Beef Tenderloin with Smoky Potatoes and Persillade Relish

Beef Tenderloin with Smoky Potatoes and Persillade Relish

Source: https://www.americastestkitchen.com/recipes/10666-beef-tenderloin-with-smoky-potatoes-and-persillade-relish?incode=MASAD00L0&ref=new_search_experience_1

Makes: 6 servings

Ingredients

1 center-cut beef tenderloin roast, trimmed 
Salt and pepper 
1 teaspoon baking soda 
3 tablespoons extra virgin olive oil 
3 pounds extra-small red potatoes, unpeeled 
3 + 1 scallions, minced 
4 garlic cloves, minced 
1 tablespoon smoked paprika 
1/2 cup water 

Persilade: 

3/4 cup fresh parsley, minced 
1/2 cup extra virgin olive oil 
6 tablespoons cornichons plus 1 teaspoon brine, minced 
1/4 cup capers, rinsed and chopped coarse 
1 scallion, minced 
3 garlic cloves, minced 
1 teaspoon sugar 
1/4 teaspoon salt 
1/4 teaspoon pepper 

Directions

1. FOR THE BEEF AND POTATOES: Use marinaded Beef Bourginone tri-tip from butcher, or prepare your own with this rub. Combine 2¼ teaspoons salt, 1 teaspoon pepper, and baking soda in small bowl. Rub salt mixture evenly over roast and let stand for 1 hour. Tuck tail end and tie roast with kitchen twine at 1½-inch intervals. Adjust oven rack to middle position and heat oven to 425 degrees.

2. Heat 2 tablespoons oil in large roasting pan over medium-high heat (over 2 burners, if possible) until shimmering. Sear beef roast on all sides in stainless pan leaving burnt bits in bottom of pan for roasting the potatoes.  Remove and set aside.

3.  Add potatoes, scallions, garlic, paprika, 1 teaspoon salt, and ¼ teaspoon pepper and cook until scallions are softened, about 1 minute. Off heat, stir in water, scraping up any browned bits. Transfer roasting pan to oven and roast potatoes for 15 minutes.

4. Brush remaining 1 tablespoon oil over surface of roast. Remove roasting pan from oven, stir potato mixture, and lay beef on top. Reduce oven temperature to 300 degrees. Return pan to oven and roast until beef registers 120 to 125 degrees (for medium-rare), 45 to 55 minutes, rotating roasting pan halfway through cooking.  Best use with Meatr to remove from oven without over-cooking beef.  Potatoes should be tender and cut easily.

5. For the persillade relish While beef roasts, combine all ingredients in bowl.

6. Remove pan from oven. Transfer roast to carving board, tent with aluminum foil, and let rest for 15 minutes. Cover potatoes in pan with foil to keep warm. Remove twine, slice into ½-inch-thick slices, and serve with potatoes and relish.

Instant Pot Mushroom Spinach Risotto

Ingredients

• 2 tablespoons olive oil
• 1/3 cup shallots chopped
• 8 ounces cremini mushrooms sliced
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 2 cloves garlic minced
• 2 cups vegetable broth or chicken if not vegetarian
• 1 cup Arborio rice
• 1/4 teaspoon dried thyme
• 1 tablespoon butter
• 2 cups baby spinach
• 1/3 cup Parmesan cheese freshly grated

Instructions

1. Select sauté on the Instant Pot and adjust to normal. Add oil to pot. When oil is hot, add shallots and cook for 2 minutes to soften, stirring occasionally.
2. Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently.
3. Add garlic; cook and stir for 1 minute more. Press cancel. Add broth, rice, and thyme.
4. Secure the lid on the pot. Close the pressure-release valve. Select Manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize. 
5. Add butter and spinach to rice mixture; stir to wilt spinach. Stir in Parmesan cheese.

