Reverse Sear Oven Beef Tenderloin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 63:1-4

A Psalm of David, when he was in the wilderness of Judah.

    [1] O God, you are my God; earnestly I seek you;

        my soul thirsts for you;

    my flesh faints for you,

        as in a dry and weary land where there is no water. 

    [2] So I have looked upon you in the sanctuary,

        beholding your power and glory. 

    [3] Because your steadfast love is better than life,

        my lips will praise you. 

    [4] So I will bless you as long as I live;

        in your name I will lift up my hands.

 

Reverse sear is a great way to make Beef Tenderloin!

So tender and juicy on the inside and crispy on the outside! 

 

4 lb beef tenderloin ( I did 2 tenderloins) (Bought a whole $135. peeled extreme one from Costco and trimmed it out, 2 tenderloins, 4 1/2 inch steaks and 1-1/2 lb of beef chunks for gyros)

1 T whole black pepper 

2 T fresh rosemary chopped

1 T fresh thyme leaves

2 T roasted garlic 

1 T kosher salt

1 t brown sugar

Place herbs in bowl and crush with pestle

Add

2 T olive oil

Au jus 

1 c Cabernet Sauvignon 

1/2 c water

1/4 c Leeks, chopped 

1/4 c Onions, diced 

1 small Carrots, diced 

2 T roasted Garlic

1/8 c Celery, diced

2 T Worcestershire sauce

Add to bottom of cooking pan with Tenderloin on top on a rack

Strain veggies and dip beef into au jus

Trim roast of silver skin 

Tie the roast

Combine peppercorns, rosemary, thyme, kosher salt, garlic and brown sugar in a small bowl

Dry tenderloin with paper towels, 

rub outside with the herb mixture

Place tenderloin on a rack with pan underneath 

Place in fridge overnight

Remove tenderloin from the fridge an hour before cooking

Preheat oven to 225°F

Bake until internal temperature reaches 120°F, about 60 min

Remove and rest 10 minutes

While the roast is resting, turn the oven up to 450°F

Place the roast back in oven and cook until it reaches 125 degrees in about 10-15 min

Remove strings

Rest 10 minutes before serving

Serve with au jus and creamy horseradish 

Magic Crust Peach Cobbler

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 96:4-5

    [4] For great is the LORD, and greatly to be praised;

        he is to be feared above all gods. 

    [5] For all the gods of the peoples are worthless idols,

        but the LORD made the heavens.

Fruit

4 c sliced peaches – fresh, frozen, or canned 

3/4 c sugar

Pinch of salt 

1/4 t ground allspice

1/4 t ground Ginger

1/4 t ground cloves

1 T cornstarch

Place peaches, sugar, salt, seasonings and cornstarch in a medium pot. Cook over medium-low heat, stirring frequently. 

1/2 c butter

Place butter in a 9 x 13″ casserole dish. Turn oven on to 350°. 

Batter

3/4 c milk

1 T apple cider vinegar

1 c flour 

1 c sugar

2 t baking powder

1/2 t salt

Stir milk and apple cider vinegar together in a cup and let it sit.

Mix the flour, sugar, baking powder, and salt in a medium bowl.  

Stir in the milk mixture.

Remove the casserole dish from the oven and pour the batter mixture over the melted butter. 

Don’t stir; you can lightly spread the batter.

Spoon peach mixture evenly over the batter mixture. 

Don’t stir.

Bake for 50-55 minutes until golden brown.

Serve with vanilla ice cream.

Buttery Steakhouse Pork Burnt Ends in Dutch Oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Psalm 95:6-7

    [6] Oh come, let us worship and bow down;

        let us kneel before the LORD, our Maker! 

    [7] For he is our God,

        and we are the people of his pasture,

        and the sheep of his hand.

    Today, if you hear his voice,

An ej original recipe!!

2 lbs Pork butt cut into 2-3 inch chunks

3 T Buttery Steakhouse rub( Kinder's)

1/4 c Sauvignon Blanc 

1 Mini Ginger ale 

Roll chunks in rub to cover lightly 

This rub is salty so less is more

Refrigerate overnight in zip lock bag

Sear pork in oil in a Dutch oven

Remove to plate

Add white wine to deglaze 

Add ginger ale

Add pork back in and place on rack

Heat 

Place parchment round and lid

Cook 1 hour in preheated 350 degree oven on rack(my IP rack fit perfect)

Check for tenderness 

After 1 hr mine were fork tender and 180-190 degrees internal temp 

Sear under broiler to get a slight char

The drippings will make a glaze that you can spoon over pork 

To make glaze add 2 T sugar, 1 t Cholula and 1 t Molasses 

Reduce glaze 

Serve with Slaw and potato salad

Bread Machine Made Dough Potato Slider Buns

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 93:2

    [2] Your throne is established from of old;

        you are from everlasting.

1 medium potato, 7 oz, microwave till soft

3/4 c plus 1 T milk( During kneed, I had to add 2-3 T more milk

1 egg

1/4 c diced butter

2 T sugar

1-1/2 t salt

3-1/3 c aerated bread flour

1-1/2 t instant yeast 

Add to bread machine in the above order

Check after 5 minutes to see if you need more milk

Check again after 15 minutes to make sure your dough ball is right consistency 

End of dough cycle 

Dough should be doubled

Remove to lightly floured parchment sheet

Shape into ball 

Cover

Rise, covered 10 minutes 

Divide dough into 12 pieces

Shape into balls, cover rest 15 minutes 

Mash as flat as possible (1 inch thickness)

Preheated 400 degree oven

Brush with egg milk mixture 

Bake 12-15 minutes until a internal temp of 190 degrees

Cool on rack completely before slicing 

May sprinkle with seed of your choice 

Ground Chicken Stromboli with Garlic Herb Mushroom Butter Gravy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 39:4

    [4] “O LORD, make me know my end

        and what is the measure of my days;

        let me know how fleeting I am!

Ground Chicken patties( I used my Meatballs from the freezer flattened out to slider size)

Buns (homemade if possible)

Gravy

https://aintnocookinglikemommas.blogspot.com/2026/04/sauvignon-blanc-garlic-herb-butter.html

I just used 1 c mushrooms and added heavy cream to make enough of gravy for 3 Sliders

Adjust salt and pepper to your taste