*** A WORD FROM THE KITCHEN ***

Did you know that Valentine’s Day is one of the busiest
days of the year for restaurants? Guess that shows how
many people can have the same idea. Personally, we
look at this is a great opportunity to stay home and
cook a romantic dinner since A: sharing in the preparation
of a romantic meal is somewhat of a gift in itself and
is much more personal and B. odds of getting good service
on a night like this don’t look as good. (anyone in the
restaurant business please forgive me).

Here’s an idea for a simple beef recipe “TENDER LOVIN’
TENDERLOIN” that is smothered in sauteed mushrooms. I’ve
included this for 6 servings and you can just cut it down
exactly in half if you’re preparing it just for two. Yes,
this would equal 3 servings but I don’t like to skimp on a
special meal….you can always have leftovers!

Enjoy!
Marzee

P.S. You can still pick that cook book “The Tastes &
Colors of Provence” for only $2.99 plus shipping at:
http://pd.gophercentral.com/u/14570/c/120/a/574

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RECIPE: ROAST TENDERLOIN

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INGREDIENTS:
2 lb Angus beef tenderloin roast
salt & Pepper to taste
Sauteed mushrooms – recipe follows

SAUTEED MUSHROOMS
1 tb Butter
4 c Mushrooms, whole
1/2 c Onion, chopped
1 ts Garlic salt
1/4 c Chicken broth
1/2 c Beef broth
1 c Chablis wine

DIRECTIONS:
Preheat oven to 225 degrees. Rub outside of tenderloin with
seasoned salt and pepper. Roast for 45 minutes. FOR SAUTEED
MUSHROOMS: Heat butter in skillet until melted; add mushrooms
and onions and cook until onions are tender. Add garlic salt,
broths and wine. Simmer 15 minutes. Slice beef at an angle into
1/2 inch slices. Serve each portion with 3 ounces sliced beef
topped with 1/2 cup sauteed mushrooms.

Yield: 8 Servings
Category: Main Dishes, Beef

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MARZEE’s CORNER

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WHAT TO LOOK FOR WHEN SELECTING BEEF:

Follow these tips to help select beef that is fresh, high
quality, good tasting and safe.

* Select beef with a bright cherry-red color, without any
grayish or brown blotches. A darker, purplish-red color is
typical of vacuum-packaged beef because of lack of oxygen but
once exposed to the air it will turn bright red.

* Look for beef that is firm to the touch and not soft.

* Make sure the package is cold and has no holes or tears.

* Choose packages without excessive liquid. Excessive liquid
may be an indication of improper storage or beef that is past
it’s optimum shelf life.

* Check the sell by date on the package and purchase before
this date.

* Select your beef just prior to checking out to help keep it cold.

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Tags: beef tenderloin, beef tips, main courses, mushrooms, romantic dinner, valentine's day

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