We haven't had a ton of interesting food in the house, and tonight was not real exception. I knew I wanted to make homemade mac and cheese with velveta, a childhood favorite. We also had some fresh portobellos and enough filet in the freezer to feed everyone actually coming to the wedding. So, I found this recipe and it is seriously. awesome. Easy? No. Good, oh yeah.
Beef Tenderloin with Portobello Duxelle
- Filet mignon, 4 steaks about 7 oz (we used smaller steaks because that's what we had) each
- Olive oil
- Salt, pepper to taste
- About 2-3 large portobello mushroom tops cut into small pieces
- 1/3 cup onion, very finely chopped (food processor if you have one)
- 4 cloves galric, finely chopped
- 1 cup white wine
- 2 tbsp butter
Directions
- Rub salt and pepper into the filet, cut a slit into one top to stuff later w/ the portobello duxelle
- Melt butter in heavy-bottom fry pan (I use cast iron), saute portobello, onion, and garlic for about 5 minutes or until softened and browned
- Add white wine and allow to cook until ALMOST dry - about 5 minutes
- Remove mixture from pan and allow to cool slightly
- In the same pan, heat olive oil until smoking, sear the filet for 1-2 min on each side
- Place steaks on a cookie sheet, stuff with the protobello duxelle
- Bake at 450 degrees for 10 minutes, serve immediately
Homemade mac and cheese - the easy way
- 1 box cavatappi noodles
- 1 lb of velveta cheese, cut into marble sized chunks
- 1/2 c shredded cheddar cheese
- Milk
- Salt, pepper to taste
- 3 slices bread, cubed
Directions:
- Cook noodles, drain except for about 1/2 cup of water
- Over a low heat, melt the velveta and water into the noodles, add shredded cheddar cheese, salt and pepper
- Put in caserole dish, place bread on top
- Bake at 350 for 30 minutes
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