Shaved Tenderloin with Red Wine Gravy

Ephesians 1:7-10

[7] In him we have redemption through his blood, the forgiveness of our trespasses, according to the riches of his grace, [8] which he lavished upon us, in all wisdom and insight [9] making known to us the mystery of his will, according to his purpose, which he set forth in Christ [10] as a plan for the fullness of time, to unite all things in him, things in heaven and things on earth.

Besides sandwiches just another way to use this yummy beef!!

For the beef

https://aintnocookinglikemommas.blogspot.com/2023/11/shaved-beef-tenderloin.html

Gravy

1 t olive oil

2 t each dried thyme and rosemary 

2 T roasted garlic 

1/4 c Cabernet Sauvignon 

2 c beef broth mix in 2 t each Soy sauce and Worcestershire sauce

1 T half and half

1/2 t sugar

Cornstarch slurry to thicken

Sauté then add broth, then wine, half and half and sugar, sauté and slightly reduce.

Add slurry and 2 c beef shavings.

Stir to incorporate.

Turn off heat and let sit 5 minutes.

Serve over mashed potatoes or rice.

Shaved Beef Tenderloin

Hebrews 1:1-2

The Supremacy of God’s Son

[1] Long ago, at many times and in many ways, God spoke to our fathers by the prophets, [2] but in these last days he has spoken to us by his Son, whom he appointed the heir of all things, through whom also he created the world.

 

Reverse sear method was used cooking this beef.

Tender, juicy, tons of flavor!

Slightly rare!

Better than any deli meat I've ever tasted!!

 

2 lb or so trimmed Choice Tenderloin ( I got mine from Sam's) 1 piece was 1lb and the other was 1/2 lb

Remove from fridge a full 2 hours before cooking, grease with olive oil, cover all around with rub

 

Rub

2 t coarse kosher salt

1 t cracked black pepper

1/2 t onion powder

1/2 t garlic granules 

1/2 t light brown sugar

1/2 t yellow mustard seeds

Mix and set aside

 

Set oven temp to 225 degrees and preheat.

Add 1/2 c water to foil pan.

Place rack on top.

Spray rack with non stick spray.

Add Tenderloin and tuck thin end under.

Using middle rack of oven to cook uncovered for 2 hours or until meat reaches a internal temp of 125 -135 degrees.

Cool 30 minutes.

Freeze 1-1/2 hour to insure easy thin shaving slices.

Use very sharp knife.

 

Serving suggestions 

Shaved beef fried in skillet 

Toasted Croissant 

Cheese

Thin sliced Onion

Tomatoes with sub sandwich oil and vinegar

Arugula 

Yellow mustard

Michoacán Region Mexico Carnitas

 

 

 

John 10:17-18

[17] For this reason the Father loves me, because I lay down my life that I may take it up again. [18] No one takes it from me, but I lay it down of my own accord. I have authority to lay it down, and I have authority to take it up again. This charge I have received from my Father.”

 

 

Fried in peanut oil and bacon grease! 

Traditional is lard but I don't use that so I subbed!! 

Delicious!!

3-1/2 lb fatty pork roast cut into 3 inch chunks

Salt with 2 T coarse kosher for 1 hour, in fridge.

Add peanut oil and bacon grease in Dutch Oven. 

Just so it will be up the sides of pork chunks 3/4 of the way, you will be flipping to insure even light browning.

Bring temp up to 225 degrees, gently add chunks.

Do not cover.

Fry 20 minutes one side, pick up pieces periodically so they won't stick.

After 40 minute fry time, add all your other ingredients and spice mixture to meat oil mixture.

Don't brown but slightly.

Other ingredients:

1/2 c water with 1/2 c orange juice with heavy pulp

Small can evaporated milk (5 oz)

1 chopped medium onion

1/4 c sliced Leeks 

Spice mix

2 t Mexican oregano 

1 t Toasted cumin

1/4 t Black Pepper 

1 t ground Clove

2 bay leaves

3 T roasted garlic

Reduce temp to 200 degrees.

Cook, uncovered 1 hour 10 minutes.

Cook, uncovered, an additional 10 minutes after adding these ingredients 

1 small coke

1/4 c sugar

Remove pork from oil and in a plate pull pork with 2 forks.

Porky, crispy, tender deliciousness!!

Strain oil to use in other dishes like refried beans.

Possible toppings

Arugula 

Onions

Radishes

Cheese

Lime juice

Salsa

Avocado creama

Pappardelle Cajun Chicken Pasta

John 6:63

[63] It is the Spirit who gives life; the flesh is no help at all. The words that I have spoken to you are spirit and life.

1 Peter 4:4-5

[4] With respect to this they are surprised when you do not join them in the same flood of debauchery, and they malign you; [5] but they will give account to him who is ready to judge the living and the dead.

                                                                                                 

 

An ej original recipe!

 

 

2 c pulled rotisserie chicken breast

8 oz pappardelle pasta cooked al dent, reserve pasta water and set aside

1-2 t Cajun seasoning 

2 T  butter 

1 T olive oil

1 leek, sliced thin

3 T roasted garlic

4 T chopped sun-dried tomatoes 

1/4 t salt 

1/4 t dried sweet basil 

1/4 t ground black pepper 

1 can evaporated milk

Pasta water

1/4 c grated Parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat. 

In a large skillet over medium heat, sauté chicken, leeks and rest of spices in butter and oil. 

Reduce heat, add sun dried tomatoes and evaporated milk.

Lightly boil to reduce.

Add 1 c pasta water.

Add cooked pappardelle pasta.

Add Parmesan cheese.

Thicken.

Serve with crusty bread and salad.

Leek and Jalapeño Au Jus French Dip Beef Croissant

1 Peter 3:18

[18] For Christ also suffered once for sins, the righteous for the unrighteous, that he might bring us to God, being put to death in the flesh but made alive in the spirit,

1 pgk crescent rolls (8 rolls)

1 Filet of beef (left over, thin sliced)

Sliced Cheese cut into long strips ( I used Emmental)

Open up crescent.

Place beef and cheese on wide part of crescent.

Place parchment on large jelly roll pan.

Roll, place seam down.

Bake preheated 375 degree oven for 13-15 minutes.

Dip in Au Jus.

Yum Yum!!

Au Jus for dipping

1/2 of a Jalapeño or a whole, diced 

1/8 c sliced leeks

1 T butter

1 T Worcestershire sauce

1/4 t Garlic granules 

1/4 t Onion powder 

2 t  flour

Salt and pepper, to taste

6 oz beef stock

Melt butter in small pot.

Add pepper and Leeks.

Sauté till tender, add spices and flour.

Sauté till flour is cooked and add broth, thicken.