I not too long ago roasted root greens for dinner and had additional cooked spinach readily available, so somewhat than reheat the greens, I got here up with a brand new option to serve them. The two new dishes complimented pan seared beef tenderloin steaks very properly.
Spinach Stuffed Tomatoes
2 giant beefsteak tomatoes
1 cup leftover garlic sautéed spinach
2 tablespoons grated Parmesan cheese
2 teaspoons Panko bread crumbs
Cut off a skinny slice from the tops of the tomatoes. Scoop out the seeds and middle flesh with a small serrated spoon. Sprinkle the insides of the tomatoes with slightly salt and switch them over on a paper towel to empty for 30 minutes.
Divide the spinach in half and fill the middle of the tomatoes. Top the spinach with 1 tablespoon of grated cheese and sprinkle the bread crumbs on high. Drizzle with slightly olive oil.
Preheat the oven to 350 levels F. Oil a small baking dish and place the crammed tomatoes within the dish. Bake uncovered for 20 minutes.
Roasted Root Vegetable Puree
2 cups leftover roasted root greens (carrots, candy potatoes, and parsnips)
1-2 tablespoons heavy cream
1 tablespoon butter
2 tablespoons chopped recent chives
Place the roasted greens within the processor. Pulse till utterly pureed. Add the cream to make a easy combination. Place the pureed greens in a microwave secure bowl, high with the butter and warmth on excessive for a number of minutes till the greens are sizzling. Sprinkle on the chives and serve.
Filet Mignon with Cabernet Sauce
2- 6 oz. filet mignon steaks, about 1-inch thick
1/2 teaspoon every salt & pepper
1/Four cup minced shallots
1 tablespoon recent herbs, reminiscent of rosemary or thyme
1 cup Cabernet wine
2 tablespoons unsalted butter
Heat a skillet and add 1 tablespoon butter. Sprinkle the steaks with salt & pepper. Cook filets till desired doneness,4- 5 minutes per aspect (relying on thickness) for medium-rare.
Remove the steaks to serving plates
Add shallots, prepare dinner 1 min, add wine and herbs. Boil for a number of minutes till lowered. Stir in butter. Pour the sauce over the steaks and serve.