Family party

Today is my mom’s birthday so we’re having a little family party.  I figured everyone had probably had enough turkey so we’re having beef tenderloin.  As sides, roasted asparagus and truffle mashed potatoes.  Here is what we’re having:

Beef Tenderloin 

We always used to cook tenderloin at high heat until we discovered this slow-roasted technique.  Meat is moist and tender.

  • 1 beef tenderloin, trimmed and tied
  • 3 TB olive oil
  • 2 tsp kosher salt
  • coarsely ground pepper.

Preheat oven to 275.  Brush filet with olive oil and sprinkle with salt and pepper.  Roast for 1 hour and 15 minutes.  Check temperature – when a thermometer registers 125, your meat is rare.  If you want medium rare, cook to 135.  Remove from oven and cover with aluminum foil.  Let rest for about 20 minutes and then carve and serve with sauce of your choice.  Tonight’s pick:

Mustard Horseradish sauce

  • 1 1/2 cups mayonnaise
  • 3 TB Dijon mustard
  • 1 1/2 TB whole-grain mustard
  • 1 TB horseradish
  • 1/4 cup sour cream

Whisk together to combine.  Refrigerate until ready to serve.

Roasted Asparagus

  • Asparagus (tough ends broken off)
  • olive oil
  • salt and pepper
  • fresh grated parmesan cheese

Preheat oven to 450.  Spread asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.  Cook about 5 minutes until tender.  Remove from oven and sprinkle with parmesan cheese.  Nice and crisp.

Truffled mashed potatoes

  • 4 lbs potatoes, peeled and cut in chunks
  • 2 cups half and half
  • 1 stick butter
  • 3 oz white truffle butter
  • grated Parmesan cheese

Put potato chunks in a saucepan with water and bring to a boil.  Simmer for 20 – 25 minutes until tender.  Drain and return to saucepan.

Heat half and half and butter over low heat until butter melts.  Add truffle butter to mixture off heat.

Beat potatoes in the pot with a hand mixer and then slowly beat in hot truffle cream.  Season with Parmesan cheese and pepper.  Serve hot.

Gingerbread

Instead of a cake, I made homemade gingerbread for dessert.  My mom loves gingerbread and it isn’t quite as decadent as some other options we considered (the mocha mousse cake).  Here is the recipe:

  • 9 TB butter
  • 1 can Lyle’s Golden Suryp
  • 2 cups plus 2 TB flour
  • 1/2 tsp salt
  • 1 3/4 baking soda
  • generous TB ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1 egg, lightly beaten
  • 1 cup milk

Preheat oven to 350.  Butter 2 9 inch round tins and line with parchment paper.  Melt butter and Lyle’s syrup together.  Remove from heat.  Sift flour and spices together into a mixing bowl.  Pour syrup butter mixture onto dry ingredients and mix well.  Add egg and milk and beat thoroughly, being sure to scrape down sides of bowl.  Divide batter between two pans and bake for about 40 minutes or until toothpick comes out clean.  You can sprinkle it with powdered sugar if you like but it’s awfully good plain.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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