Tag: main course
Smothered Pork Tenderloin
Smothered Pork Tenderloin
This dish is rich and decadent. Medallions of pork tenderloin are seared, then simmered in a creamy mushroom gravy. You can serve this over mashed potatoes or egg noodles. If you aren’t a fan of pork, you can substitute either chicken breasts or thighs.
Ingredients
- 1 lb pork tenderloin cut into 1” medallions
- salt and pepper to taste
- 1 tbsp olive oil
- 3 tbsp butter
- 8 oz cremini mushrooms sliced
- 4 garlic cloves minced
- 1/2 tbsp dijon mustard
- 1/4 tsp herbs de Provence
- 1/4 cup chicken stock
- 3/4 cup heavy cream
Instructions
- Cut the pork tenderloin into 1” thick medallions. Season with salt and pepper.
- Melt 1 tbsp of butter in a large sauté pan over medium high heat. Add in the olive oil. Place the medallions in the pan in a single layer.
- Sear for 60-90 seconds a side. Remove from the pan.
- Add the rest of the butter to the pan. Sauté the mushrooms for 8 minutes until they are cooked down.
- Stir in the garlic and cook for a minute.
- Pour in the chicken stock. Add in the dijon mustard, herb de Provence. Reduce the heat to medium low and pour in the heavy cream.
- Add the pork tenderloin back in and simmer for 3-5 minutes until the pork is cooked through and the gravy has thickened.
Beef Stroganoff
Beef Stroganoff
Beef stroganoff is one of the most popular dishes in Russian cuisine. This savory dish was created by a French chef in St. Petersburg in the late 1700s; originating from a peasant beef stew, then becoming a dish of Russian aristocracy. Stroganoff always consists of thinly sliced beef(sirloin or tenderloin) cooked with onions and mushrooms in a sour cream/beef stock gravy. It is typically served with mashed potatoes, but can also be served over egg noodles or shoestring fries, with fresh dill, more sour cream, and gherkins.
Ingredients
- 24 oz top sirloin, tri-tip, or beef tenderloin thinly sliced
- 1 tbsp ground allspice
- 1 tsp sea salt
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1 large white onion thinly sliced
- 8 oz cremini mushrooms sliced
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 cup sour cream
- 1/3 cup heavy cream
- 1/2 cup beef stock
- 1 tbsp whole grain mustard
For Serving
- mashed potatoes, egg noodles, or shoestring fries
- fresh dill
- sour cream
- gherkins
Instructions
- Marinate the beef with allspice and salt in the refrigerator for 2 hours.
- Melt 1 tbsp of butter in a large sauté pan over medium heat. Add in the onions.
- Cook down the onions until translucent; about 10 minutes. Remove from the pan.
- Add in the rest of the butter and a tbsp of cooking oil. Add the mushrooms, paprika, and pepper.
- Cook down the mushrooms for 10 minutes. Remove from the pan.
- Add in another tbsp of cooking oil. Turn up the heat to high and add in the beef.
- Cook the beef for 2 minutes. Remove from the pan.
- Turn the heat to low. Pour in the sour cream and heavy cream. Slowly whisk in the beef stock.
- Add in the cooked onions and mushrooms, followed by the whole grain mustard.
- Add the beef back into the pan and simmer for 10 minutes.
- Serve the beef stroganoff over mashed potatoes, egg noodles, or shoestring fries with freshly chopped dill, sour cream, and gherkins.
Blueberry Tillamook Cream Cheese Stuffed French Toast
Blueberry Tillamook Cream Cheese Stuffed French Toast
This is stuffed French toast on another level. I used whipped Tillamook cream cheese with sugar, vanilla, and mashed blueberries for the filling. The Tillamook cream cheese is richer and creamier than your regular Philadelphia cream cheese. I also used a nice French bread loaf for the toast instead of traditional white bread.
Ingredients
- 4 slices French bread sliced about 1” thick
- 2 large eggs beaten
- 1/4 cup whole milk
- 2 tbsp sugar
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 2 tbsp butter
- maple syrup for serving
- powdered sugar for serving
- chopped pecans for serving
Blueberry Cream Cheese Filling
- 4 oz Tillamook Crean Cheese or regular cream cheese; softened
- 2 tbsp sugar
- 1/4 cup blueberries mashed
- 1/2 tsp vanilla
Instructions
- Whip the cream cheese in a food processor with the sugar and vanilla.
- Stir in the mashed blueberries. Set aside.
- Beat together the eggs, milk, sugar, vanilla, and cinnamon in a bowl. Set aside.
- Spread the cream cheese mixture on 2 slices of French bread. Make a sandwich with the other 2 pieces.
- Dredge the stuffed French toast in the egg mixture on all sides.
- Melt 1 tbsp of butter in a skillet over medium heat. Place the stuffed French toast in the pan. Cook for 4-5 minutes until golden brown.
- Add in the other tbsp of butter. Flip the French toast, pressing down on top of them with a spatula. Cook for another 4-5 minutes.
- Serve with maple syrup, powdered sugar, and chopped pecans.
