I started a tradition a few years ago of making a mother's day dinner for my mom and mother-in-law. This year we couldn't do it on mother's day because my brother Kirk was calling from Argentina (which, by the way, was really great). Anyways, I always try to make this dinner extra-special, a little fancy. In the past we have had chicken cordon bleu, filet mignon, apricot stuffed pork chops. Does anyone have a really great recipe to share with me that I can make this year? If you have any suggestions on a really great dish, sides, dessert, I would love to hear them. I, and my moms, will thank you!
6 comments:
Do you Tapas? I don't know any recipes, but it sounds fun. Like Fondue is fun.
I've been to a tapas restaurant and it was a lot of fun, but don't know any recipes. It was a lot of fun.
Marlena, I LOVE to cook and have a ton of recipes! What "mood" are you going for..or ethnicity that is? What's your fav?
Cousin
Nancy :)
~Sorry I have to post as anonymous, I don't have a blog!
oooh Nancy, I'm excited. Maybe we should just stick to good old American-style for my parent's sake - they're not really risk-takers in the food area. Jeff doesn't really like chicken so maybe a beef or pork dish?
This is really lovely for a dinner party. It's nice when served with creamed spinach and herb roasted fingerling potatoes.
Beef Tenderloin En Croute
1 3-4 lb beef tenderloin
1/2 lb mushrooms, finely chopped (Baby bellas are great)
2 tbs butter
1 8oz container Garlic & Herb Rondele or Alouette soft cheese
1/4 cup seasoned dry bread crumbs
2 tbs madeira wine (you can use the non-alcohol kind they sell at the grocery)
1 tbs chopped fresh chives
1/4 tsp salt
1 17oz pkg frozen ready to bake puff pastry sheets
1 egg beaten
1 tbs cold water
Preheat oven to 425 degrees.
Tie meat with string at 1 inch intervals. Place meat on rack in baking pan and roast 45-50 minutes or until meat thermometer registers 135 degrees. Remove from oven, cool 30 minutes in refrigerator. Remove string.
Saute mushrooms in butter in large skillet 10 minutes, or until liquid evaporates, stirring occasionally. Add Rondele cheese, bread crumbs, wine, chives, and salt. Mix well and cool.
Thaw puff pastry sheets according to package directions.
On lightly floured surface, overlap pastry sheets 1/2 inch to form a 14x12 rectangle, press edges firmly together to seal. Trim length of pastry 3 inches longer than length of meat.
Spread mushroom mixture over top and sides of meat, place meat in center of pastry.
Fold pastry over meat, press edges together to seal. Decorate top with pastry trimmings if desired (a braid is pretty). Brush pastry with combined egg and water. Place meat in greased 15x10x1 inch jelly roll pan. Bake 20-25 minutes or until pastry is golden brown. Let stand 10 minutes before slicing.
Nancy :)
Nancy, you're the best! Looks delicious and I hope it will turn out for me.
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