Saturday, November 1, 2008

Beef Tenderloin with Portobello Duxelle and Mac and Cheese

I haven't been posting a lot because the wedding is exactly 1 week from today! Oddly, I find myself having a bit more time this weekend than previous weekends, mostly because I have been working so hard I have done nearly everything I can ahead of time!  Its an awesome feeling to not be super busy this weekend. 
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
  1. Filet mignon, 4 steaks about 7 oz (we used smaller steaks because that's what we had) each
  2. Olive oil
  3. Salt, pepper to taste
  4. About 2-3 large portobello mushroom tops cut into small pieces
  5. 1/3 cup onion, very finely chopped (food processor if you have one)
  6. 4 cloves galric, finely chopped
  7. 1 cup white wine
  8. 2 tbsp butter
  • 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. 1 box cavatappi noodles
  2. 1 lb of velveta cheese, cut into marble sized chunks
  3. 1/2 c shredded cheddar cheese
  4. Milk
  5. Salt, pepper to taste
  6. 3 slices bread, cubed
  • 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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