Source: https://recipes.instantpot.com/recipe/mushroom-and-spinach-risotto/ 

Veggie Lasagna

Tomato Sauce
1 28-oz can crushed tomato
1/4 cup chopped fresh basil
2 T EVOO
2 garlic cloves minced
1 tsp salt
1/4 tsp red pepper flakes

Cream Sauce
4 oz parmesan
1 c cottage cheese
1 c heavy cream
2 garlic cloves
1 tsp cornstarch
1/2 tsp salt
1/2 tsp pepper

Veggie filling
1 1/2 lb eggplant, peeled and cut into 1/2 inc cubes
1 lb zucchini cut into 1/2 inch pieces
1 lb yellow squash
5 T plus 1 tsp EVOO
4 garlic cloves, minced
1 T minced Thyme
12 oz baby spinach (12 cups)

Instructions:
Tomato Sauce: Whisk all ingredients together in bowl, set aside
Cream Sauce: Whisk all ingredients together in bowl, set aside
Filling: Adjust rack to middle position and preheat 375. Toss eggplant with 1 tsp salt in large bowl. Line surface with large plate with coffee filters. Lightly sprat with Pam. Microwave eggplant uncovered until dry to touch, about 10 minutes to ensure eggplant cooks evenly. Return eggplant to zucchini and squash to toss.

Combine 1 T oil, garlic and Thyme in small bowl. Heat 2 T oil in skillet until shimmery, add 1/2 eggplant mixture, 1/4 tsp salt, until brown. Push veggies to side of skillet, add half of garlic mixture to skillet and cook. Repeat with remaining eggplant mixture. 2 T oil and remaining garlic.

Return skillet to med heat, add remaining oil, add spinach to wilt and cool. Xfer spinach to plate and drain. Stir in eggplant.

Spray 13x9 inch pan with EVOO. Spread 1 c tom sauce in bottom, shingle 4 noodles on top of sauce, spread 1/2 veggie mix on noodles, 1/2 cream sauce, 1 c mozz. Repeat 4 noodles, sauce, veggies, cream sauce and mozz. Cover with aluminum foil and bake for 40 min. Cool on rack. Serve with basil and parm.

Instant Pot: Lasagna Soup!

It sounds a bit odd, but it comes out a delicious Minestrone-style soup that is very blog-worthy!

Made with simple ingredients, this healthy, yet hearty Italian soup will be on the table in less than 30 minutes from start to finish.

 Course Main Course

 Cuisine Italian

 Keyword Instant Pot Lasagna Soup

 Prep Time 5 minutes

 Cook Time 5 minutes

 Pressure Time 15 minutes

 Total Time 10 minutes

 Servings 6

Ingredients

• 1/2 tablespoon oil
• 1 pound Chicken Italian Sausage
• 3 medium carrot peeled, and diced, (slap chop)
• 1 small onion minced (yellow)
• 4-5 medium cloves garlic minced
• 5 cups chicken stock
• 1 14-ounce can Italian Stewed Tomatoes
• 1 14-oz Italian diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes 
• 2 cups dried pasta such as rotini, campenelle, elbow noodles, etc
• 2 cups fresh spinach (packed)
• Serve with Mozzarella and Parmesan Cheese

Instructions

1. Turn Instant Pot to Saute function.
2. Once heated, add in oil. Brown Italian Sausage until almost no longer pink, breaking up sausage as it cooks. Drain if necessary, but lean chicken sausage should be good-to-go.
3. Add in onions, carrots, and garlic and saute for 2-3 minutes longer.
4. Add stock, tomatoes, tomato sauce, and pasta to Instant Pot. 
5. Place lid on Instant Pot and turn knob to sealed. Cook on High Pressure for 4 minutes.
6. Once cook time has elapsed, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure.
7. Stir in spinach to soup and let just wilt.
8. Serve soup with cheese. 

Light Spinach and Artichoke Dip

13.75 Art.Hearts packed in H20 -- drain
10 oz froz. Spinach thawed and drained
1/4 cup chopped shallots
1 clove garlic minced
1/2 cup fat free Greek yogurt
1/2 cup light mayo.
2/3 cup. Parm -- good stuff, parm.reg.
4 oz. shredded Mozzarella.
salt and pepper to taste
EVOO Spray

Preheat oven 375'.
Course-chop art.hearts with garlic and shallots
Combine all ingredients in a mixing bowl
Bake 20-25 minutes until hot and cheese is melted, serve immediately

Weight Watchers 2 pts. per serving, serves 15

Smoking Pork Loin by Malcom Reed

This is a quick and easy recipe that feeds a lot of people as a Pork Loin weighing around 4.5lbs. will easily feed 8.  It’s pretty much ready right out of the cryovac just give it a quick rinse and pat with paper towel. I don’t bother trimming any excess fat off the tenderloin for general eating because it will keep the loin moist and shield heat during cooking.

