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Savory Roasted Beef Tenderloin

May 13, 2010 By The Recipe Mom 1 Comment
roastbeef

What You Need:

1 C of soy sauce
3/4 C of beef broth
1/2 C of olive oil
2 tbsp red wine vinegar
1/2 tsp hot pepper sauce
4 garlic cloves, minced
1 tsp pepper
1 tsp dried thyme
1/2 tsp salt
1 bay leaf
1 (3 1/2 lb) beef tenderloin

How to Make It:

In a large resealable bag mix together the soy sauce, beef broth, oil and vinegar.
Place the hot sauce, garlic, pepper, thyme and salt into the bag and shake to blend.
Take out 1 C of the marinade and refrigerate for basting.
Add the bay leaf to the bag.
Place the tenderloin into the bag and seal.
Turn the bag to coat the meat well with the marinade.
Refrigerate overnight.
Set the oven temperature to 425 degrees and let the oven preheat.
Place a meat rack into the center of a roasting pan.
Place the meat onto the rack and discard the marinade.
Baste the meat with the reserved marinade.
Roast the meat for 1 hour or until it is cooked the way you like, being sure to baste often.
Allow the meat to stand at least 15 minutes before carving.

Makes 6 servings

Roasting meat brings out the full flavor and marinating it leaves the roasted meat nice and juicy. To determine if your roast is cooked the way you like it use an internal meat thermometer. For well done meat the temperature should reach 170 degrees. If you like your meat cooked medium the temperature should reach 160 degrees and for medium rare is should reach 145 degrees. An eye of round roast may be substituted for the tenderloin if you prefer.

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Yam and Turkey Stew

October 19, 2009 By The Recipe Mom Leave a Comment
roasted-turkey

roasted-turkeyWhat You Need:

1 lb. turkey breast, cubed
1 onion, chopped
2 C of chicken broth
1 1/2 C dry white wine
1 bay leaf
1/2 t of basil
1/2 t of garlic powder
2 sweet potatoes, peeled and sliced
2 white potatoes, peeled and cut into cubes
1 C of celery, sliced
1/2 C of water
2 T of arrowroot
1/2 t of salt

How to Make It:

Spray the cooker with a cooking spray.
Place the turkey into the cooker and sprinkle with the onions.
On medium heat brown the turkey and onions for 8 minutes.
Pour the broth and wine into the cooker and stir to blend.
Add the bay leaf, basil and the garlic powder.
On medium heat bring the cooker to high pressure and cook 6 minutes.
Release the pressure quickly under running cold water.
Add in the sweet potatoes, white potatoes and celery.
The cooker is brought back to high pressure and the mixture cooked for 3 minutes.
Release the pressure quickly again under running cold water.
Remove the bay leaf from the pressure cooker and discard.
Stir the arrowroot into the 1/2 C of water until dissolved.
Add the arrowroot water mixture to the ingredients and stir until blended in well.
Return the cooker to medium heat and stirring constantly cook until thickened.
Sprinkle in the salt and stir to blend.

This taste like it has been simmering all day but it’s quick and simple. Use leftover turkey and potatoes to save time and money.

Makes 4 servings

Filed Under: Dinner Ideas, Lunch Ideas, One Dish Meals, Poultry, Recipe Cards Tagged With: , , , , , , , , ,

Citrus Butter Turkey

December 31, 2008 By The Recipe Mom Leave a Comment
Sauteeing garlic - Cooking demonstration

Image by afagen via Flickr

What You Need:

1 (12 lb.) whole turkey, thawed
6 tbsp. unsalted butter, softened
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. thyme
Juice from one fresh lemon
Juice from one fresh orange
1 onion, quartered
2 stalks of celery cut in large pieces
3 bay leaves
2 garlic cloves, unpeeled
2 C chicken broth

How to Make It:

Clean the turkey by removing the giblets and neck and running the turkey under cool water both inside and out.
Pat the turkey dry with paper towel being sure to also dry the inside of the turkey well.
Set the oven temperature on 325 degrees and allow the oven to heat while preparing the turkey.
Place the butter in a small mixing dish and add the salt, pepper and thyme.
Pour the juice from the lemon and orange into the dish.
Stir until combined noting that not all of the juice will incorporate into the butter.
Spread the butter over the outside and inside of the turkey being sure to cover the whole turkey.
Place the prepared onion, celery, bay leaves and garlic into the cavity of the turkey.
Secure the skin to the back of the turkey, turn the wing tips in and tie the legs together with twine.
Fill a roasting pan with the broth, place a rack in the pan and place the turkey on the rack.
Roast the turkey 45 minutes being sure not to open the oven during this time.
After 45 minutes, baste the turkey with the pan juices.
Continue roasting 2 hours basting every 20 minutes.
The turkey is done when the internal temperature of the thigh reaches 180 degrees.

Serves 12

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Turkey with Roasted Vegetables and Maple Sauce

December 28, 2008 By The Recipe Mom Leave a Comment

What You Need:

2 C apple cider
1/3 C real maple syrup
2 1/2 tbsp. thyme, chopped fine, divided
2 tbsp. fresh marjoram, chopped fine, divided
1 1/2 tsp. lemon zest, grated
3/4 cup butter, room temperature
1 tsp. salt
1/2 tsp. pepper
1 (12 lb.) whole turkey, thawed
2 C onion, chopped
1 1/2 C celery, chopped
1 1/2 C carrots, chopped
3 C chicken broth, divided
1/4 C flour
1 bay leaf
1/2 C apple brandy

How to Make It:

Pour the apple cider into a sauce pan and place over high heat.
Add the maple syrup and stir well to combine.
Bring the mixture to a rapid steady boil.
Continue cooking for about 5 minutes or until the mixture is reduced to 1/2 C.
Remove from the heat and quickly stir in 1 tbsp of thyme, 1 tbsp. marjoram and lemon zest.
Add the butter and continue stirring until the butter has completely melted into the mixture.
Sprinkle in the salt and pepper and stir well to combine.
Cover with plastic wrap and place in the refrigerator until cold.
Set the oven to 375 degrees F and allow it to heat up.
Place a rack into a large roasting pan and spray the rack with a non stick cooking spray.
Spread the butter, reserving 1/4 C for later use, over the entire turkey.
Spread the vegetables in the roasting pan around and under the turkey.
Sprinkle the vegetables with 1 tbsp. thyme and the remaining marjoram.
Pour 2 C of the chicken broth over the vegetables.
Roast the turkey 30 minutes in the preheated oven.
Reduce the heat to 350 and cover the turkey with aluminum foil.
Continue roasting an additional 2 hours 30 minutes or until the thigh temperature reaches 180 degrees.
Remove the turkey from the oven and place on a platter.
Allow the turkey to stand at least 30 minutes before carving.
Strain the roasting pan drippings into a 3 C size measuring cup.
Add enough of the remaining chicken broth to make 3 full cups of liquid.
Pour the liquid into a large saucepan and place the pan over high heat.
Bring the liquid to a continuous boil.
Place the 1/4 C reserved butter and flour into a mixing bowl.
Whisk together until the mixture becomes very smooth.
Stir the smooth butter mixture into the boiling liquid.
Add the remaining thyme and bay leaf to the boiling mixture.
Continue to boil until the mixture becomes a sauce consistency about 8 minutes.
Remove the mixture from the heat and stir in the apple brandy.
Be sure to remove the bay leaf before serving the sauce.

Serves 12

The maple sauce gives this turkey and vegetables a slightly sweet flavor. If fresh thyme and marjoram are not available use dry and adjust the measurements to 2 1/4 tsp. thyme and 2 tsp. marjoram.

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