Tuesday, January 18, 2011

Beef Tenderloin with Mushroom-Red Wine Sauce

Dear Cooking Light: I love you.

I've always loved the magazine, but this recipe was fantastic. And easy. And fast. (I actually cooked it up on our usual "scrounge" dinner night.) There was nothing fancy or difficult about this dish - we've all had variations of it at steakhouses and other restaurants at one time or another. But it was so flavorful and satisfying, and now that I've gotten over being freaked out about cooking rare to medium rare beef at home, it was delish.

Adapted from Cooking Light January 2011

8 oz beef tenderloin steak
1/2 teaspoon salt, divided
1/4 tsp black pepper, divided
1 1/2 cups mushrooms, sliced
1/3 cup minced shallots
1/2 cup dry red wine
2 Tbsp chicken glace
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/4 tsp salt and 1/8 tsp pepper. Add steak to pan and cook on each side for 5-7 minutes, or longer, until desired level of doneness. Remove steak from pan and keep warm.

Add mushrooms and shallots to pan and saute for 3-5 minutes. Add wine, scraping browned bits from bottom of pan; bring to a boil. Reduce heat and simmer 4 minutes, then add chicken glace and remaining salt and pepper. Cook for one minute or until blended into sauce.
Slice meat and serve with sauce and mushrooms.
Sorry for the spectacularly bad picture. It was late. There was no natural light to speak of.

Friday, January 14, 2011

Yummy Chocolate Chip Cookies

I'm finally back in my kitchen, and so happy to be there. We haven't eaten dinner out hardly at all the last couple of weeks, and I'm thrilled about it. This afternoon, the kidlet and I decided we wanted some chocolate chip cookies. It's been so long since I last made cookies, I had to search out a recipe.

And, this one didn't fail me. King Arthur Flour always has wonderful recipes, and I liked that this one used wheat flour. (Almost cancels out the butter, oil, sugar, and chocolate chips. Almost.) I like crunchy cookies (I know - the horror!), so this was right up my alley.

Adapted from King Arthur Flour

1/4 cup unsalted butter
1/2 cup vegetable oil
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
2 tsp vanilla extract
3/4 tsp salt
1 Tbsp cider vinegar
1 large egg
1/2 tsp baking soda
1/2 tsp baking powder
2 cups white whole wheat flour
2 cups chocolate chips

Preheat oven to 350 degrees, and line baking sheet with parchment paper. In a large bowl, beat together the butter, oil, sugars, vanilla, and salt until smooth. Add in vinegar, egg, baking powder, and baking soda and beat until combined. Stir in the flour and chocolate chips until combined.

Drop the dough, by tablespoonfuls, onto the baking sheet. Bake for 15-17 minutes, until the cookies are an even golden brown. When done, remove from oven, and let sit for 5 minutes before removing to racks to cool.