To season the pork loin, I use 2 layers: First my All Purpose Rub (1 Part Salt, ½ Part Garlic, & ¼ Part Black Pepper) Second a layer of Woody’s BBQ Rub from Sam’s Club.

I want the pork loin to stay moist and have flavor throughout the whole piece of meat, so I use an injection. Butcher’s BBQ makes a pork injection that’s perfect for Pork Loin. Mix 1 heaping Tablespoon with 16oz of Apple Juice and inject it all the way down the loin spacing the injections out about 1”.

Let the Pork Loin sit for about 30 minutes up to 4 hours before placing it on the grill. (Remember it needs to be refrigerated if you let it sit out longer than 30min.)

Place the Pork Loin over the drip pan. For a little added moisture inside the grill I filled the pan ½ full with Apple Juice. This also acts as a heat sink to shield heat from the bottom of the meat.

The cooking temp should be 250 degrees which should give us about a 2-hour cook.  I used Apple wood chips in my smoker.

It’s important to watch the internal temperature on a pork loin because it’s easy to dry them out. Pork loin is done at 145 degrees, so you’ll need a good probe thermometer to keep an eye on it.

At the 1 ½ hour mark the Pork Loin was sitting at 125 degrees, and this is where I brush on the peach sauce for a glaze. (See next page for sauce recipe) The sauce needs about 30 minutes to caramelize and get to that perfect, mahogany color.

I always keep a close eye on the temp and color during the final cooking step. As soon as the Loin hits 140-145 get it off the grill.

Like any piece of meat, the loin needs to rest as soon as it comes off. If you give it 30 minutes, the slices will be extra juicy and you won’t end up with a mess on the cutting board.  When entertaining, I don’t like to be checking the smoker, so adjust the start of cooking so when I pull it off, I can double-wrap it in aluminum foil and place it in a dry cooler with newspaper to keep it warm before slicing up to two hours!

Once you’ve let it rest all that’s left is to slice it and get to eating.

A pork loin like this will feed a lot of people. And since it only takes around 2 hours to cook, add good sides (maybe some grilled veggies) and you’ve got a meal you can write home about.

Peach sauce for Pork Loin

(Serving only four)

·       20        oz. frozen peaches cut into ½” pieces (3 cups)

·       1          cup dry white wine

·       ½         cup sugar

·       1/3      cup cider vinegar

·       4          sprigs fresh thyme

·       ½         teaspoon kosher salt

·       2          Tablespoons whole-grain mustard

Bring peaches, wine, sugar, vinegar, thyme sprigs and salt to simmer in medium saucepan over medium -high heat.  Reduce heat to medium and cook at strong simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves trail when dragged through sauce, about 30 minutes.  Remove from heat and discard thyme sprigs.  Reserve 2 Tablespoons of liquid portion of sauce (without peach segments) in small bowl for glazing.  Cover and set aside remaining sauce.

After 1 ½ hours in smoker, glaze by brushing reserved sauce on pork loin.  Transfer to cutting board and let rest for 30 minutes.  Add mustard to sauce and reheat.  Cut loin into ½” slices and serve with sauce.

Potato Bombs

Take desired # of potatoes (baking) and pre-cook in the microwave until a bit soft, but not finished.  Core out the center with apple core-er to create hollow cavity along the long-axis.

Stuff with your favorite goodies:  

• meats, bacon, prosciutto, sausage must all be pre-cooked
• onions, shallots, horseradish, scallions
• herbs, spices
• long-sliced cheeses
• use cored potato pieces to plug the ends

Wrap potatoes with bacon, and sprinkle with spice rub.  Wrap in foil and place on grill (350') for 1 to 1.25 hours, rotating a couple times throughout cooking.  Bake until finished.

Half the potatoes and top with your choice of butter, sour cream, chives, etc...

https://youtu.be/7aUNmtSgB0c