Beef Tenderloin and Potato Roast

This meal is kind of pricey but worth it. Everything will just melt in your mouth, the potatoes were so tender and delicious and the tomatoes looked like they were about to pop which they did once I bit into them. This recipe originally called for sweet potatoes, but I hate them so I changed it to yellow potatoes - feel free to change it back if you like sweet potatoes. The only thing I did wrong with this recipe was I overcooked the tenderloin a little and I will fully blame that on my meat thermometer. This recipe is definitely a keeper for my book... Enjoy!!

Recipe:

1 tablespoon dried Italian seasoning
1 tablespoon bottled roasted minced garlic
1 teaspoon salt
½ teaspoon crushed red pepper
3 tablespoons olive oil
2 pounds medium yellow potatoes (such as Yukon gold), cut into 1-inch wedges
1½ to 2 pounds beef tenderloin, trimmed
1 cup cherry tomatoes
¼ cup snipped fresh parsley
2 teaspoons finely shredded orange peel
2 cloves garlic, minced
⅛ teaspoon salt

1) Preheat oven to 425°F. In a medium bowl combine Italian seasoning, garlic, salt, and crushed pepper. Stir in olive oil. Add potatoes and toss until lightly coated. In a shallow greased roasting pan, place potatoes wedges around the edge in a single layer.

2) Season beef with remaining oil mixture. In a large skillet brown beef tenderloins over medium-high heat, turning to brown evenly. Place browned tenderloin in center of greased roasting pan. Roast, uncovered, 15 minutes.

3) Add tomatoes; roast, uncovered, for an additional 10 to 15 minutes more or until an instant-read thermometer inserted in center of the thickest part of the tenderloin registers 130-135°F for medium rare or 140-145°F for medium. Let stand for 5 minutes.

4) Meanwhile in a small bowl, stir together fresh parsley, orange peel, garlic and salt.

5) Carve beef into slices. Arrange beef and potatoes on plate. Serve with chopped parsley topping.

Notes: May need to double the oil mixture - I ran out when adding it to the tenderloins.

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 55 minutes | Other Time: 5 minutes | Yields: 4 to 6 servings

Source: BHG

Italian Meatball Soup

Another great meal on a cold winter night. It is a great tomato based soup with lean beef meatballs - which were very tasty. Only one thing I want to change for next time - Instead of using frozen green beans, I would like to try making it with some fresh green beans; other that it is a delicious and healthy soup that I'm sure your family will enjoy.

Meatballs:

1 cup Italian-seasoned breadcrumbs
½ cup grated Parmesan cheese
¼ cup dried parsley
2 tablespoons water
1 teaspoon dried basil
1 teaspoon black pepper
1 pound lean ground beef
1 large egg
Cooking spray

Soup:

1½ teaspoons vegetable oil
1 cup onion, chopped
1 cup carrot, chopped
½ cup celery, chopped
2 cups low-sodium tomato juice
½ cup green bell pepper, chopped
½ cup frozen green beans
1 teaspoon dried basil
1 teaspoon dried oregano
⅛ teaspoon black pepper
2 (14.5 ounce) cans low-sodium beef broth

1) Preheat oven to 375°F.
2) To prepare meatballs, combine breadcrumbs, grated cheese, parsley, water, basil, black pepper, ground beef and egg in a medium bowl. Shape beef mixture into 30 (1-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 375°F for 20 minutes or until done. Drain on paper towel.
3) To prepare soup, heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; and saute for 10 minutes or until tender, stirring occasionally.
4) Add meatballs, tomato juice, green bell pepper, green beans, basil, oregano, black pepper, and beef broth to the Dutch oven. Bring to a boil, reduce heat, and simmer for 10 minutes or until vegetables are done.

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Yields: 6 servings

Slow Cooker Beef Stew

This meal is another one of our favorites in the cold winter months. I also really enjoy this recipe because you can prep everything the night before and add it all to the slow cooker right before you go to work in the morning and it will be done by the time you get home. So easy to make and oh so yummy!

Recipe:

2 pounds beef stew meat, cut into 1-inch cubes
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon rosemary
1 teaspoon dried parsley
1 packet McCormick Beef Stew Seasoning
1 teaspoon Worcestershire sauce
1 medium onion, chopped
1 cup beef broth
½ cup red wine
3 potatoes, cubed
4 carrots, chopped
2 stalks celery, chopped

1) Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with the flour mixture. Stir in garlic, bay leaf, paprika, rosemary, parsley, beef stew seasoning, Worcestershire sauce, onion, beef broth, red wine, potatoes, carrots, and celery.
2) Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Notes: Remove the bay leaf before serving.

Prep time: 20 minutes | Cook time: 12 hours | Total time: 12 hours 20 minutes | Yield: 4 servings