Food for Thought

Strawberry Surprise Salad

WLM - food for thought

The holidays are right around the corner!

This year we are serving an old family favorite instead of the traditional ham or turkey. Rosemary beef tenderloin is a simple and flavorful preparation. Not only does this recipe taste amazing, but the leftovers are perfect for serving on biscuits or rolls the next morning. Roasted brussels sprouts are another family favorite. Even our pickiest eaters love this recipe. Enjoy!

WLM - Roasted Brussel SproutsROASTED BRUSSELS SPROUTS

Serves 6-8
2 lbs. Brussels sprouts, trimmed and cut in half
2 tablespoons olive oil
Salt & pepper, to taste
2 cloves of garlic, minced
¼ cup bacon bits
2 tablespoons balsamic vinegar
2 tablespoons chicken stock
½ cup panko breadcrumbs
½ shredded parmesan cheese
Preheat oven to 425°. Toss prepared brussels sprouts with olive oil, salt, pepper and bacon. Spread evenly on a rimmed baking sheet. Roast in the oven for 10 minutes.

While the brussels sprouts are roasting, whisk together balsamic vinegar and chicken stock in a small bowl. Remove brussels sprouts from the oven. Pour mixture over brussels sprouts. Toss to combine. Top with panko breadcrumbs. Return to the oven for 3 to 5 minutes. Remove brussels sprouts from the oven and top with parmesan cheese. Serve immediately.

ROSEMARY BEEF TENDERLOIN

WLM - Rosemary Beef TenderloinServes 6-8
3 ½ lb. beef tenderloin roast, trimmed and tied with cooking twine
2 teaspoons kosher salt
1 teaspoon ground black pepper
Fresh rosemary sprigs
3 tablespoons garlic infused olive oil
Preheat oven to 350°. Gently pat tenderloin dry with paper towels. Season all sides with salt and pepper. Tuck rosemary sprigs under cooking twine on all sides

Heat oil in a heavy roasting pan over high heat until hot, but not smoking. Brown tenderloin on all sides, about 10 minutes. Transfer the roasting pan to the oven and cook for 25 to 30 minutes or until a thermometer registers 120° at the thickest part of the tenderloin. Transfer tenderloin to a cutting board and cover with aluminum foil. Let rest for 10 minutes. The tenderloin will continue cooking and the juices with distribute throughout the roast. Discard the rosemary sprigs and twine. Slice to desired thickness.

Do you have a favorite recipe to share with Wilson Living readers? Send your original, unpublished recipes to Stacey@wilsonlivingmagazine.com.

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