Cravings | Beef Tenderloin with White Wine Cream Sauce

“Words Are Sweet, But They Never Take The Place Of Food.” ~ Ibo Proverb

Beef Tenderloin

Let’s Blog Over The Perfect Beef Tenderloin…

Happy Tuesday!!! Just in case you aren’t already completely aware of this fact…it’s the most festive month of the year, and the second week in December! The time of year when dinner parties are in full swing, and fancy menus items, like this Roasted Beef Tenderloin are just what everyone needs in their back pocket. Easy recipe ✔️ Delicious recipe ✔️ Y E S ! ! !

I’m struggling to write this post because my trainer legit almost killed me last night. He doesn’t want me in these streets looking like regrets, but even with all the pain shooting through every inch of me, I’m So Excited For Christmas!!! This is legit the B E S T time of the year. The only thing missing from my little bubble of happiness is snow. Real snow… With all of the exciting things happening for the holidays, I am also kind of looking forward to the end of the month when things kind of wind down. I need to take a chill pill and relax.

I’m excited for Christmas with my family. It’s full of cooking, good food, plenty of cocktails, gift wrapping (for the last minute folks), and hanging out. I mean, it’s still a crazy day, but in good way, that I 100% love.

I wanted to kick off the month with my favorite Christmas dinner entrée. Roasted beef tenderloin. Last year for Christmas this was an absolute hit with all of my family and friends. They went wild for it!  How did this come about? I’m not really sure…  I just cooked it one year and it’s been an added tradition. We have our traditions in my family and we cook certain things on certain holidays. Some of those highlighted dishes for Christmas would be the two different gumbo’s that I am obligated to make, as well as this beef tenderloin. This tenderloin is a treat that I don’t cook often since it usually costs me a minimum of $150 just to buy it (because of all the people eating), so you could say that it’s definitely a treat that everyone appreciates. I call it a Christmas present.

The beef is seasoned simply with good olive oil, crushed peppercorn, kosher salt, garlic and rosemary.  The secret though? Just a little bit of butter…I can see one of my brother rolling his eyes now, “more butter!?”. Yes Blue, more butter, but only a couple of tablespoons, and honestly, it really is the secret here. It’s what makes the meat just melt in your mouth and helps to make it tender, juicy and perfect.

Beef Tenderloin

A shared plate of beef.

I roasted the beef over a bed of mushrooms for yet another layer of flavor. The mushroom and pan drippings are what create the white wine cream sauce. Here’s the thing, while the steak is amazing on its own, this sauce takes it to a whole different level. The drippings from the pan create the most flavorful cream sauce and it’s probably the best thing ever when paired with beef tenderloin, for real. If you don’t like sauce though, I’ve also got a little side dish of red wine rosemary butter. Gosh (slaps forehead)! How B O M B does that sound??? BTW you guys have no idea how hard it was for me to take this perfect photo. It photo bombed legit a million times!!!

Here’s What You’ll Need:

3 Tbs. olive oil

3 Tbs. of Butter

3 garlic cloves, minced

1 Tbs. finely chopped fresh rosemary

1 Tbs. kosher salt

1/2 tsp. freshly ground pepper

Mushrooms

1 center-cut beef tenderloin, about 4-5 lb

White Wine Cream Sauce:

1/2 cup white wine 

2 tablespoons butter

2 teaspoons chopped fresh thyme

2 cups heavy cream 

1/3 cup grated parmesan

kosher salt and pepper

Red Wine Rose Mary Butter:

1 cup (8 fl. oz./250 ml) dry red wine

1 sprig fresh rosemary

2 sticks (8 oz./250 g) unsalted butter, at room temperature

1 tsp. kosher salt

Directions:

To make the red wine–rosemary butter, in a small saucepan over medium heat, combine the wine and rosemary sprig. Bring the wine to a boil and then simmer until the wine has reduced to a syrup. About 20 minutes. Allow the wine to cool to room temperature. Place the butter and salt in a food processor and pulse to combine. Add the wine and process until the mixture is smooth, about 1 minute. Scrape the butter into a line on a large sheet of parchment paper. Fold the parchment over the butter and drag a clean spatula down along the line of butter to push it into a log. Twist both ends of the parchment to seal the ends and refrigerate the butter until ready to use, at least 1 hour.

