HEB Cooking Connection Recipes

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khou.com

Posted on February 10, 2011 at 9:38 AM

Beef Tenderloin with Mushroom Cherry Sauce

Ingredients:

  •      H-E-B Beef Tenderloin Steaks, 8 oz
  • 2      Tablespoons Ottavio Grapeseed Oil, divided use
  • 1      Tablespoon Adams Reserve Peppercorn and Garlic
  • ½     cup Cookwell Star Chefs Dry Cherry Steak Sauce
  • ½     cup heavy cream
  • 1      Tablespoon Dijon mustard
  • 1      cup sliced mushrooms

 

 

Directions:

1.       Rub steaks with half of the grapeseed oil and season with rub (both sides).
2.       Preheat a large Sauté pan and oven to 400 degrees.
3.       Cook steaks over Medium heat 5 minutes per side Place onto a baking sheet and into hot oven for 5 additional minutes.
4.       Meanwhile, heat remaining oil in a medium-size skillet over Medium-High       heat; sauté mushrooms 3 minutes. Add steak sauce, cream, and mustard.          Cook 3 minutes to boil and thicken slightly; pour over steaks and serve.

 

 

Sautéed Asparagus

Ingredients:

  • 1 Bunch Asparagus, Sliced ½ inch pieces
  • 1 TBSP Olive oil
  • 1 teaspoon Adam’s Reserve: Truffle Salt
  • ¼ teaspoon Black Pepper, Cracked

 

Directions:

1.      Preheat a large sauté pan 5 minutes medium heat.
2.      Add oil
3.      Sauté asparagus pieces for 5-7 minutes.
4.      Season with truffle salt and pepper to taste.
 
 
 
 
Wine Poached Pears & Fruit
 
Ingredients:
  • 1 Cups Red Wine (Sweet Bliss)
  • ¼ Cup Sugar
  • 1 TBSP Lemon Zest
  • 2 ea Pear, Diced
  • ½ Lb Strawberries, Halved
  • ½ Cup Mixed Berries

 

Directions:

1.     Place wine, sugar, lemon zest into a sauce pan. Bring to a boil for 5 minutes. Reduce to a simmer.
2.     Add strawberries for 5 minutes. Then add pears and mixed berries for an additional 5-7 minutes.
3.     Can be cooked ahead of time and re-heated.
4.     Spoon over favorite cake: Angel Food

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