Diva Tasting: Holiday Tenderloin Menu….

Slow Beef Tenderloin
  • 1 Package Of Sliced Cremini Mushrooms
  • 1 Cup Warm Water
  • 3 Pounds Trimmed Beef Tenderloin Roast, Tied
  • Salt And Ground Black Pepper To Taste
  • 3 Tablespoons Vegetable Oil
  • 1 Tablespoon Unsalted Butter
  • 1/2 Cup Sliced Shallots
  • 1 Pinch Salt
  • 1/4 Cup Tarragon Vinegar
  • 1 Cup Beef Stock
  • 1/4 Cup Heavy Cream
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Chopped Fresh Tarragon
  • Salt And Ground Black Pepper To Taste
  1. Preheat oven to 325 degrees F.
  2. Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
  3. Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
  4. Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
  5. Pour in stock, cream, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
  6. Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F. Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
  7. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.
Gorgonzola Stuffed Portobellos
  • 4 Portobello Mushrooms
  • 1 Cup Olive Oil
  • 1/2 Teaspoon Coarse Sea Salt To Taste
  • 1 Cup Sour Cream
  • 1 8 Oz Cream Cheese Softened
  • 1 Cup Crumbled Gorgonzola Cheese
  • 2 Tablespoons Chopped Fresh Chives
  1. Preheat oven to 350 degrees F.
  2. Dip each mushroom in olive oil and place on a parchment lined baking sheet; Season with salt. Place mushrooms in preheated oven and bake until tender. About 5 minutes
  3. Combine cream cheese, sour cream and Gorgonzola in a small bowl. Top each mushroom with a generous spoonful of the cheese mixture; garnish with chives. Place back in the oven and turn on broiler. Broil for about 2 minutes until cheese is bubbly and brown. Serve hot.
Broccoli Rice Casserole
  • 2 Cups Cheddar Cheese Shredded
  • 1 Cup Feta Crumbled
  • 1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
  • 2 Cups Cooked Wild Rice or Long Grain White
  • 1 Lg Packages Of Cremini Mushrooms Sliced
  • 2 (10 Ounce) Package Frozen Chopped Broccoli, Thawed
  • 1 Large Onion Chopped
  • 1 Dash Hot Sauce
  • Ground Black Pepper To Taste
  • 1 (2.8 Ounce) Can French-Fried Onions
Oven to 375 Degrees
  1. Drain frozen Broccoli of liquids
  2. Cook wild rice according to package directions.
  3. In a large bowl place broccoli, rice and mushroom soup, slice mushrooms, onions, feta and cheddar cheese, hot sauce, pepper and stir to blend.
  4. Pour into a 9×13 inch greased casserole dish and bake in heated oven for 30 Minutes or until bubbly.

About CroneUno

We are delicious, juicy old crones who have earned their stripes. We are friends over time and space who decided to give back all the delicious information that at the Universe has given us. Some the wisdom of the ages and some from our stupid foibles. The purpose of our site is to share time wizened stories, recipes (some healthy; some not so much), holistic care and supplements from nature's storehouse, and humor...always humor. We want you to laugh with us, share with us, and enjoy the journey with us, whatever it may bring. Namaste
This entry was posted in Diva Tasting, Home, Recipes, Things That Contribute to Good Health, Things That Make Us Happy!, Wisdom from the grandmothers. Bookmark the permalink.

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