To prepare the beef tenderloin, place a rack in the center of the oven and preheat the oven to 400 degrees F. In a small bowl, stir together 2 Tbs. of the olive oil,  the garlic, rosemary, salt and pepper. Rub the mixture all over the tenderloin. In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil and butter. Saute the mushrooms. Add the beef and sear the tenderloin on all sides until browned, about 3 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat reads 125 degrees F for medium rare, 30 to 35 minute. Remove from the oven and transfer the meat to a cutting board. Cover the roast loosely with foil and let rest for 20 minutes.

Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. Add the wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduce by about 1/3 to 1/2. Add the butter and thyme and continue cooking another 2 minutes until the butter has melted into the sauce. Slowly pour in the cream and bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper. Serve the beef tenderloin with mushrooms, cream sauce and/ or butter!

I cannot wait to hear your thoughts on this recipe!

Riley

 

 

SaveSave

SaveSave

SaveSave

SaveSave

Homemade Holidays | Christmas Potpourri

Let’s Blog Over Making Your House Smell Like Christmas!!!!

It’s finally the time I wait all year long for.

Thanksgiving week is here and that means the holiday craze is beginning! Yes!

Here’s the thing, every year I always make these grand plans in my head to do all my favorite holiday things. Like all of them. Put up my tree, decorate the tree all fab, make sugar cookies, decorate the house, make gingerbread houses from scratch, send out christmas cookies and holiday cards to everyone, find the best gifts, watch A L L the Christmas movies, go ice skating, make hot chocolate with giant marshmallows and loads of whipped cream, make the most grand Christmas dinner – with the table set all cute and festive. The idea is pretty much just to have the perfect Holiday season, which for me started in October.

Here ‘s the reality though, I maybe do half of those things and then Christmas comes and goes and I am really sad it’s over because I didn’t even get to cross off the other half the things on my list. It honestly happens every year.

So this year, I am speaking it into existence to get all those things done. Especially with how busy I am right now, it’s close to impossible. Instead, I am bringing the Christmas fun to the blog and making my work not work like at all. Gotta love that. I have decided that there are just way too many things I want to tell you guys all about this December, so now the weekends will be filled with Christmas cheer.

So exciting right!?!? Ok well exciting for me any way.

Today I am kicking things off with some crazy easy, holiday potpourri that simmers on the stove all day long. Don’t think I am all old and lame trying to tell you guys to make some homemade potpourri, I promise you will love this. Just trying to make the house smell like Christmas – like home. I spend tons of money on candles, and this is a cheaper option. Even if you’re a candle person, you’ll love this potpourri.

The best part is, you can really use whatever you have on hand. The must-haves in my opinion are cinnamon, citrus, ginger and vanilla. Nothing makes it feel more like the holidays than those smells. Trust me, if you are having guests over this is the perfect thing to have simmering away on the stove. So try it at Thanksgiving. It’s a great easy fix that makes people feel warm, cozy and welcomed!

Jeez, I am so domestic and excited. It’s the holidays, they do that too me.

  • 1 1/2 cups fresh cranberries
  • 3 tangerines halved
  • 3 whole cinnamon sticks
  • 2 star anise gives a strong black licorice smell. optional
  • 1 teaspoon whole cloves
  • 1 inch piece fresh ginger
  • 1 tablespoon vanilla bean + 1 vanilla extract
  • 1 small branch fresh pine
  • 1 cup apple cider pomegranate or cranberry juice
  • water

I can’t wait to hear what you all think!

XoXo

Cravings | Jamaican Curry Chicken

“Things Are To Be Tried. An Old Lady Cooked Stones and Produced Soup.” ~African Proverb

Curry Chicken

Let’s Blog Over How This Chicken Is Jamaican Me Crazy…

It is getting cooler outside, and that means comfort food! This chicken is so enjoyable. It’s a perfect blend of curry spices, making it impossible to turn down, and makes your home smell S O lovely.

