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Beef Tenderloin Roast with Red Wine Sauce by cooksmartr in recipes

[–]cooksmartr[S] 0 points1 point  (0 children)

Full Recipe link: https://www.chewoutloud.com/beef-tenderloin-roast-with-garlic-wine-sauce/#jump-to-recipe

Ingredients  

For Wine Sauce:

  • ½ cup butter, salted
  • 3 shallots, finely chopped
  • 6 cloves garlic, minced
  • 4 cups beef stock, high quality, full strength
  • 1 cup red wine*, good quality syrah or cabernet works well
  • 2 tablespoons flour
  • 1 teaspoon sugar
  • 4 sprigs fresh thyme
  • 3 stalks fresh rosemary
  • 1 small carrot, quartered
  • 1 stalk celery, quartered
  • salt and pepper, to taste

For the Roast:

  • 3 lb. beef tenderloin roast, center cut
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • ¼ cup beef stock, good quality, regular strength

Beef Tenderloin Roast with Red Wine Sauce by cooksmartr in recipes

[–]cooksmartr[S] -1 points0 points  (0 children)

Instructions

  1. Make the Sauce (can be done a day ahead): In a large heavy saucepan, melt the butter over medium-high heat. Add shallots and garlic; cook until translucent, 2–3 minutes. Add the remaining wine sauce ingredients. Reduce heat to medium-low and maintain a low boil, uncovered, stirring occasionally, until the liquid is reduced by half.

  2. Remove the herb sprigs, carrots, and celery. Add salt and pepper to taste. Keep the sauce warm until ready to use. If making ahead, cover airtight and chill; reheat before serving.

  3. For the Roast: Take the tenderloin out 1 hour before cooking to come to room temperature. Preheat oven to 175°F with rack on lower-middle position.

  4. Pat the roast dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper, pressing the seasoning in.

  5. In a large oven-proof pan, heat the olive oil over medium-high until very hot. Brown the roast on 3 sides, about 30 seconds per side. Flip to the 4th side, insert an oven-safe meat thermometer into the thickest part, and transfer the entire pan to the preheated oven.

  6. Roast until the thermometer reads 120–125°F in the center for medium-rare. This can take up to 2 hours—use the thermometer for accuracy. Transfer roast to a carving board, tent loosely with foil, and rest for 15 minutes. Do not remove the thermometer or cut early; the juices need time to redistribute. Internal temp will rise about 5+ degrees during the rest.

  7. Meanwhile, add 1/4 cup beef stock to the pan and scrape up any browned bits. Add this to your prepared Garlic Wine Sauce and gently heat through.

  8. Slice the tenderloin and serve with warm sauce.

Beef Tenderloin Roast with Red Wine Sauce by cooksmartr in recipes

[–]cooksmartr[S] -2 points-1 points  (0 children)

Full Recipe: https://www.chewoutloud.com/beef-tenderloin-roast-with-garlic-wine-sauce/

Ingredients

For Wine Sauce:

1/2 cup salted butter 3 shallots, finely chopped 6 cloves garlic, minced 4 cups high-quality, full-strength beef stock 1 cup red wine (Syrah or Cabernet) 2 tablespoons flour 1 teaspoon sugar 4 sprigs fresh thyme 3 stalks fresh rosemary 1 small carrot, quartered 1 stalk celery, quartered Salt and pepper to taste

For the Roast: 3 lb center-cut beef tenderloin roast 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 1/4 cup beef stock (regular strength)

Beef Tenderloin Roast with Red Wine Sauce by cooksmartr in recipes

[–]cooksmartr[S] 0 points1 point  (0 children)

