Archive for » May, 2008 «
I made this a few nights ago from a zaar member’s recipe, they had entered a competition where you had to come up with recipes only using certain listed ingredients. I thought this was an excellent recipe I altered a couple of things as I didn’t have to stick the ingredients. My pork loin was very lean so I added 1/2 teaspoon beef stock granules to the sauce as I did not get enough juice from the meat. I also used 4 tablespoons of grated Gruyere and Parmesan, added half to the sauce and saved the other 2 to sprinkle over the top. A great recipe that is very easy to make if you want to read other reviews or see more photos please click here.
If you have been
keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1lb Pork tenderloin
2-3 Tablespoons all-purpose flour
1 Cup dry white wine
1 Cup milk
2-3 Tablespoons chopped sun-dried tomato
1/2 Cup frozen chopped spinach, thawed and drained
2-3 Tablespoons grated asiago cheese (I did 4 Tablespoons Parmesan/Gruyere mix.)
Sea salt, to taste
Fresh ground pepper, to taste
Method
1. Preheat oven to 325 degrees.
2. Place tenderloin in baking dish sprayed with non-stick spray.
3. Season with salt and pepper to taste.
4. Bake 35-40 minutes or until desired doneness.
5. When pork is done, remove from pan and keep warm.
6. Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan. I had a very lean pork loin and only got about 1 tablespoon so I added 1/2 teaspoon beef stock granules.
7. Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
8. Slowly whisk in white wine; stir until smooth.
9. Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
10. Gradually stir in milk; bring to a simmer.
11. Cook over medium heat until smooth and thick, stirring constantly.
12. Add chopped sun-dried tomatoes and spinach.
13. Continue cooking until completely heated through. Mixture will be somewhat thick.
14. Slice pork tenderloin into medallions, approximately 1/4-1/2 inch thickness.
15. Arrange pork medallions on serving plate, top with spinach-tomato mixture.
16. Season with salt and pepper, if desired.
17. Sprinkle asiago cheese over the top and serve hot!
I served over celeriac mash.
All photos taken by me unless otherwise stated.
I decided to have a treat the other night and buy some nice thick fillet steaks as we have not had a good steak in awhile. With all the food prices going up so dramatically this one-two time a week enjoyed cut of beef has now become one-two time a month affair, here’s hoping food prices come down again soon. This is a simple recipe that pairs well with steak and does not require lots of effort, feel free to serve this with a cheaper cut of beef or with your favourite cut.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Tablespoon olive oil
4 Steak fillets
1 Celery stalk, finely chopped
2 Cloves garlic, crushed
1 Brown onion, chopped finely
1/2 Cup dry white wine
1 Teaspoon beef stock granules
300ml Double cream
1 Teaspoon ground mixed peppercorns, or more if you like
1 Tablespoon fresh thyme leaves
Method
1. Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.
If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min’s, on a higher heat setting.
2. Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.
3. Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min’s or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.
I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.
All photos taken by me unless otherwise stated.
