PEPPERCORN BEEF TENDERLOIN

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Well, ain't that pretty....Today, I'm sharing with you the most delicious beef tenderloin recipe that I've been making for quite sometime. Number one, because it's TO DIE FOR. Number two, because it looks fancy + tastes gourmet, yet a rookie cook can pull it off! If you're wondering what to serve at this years Christmas dinner, look no further. Trust me. 

Xx
Landyn


WHAT YOU'LL NEED


  • 1  16oz pkg gourmet mushrooms, sliced if not
  • 1 pkg fresh thyme sprigs
  • 6-8 peeled garlic cloves
  • 2 tbs dijon mustard
  • kosher salt + pepper
  • 1/4 cup whole peppercorns 
  • 2 tbs butter
  • 1 tbs olive oil 
  • 4-5 lb beef tenderloin 

WHAT TO DO


  1. Pre heat oven to 475 degrees F.
  2. Rub beef tenderloin with mustard and season well with kosher salt and peppercorns and set aside. 
  3. Heat a large cast iron skillet to medium high heat and add olive oil. 
  4. Add mushrooms, garlic cloves and fresh thyme sprigs. 
  5. Cook for 5-7 minutes or until tender.
  6. Push mushrooms and garlic mixture to the outsides of the pan. 
  7. Remove from heat and place beef in the center of cast iron pan, peppercorn side up. 
  8. Melt butter and drizzle over top of the roast. 
  9. Put roast into preheated oven and cook until beef reaches 120-125 degrees F for medium rare, (how it's best) about 35 minutes.
  10. When temp is reached, remove from oven, cover with foil and let rest for 10 minutes.

Slice and serve. We love it with a creamy Horseradish sauce. Here's a simple one that's easy to make, and can be made ahead. It's actually better that way. 


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CREAMY HORSERADISH SAUCE 


  • 1 cup sour cream
  • 1/4 cup of prepared horseradish
  • 1 tablespoon dijon mustard
  • 1 tsp white wine vinegar
  • salt + pepper

Mix all the ingredients together in a bowl, until smooth. Cover and place in refrigerator for at least 3 hours, but better if left over night. 

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SHOP THE RECIPE



EASY CHICKEN 'N DUMPLINGS

I love this one. My kids request it more times than not. Even during the hot summer. Why I ask? 'Because it's so good, Mom'. It's one I would typically share with you around mid October, but since it was my daughters birthday last week
and I shared a little how-to on my Instastories, which I'm loving. Aren't you? I decided that NOW, is just as good
of a time as any to give you that recipe. If anything just book mark this page or remember to
come back to the blog when the weather cools off. 

I use my crockpot for this recipe and just about everything else I make during the fall/winter months. I've had this All Clad slow cooker for 3 years and it's been the BEST. I especially love the removable non-stick cast iron insert. It makes searing and browning recipes so much easier. No extra pans to wash. And taking recipes like this one to the stove top is a breeze. Plus it's 50% off now through 8/22 at Williams Sonoma.  
It's one of my MUST HAVE kitchen tools. Check it out here


RECIPE 


  • 2  32oz cartons of Pacific Foods organic chicken stock/broth
  • 2  12 oz cartons of Pacific Foods Organic Cream of Chicken condensed soup
  • 3 bone in chicken breast (skin on)
  • 3/4 cup carrots, chopped
  • 1/2 cup chopped celery
  • 1  16oz can of Pillsbury Grands Homestyle Biscuits
  • all purpose flour for dusting dumplings
  • a few shakes of Wondra Flour for thickening 
  • salt + pepper to taste

Place bone in chicken breast, carrots + celery in slow cooker. Pour 32oz of chicken stock over top, cover and let cook on HIGH for 6 hours. This will make the base of your soup.  When that's done cooking. Use a fork to pull meat off the bone and discard bones and skin. Shred meat with fork, keeping chicken and veggies in with the broth. If you don't have a removable stovetop friendly insert with your slow cooker, like the one above. Transfer broth + chicken + veggies into a large stock pot or dutch oven. Add 32 more ounces of chicken stock and both cream of chicken soups. Mix well and bring to a boil.

Next, cut biscuits into bite-size pieces. Take into account and they will expand a little once they are cooked. Then, toss biscuit pieces gently in flour and set aside. Once your chicken stock mixture begins to boil, add your lightly floured biscuit pieces to stock and stir well. Reduce to low/medium heat and continue stirring. You want to continue to do this, so that the biscuits do not stick together and become one. Keep stirring as the biscuits cook for about 3 minutes. Cover and continue cooking another 2 to 3 minutes. Steam helps the biscuits to plump up. The flour will act as a thickening agent, helping the soup to thicken up as the biscuits continue cooking. Remove lid and stir again. Total cook time on the biscuits is 15 to 17 minutes, you can remove one, cut down the center and check for doneness. If you feel your soup has not thickened up enough, add a few sprinkles of Wondra to get it to the desired consistency. Sometimes it can become a little too thick, then you'll need to add a little water.  Season with S+P to your liking. Once the biscuits are cooked, turn the heat to a low simmer, cover and serve when ready to eat. That is the beauty of this dish. It can be left on the stove top (or back in the slow cooker on warm), to be ladled from when everyone's hungry.
 

It truly is the perfect fall dish and comfort food for a busy family. Plus it's an easy one to make.
Hope you enjoy this favorite of ours!  
Xx
landyn