This summer, we’ve been chipping away at our stash of burger seasonings, rubs, and exotic salts. Even stored the whole unsightly lot on a tiered stand on the counter keeping them in plain view to encourage use. There’s still much left, so we’re hoping to keep on grilling.
Added to the Williams-Sonoma seasoning and organic Hawaiian seafood and steak salts are two wee airplane bottles of cognac and whiskey. Had them forever and they’re perfect for a rich pan sauce.
Courtesy Chef Darren McGrady
- 4 beef tenderloin steaks, mid-cut (about 6 oz./170g)
- 1/4 cup (60mL) olive oil, divided
- 1 onion, finely chopped
- 1 clove garlic, minced
- 3 oz. (85g) cremini mushrooms, sliced
- 2 Tbsp. (30mL) whisky
- 1 cup (250mL) heavy cream
- 1/2 chicken bouillon cube (Knorr suggested) dissolved in 1 cup (250mL) boiling water
- 1/4 tsp. (1mL) Marmite (optional)
- 1 Tbsp. (15mL) finely chopped parsley
Season the tenderloins with salt and pepper. Heat 2 Tbsp. (30mL) olive oil in a skillet until hot and sear tenderloins, about 3-4 minutes on each side. Remove from skillet onto a plate, cover and keep in a warm place.
In a sauté pan, add remaining olive oil and place over a low heat. Add onion and cook until soften. Add garlic and saute 1-2 minutes. Add mushrooms and saute until mushrooms have softened and water from mushrooms evaporates. Stir in the whisky, cream, chicken broth and Marmite (if using) and increase heat to reduce liquid.
When you have a nice consistency, remove sauce from the heat and adjust seasoning. Add juices from tenderloins and chopped parsley and serve over steaks with additional chopped parsley to garnish.
We are beyond giddy about this dried mushroom wreath. Spooky!
“I still make a taco dip that was in the July or August 1985 issue of Seventeen. I know the recipe by heart but would love to see the pages again. They featured a Mexican meal of chimichongas, taco dip, and non-alcoholic sangria. I made the meal with my grandma and it’s a fond memory with her. Does anyone happen to have these pages available to scan? Thank you!”
Yes, we do! From August 1985. We are slightly horrified to recall that we had a similar baggy sweater and wore it. Ugh.
We are still searching for Tobi’s request:
“I remember it as a wreath-shaped stollen – although I’m not sure it was technically a stollen. I remember lots of different kinds of dried and candied fruit, rolled up in a pastry dough, shaped into a wreath, and then we added leaves and berries shaped out of dough to the top. It was beautiful and delicious. I made it with my mom at the time – and was so sure we clipped and saved it, but we cannot locate it anywhere in my mom’s recipe file or mine. I contacted Seventeen magazine but never got a reply.Any chance you have this recipe, or can locate it for me? I’d love to recreate it for my mom (and my own kids). Many thanks! And Happy Holidays!”
We found a forum reference to a Seventeen recipe for a “Christmas bread cinnamon roll shaped into balls then shaped like a Christmas tree. It had icing for garland and candied cherries as ornaments. It was really pretty.”