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Ingredients Whole Grilled Tenderloin of Beef with blue cheese mushrooms on homemade Beer Bread (makes 6-8 servings)Beer Bread 1 bottle of any beer1 Tbsp. baking soda 3 Tbsp. sugar or sugar substitute ¼ cup melted butter 3 cups whole-wheat flour Mix dry ingredients in large mixing bowl. Pour bottle of beer and half of the butter in. Mix until batter is wet, but still lumpy. Pour into greased bread pan, top with remaining melted butter and bake at 350* for 35-40 min. until inserted knife comes out clean. Let cool and slice. Tenderloin 1 whole beef tenderloin, trimmed (approx. 3 lbs.)3 Tbsp. Crushed garlic 2 Tbsp. Olive oil 2 Tbsp. Crushed black peppercorns ¼ tsp. course salt 1 Tbsp. chopped rosemary 1 Tbsp. chopped thyme With sharp paring knife make small slits all over meat. Rub meat with oil and then with mixed herbs, salt, pepper and garlic, sticking mixture into small slits with fingers. Refrigerate 1 hour. Prepare grill to high heat on one side. Sear meat on each side over direct heat, about 4-5 minutes total. Move meat off direct heat to unheated side, cover grill and cook approx. 12 minutes. Turn meat over to other side and grill another 10 or 11 min. until internal temperature is about 135*F for medium rare. Let stand 10 min. before slicing into thin to medium slices. Blue Cheese Mushrooms 2-3 Tbsp. butter2 Tbsp. crushed garlic 1 medium onion sliced 2 cups sliced mushrooms ½ cup whipping cream 1 cup chunky blue cheese dressing 1 Tbsp. parsley 1 Tsp. crushed black pepper Heat butter in pan over medium heat. Sauté garlic, onions and mushrooms until light golden brown. Reduce heat and stir in cream, blue cheese dressing, pepper and parsley until mixed. Top sliced beer bread with tenderloin slices and blue-cheese mushrooms and serve with a side salad and an ice-cold beer! It doesn't get better than this! |
Recipes! Recipes! |
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Anthony G. Alessi, MD
Charles Glassman, MD
Dale Peterson, MD
Mache Seibel, MD
Peter Weiss, MD
Mitchell Yass, DPT
Dr. Howard Peiper
Dr. Mary Riggin
