How to prepare two delicious dishes (Recipe)

Facebook

GARLIC ROSEMARY BEEF TENDERLOIN

delicious-dishes884x588

INGREDIENTS

delicious dishes: 4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1 (4-pound) trimmed beef tenderloin, trimmed and tied into 2-inch sections
1 tablespoon olive oil
FOR THE HORSERADISH CREAM SAUCE
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

delicious dishes: To make the horseradish cream sauce, combine sour cream, mayonnaise, prepared horseradish and chives; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.
Preheat oven to 275 degrees F. Line a baking sheet with foil and coat with nonstick spray.
In a small bowl, combine garlic, rosemary, thyme, 1 tablespoon salt and 1 tablespoon pepper.
Using paper towels, pat tenderloin dry. Drizzle with olive oil; season with garlic mixture, gently pressing to adhere.
Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 130-135 degrees F for medium-rare, about 50 minutes to 1 hour and 15 minutes, or until desired doneness. Let rest 10 minutes before slicing.
Serve immediately with horseradish cream sauce.

BEST EVER BEEF STEW

delicious-dishes677x482

INGREDIENTS

2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock

4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

DIRECTIONS

delicious dishes: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
Serve immediately.

353
5/5
Facebook
Twitter
Pinterest
LinkedIn
Google+
Daniel Richards

Daniel Richards

Leave a Replay

RECENT POST

SUBSCRIBE...