- Beef Tenderloin Braised in Shallots & Rosemary
- Mashed Sweet Potatoes with Ginger & Cinnamon
- Haricot Verte with Walnut Oil & Sliced Almonds
- Bananas Foster with Vanilla Ice Cream
Had some leftovers from fabricating the 3 whole beef tenderloins from Christmas dinner, so took the roast and filet mignon tips and cooked them up. Seared the filet medallions for my wife's lunch this week and braised the roast with 4 shallots and some cracked rosemary, a little water, sea salt and olive oil at 425 for 30 minutes (130F).
Baked the sweet potatoes at 450 for 40 minutes (fork tender), then peeled and mashed with some fresh pressed ginger, fresh ground cinnamon, and a little butter.
For the green beans, just steamed them and then finished with walnut oil, salt, and sliced plain almonds.
Finally, the bananas foster was made using 3 quartered bananas in butter over high heat, turning once. As they soften add a couple tablespoons of brown sugar, then shut off the burner, add zest of a small orange, a shot of spiced rum, then light (flambe the bananas and caramelize the sugar & butter). Serve over vanilla ice cream (or vanilla frozen rice milk dessert if you have a child with an egg alergy).
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