With horseradish sauce, French onion roasted potatoes and roasted brussels
- 1 pound beef tenderloin
- 1 bag baby red potatoes, halved or quartered
- 1 bag brussels sprouts, halved
- 1 shallot, sliced
- 1 pack Lipton’s Recipe Secrets Onion Mix
- Olive Oil
- 1 tbsp thyme, dried or fresh
- 1/4 cup red wine (sub beef broth)
- 8 tbsp unsalted butter
- 1/2 cup sour cream
- 2 tbsp + 1 tsp of prepared horseradish
- juice of half a lemon
- salt and pepper
- garlic salt
Preheat the oven to 400*. Season the beef tenderloin generously with salt + pepper on all sides. I use a salt, pepper, and dried garlic blend. If you have this on hand, use it! If not, salt and pepper is just fine!
Next, bring the stove to high heat and place a cast iron skillet on the stove. Add the butter and let it begin to melt. DO NOT BURN! When the butter is mostly melted, add the sliced shallot and sprinkle the thyme generously over the shallot. Stir until the shallot is just started to caramelize.
Next add the beef tenderloin to the skillet and let brown on both sides, about 2-3 mins per side. Right before placing in the oven, add 1/4cup of red wine (you can sub beef broth if you don’t want to use wine). Place it in the oven for around 8-10 mins—checking the temperature as you go, as to not burn the meat!
For the veggies, slice the potatoes and the brussels either in half or quartered. Place the sliced veggies in two separate bowls. Toss each set of veggies in olive oil and coat, but do not drown! Roughly 1 tablespoon each. Add the Lipton’s onion mix packet to the potatoes. Toss evenly. To the brussels, add 1 tablespoon of garlic salt and pepper. Toss evenly. Place both sets of veggies into the oven to roast for 15-20 minutes, until crispy.
For the sauce, mix together ½ cup of sour cream, juice of half a lemon, 2 tablespoons of chopped chives, and 2 tablespoons + 1 heaping teaspoon of prepared horseradish. Stir to combine. Season generously with salt and pepper to taste. Refrigerate for at least 1 hour to let the flavors blend.
Italian Sausage & Tortellini Soup
- 1 pound Italian sausage
- 1 yellow onion, diced
- 2 zucchini, medium diced
- 1 bunch of kale, shredded
- 2 tsp minced garlic
- 1 tbsp Italian Seasoning
- Dash of red pepper flakes
- 14.5 oz diced tomatoes in tomato juice
- 16 oz cheese tortellini
- 1/2 c white wine (can sub for chicken broth)
- 4-6 cups of chicken broth
In a large stock pot, brown the sausage until it is no longer pink. Add the diced onion and diced zucchini and continue to cook for 2-3 minutes. Add the garlic, Italian seasoning, and red pepper flakes (if using) and continue to stir for 1 minute.
Next, add the white wine and stir for an additional minute. If omitting wine, add ½ cup of chicken broth, but I highly suggest the wine for added flavor! Pour in the diced tomatoes WITH JUICE! Tear the kale off of the stems and break into pieces with your hands. Add the kale to the soup in handfuls, stirring as you add to help wilt the kale down.
Add the chicken broth and bring to a boil. Add tortellini and cook according to package directions. Bring soup to a simmer. You may have to add more chicken broth as the tortellini/kale absorbs some of the broth–just add additional cups one at a time!
Serve and top with parmesan cheese!
Sheet Pan Salmon
With roasted red onion, broccoli and cauliflower
- 2 Salmon filets
- 1 head of broccoli
- 1 head of cauliflower
- 1 red onion, sliced
- Olive oil
- Salt and Pepper
- Garlic Powder
- 1 Lemon
Preheat your oven to 400. Get out a large cookie sheet and line it with foil. You don’t have to do this but it certainly makes for an easy clean up! Break the broccoli and cauliflower into florets and place in a large bowl together. Coat with olive oil, but do not drown!! You want just enough to cover your veggies.
Now you need to season your veggies. I use Kinder’s “The Blend” from Costco and it is the BEST! It’s a salt, pepper and garlic blend—I use it on everything! If you don’t have this on hand, just use fresh ground sea salt, pepper, and garlic powder. Cover your veggies, roughly 1-3 tablespoons (all mixed together) depending on how many mouths you’re feeding. Put in the oven.
As the veggies are cooking, pat the salmon dry. Put about one teaspoon of olive oil on each filet and season with the blend + 1 teaspoon of Tony’s per filet. Set aside. Slice the red onion into thin slices and toss in olive oil with a touch of salt and pepper.
After the veggies have cooked for about 12-15 minutes, make room on the pan for the salmon filets and onion. Stick back into the oven for an additional 13-15 minutes, depending on how you like your salmon cooked! The last 5 minutes of baking, add a couple of slices of lemon to the each salmon filet.