I started experimenting with curry years ago when I lived in California. There are so many different kinds, colors, and blends. Each with their own distinct taste. I personally love them all. Especially the spicy flavor combination.

There’s a little Jamaican spot out in Oceanside and they serve all kind of Caribbean food. I learned a lot about spices and blending them well. I also learned that some things can’t be taught, and when you cook with love, the food should always turn out with someone loving the dish. It took awhile to get this recipe down ya’ll, but over the years, it’s been perfected.

Look At This Flavor!

In this dish, you have chicken thighs and drumsticks slowly cooked in spices like coriander, cardamom, cumin, ginger, fenugreek, turmeric and cayenne pepper, then combined with onions, garlic, and coconut milk to create a vibrant, subtle yet strong curry flavor profile. The coconut milk not only adds richness and a lovely aroma, but it helps to mellow out the curry spice, so it’s not too overpowering. It is so B O M B !

I cook the stew in my Dutch oven for about an hour, sometimes longer depending on how tender the chicken is.

Here’s What You Need:

  • 3 – 3 ½ pound chicken thighs (see notes)
  • Medium yellow curry powder
  • Jamaican Jerk Seasoning
  • Kosher salt and pepper 
  • ¼ cup or more canola or cooking oil
  • 1 onion sliced
  • 1 Tablespoon minced garlic
  • 2-3 sprigs thyme
  • 1 teaspoon paprika
  • cup coconut milk
  • cup chicken stock
  • 1 bay leaf
  • 1 Tablespoon tomato paste
  • 1 habanero pepper
  • pound of new potatoes cut into medium pieces
  • 1 pound carrots and green beans
  • teaspoon sazon chicken bouillon 
  • Salt to taste

Directions:

Season chicken with, salt, pepper, curry spice and Jamaican Jerk seasoning and set aside. In a large dutch oven (you can use a skillet or nonstick pan), heat oil over medium heat, until hot, and then add the chicken and brown on both sides until the chicken is golden brown. Remove chicken and set aside. Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavors to blossom. Add the habanero pepper, coconut milk, chicken stock, bay leaf, and tomato paste; continue cooking for another 2 minutes. Add 1 teaspoon of Sazon chicken bouillon (adjust to taste). Throw in your veggies and cook for 45 minutes or more depending on how tender your chicken and veggies are.

I hope you all love this dish as much as my family does. Let me know your thoughts!

-Happy Dining, XoXo

SaveSave

SaveSave

SaveSave

SaveSave

Cravings | Meatballs

“Bless The Food Before Us, The Family Beside Us, & The Love Between Us.” ~ Anonymous

Amen! Let’s Blog Over Meatballs…

This dish was an experiment gone perfectly, and now a keeper. I was watching the Godfather one day and decided ‘I have to make my own meatballs!’ I had no idea where to start, but I figured I’d wing it and hope for the best, and these are the B E S T!

Made with ground beef, pork and bits of prosciutto, these hearty meatballs are simmered in a tomato sauce and paired with pasta of course!  To ensure tender meatballs, don’t overwork the ingredients; mix them gently until just combined.

Here’s What You’ll Need:

  • 1 1/2 cups fresh bread crumbs 
  • 1/2 cup milk 
  • 4 oz. finely chopped prosciutto 
  • 1 lb. ground beef 
  • 1 lb. ground pork 
  • 2 eggs, lightly beaten 
  • 1/2 cup grated Parmigiano-Reggiano cheese 
  • 2 Tbs. finely chopped fresh flat-leaf parsley 
  • 2 tsp. finely chopped fresh oregano 
  • 6 Tbs. finely chopped fresh basil 
  • 5 garlic cloves, minced 
  • 1 tsp. kosher salt, plus more, to taste  
  • 1/2 tsp. freshly ground pepper, plus more, to taste 
  • 5 Tbs. olive oil 
  • 1 yellow onion, diced 
  • 1 can (28 oz.) crushed tomatoes with juices

Directions:

In a small bowl, combine the bread crumbs and milk and let stand for 10 minutes.

