Roasted Beef Tenderloin

Ingredients

1 1/2-pound beef tenderloin roast, all visible fat and silverskin removed
3 medium garlic cloves, minced
1 finely chopped shallot
2 teaspoons dried Italian seasoning
1 teaspoon black pepper
1/4 cup olive oil
1/2 teaspoon sea salt

Directions

Preheat the oven to 400°F.
Tie the meat in three or four places with kitchen twine. Put the roast in a medium-sized heavy nonstick roasting pan and coat the roast with the olive oil. Rub the garlic all over the meat and sprinkle on the herbs and pepper. Scatter the shallots on top of the meat.

Cook, uncovered, for 25 minutes per pound for medium-rare, or to your desired doneness. Remove the pan from the oven and sprinkle with the salt. Cover with aluminum foil and let stand for 15 minutes. Slice the roast and place it on a serving platter. Drizzle the pan juices over the meat and serve.

Roasted Stuffed Zucchini

Ingredients

4 small to midsize zucchini
1/2 cup Panko breadcrumbs (or substitute unseasoned breadcrumbs)
3 tablespoons olive oil
1 small onion, chopped
8 cherry tomatoes, chopped
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
1 teaspoon dried Italian seasoning
Salt & pepper to taste

Directions

Preheat the oven to 400 degrees F. Split the zucchini in half lengthwise. With a serrated spoon scrape out the seeds, digging a trough in the center of the zucchini. Sprinkle the zucchini shells with salt and turn them over on a paper towel to drain for 30 minutes. Pat dry with paper towels.

For the filling: Heat the olive oil in a medium skillet. Sauté the onions until tender. Add the garlic. Remove the skillet from the heat. Add tomato, breadcrumbs, herbs, and cheese. Lightly season with salt and pepper.

Place the filling down the center of each zucchini half. Place the zucchini in a greased baking dish and roast in the oven until the zucchini shells are tender and the topping is lightly brown (about 25 -30 minutes). Serve as a side dish in this meal.

Basil Pesto Pasta

Ingredients

Pesto
4 packed cups washed basil leaves
½ cup shelled pistachio nuts, pignoli or walnuts
4 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
Pasta
! cup grated parmesan cheese
One lb bucatini or other long pasta, cooked al dente
2 tablespoons room temperature butter, cut into small pieces

Directions

Place the nuts, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.

Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process. Keep processing until the mixture is smooth.

Place the sauce in a large pasta serving bowl. Add the hot drained pasta, parmesan cheese, and butter. Gently toss until the pasta is coated in sauce. Serve as a side dish in this meal.


Posted by in Basil pesto, Beef, Cheese, onion, Pasta, tomatoes, zucchini