Looking for an idea for a special dinner? How about a Chateaubriand….otherwise known as a …beef tenderloin/filet mignon roast. It is delicious, tender….melt in your mouth. It’s basically cooked in a pool of butter. I mean, how could it not be good, right??It may sound pretty fancy, right? But it’s actually pretty simple and quick. Impress your guests with a wonderful dinner of this luscious beef, served with buttery mashed potatoes and a green vegetable. You will be so pleased!!

Beef Tenderloin
Serves 3

1   1/2  lb beef tenderloin roast
1  stick of butter, plus 2 tablespoons
1 tablespoon of vegetable oil
1 clove fresh garlic (optional)
salt and pepper

Preheat oven to 400 degrees. If your tenderloin roast is uneven in size ( thinner on one side), tuck smaller side under and tie together with string to form a uniform sized roast. (see pic above).
In a cast iron skillet, on medium high heat, melt 2 tablespoons of butter and 1 tablespoon of vegetable oil.  Lightly brown the roast on all sides. Once it is seared, add 1 stick of butter and garlic clove (optional) to the skillet. Place the skillet in the preheated oven. Roast uncovered, for 10 minutes. Turn it over and cook for another 10 minutes, or until internal temperature reaches 135 (medium rare). Remove from oven and skillet and allow to rest for approx. 5 minutes. You will not be disappointed….I’m tellin ya, you must try this.

Happy Holidays all. I went to visit my sister in Portland, Oregon last week. It was very holiday-ish with the cold weather, rain….beautiful. I had a wonderful time and visited a ton of shops and bakeries. Oh, to open a little bakery in Oregon….hmmmm. Anyway, as soon as I got home, I started on my cookie decorating. Baked and painted 13 dozen cookies. 2 dozen more to go….I need more time!!! I haven’t really even done my usual baking treats yet. My darling daughter has been waiting patiently (or not so patiently) for her favorite cookies that I only make at Christmas. I am so behind!! Anyway, just thought I would share some more pictures with you all. I will be back to posting recipes again tomorrow. I hope the pictures here will inspire you to bake up a batch of cookies and start painting…..Enjoy.

Just sharing some Christmas things I have been been busy with the last few days….More to come! Lots more!

It’s only the first part of December and I am busy, busy. I love holiday baking. Today I spent the day with some good friends, baking shortbread. We each made different kinds, and had a blast. Cookie pans, sugar, chocolate chips, cranberries and flour everywhere. Even with our aprons on, we were a mess and we were wearing our flour very well. When we finally stopped to go have lunch, we did a “flour” check of each other, at the door of the restaurant! hahaha. Shortbread is fun to make. It’s easy, delicious and you can add so many different things to it….cranberries, chocolate chips, orange or lemon zest, nuts, toffee bits, peppermint…….SO many options! You can even dip one side in chocolate. Today, I made dried cherries and chopped chocolate. Mm-mmm-mm-m. Just melts in your mouth. In my recipe index, you will find a recipe for my basic shortbread with dried cranberries and orange zest added. Todays post is the chocolate dried cherry. Makes a nice little gift for your friends!  Merry Baking!!

Chocolate Cherry Shortbread

3 sticks of butter, room temp
1 cup sugar
3 1/2 cup flour
dash of salt
1/2 cup of dried cherries (chopped)
1/4 cup of semi sweet chocolate (chopped)

In a mixing bowl, beat the butter and sugar together till fluffy. Add the flour and salt and beat only until combined. Stir in the chocolate and cherries. Flatten into a disk, wrap in plastic and chill for 30 minutes. Remove from plastic, roll into a 1/2″ thickness. Cut into desired shapes. I use a round fluted edged cookie cutter. Place onto an ungreased cookie sheet. Bake at 350 for approx. 20 minutes, depending on your oven. Mine cooks really hot so I bake for 15 minutes. Just give them a gentle touch…they should slightly indent and not be real brown. Allow to cool on the sheet. Makes about 20 -24 cookies.

Finally we got rain in the San Diego area.Sadly, it has already left us. But while it rained, I thought it was the perfect time to cook a roast beef. I love roast beef prepared in the crock pot on a rainy day. It just comes out so perfect…..tender, juicy and delicious. I threw in some fresh thyme and half of an onion and the aroma was wonderful and warm. You can throw in some veggies, or pretty much anything you want. So simple. I made mashed potatoes and some stir fried kale and it was a perfect meal. Of course leftover roast beef makes great tacos, or sandwiches too! So, get out your crock pot and start cooking! YUM

smothered in mushrooms……………

Crocked Roast Beef

2 lb chuck roast
1 small onion
sprig of fresh thyme
2 fresh garlic cloves
salt and lots of black pepper
1 lb of fresh crimini mushrooms, sliced

Put everything in the crockpot. Turn it on low for 6 hours, or high for 4 hours. You can throw in some big chunks of potatoes or carrots too. No need to add liquid, as you will get plenty of juice.

Stir fried Kale

1 bunch of fresh kale
olive oil
salt and pepper

Drizzle some oil in a frying pan. Add kale and stir fry until tender. Sprinkle with salt and pepper. Serve.

Mashed Potatoes

oh come on now….you know how to make mashed potatoes…..right?  🙂