Beef Fillets with Portobello Sauce, Spicy Mashed Potatoes, and Oven Roasted Carrots
Beef Fillets with Portobello Sauce
2 beef tenderloin steaks (uh, expensive. We bought cheaper meat.)
1/2 c dry red wine or reduced-sodium beef broth (I used the broth)
1 tsp all purpose flour
1/2 c reduced sodium beef broth
1 tsp EACH: steak sauce, Worcestershire sauce, and ketchup
1/2 tsp ground mustard
4 oz fresh baby portobello mushrooms, sliced
1/4 tsp pepper
1/8 tsp salt
1 Tbsp minced chives, optional
1. In a large nonstick skillet coated with cooking spray, brown steaks on both sides over medium high heat. Remove and keep warm.
2. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until the liquid is reduced by half. Combine flour and broth until smooth; whisk into the pan juices. Add steak sauce, Worcestershire sauce, ketchup, and ground mustard. Bring to a boil.
3. Return steaks to the skillet; add mushrooms. Cook for 4-5 minutes on each side or until meat reaches desired doneness. Sprinkle with pepper, salt, and chives.
Ken: *****
Chalsea:*****
mmmmmmmmmmmmmmmm.
Spicy Mashed Potatoes
2 medium potatoes, peeled and cubed
3 Tbsp milk
1/4 c crumbled goat cheese or feta cheese
3 Tbsp minced fresh cilantro
2 Tbsp chopped green onion
2 Tbsp diced, seeded jalapeno pepper
2 garlic cloves, minced
1/4 c shredded cheddar cheese
1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes, or until tender. Drain.
2. In a small mixing bowl, mash potatoes with milk. Beat in the goat cheese, cilantro, onion, jalapeno, and garlic.
3. Spoon into a 2-cup baking dish coated with cooking spray. Sprinkle with cheddar cheese. Bake, uncovered, at 350 degrees for 15-20 min or until heated through.
Ken:*****
Chalsea:*****!!
Big time YUM here! I could eat these every day.
Oven Roasted Carrots
2# baby carrots
4 small onions, quartered
6 cloves garlic, peeled
2 Tbsp olive oil
2 tsp white vinegar
1-2 tsp dried thyme
1/2 tsp salt
1/8 tsp pepper
1. Place carrots, onions and garlic into 2 greased 15x10x1 baking pans (I used one). Drizzle with oil and vinegar. Sprinkle with thyme, salt, pepper and gently toss to coat.
2. Cover and bake at 450 degrees for 20 minutes. Stir. Bake, uncovered for 10 minutes; stir again. Bake 10 minutes longer or until carrots are crisp tender.
Ken ****
Chalsea: ****
These were really good, but not much different than the roasted carrots I usually just throw in the oven.
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