Seared Evergreen Beef Tenderloin
- 1 Evergreen Beef Tenderloin , whole
- 2 Tablespoons coarse black pepper
- 3 Tablespoons Kosher Salt
Rub Ingredients:
- 2 Tablespoons Olive Oil
- 4 cloves garlic, minced
- 2 Tablespoons Chopped fresh thyme
- 2 Tablespoons chopped fresh parsley
- 1 Tablespoon Dijon mustard
- Splash of Red Wine
- 2 teaspoons fresh lime juice
Preheat oven to 350°
Mix rub ingredients together, then rub onto the tenderloin. Season Tenderloin with salt and pepper.
Sear each side on a hot griddle or grill, to about medium rare.
If using an oven-safe griddle or pan, carefully place pan with seared steak into the preheated oven. Turn off oven and let it rest about 15 minutes.
Alternatively, turn off griddle/grill/pan, cover tenderloin with foil and set aside and to rest about 15 minutes.
After it has rested, slice into bite size pieces.
Cranberry Sauce
- 1 Cup whole fresh cranberries
- 1 Cup Dried Cranberries
- 1/2 Cup water
- ¼ Cup Lemon Juice
- 1 tsp Lemon Zest
- Splash of Triple Sec or Cherry Liqueur (optional)
- 2 tbsp Balsamic Vinegar
- 3 tbsp Sunrise Honey
- 1 tbsp Chopped Parsley
Cook cranberries, water and lemon juice over medium-high heat until cranberries pop, stirring occasionally.
Add zest, liqueur, Balsamic vinegar and honey. Cook for another two minutes, stirring frequently. Remove from heat to cool.
Purée in a blender. Once blended, stir in parsley.
Mashed Butternut Squash
- 1 Large Butternut, washed split lengthwise, seeds removed
- ¼ Cup melted butter
- 2 tbsp Maple Syrup
- Salt and pepper
- ¼ Cup Heavy Cream, heated
- 4 tbsp chopped fresh parsley
- 1 Jalapeno Pepper (seeds removed), finely chopped
- ¼ Cup minced sweet red pepper
Lay squash, meat side up on a baking pan, coat with maple syrup and melted butter, season with salt and pepper.
Bake in a 350° oven, basting occasionally with butter until soft, approximately 40 minutes.
Scoop out squash meat into a mixing bowl, add heated cream and any remaining butter and syrup
Blend or mash together with a fork, mix in remaining ingredients.
Makes 6 servings
Sautéed Collard Greens
- 1 Bunch Collard Greens, washed and trimmed
- 4 tbsp Butter
- Pinch of salt
- Squeeze of Lemon Juice
Heat butter in sauté pan over medium heat, stir in collard greens.
Continue stirring until greens soften and turn bright green.
Sprinkle salt and add lemon juice. Remove from heat.
- Spoon Cranberry Sauce onto plate.
- Place sliced Tenderloin atop sauce.
- Plate servings of Squash and Collard Greens adjacent to Tenderloin and Cranberries.
- Garnish Squash with chopped pecans.
Buttermilk Bread Pudding
- Roughly 1lb worth of Leftover Bread, cake, Muffins etc.
Buttermilk Custard Ingredients
- 3 whole eggs plus 3 egg yolks, separated
- 1 2/3 cups granulated sugar
- 1 tbsp all-purpose flour
- 3/4 cup butter or coconut oil, melted
- 1 1/2 cup Buttermilk
- 1 teaspoon almond extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- pinch of salt
Preheat oven to 350°
Break up the leftover baked products, into greased 9”x9” baking dish.
Whisk custard ingredients together until thoroughly mixed.
Pour the custard mixture over the bread and mix until well blended and custard has been absorbed into the bread.
Bake uncovered at 350° for approximately 35 minutes, or until top is golden brown.
Bananas Foster Topping
- Three ripe Bananas sliced into ½” rounds
- 2 tbsp Butter
- ¼ cup Brown Sugar
- 3 tbsp Sunrise Honey
- Splash of Bourbon or Rum
- Splash of Heavy Cream
Heat frying pan on high. Add Butter and Bananas to pan.
Sauté quickly over high heat until lightly browned.
Add Brown Sugar and Honey to pan.
Continue to sauté until sugar melts and begins to caramelize.
Stir in Liqueur and Cream, remove from heat and serve over Bread Pudding.
