsalted butter, diced 

2 teaspoons/10 milliliters vanilla extract 

Ice filled bowl

In a medium saucepan over medium heat, combine sugar, heavy cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Set bowl over a larger bowl filled with ice. Use a hand mixer or an immersion blender with the whisk attachment to whip until mixture is thick and cool, about 5 minutes. Spread frosting over the top and sides of the cake.

Gluten-Free Fudgy Brownies

Substitute toffee bits for other combos like walnuts/pecans, white choclate chips & freeze dried raspberries

Loni P. 

Recipe found HERE

12 oz semi-sweet chocolate chips (Ghirardelli/Guittard recommended)  
6 Tablespoons salted butter 

1/4 cup unsweetened cocoa powder 

1/3 cup cornstarch 

1/2 teaspoon salt 

3/4 cup granulated sugar 

1 teaspoon vanilla extract 

3 large eggs, room temperature 

1 cup Heath toffee bits

Preheat oven to 350F. 

Lightly spray an 8-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside. 

Cut butter into small cubes. 

In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between. (It took 1 minute total for my chocolate to melt.) 

Stir in sugar and vanilla until completely combined. 

Add eggs one a time, stirring in between until combined. 

In a small bowl, whisk together cocoa powder, cornstarch, and salt. 

Add dry mixture to wet mixture and stir vigorously until the mixture is smooth and begins to pull away from the sides of the bowl. This will take one or two minutes. 

Stir in the toffee chips. 

Pour brownie batter into the prepared pan and smooth the top with a spatula. 

Bake for 33-37 minutes or until an inserted toothpick comes out with a few moist crumbs. 

Let brownies cool completely on a cooling rack. 

Use the parchment paper overhang to pull the brownies out and cut into squares. 

Store in an airtight container for up to 3 days, or fridge/freezer for longer. 

Black Bean Corn Salad with Chipotle-Honey Vinaigrette

This is a fabulous side dish, salad topping, or my favorite dip with chips!

Recipe Found HERE

SALAD

• 2 ears fresh corn (or frozen corn)
• 1 cup chopped red onion
• 1 (14.5 oz) can black beans
• 1 red bell pepper, diced (about 1 cup)
• 1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)
• 1 avocado (optional) 

DressiNG

• 2 Tablespoons red wine vinegar
• 2 Tablespoons fresh lime juice, from 1-2 limes
• 2 Tablespoons honey
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 large garlic clove, roughly chopped
• 1/4 teaspoon dried oregano
• 3/4 teaspoon cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers and if they are all large, use only 1-1/2)

1. Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.
2. Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
3. Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
4. Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.
5. Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
6. Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.

1. Right before serving, add freshly diced avocado. Toss the salad gently, then taste and adjust seasoning if necessary (a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.

Indian Butter Chicken (Murgh Makhani)

This was a serious winner, the whole family, kids included, loved it! If you're short on time, substituting rotisserie chicken (skip broiling in the oven) would work well. 

I always double the sauce for our family of six. You could even quadruple the sauce to freeze for later!

Recipe found here

4 Tablespoons unsalted butter, cut into 4 pieces and chilled, divided
1 onion, chopped fine
5 garlic cloves, minced
4 teaspoons grated fresh ginger
1 serrano chili pepper, stemmed, seeded, and minced (for more spice reserve, mince, and add ribs/seeds)
1 Tablespoon garam masala 
1 teaspoon ground coriander
1/2 teaspoon ground cumin 
1/2 teaspoon ground pepper 
1 1/2 cups water
1/2 cup tomato paste
1 Tablespoon sugar
1 cup heavy cream
2 pound boneless, skinless chicken thighs, trimmed (Can substitute chicken breasts, sliced in strips)
1/2 cup plain Greek yoghurt
3 Tablespoons chopped fresh cilantro, divided (optional) 

Serve with Basmati Rice and/or Naan bread 

Melt 2 Tablespoons butter in large saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened, and onion begins to brown, 8 to 10 minutes. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until fragrant, about 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and 1 teaspoon salt and bring to boil. Off heat, stir in cream. Using immersion blender or blender, process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 2 Tablespoons butter. Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding chicken.) 

Adjust oven rack 6 inches from broiler element and heat broiler. Combine chicken, yogurt, and remaining 1 teaspoon salt in bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil - lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling. 

Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into 3/4 inch chunks (or strips if you prefer) and stir into sauce. Stir in 2 Tablespoons cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1 Tablespoon cilantro, and serve.