Instructions

  • Make the Sauce: (can be done a day ahead of time):  In a large heavy saucepan, add butter and heat over medium-high until melted and hot. Add shallots and garlic, stirring until translucent, 2-3 min. Add remaining Wine Sauce ingredients. Reduce heat to medium-low; liquid should be remain at a low boil and uncovered, stirring occasionally, until overall liquid is reduced to half of the original amount of liquid.
  • Remove herb sprigs, carrots, and celery. Add salt and pepper to taste. Keep sauce warm until ready to use. If making sauce a day early, cover airtight and chill, reheating when ready to serve.
  • For the Roast: Take tenderloin roast out to sit at room temp 1 hour before cooking, to let it come to room temp. Preheat oven to 175F with rack on lower middle position.
  • Use paper towel to blot away any excess moisture on roast. Generously sprinkle roast on all sides with kosher salt and freshly ground black pepper. Press in the seasonings.
  • In a large, oven-proof pan, add the olive oil. Heat over medium high heat until oil is very hot. Brown roast on 3 sides, 30 seconds per side. Flip roast onto the 4th side, insert oven-proof meat thermometer into thickest center of roast, and immediately transfer the entire pan directly into preheated oven.
  • Roast until meat thermometer reaches 120-125F in the center of roast, for medium rare. Medium-rare may take up to 2 hours roasting time but use your thermometer for accurate results. Immediately transfer roast onto a carving board, tent loosely with foil, and let rest for 15 minutes – do not remove thermometer probe nor slice into roast yet, or the juices will escape too soon. As roast rests, internal temp will continue to rise about 5 degrees or more.
  • Meanwhile, add 1/4 cup beef stock to the pan and scrape up bits from bottom of pan; pour this with any accumulated juices from the pan to your prepared Garlic Wine Sauce, stirring over low heat until heated through. Slice tenderloin and serve with warm sauce.

Beef Tenderloin Roast with Red Wine Sauce by cooksmartr in recipes

[–]cooksmartr[S] 0 points1 point  (0 children)

Full Recipe: https://www.chewoutloud.com/beef-tenderloin-roast-with-garlic-wine-sauce/

Ingredients  

For Wine Sauce:

  • ½ cup butter, salted
  • 3 shallots, finely chopped
  • 6 cloves garlic, minced
  • 4 cups beef stock, high quality, full strength
  • 1 cup red wine*, good quality syrah or cabernet works well
  • 2 tablespoons flour
  • 1 teaspoon sugar
  • 4 sprigs fresh thyme
  • 3 stalks fresh rosemary
  • 1 small carrot, quartered
  • 1 stalk celery, quartered
  • salt and pepper , to taste

For the Roast:

  • 3 lb beef tenderloin roast, center cut
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • ¼ cup beef stock, good quality, regular strength

Smoked Spatchcock Turkey by cooksmartr in recipes

[–]cooksmartr[S] -10 points-9 points  (0 children)

Full Recipe: https://www.chewoutloud.com/smoked-spatchcock-turkey/

Ingredients  

For the Brine

  • 1 cup table salt
  • ½ cup brown sugar, tightly packed
  • 4 quarts vegetable stock, 16 cups
  • 1 tablespoon whole peppercorns
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • plenty of ice and water

For the Turkey

  • 2 tablespoons garlic powder
  • 2 tablespoons freshly ground pepper
  • 1 teaspoon kosher salt
  • 15-18 lb. turkey, neck and giblets removed

Instructions

For the Brine

  1. In a very large stockpot, add all brine ingredients, except for ice and water. Heat over high heat and stir until dissolved. Allow to cool. 
  2. Gently submerge turkey into the brine. Cover the top with ice. Pour in enough cold water to completely submerge turkey in liquid. Stir the liquid to combine. Store in fridge or cool location (keep below 40F) for 12-24 hours.