In a large bowl, combine the prosciutto, ground beef, pork, eggs, cheese, parsley, oregano, 3 Tbs. of the basil, 3 of the minced garlic cloves, the 1 tsp. salt and the 1/2 tsp. pepper. Add the soaked bread crumbs and mix gently until combined. Divide the meat mixture into 1/4-cup portions and roll into balls. Place on a parchment-lined baking sheet.

In a skillet over medium-high heat, warm 2 Tbs. of the olive oil. Working in 2 batches, brown the meatballs on all sides, about 8 minutes per batch. Transfer to a plate.

In the same pan over medium heat, warm the remaining 3 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the remaining 2 minced garlic cloves and cook for 1 minute. Add the tomatoes and their juices, and season with salt and pepper. Bring to a simmer and cook until the sauce thickens, about 20 minutes. Stir in the remaining 3 Tbs. basil.

Add the meatballs to the pan and cook, turning occasionally and basting with the sauce, until cooked through, about 30 minutes. Transfer to a platter and serve immediately.

 

Enjoy, xx

Cravings | Pan Roasted Lobster

“A Woman Should Never Be Seen Eating or Drinking, Unless It Be Lobster Salad and Champagne, The Only True Feminine and Becoming Viands.” ~ Lord Byron

Let’s Blog Over Lobsta!

We just moved into our new place, I’ve been unpacking everything, I’m helping my brother do some things, school is insane with those kids, I had a few birthday parties to attend for our adult friends, a baby dedication, and a kids birthday on Sunday. I don’t know how I still managed to brunch to go over details about an upcoming trip, and be a personal stylist for a few friends of mine for their events coming up. Wait did I mention we just moved into our new place???

With all of that I’m finally glad to say I’m Back In The Kitchen!

I’m a seafood lover. I’m from New Orleans, so seafood was like a first food for me. I actually didn’t eat meat until I was around seven years old. My mom didn’t feed it to me. I was on a diet of seafood, fresh fruits and vegetables. So one time I went to my aunt’s house and she made steak, the confusion on me and my brother’s face was priceless to her and my cousin’s. That’s another story… Let’s move on…

I know my hair is crazy… I know I’m not dressed… Shocker! Moving, Remember??

I had the chance to grab some really fresh lobster tails and some incredible wine over the weekend. Lobster tails are great when you want to make a quick dish without the hassle of the claws and legs, and with this dish you will be eating fabulously in no time.

This wine was R E A L L Y good!

In this recipe, lobster meets a very rich tomato sauce and sweet shallots or onion as an accompaniment. It’s also a one skillet meal which is great on the days you want something fabulous without the pile up of multiple pans. Grab some french bread to dip in the remaining tomato sauce or toss with some pasta or rice to make it a heartier dish. Now turn on Sade, pour some wine and let’s get started.

Here’s What You’ll Need:

5 Lobster Tails

1 Stick of Butter

3 Shallots or 1 Medium Sized Onion

3 Garlic Cloves

1 Can of Diced Tomatoes

1 Cup of White Wine

Slap Ya Mama (white pepper blend)

Chili Powder

A Pinch Of Sugar

and a Whole Lot Of L O V E !

Directions:

On a flat surface dry your lobster tails with a paper towel and cut down the middle of the shell. Season them with the white pepper blend and chili powder, Set aside.

In a deep skillet, melt one stick of butter. (I have a new stove that I’m getting used to and almost burned my pan. Medium is actually high heat… Note to self)! Add your chopped shallots and sauté for a few minutes. Add your sliced garlic (and omg how good does garlic on shallots smell??) cook for another until it’s soft.

Next add your diced tomatoes, cup of wine, some more seasoning, and some red pepper flakes for more kick. Bring to a simmer until your sauce thickens some. Once your sauce comes together, drop in your lobster tails flat side down. Make sure you spoon that sauce over the lobster, making sure it gets in between the shell.

Cook for about 15 minutes or until the flesh is pink. Garnish with parsley, and serve it up!

Let me know what you think!

~XoXo

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave