CAROLINA KITCHEN
Jenny Lloyd, recipes editor
Beef Tenderloin With Red-Wine Shallot Gravy registers 130 degrees (medium-rare), 20 to 25 minutes. Let beef rest for at least 10 minutes before slicing. Serve with OvenRoasted Shallots and Garlic and Red-Wine Shallot Gravy. Garnish with thyme and rosemary, if desired. Yield: approximately 8 servings Note: Save time by asking your butcher to trim the tenderloin for you.
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beef tenderloin (5-pound), trimmed tablespoons olive oil, divided teaspoons kosher salt teaspoons ground black pepper Red-Wine Shallot Gravy (see recipe) Oven-Roasted Shallots and Garlic (see recipe) Garnish: fresh thyme and fresh rosemary Preheat oven to 400 degrees. Spray a roasting pan with nonstick cooking spray. Set aside. Meanwhile, remove tenderloin from refrigerator, and let come to room temperature. Using a basting brush, brush beef with 3 tablespoons olive oil, coating all sides. Season with salt and pepper. Heat a large heavy-bottom skillet over medium-high heat. Add remaining 2 tablespoons olive oil. Brown beef on all sides; remove from skillet. Place beef in prepared pan. Reserve skillet for making Red-Wine Shallot Gravy. Roast until a meat thermometer inserted in the thickest part of tenderloin
Red-Wine Shallot Gravy 2 tablespoons olive oil 4 shallots, minced 2 cloves garlic, minced 1 cup red wine 4 cups beef broth 1 cup heavy whipping cream 2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh rosemary ½ teaspoon ground black pepper ¼ cup unsalted butter, chilled In the same skillet that tenderloin was browned in, heat olive oil over medium heat. Add shallots and garlic, and cook until tender, approximately 5 minutes. Remove from heat, and add red wine. Return to heat, and bring mixture to a boil. Cook mixture over high heat until reduced by half, approximately 20 minutes. Whisk in broth, cream, thyme, rosemary, and pepper. Cook, stirring occasionally, until mixture thickens, approximately 10 minutes. Remove from heat and add butter, whisking until melted. Serve immediately, or store covered in the refrigerator for up to 3 days. Warm before serving. Yield: approximately 4½ cups
Pimiento Cheese Omelet
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large eggs cup heavy whipping cream teaspoon hot sauce teaspoon Worcestershire sauce teaspoon kosher salt teaspoon ground black pepper tablespoon olive oil cup shredded extra-sharp cheddar cheese tablespoons chopped pimientos tablespoons chopped roasted red bell pepper
In a medium bowl, beat eggs with a wire whisk until pale yellow, approximately 1 minute. Add cream, hot sauce, Worcestershire, salt, and pepper, whisking to combine. In a nonstick skillet, heat olive oil over medium heat. Pour egg mixture into skillet. Cook, without stirring, until the bottom of eggs starts to set, approximately 1 minute. Using a heat-resistant spatula, gently tear a hole in eggs; tilt pan to allow uncooked egg to flow into the empty space. Repeat procedure until all of eggs are cooked. Sprinkle cheese, pimientos and roasted red peppers on half of egg. Fold remaining half of egg over cheese, pimientos and peppers. Turn off heat, and cover for approximately 1 minute to melt cheese. Remove from pan and serve immediately. Serve with a small salad, if desired. Yield: 1 serving
Oven-Roasted Shallots and Garlic 6 shallots, peeled and cut into quarters 1 red onion, peeled and cut into eighths 3 cloves elephant garlic, peeled and cut into quarters 6 cloves garlic, peeled ¼ cup olive oil 1 teaspoon kosher salt ½ teaspoon ground black pepper Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Set aside. In a large bowl, combine shallots, onion and garlics. Add olive oil, salt, and pepper, stirring to combine. Place mixture on prepared baking sheet. Bake until browned and tender, 20 to 25 minutes. Remove from oven, and let cool slightly. Serve immediately, or store covered in the refrigerator for up to 3 days.
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Yield: approximately 6 servings
From Your Kitchen Snowflake Cookies ½ cup white chocolate chips ½ cup Rice Krispies cereal 1½ cups all purpose flour ¾ teaspoon baking soda ¼ teaspoon baking powder ½ cup brown sugar ½ cup chocolate chips ½ cup oats ½ cup sugar 1 egg 2 tablespoons water ½ cup margarine, softened
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Preheat oven to 350 degrees. Blend the last three ingredients (egg, water & margarine) together. When combined add the rest of the ingredients. Dough will be thick. Drop cookie dough by teaspoon full on cookie sheet. Bake for 10–12 minutes or until desired doneness.
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Recipe courtesy of Garrett Niner, Wilmington
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Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Recipes submitted are not necessarily entirely original. Include your name, address, phone number (for questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, P.O. Box 27306, Raleigh, NC 27611 or E-mail to: Jenny.Lloyd@carolinacountry.com
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Recipes courtesy of Taste of the South magazine, preserving the past and celebrating the future of southern food. tasteofthesouthmagazine.com
58 FEBRUARY 2014 Carolina Country
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