General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Broiled Beef Tenderloin Recipe

	Category	Beef Recipes
	Views	69
	Ratings	0

Ingredients And Procedures

1/2 C. butter or margarine

3/4 Lb. mushrooms -- finely chopped

1 sliced -- (4 to 6 oz.) cooked

ham, diced 1/2 C. minced green onions

1/4 Tsp. salt

1/4 Tsp. pepper

3 C. white bread cubes (6 slices)

2 Tbsp. water

watercress sprigs (garnish) cherry tomatoes (garnish) 2 beef loin -- (1 1/2 lb. each)

tenderloin roasts (center pieces) Brandied Tomato Gravy: 1 Can tomatoes -- (8 oz.)

-- (reserve liquid) 4 Tbsp. butter

2 Tbsp. all-purpose flour

1 Can beef broth -- (13 3/4 oz.)

1 Tbsp. brandy

1/2 Tsp. pepper

1/2 Tsp. meat extract paste

1/4 Tsp. salt

About 1 1/2 hours before serving, prepare. Prepare mushroom stuffing. In 12-inch skillet over medium heat, melt butter. Add mushrooms, ham, onions, salt and pepper. Cook until vegetables are tender, stirring frequently. Remove pan from heat; add bread cubes and water; toss gently. Mix well and set aside. Make a lengthwise cut about 1 1/2-inches deep along center of each tenderloin; spoon half of mushroom mixture into cut section. Pack firmly. With string, tie each loin securely in several places to hold cut edges of meat securely. Preheat broiler. Place both tenderloins, cut side up on rack in broiling pan. Broil 15 minutes. If necessary, cover stuffing with foil to keep from browning and drying out. Carefully turn tenderloins, cut side down, and broil 15 minutes longer for rare or until desired doneness. Meanwhile, prepare Brandied Tomato Gravy. To serve, place loins on cutting board. Let stand 10 minutes for easier slicing. Remove string, slice meat. Arrange slices on warm platter, garnish with watercress and cherry tomatoes. Yields 10.

Brandied Tomato Gravy:

Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside. In 1-quart saucepan, over medium heat, melt butter. Stir in flour until blended; cook 1 minute. Gradually stir in beef broth, reserved tomato liquid, reserved tomatoes and liquid, brandy, pepper, meat extract paste and salt. Cook, stirring constantly, until slightly thickened. This recipe is definitely worth the effort for the holidays and special company. Broiled stuffed tomatoes and a fresh green salad are perfect accompaniments with this meat dish.

(With Mushroom Stuffing And Brandied Tomato Gravy)

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<h1>Broiled Beef Tenderloin</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>1/2 C. butter or margarine 3/4 Lb. mushrooms -- finely chopped 1 sliced -- (4 to 6 oz.) cooked ham, diced 1/2 C. minced green onions 1/4 Tsp. salt 1/4 Tsp. pepper 3 C. white bread cubes (6 slices) 2 Tbsp. water watercress sprigs (garnish) cherry tomatoes (garnish) 2 beef loin -- (1 1/2 lb. each) tenderloin roasts (center pieces) Brandied Tomato Gravy: 1 Can tomatoes -- (8 oz.) -- (reserve liquid) 4 Tbsp. butter 2 Tbsp. all-purpose flour 1 Can beef broth -- (13 3/4 oz.) 1 Tbsp. brandy 1/2 Tsp. pepper 1/2 Tsp. meat extract paste 1/4 Tsp. salt About 1 1/2 hours before serving, prepare. Prepare mushroom stuffing. In 12-inch skillet over medium heat, melt butter. Add mushrooms, ham, onions, salt and pepper. Cook until vegetables are tender, stirring frequently. Remove pan from heat; add bread cubes and water; toss gently. Mix well and set aside. Make a lengthwise cut about 1 1/2-inches deep along center of each tenderloin; spoon half of mushroom mixture into cut section. Pack firmly. With string, tie each loin securely in several places to hold cut edges of meat securely. Preheat broiler. Place both tenderloins, cut side up on rack in broiling pan. Broil 15 minutes. If necessary, cover stuffing with foil to keep from browning and drying out. Carefully turn tenderloins, cut side down, and broil 15 minutes longer for rare or until desired doneness. Meanwhile, prepare Brandied Tomato Gravy. To serve, place loins on cutting board. Let stand 10 minutes for easier slicing. Remove string, slice meat. Arrange slices on warm platter, garnish with watercress and cherry tomatoes. Yields 10. Brandied Tomato Gravy: Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside. In 1-quart saucepan, over medium heat, melt butter. Stir in flour until blended; cook 1 minute. Gradually stir in beef broth, reserved tomato liquid, reserved tomatoes and liquid, brandy, pepper, meat extract paste and salt. Cook, stirring constantly, until slightly thickened. This recipe is definitely worth the effort for the holidays and special company. Broiled stuffed tomatoes and a fresh green salad are perfect accompaniments with this meat dish. (With Mushroom Stuffing And Brandied Tomato Gravy) </TD></TR></TBODY></TABLE> 
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