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Pepper Crusted Beef Tenderloin, Cauliflower Puree, Balsamic Tomatoes & Kale with Bacon

Chef Brooks makes beef tenderloin with tasty vegetable sides.
Pepper Crusted Beef Tenderloin, Balsamic Tomatoes,
Cauliflower Puree & Kale with Bacon

Pepper Crusted Beef Tenderloin
Ingredients
2 Beef Tenderloin Steaks
Tone’s Salt & Pepper to taste
1/2 stick butter

Make
•Preheat oven to 400⁰F.
•Heat/melt a 1/2 stick of butter on the stovetop on medium-high heat until it begins to brown.
•Season tenderloin with Tone’s Salt and Pepper to taste and flatten to speed up cooking time.
•Sear tenderloin on both sides in the butter until crust begins to form; continue to season with pepper as desired.
•Place in oven for 8-9 minutes and serve.

Balsamic Tomatoes
Ingredients
3 vine ripe tomatoes, cut in quarters
1/2 stick butter
Tone’s Sweet Basil Leaves to taste
Tone’s Crushed Red Pepper Flakes to taste
Tone’s Italian Seasoning to taste
1 oz. balsamic dressing

Make
•Heat butter on the stovetop over medium-high heat, add tomatoes.
•Season tomatoes with Tone’s Salt & Pepper, Sweet Basil Leaves, Crushed Red Pepper and Italian Seasoning. Turn heat back to medium to let simmer a bit, then serve.

Cauliflower Puree
Ingredients
1 cup water
1 head cauliflower, steamed
Tone’s Salt & Pepper to taste
1 teaspoon garlic
1/3 shallot bulb, chopped
1/2 stick butter

Make
•Boil a cup of water and add cauliflower to steam.
•Season with Tone’s Salt & Pepper to taste, garlic and a chopped shallot bulb.
•Once steamed, add to blender with butter. Pulse to puree. Serve with meal.

Kale with Bacon
Ingredients
Rough kale, chopped
Bacon, chopped
Tone’s Salt & Pepper to taste

Make
•Rough chop kale and chop bacon. Season with Tone’s Salt and Pepper to taste, and place in pan over the stove on medium heat. Plate and serve.
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