Easy Beef Tenderloin
Ingredients:
- Beef Tenderloin, Chateaubriand cut if available (1.5-3 pounds)
- High Country Wild Mushroom and Sage Olive Oil
Instructions:
High Country Wild Mushroom and Sage Olive Oil. Place in zip-seal plastic bag in refrigerator for 3-5 hrs. Remove from refrigerator and bring to room temperature (2-3 hours). Sear meat quickly on all sides in non-stick frying pan, then place meat on roasting rack in 400 degree oven. Cook until internal temperature is 140 degrees, about 15-30 mins depending on roast size. Let roast sit for 10-15 mins. Slice and serve with your favorite starch and vegetable.
Pork Chops with Red Apple Balsamic
- 4 Tbsp all-purpose flour
- 4 - 4 oz. boneless center-cut loin pork chops
- 1/3 cup minced shallots (about 2)
- 2 tsp minced garlic
- 8oz. package presliced mushrooms
- 2 tsp fresh thyme, chopped
- 1/4 cupHigh Country Red Apple Balsamic
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions:
Place flour in a shallow dish. Dredge pork in flour. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan, cook 4 minutes on each side or until browned. Remove pork from pan and keep warm. Add shallots, garlic and mushrooms to pan. Saute 3 minutes or until moisture evaporates. Add thyme to pan and cook for 1 minute, stirring well. Sir inHigh Country Red Apple Balsamicand bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes), stirring until smooth. Return pork chops
Peach Balsamic Glazed Fish
Ingredients:
- 3 TbspHigh Country Peach Balsamic
- 1 tsp firmly packed brown sugar
- 1 tsp Dijon mustard
- 2 pieces cod, halibut, tilapia or haddock (about 1 inch thick, 5-6 oz each)
- 1/2 tspHigh Country Arbequina EVOO
- salt and pepper to taste
Instructions:
MixHigh Country Peach Balsamic, brown sugar and mustard in a bowl. Rinse fish and pat dry. Brush lightly withHigh Country Arbequina EVOOand sprinkle with salt and pepper. Heat a 10-12 inch nonstick frying pan over medium high heat. Add fish and cook until browned on the bottom, about 4 minutes. Turn pieces over. Spoon balsamic mixture over browned sides. Lower heat and cook until fish is opaque but still moist looking in the center, 4-5 minutes. Transfer to plates.