Prepare the meat by trimming all the excess fat making sure you slice off the tough shiny silverskin which runs along the surface of the tenderloin.
Rub the olive oil all over the beef.
In a small bowl mix the oregano, basil, thyme, garlic powder, salt and pepper.
Rub the herb mixture all over the meat .
In a large frying pan sear the meat on all sides until a nice crust appears.
Pre-heat oven to 425 degrees.
Place the beef on a rack in a shallow roasting pan and roast uncovered for about 40 minutes turning once during the cooking.
Remove beef from the oven and let stand around 20 minutes before slicing. Roast should be medium-rare.
Meanwhile in a large frying pan melt 2 tablespoons of butter.
Sauté the onions, garlic an mushrooms for 8 to 10 minutes until mushrooms are tender.
In a small bowl mix the cornstarch and water then mix into the mushrooms.
Gradually stir in the beef broth and stir for about 2 minutes until sauce thickens.
Blend in the Dijon mustard and tomato paste.
Slice the roasted beef tenderloin and top with mushroom sauce or serve the sauce on the side. This tenderloin should serve 8 people.
6 cups of chicken or beef broth
3 carrots cubed
1 onion diced
8oz string beans
2 small zucchini halved and sliced thin
2 stalks of celery sliced
12oz. of cabbage chopped into pieces
3 or 4 cloves chopped garlic
2 cans of 15oz peeled and crushed tomatoes
1 15oz can of cannellini beans
2 large potatoes chopped
2 Tbls chopped parsleyfresh ground black pepper
1 pound ditalini pasta parmesan cheese
2 Tbls olive oil
In a large pot saute onions, garlic, carrots, string beans celery and potatoes in olive oil for ten minutes.
Add cabbage and zucchini and saute for about five more minutes.
Add tomatoes, basil and parsley and beans and stir.
Add chicken or beef stock. I prefer the beef.
Add salt and pepper to taste.
Bring to a boil then simmer until vegetables are soft.
In a separate pot cook the ditalini for about 10 minutes.
Add some pasta to a soup bowl and ladle in some soup.
Sprinkle with parmesan cheese and your ready to serve.
2 8-12oz. lobster tails
1/4 cup of prosciutto chopped
1/4 cup of button mushrooms sliced
2 cloves of garlic finely chopped
1 bunch of long green onions chopped
1 can of sweet peas
3 Tbls of butter
1/2 cup of heavy whipping cream
1 cup of freshly grated parmesan cheese
1/4 cup of chopped parsley
1/4 tsp of salt
1/4 tsp of freshly ground black pepper
1 pound of linguini
Remove lobster from the shell and chop into bite size piece. Refrigerate until your ready to use. If you choose you could reserve the shells and stuff them with the carbonara mixture and serve with a vegetable side or like I prefer serve over the linguini.
In a large frying pan sauté the onions, garlic, mushrooms & prosciutto in butter for five minutes until vegetables are soft & bacon is crisp.
Stir in lobster meat and peas for another 2 minutes until lobster is white and tender.
Bring 6 quarts of water to a boil and cook the linguini for about 10 minutes until al dente. Drain the pasta and toss with the lobster and vegetable mixture
In a large bowl beat eggs and cream and stir into the hot linguini. This will prevent the eggs from over cooking. The heat from the linguini should cook the eggs enough.