That's right: beef.
After my string of terrible, awful, horrible, no-good, very bad days, I knew that there were few things in life that would make me feel better. Fewer still things that I could safely do that are recommended by the Surgeon General during pregnancy. (No illicit drug use, folks, c'mon.)
We had the most tender, delectable, home raised beef tenderloin that man has ever known. I'll post the recipe on here. I found it on foodnetwork.com and would highly recommend it to anyone. I'm thinking of renaming it something much better. Something like "Bad Day Beef."
Here goes. Enjoy.
http://www.foodnetwork.com/recipes/dzintra-dzenis/moms-mushroom-beef-tenderloin-recipe/index.html
Ingredients
Beef:
1 beef tenderloin, about 2 pounds
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed oil
Mushroom Gravy:
2 pounds mixed mushrooms, roughly chopped
1 (1-pound) package applewood smoked bacon, chopped
1 large onion, diced
1 pint heavy cream or half-and-half
1 bunch fresh Italian flat-leaf parsley, chopped
Directions
Preheat the oven to 375 degrees F.
Season the beef tenderloin roast generously with salt and pepper.
Heat 1 tablespoon grapeseed oil in a large skillet over high heat. Add the beef to the skillet and cook, turning occasionally until the beef is brown on all sides, about 5 minutes. Transfer the beef to a baking sheet. Roast in the oven until a thermometer inserted into the center of the beef registers 120 degrees F for medium-rare, about 35 minutes. Transfer the beef to a cutting board and let rest 10 minutes.
In a large skillet, heat 2 tablespoons grapeseed oil over medium-high heat. Add the mushrooms and saute until browned and lightly crisp.
In a separate skillet, over high temperature, brown the chopped bacon until crisp. Remove the bacon from the skillet and set aside. Pour out most of the bacon fat, reserving some in the pan. In the same pan, heat the bacon fat over medium-low heat. Add the onions and cook the onions until soft and cooked through, about 8 minutes.
In a large saucepan, combine the cooked mushrooms, bacon, onions, and cream, and bring to a simmer over medium heat. Simmer for 15 minutes, or until the cream thickens. Stir in the chopped parsley (reserving some for garnish), and season with salt, and pepper, to taste.
Thinly slice the beef tenderloin and transfer to a warmed serving platter. Pour the warm mushroom gravy over top and garnish with chopped parsley.
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed oil
Mushroom Gravy:
2 pounds mixed mushrooms, roughly chopped
1 (1-pound) package applewood smoked bacon, chopped
1 large onion, diced
1 pint heavy cream or half-and-half
1 bunch fresh Italian flat-leaf parsley, chopped
Directions
Preheat the oven to 375 degrees F.
Season the beef tenderloin roast generously with salt and pepper.
Heat 1 tablespoon grapeseed oil in a large skillet over high heat. Add the beef to the skillet and cook, turning occasionally until the beef is brown on all sides, about 5 minutes. Transfer the beef to a baking sheet. Roast in the oven until a thermometer inserted into the center of the beef registers 120 degrees F for medium-rare, about 35 minutes. Transfer the beef to a cutting board and let rest 10 minutes.
In a large skillet, heat 2 tablespoons grapeseed oil over medium-high heat. Add the mushrooms and saute until browned and lightly crisp.
In a separate skillet, over high temperature, brown the chopped bacon until crisp. Remove the bacon from the skillet and set aside. Pour out most of the bacon fat, reserving some in the pan. In the same pan, heat the bacon fat over medium-low heat. Add the onions and cook the onions until soft and cooked through, about 8 minutes.
In a large saucepan, combine the cooked mushrooms, bacon, onions, and cream, and bring to a simmer over medium heat. Simmer for 15 minutes, or until the cream thickens. Stir in the chopped parsley (reserving some for garnish), and season with salt, and pepper, to taste.
Thinly slice the beef tenderloin and transfer to a warmed serving platter. Pour the warm mushroom gravy over top and garnish with chopped parsley.
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