Wednesday, April 18, 2007

Leftover Beef Tenderloin

Well there was this whole thing with us having people over for our celebration of a Christian Passover Seder. Well, I made a beef brisket but I burned it! Ugghhh, at the last minute I ran to the store and picked up a beef tenderloin. Ironically, I ended up overcooking it! Over the years, whenever I have made a tenderloin we have always had lefteovers and this is just what I started doing with it. Years ago there was a Juilia Child recipe that I would make that was similiar to this but this is nowhere as complex. Here's what I do...
Cubed the leftover beef. Chop an onion (or a couple). Saute the onion in a little butter and olive oil until translucent, then add some chopped garlic. Don't let the garlic burn. Remove the garlic and onions to a plate. Add the beef to the skillet and brown it just a bit. Add some concentrated chicken or beef stock, return the onions and garlic and let the mixture simmer for a few minutes. Add some fresh herbs if you like and check the salt and pepper. Then, add a splash of heavy cream, just before serving.
I serve it over browned skillet potatoes or brown rice. Just garnish with some fresh parsley.
-This is really good with mushrooms in it.
-Make sure not to add too much stock. You don't want this "soupy". I guess you could use plain stock without reducing it first but be careful not to get too much liquid in there.
-Don't return to a boil after you add the cream or the sauce will break.

Monday, April 16, 2007

Chops and cabbage

This is one of Ralph's all time favorite things for me to make. I don't know when or where I started making it but it is tasty. All I do is season the chops with salt, pepper, and ground celery seed. The celery is the important thing here. Brown them off and set to the side. I then put chopped cabbage (sometimes with onions or even apples) on the bottom of the pan and stir it around in the left over drippings from browning the chops. I put the chops on top of the cabbage and then (very important) cover the pan. I finsih them off in the oven at 350 degrees. It works better with thicker chops because they don't get over cooked.
-The celery seed is what makes this dish. I have tried to grind my own with little success. They are so fine the electric grinder doesn't pick them up, even if you add salt to them. A mortar and pestel works but this is one of those times that buying it ground is the way to go.
-I have made this with an open iron skillet before but you need to steam the cabbage first or it won't have the right texture.