Quick Menu. Beef Tenderloin With Mustard Sauce, Oven Fries And Lemon Glazed Brussels Sprouts.

Who is going to go out and buy these?

I still laugh at that video and my boys lassoing all around the house.

Totally unrelated is this elegant menu. If you are looking for something simple to make for a special dinner, to entertain, or just to make any night more fun, these recipes are ace.

The beef preparation is simple and the brandy-mustard cream sauce elevates it to star status. The crisp, spiced potatoes and lemony brussels sprouts round things out nicely.

Beef Tenderloin With Mustard Sauce


4 tenderloin steaks, 4 ounces each
3 tablespoons coarsely ground black pepper, or to taste
2 shallots, minced
1 teaspoon olive oil
1/4 cup brandy
1 tablespoon Dijon mustard
1/3 cup heavy cream


1. Preheat oven to 350℉.

2. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce.

3. In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.

Serves 4

Recipe from Martha Stewart

Oven Fries


4 potatoes, preferably Yukon Gold or russet
2 tablespoons olive oil
6 sprigs fresh thyme, or 2 teaspoons dried
Salt and freshly ground pepper


1. Heat oven to 425℉.

2. Cut potatoes lengthwise into thick slices, then into 1/2-inch-by-1/2-inch-thick strips. Place in a bowl of cold water until ready to use. Drain and dry well on paper towels.

3. Toss potatoes with oil and spread out on a dark roasting pan or baking sheet. Scatter thyme over potatoes. Bake for 35 to 40 minutes, turning occasionally, until potatoes are brown and crisp on all sides.

4. Remove from oven, discard thyme stems, sprinkle with salt and pepper and serve.

Serves 4

Recipe from Martha Stewart

Lemon Glazed Brussels Sprouts


2 pounds brussels sprouts, trimmed
3/4 cup water
1/4 cup butter
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel


1. Combine first 4 ingredients in large pot; cover and bring to boil over high heat. Reduce heat to medium. Cook until brussels sprouts are crisp-tender, about 10 minutes, stirring occasionally. Stir in lemon juice; cook uncovered until glaze coats brussels sprouts, about 1 minute.

2. Season to taste with salt and pepper. Sprinkle with lemon peel and serve.

Serves 4

Recipe from Bon Appétit Magazine

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About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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