DIVA Tasting: Beef Tenderloin and Stuffed Mini Potatoes…..

Slow Beef Tenderloin

  • 1 Package Of Sliced Cremini Mushrooms
  • 1 Cup Warm Water
  • 3 Pounds Trimmed Beef Tenderloin Roast, Tied
  • Salt And Ground Black Pepper To Taste
  • 3 Tablespoons Vegetable Oil
  • 1 Tablespoon Unsalted Butter
  • 1/2 Cup Sliced Shallots
  • 1 Pinch Salt
  • 1/4 Cup Tarragon Vinegar
  • 1 Cup Beef Stock
  • 1/4 Cup Heavy Cream
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Chopped Fresh Tarragon
  • Salt And Ground Black Pepper To Taste


  1. Preheat oven to 325 degrees F.
  2. Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
  3. Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
  4. Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
  5. Pour in stock, cream, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
  6. Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F. Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
  7. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.
  8. Serve with garlic mash potatoes and green bean casserole.

Gorgonzola Stuffed Mini Potatoes#11.23.17 bb


  • 20 small new potatoes
  • 1/4 cup vegetable oil
  • coarse sea salt to taste
  • 1/2 cup sour cream
  • 1/4 cup crumbled Gorgonzola cheese
  • 2 tablespoons chopped fresh chives


  1. Preheat oven to 350 degrees F.
  2. Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
  3. With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.

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