Christmas Stuffed Bison Tenderloin with Gorgonzola Cream Sauce Recipe & How to Cook

For your next holiday meal, serve your family Stuffed Bison Tenderloin with a creamy Gorgonzola Sauce. The tenderloin is stuffed and rolled with a medley of flavorful yet simple ingredients and then roasted to perfection.

INGREDIENTS:

4 pound bison tenderloin, trimmed

12 slices prosciutto

2 (8ounce) packages baby portabella mushrooms, chopped

4 cups baby spinach

2 ounces Gorgonzola cheese, crumbled

2 shallots, finely chopped

2 cloves garlic, finely chopped

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon fresh thyme

1/4 teaspoon kosher salt

Salt and pepper, to taste

Gorgonzola cream sauce (recipe below)

HOW TO COOK:

1. Using a sharp knife, carefully butterfly the tenderloin opening it up like a book. Cover with plastic wrap and gently pound the meat to an equal thickness of about ½ inch thick. Season with salt and pepper and set aside.

2. Heat a skillet over medium heat and add butter, 1 tablespoon olive oil and chopped shallots. Sauté shallots until softened. Add mushrooms to skillet and continue to cook until mushrooms brown. Add thyme, salt and balsamic vinegar and stir. Remove mushrooms from heat and place in a bowl. Reheat skillet over low heat and add spinach cooking until spinach becomes wilted. Remove from heat.

3. Preheat oven to 425 degrees.

4. Layer sliced prosciutto on the inside of the tenderloin and add the wilted spinach. Spread mushroom mixture evenly over the spinach and then add Gorgonzola cheese crumbles. Carefully roll up the tenderloin and secure with twine. Brush remaining olive oil over the tenderloin and season with salt and pepper. Place tenderloin in a rimmed baking sheet and insert a meat thermometer into the thickest part of the tenderloin.

5. Bake uncovered 50 minutes or until thermometer reads 130°F. Remove from oven and cover tenderloin loosely with foil. Let rest about 15 minutes or until thermometer reads 140°F. Slice and serve with Gorgonzola cream sauce.

Gorgonzola Cream Sauce

1. Heat pan over medium heat and melt 1 tablespoon butter.

2. Add 1 chopped shallot and sauté until softened.

3. Reduce heat to low and slowly add 1 pint heavy cream, stirring until cream is

reduced and thickens, about 20 minutes.

4. Add 3 ounces Gorgonzola crumbled cheese and stir until sauce is smooth.

Comments

Pinikpikan Recipe & How to Cook Guide

INGREDIENTS: 1 whole chicken ginger pepper chayote 1/4 kilo Etag 2 cups of rice wine HOW TO COOK: 1. Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available. 2. Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier. 3. Remove the feather. 4. Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken. Cooking Process Cooking Pinikpikan is somewhat similar to cooking Tinola. 1. Boil the chicken with the spices like ginger and pepper until the chicken is cooked. 2. Add Etag and continue boiling it until etag is cooked. 3. Upon adding the Etag add the 2 cups of rice wine. 4. Once etag is cooked then add chayote. 5. Served while hot. Please note that you have to make sure to have add more water to make sure it will last until the chicken is cooked. Sou

Rosquillos Recipe & How to Bake Guide

INGREDIENTS: 6 cups flour 1 cup sugar 3 tsp baking powder 1 cup white wine 1 cup vegetable oil 1 cup vegetable shortening 2 tbsp anise extract HOW TO BAKE: 1. In a mixing bowl combine sugar, vegetable shortening, vegetable oil and baking powder. 2. When mixed, add anise extract and stir. 3. While stirring continuously add flour until dry or crumbly. 4. Use hands to mix together dough. Divide the dough into small pieces and flatten it on a floured table. 5. Use a flower shaped cookie cutter and cut the portions. 6. Lay the cut dough on a baking tray and set aside. 7. Pre-heat oven to 325 degrees Fahrenheit and bake cookies for 15 to 18 minutes. 8. Once cooked set aside and let it cool to prevent it from breaking down when removed from the tray. Source: Lokal Kusinero

Sizzling Chicken a la Pobre (Recipe and How to Cook)

SERVES 4 to 6 PREP TIME 20 minutes COOKING TIME 30 minutes INGREDIENTS olive oil for frying 1/2 cup chopped garlic 2 tbsp. soy sauce 2 tbsp. knorr liquid seasoning 1 tbsp. calamansi juice 1 tsp. marjoram 1 tsp. thyme 1tsp. ground pepper salt, to taste 500 grams boneless chicken thigh fillets, with skin on buttered carrots, corn, and mashed potatoes, to serve GRAVY 2 tbsp. butter 2 tbsp. all purpose flour 2 cups water 1 knorr chicken cube 1 tbsp.knorr liquid seasoning HOW TO COOK 1 Heat oil in a frying pan and fry garlic until golden brown. Strain and set aside 2 Combine soy sauce, liquid seasoning, calamansi juice, marjoram, thyme, pepper, and salt in a bowl. Add chicken and rub sauce evenly. Marinate for at least 15 minutes 3 Make the gravy: Melt butter in a skillet. Add flour and cook for 1 minute. Add water and chicken cube; mix well. Add liquid seasoning. Simmer until gravy thickens. 4

Food Recipe Notebook

Search This Blog