Steak Gorgonzola with Goat Cheese and Sun-Dried Tomatoes Casserole

IF you don’t have a lot of time on your hands but want to impress your loved ones with dinner: Serve Steak! It requires little to no preparation, and if your steak is of great quality, you don’t even have to serve a sauce to accompany it.

I was running out of time this evening ( heard that before;-), and wanted to use the gorgonzola in my fridge so decided that it would be a great topping for my steak:

Ingredients for 4: 4 small beef tenderloins, 4 thin slices of gorgonzola, salt, pepper and butter.

In a large frying pan, melt 1 tbsp of butter. When the butter is sizzling, place the steaks and cook for 1 minutes on medium-high heat. Flip them over and cook them also for 1-2 minutes on medium-high. Cover the pan with a lid and cook for another 1-2 minutes or until the meat is cooked at the temperature that you like. Place the gorgonzola slices on each steak, cover the pan with a lid and cook for 1-2 minutes until the gorgonzola is melting and the steaks are cooked to your liking. Serve the steaks with a side of potatoes and fresh steamed vegetables. I served mine with glazed carrots, and a sun-dried tomato and goat cheese scallopped potato casserole.

Sun-dried tomatoes and goat cheese Scalloped Potato Casserole:

Ingredients: 6 big potatoes, 6oz. of goat cheese crumbled, 1/2 cup of sundried tomatoes puree or chopped very thinly, 2 cups of ( milk, skim milk, or cream), salt, pepper.

Peel the potatoes and slice them very thinly. Layer 1/3 of the potatoes in the large round mold. Sprinkle some salt, and pepper and add 1/3 of the goat cheese crumbled and the sundried tomatoes. Repeat this process twice so that you have three layers of poatoes, goat cheese, sundried tomatoes. Drizzle the liquid of your choice (I used heavy cream) over the potato casserole and place the casserole in a warm oven of 375 for 45 minutes ( the longer they cook, the softer and the better it tastes!)

Glazed Carrots: 2 bags of the colored carrots from Publix, 1 tbsp of brown sugar, 1 tsp of butter, 1/8 tsp of salt, 1/16 tsp of pepper.

Place the carrots in the round mold, sprinkle the brown sugar, salt and pepper on top of the carrot. Drizzle the melted better. Cover the round mold with the octogonal silpat and cook for 4 minutes.

Et voila!!!

Bon Appetit and Happy Cooking!!!

Herb Crusted Beef Tenderloin with Rosemary Infused Mashed Potatoes

Cooking is my passion. So when dinner time arrives, it is play time. Most of the time I have an idea of what I want to fix ( as far as what I WANT). But it is a challenge to cook for the rest of my gang. They like repetition and are very traditional in their taste. After perusing through the meat selection in search what to prepare for my family, I saw that end piece tenderloin and decided this would be my family dinner. I usually sauté filet mignon and cook tenderloins in the oven. When cooking a beef tenderloin in the oven you want to make sure to either marinade the meat well before cooking it or coat it with something if you are not going to sauté it. Today I chose the latter one. It is faster, leaner and much easier way to prepare the meat.

Ingredients for 2-3: 1 small end piece of tenderloin ( about 1lb.) 1/4 cup of bread crumbs, 1 tbsp of garlic\ parsley mix, 1/4 tsp of salt, 1/8 tsp of ground pepper, 2 tbsp of very finely chopped parsley, Dijon mustard.

In a bowl mix all the ingredients mentioned above except for the mustard and the beef. Set aside.
Place the tenderloin on a large plate and with a knife or a spatula coat the salmon entirely with the mustard. Then empty part of the bread crumb mixture on one side of the plate and roll the tenderloin in it. You may help by pressing the crumbs onto the tenderloins with your hands.

Place the tenderloin on a large flexipan and cook in the oven at 450 for 20 minutes for rare ( or more depending on your meat temperature preferences). When the meat is cooked to your satisfaction, remove it from the oven and let it stand for 5 minutes so that it will reabsorb all the juices.

I served my beef with rosemary infused potatoes.

Ingredients: 8 small russet potatoes peeled and diced, 1 1/2 cup of either milk, cream or broth, 2 tbsp of fresh rosemary, salt and pepper.
In a small saucepan place the milk or the other liquid you chose to cook with the rosemary. Bring it to boil. When it is boiling, lower the temperature and let it simmer do that the rosemary will fragrant the cream or broth. Meanwhile place the potatoes in the large round mold, cover the mold with the octagonal silpat and microwave them for 8 minutes. Remove the potatoes from the microwave and purée the potatoes. Drain the rosemary from the liquid you are using and slowly add it to the puree potatoes. Season with salt and pepper.

I also serve fresh steamed vegetables ( bag of broccoli, cauliflower and carrots) that I microwave in my round mold for 5 minutes.
To plate, place a slice of that tenderloin on the plate with some potatoes and fresh steamed vegetables. Et voila!!!

Bon Appetit and Happy Cooking!!!