Preheat oven to 400°F. Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper. Heat vegetable oil in heavy large ovenproof skillet over medium heat. Add beef to skillet and cook until brown on all sides, about 8 minutes. Add chopped onions, carrots and thyme to skillet.
Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120°F for rare, stirring vegetables occasionally, about 30 minutes. Transfer beef to platter. Tent with foil to keep warm.
Place skillet with vegetables over medium-high heat. Add canned beef broth and whisky and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 2/3 cup, stirring occasionally, about 7 minutes. Strain sauce and return to skillet.
Mix flour and butter in small bowl until smooth paste forms. Add to sauce in skillet and whisk until well blended. Add whipping cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes. Season sauce to taste with salt.
Cut beef into thick slices and arrange on platter. Spoon sauce over.
“‘A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that’s become a winter favorite,’ recalls Kristi Teague of Southside, Tennessee. ‘A dash of hot sauce a little basil give it special flavor.'”
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
This past Christmas when we had the family over for a holiday dinner, I decided to try & make some scalloped potatoes. I found a ton of recopies online, and took what I liked from some & what I liked from others and put them all together… leaving out the stuff I didn’t like. They turned out really well, to the compliments of everyone. The only problem is that I didn’t write down what I did… so I had no idea when I went to make them again for an Easter dinner yesterday. Last time, like everyone in the kitchen, I kept adding stuff until the sauce looked & tasted just right.
Friday night, I pulled out the same printed recipes from last time…. made sure we had most of the stuff here & popped what I needed on to the grocery list. This time I wrote down what went into it, but I may have the portions off… Where I have “cup” or “Tablespoon”, I may have just dumped some stuff in by eye.
People have asked how I made them, so I’ll try writing it out coherently here. I’ll add that my wife, Bethany, washed & cut the potatoes while I made the sauce… which was invaluable… because the sauce needed to be watched, and cut potatoes that sit for any period of time get all brown. I guess I could have cut them & put them in some cold water to halt the browning if I absolutely had to… but we get along well in the kitchen, and it’s nice to cook together sometimes. (I offered for her to do the sauce & to put me on potato duty, but she declined in case the cause didn’t turn out well, the blame could go solely on me.)
Eric’s Decadent Cheesy Scalloped Potatoes:
5 lb. bag of russet potatoes
2 cups shredded Sharp Cheddar Cheese (I buy the stuff in bags, this is 1 small bag.)
2 cups shredded Colby & Monterey Jack Cheese (The store brand was 2 bags for $5 I think.)
1 pint (2 cups / 16 fl. oz.) heavy cream
1½ cups buttermilk
1 stick (8 Tbsp.) butter
½ cup Parmesan cheese
4 Tbsp. flour
4 Tbsp. corn starch
Salt/Pepper/Season All to taste
1 tsp minced garlic (I used the stuff minced & put in olive oil, in little jars)
2 Tbsp. sour cream
2 Tbsp. Miracle Whip or mayonnaise… (or 1 Tbsp. Each!)
1 sm. bag bacon bits
bread crumbs (or crackers)
9″ x 13″ glass baking dish
spoon and/or wisk
large bowl (if you’re gonna soak the potatoes)
measuring cup & spoons
Preheat the oven to 350°.
Wash & slice the potatoes, store in cold water if you have to so they don’t brown… or have someone do that while you…
Grease a 9 x 13 glass baking dish with the stick of butter. Melt the rest of the butter on medium heat in a saucepan.
Add the flour & corn starch to the butter to make a roux.
Turn it down to low heat, & slowly stir in the cream, buttermilk, sour cream, & mayo/Miracle Whip. Stir like a madman.
Add the bacon bits, garlic, Parmesan cheese, and salt/pepper/spices to taste. Don’t forget to stir.
Add about half of each kind of shredded cheese to the mix, keep stirring like a madman.
Pull the sauce from the heat, keep stirring… add a little to the bottom of the baking dish.
Later potatoes, sauce, & remaining shredded cheese… saving a nice amount of shredded cheese for the top.
Cover with foil, bake at 350° for an hour.
Pull it out, uncover, top with bread crumbs or crumbled up crackers, add some additional seasoning if so inclined, and pop it back in for another 15 minutes.
Well, there you have it. Pretty simple, and nothing makes me happier than cheese & potatoes. I noticed a lot of scalloped potato recipes don’t have cheese, but really… where’s the fun in that? Some also used a cream of chicken or cream of potato soup… makes it too much like White Trash ‘Taters for me. You may want to skip the breading, use chips or those crispy canned fried onions. Everyone has their own thing that they dig. Yukon Gold potatoes would make this really nice, probably wouldn’t need to cook as long…red potatoes might make it bitey… A mix may be nice. As far as the spices, I used coarse ground black pepper, I think some dry mustard, paprika, and some McKormick Season All.