tunasalad

LongHorn Steakhouse Grilled Whole Herb Rubbed Beef Tenderloin with Portabella Cream Sauce

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It can be quite expensive when you bring the whole family to a steakhouse for dinner.  Today’s secret recipe will help you save a few bucks by making LongHorn Steakhouse’s grilled herb-rubbed beef tenderloin at home.  This tenderloin is seasoned with LongHorn’s signature herb rub, grilled to perfection and then topped with a rich portabella cream sauce.

To complete this meal, serve the tenderloin with these recipes for garlic sauteed spinach and creamy mashed potatoes.

Enjoy!

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New Secret Recipe
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LongHorn Steakhouse Grilled Whole Herb Rubbed Beef Tenderloin
with Portabella Cream Sauce

1 whole beef tenderloin, 4-6 pounds
Olive Oil

Portabella Cream Sauce:

1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper

Herb Rub:

2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

In a small bowl mix the rub ingredients.

Have your butcher trim and discard the excess fat and silver skin from the tenderloin. Lay the tenderloin out with the smoothest side up. To ensure a consistent thickness on the grill, fold the tail end of the tenderloin under itself to form an even thickness. Tie the tenderloin snugly with butcher’s twine at 2-inch intervals and secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the herb rub.

Prepare the grill for direct and indirect cooking (450 degrees F hot side; 250 degrees F warm side)

Brush the cooking grates clean. Sear the tenderloin over the hot side for about 20 minutes, turning a quarter turn once every 4-5 minutes. Then slide the roast over to the warm side, loosely cover it with foil and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125° to 130°F), turning once. Remove from the grill, loosely tent with foil, and let rest for 10 minutes. The temperature will rise 5 to 10 degrees during this time.

Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices and arrange onto a serving platter. Garnish with fresh rosemary sprigs and serve warm with the sauce.

To prepare the cream sauce, melt the butter in a saute pan.  Add the portabella mushrooms and saute for 3 minutes.  Add the white wine, soy sauce, salt, pepper, garlic powder and cayenne pepper.  Add heavy cream and stir to combine.  After 2 minutes add the chives.

Serves 10-12

Source: LongHorn Steakhous

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Pan-Fried Rib-Eye Steaks with Shallot-Gorgonzola Butter

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I have some great-tasting recipes from our forum to help make your weekend cooking quick and easy.  Before I get to those, I’d like to share a secret recipe for a perfect pan-fried rib-eye steak that is topped with an amazing shallot-Gorgonzola butter.  This rib-eye can be prepared in a flash and tastes like it came from an expensive steakhouse.

This recipe is only one of the many mouth-watering beef recipes featured in “The Complete Beef Cookbook“.  In this book, you will find an assortment of beef recipes for any occasion.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

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New Secret Recipe
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Pan-Fried Rib-Eye Steaks with Shallot-Gorgonzola Butter

6 Tablespoons butter; (3/4 stick), room temp.
3 1/2 Tablespoons Gorgonzola cheese; crumbled
3 Tablespoons shallots; minced
2 teaspoons chives, fresh; chopped
4 (10 oz) beef rib eye steak (3/4-inch thick)
salt, to taste
black pepper, to taste

Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper.

Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Season steaks with salt and pepper.

Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.

Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.

Servings: 4

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Apple-Dijon Glazed Pork Chops

Sausage Parmesan Sub Sandwiches

Dijon Chicken Smothered in Mushrooms

Find these recipes and many more our Recipe Exchange Forum:

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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tunasalad

Marinated Beef Kabobs

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I have some new quick and easy recipes that will make your weekend cooking a breeze!

First up is a recipe for marinated beef kabobs.  This dish is easy to prepare and cooks quickly on the grill or under the broiler.

This recipe is only one of the mouth-watering beef recipes featured in the “The Complete Beef Cookbook“.  In this book, you will find a delicious collection of beef recipes for any occasion.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now at:

Click For Details

Or if you’d like to get this title alone, go to:

Click For Details

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New Secret Recipe
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Marinated Beef Kabobs

1 1/2 lbs lean sirloin steak, cut 1 1/2″ cubes
1 large red onion, cut 1″ cubes
1 large green and red bell peppers, cut 1″ squares
1/2 lb mushrooms, stems removed
1/2 cup low-calorie Italian salad dressing
1/4 cup burgundy wine

Place cubed meat and prepared vegetables together in a shallow dish.

In a small bowl, combine the salad dressing and the wine; blend well. Pour the marinade over the meat and vegetables.

Cover,refrigerate, and let marinate for at least 8 hours, stirring occasionally.

Alternate the meat and vegetables on 6 skewers. Grill kabobs over medium heat, turning often, for 15 to 20 minutes or until desired degree of doneness. Arrange on a platter and serve.

Serves 6

In the mood for something different?  Then check out these great

recipes on our forums:

Zesty Crock Pot Chicken & Vegetables

Quick & Easy Shrimp Creole

Sauted Ravioli with Spinach & Mushrooms

Find these recipes and many more our Recipe Exchange Forum:

Click For Details

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Until next time… Be Well!

Kind Regards,

Ron

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tunasalad

Beef with Spicy Black Bean Sauce

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Hope you had a nice weekend.

We had our first snow fall of the winter this weekend, but fortunately it wasn’t bad at all.  It was quite cold though, so we spent most of the weekend indoors.  I’m not complaining, it gave me time to try out my new wok.

I made today’s secret recipe in my wok and everyone loved it!  Beef stir fry with black bean sauce is one of my favorite dishes, and this was my first time making it at home.  This recipe is only one of the great authentic Chinese recipes featured in the “Real andHealthy Chinese Food Recipes” cookbook.  In this book, you will find delicious healthy recipes for all of your favorite Chinese dishes.

Members of our Discount Cookbook Club have already received this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now at: Click For Details

Or if you’d like to get this title alone, go to:

Click For Details

Enjoy!

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New Secret Recipe
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Beef with Spicy Black Bean Sauce

Ingredients:

3/4 pound beef
1 celery stalk
1 green onion
1/2 carrot
1 tablespoon fermented black beans
1 tablespoon chili paste
2 garlic cloves
2 ginger slices
1/2 teaspoon sesame oil

Marinade:

1 tablespoon soy sauce
1 tablespoon wine
1 teaspoon cornstarch
dash of pepper

Sauce:

1/4 cup water
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon cornstarch

Cut beef across the grain into thin, bite-sized pieces. Mix marinade ingredients. Marinate beef for twenty minutes.

While marinating beef, prepare vegetables and sauce. Mix sauce ingredients and set aside.

Slice celery and carrots into thin slices. Peel and mince garlic cloves and ginger. Wash black beans and let sit for a few minutes to soften. Mince.

Heat wok and add 1 teaspoon of oil. When oil is ready, stir-fry celery, carrot, and green onion until tender and crisp. Remove vegetables from the wok and set aside.

Reheat the wok and add 2 tablespoons of oil. Stir-fry the ginger, garlic, and black beans until fragrant. Add the chili paste and the marinated beef. Stir-fry until there is no redness in the beef.

Give the sauce mixture a quick stir and add to the beef. When the sauce is boiling add the cooked vegetables. Mix well.

Remove from wok, sprinkle with sesame oil and serve.

Source – Real and Healthy Chinese Food Recipes:

Click For Details

Until Next Time… Be Well!

Kind Regards,

Ron

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