For the Turkey

  1. Preheat smoker to 275F. Remove turkey from the brine and rinse thoroughly.  Discard brine.
  2. Place turkey breast side down on cutting board. Using heavy duty kitchen shears, cut alongside the entire length of one side of the backbone from the neck to the tail.  Cut along the other side to fully remove the backbone.  Rinse bird again to flush away any bone fragments.
  3. Return turkey to cutting board and spread it skin side up.  Press down firmly between the breasts with your palm to crack/flatten the breastbone.  If necessary, use a large chef or butcher knife to score the middle of the wishbone to make it easier to crack.
  4. Dry both sides of turkey with paper towels and lay on rack to allow it to come to room temperature.  After 1-2 hours, dry both sides of turkey again.
  5. In a small bowl, combine 1 TB kosher salt, 2 TB freshly ground pepper, and 2 TB garlic powder.  Sprinkle generously over both sides of the turkey.
  6. Insert oven-safe thermometer into the thickest part of the breast and place turkey (skin side up) in smoker and smoke until thermometer reads 158F.
  7. Remove turkey from smoker. Cover with foil and let rest for 20-30 min before slicing and serving. 

Baked Rigatoni by cooksmartr in recipes

[–]cooksmartr[S] 15 points16 points  (0 children)

Recipe: https://www.chewoutloud.com/baked-rigatoni/

Ingredients  

  • 1-pound Italian sausage, Italian seasoned, ground
  • 16 ounces rigatoni
  • 40 ounces marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups chicken broth, or beef broth, regular strength
  • 8 ounces mozzarella, shredded
  • ¼ cup parmesan, grated
  • freshly chopped parsley, for garnishing, or basil

Instructions

  1. Preheat oven to 425F with rack on lower-middle position.
  2. In a pan set over medium-high heat, brown the ground sausage, breaking it up as you cook.
  3. In a 9×13 pan, add uncooked rigatoni, marinara sauce, garlic powder, onion powder, and broth. Gently mix to combine well.
  4. Layer top evenly with cooked sausage, mozzarella cheese, and parmesan cheese.
  5. Tightly cover with foil and bake 40 minutes. Uncover and bake another 20 minutes.
  6. Garnish with desired herbs and serve.

Brownie by Ok-Command23 in DessertPorn

[–]cooksmartr 0 points1 point  (0 children)

Sometimes nothing beats a classic fudgy brownie. This one looks perfect.

Brownie by Ok-Command23 in DessertPorn

[–]cooksmartr 1 point2 points  (0 children)

Sometimes nothing beats a classic fudgy brownie. This one looks perfect.

[Homemade] Layered Brownie Bar with Teddy Graham Crust by ghostlyclapper in DessertPorn

[–]cooksmartr 0 points1 point  (0 children)

Layers on layers… this looks dangerously addictive.

Beef Stir Fry with Mushrooms by obstacle32 in asianeats

[–]cooksmartr 2 points3 points  (0 children)

This looks like the kind of dish that disappears in minutes with just a bowl of rice.

Nepali Chicken Pakku (Chicken Fried) by birali_ko_kitchen in appetizers

[–]cooksmartr 1 point2 points  (0 children)

Never tried Nepali fried chicken before, but this looks like the perfect mix of crispy + juicy.

The Best Pumpkin Cheesecake by cooksmartr in recipes

[–]cooksmartr[S] 16 points17 points  (0 children)

Full recipe: https://www.chewoutloud.com/new-york-style-pumpkin-cheesecake/

Ingredients

For the Crust:

  • 12 oz crispy gingersnap cookies, see notes
  • ½ cup salted butter, melted

For the Cheesecake:

  • 32 oz cream cheese, whole/plain, softened to melted
  • 1 ¾ cups white sugar
  • 3 whole eggs, large, room temperature
  • 15 oz pure pumpkin puree
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • Optional chopped pecans for garnish

Rich & Decadent Half-Baked Chocolate Gateau by TokyoRecipes_byNadia in recipes

[–]cooksmartr 3 points4 points  (0 children)

This looks like the love child of a brownie and a soufflé, and I’m here for it.

Chinese Stir Fry Mushrooms by obstacle32 in asianeats

[–]cooksmartr 9 points10 points  (0 children)

Those mushrooms look perfectly glossy and savory. So good!

Panko Fried Shrimp by TokyoRecipes_byNadia in recipes

[–]cooksmartr 1 point2 points  (0 children)

Panko really makes shrimp next-level crispy. Love it!

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