Tag Archives: one pan dinner

Weeknight Beef Tenderloin and Veggies

Summer months around here can sometimes be hectic as I am sure most of yours can be as well. Last night I spent 3 hours weeding my garden beds. That sounds like I should have a HUGE garden; well I actually have technically 6 raised beds of various sizes; they are all pretty large with one; the one I like the least being huge. It’s not my favorite because I can’t sit on the side and reach for the weeds like my others; I have to walk into it avoiding all the plants to get all the weeds. I am definitely spoiled with my other beds and I like it. Because life is busy I don’t spend every day out there, I tend to weed 3 or 4 times throughout the season and literally pick EVERY weed out of each bed; which is why it takes me so long.
IMG_5320Anyway when life is busy it’s really nice to have a quick painless meal in your back pocket. There is no take-out delivery service in my area so I tend to cook most nights. I am fairly certain that even if there were I would still cook more since I love making something delicious and using up what I have in the fridge and pantry.
IMG_5314One dish meals are wonderful on so many levels, they go together quite quickly, there is  less mess, less clean up and usually they have the opportunity to meld all of their flavors together creating a quite cohesive dish. Plus I really like the quicker clean up. I would like to say that I don’t have to clean the kitchen since I am the one making dinner; but more times than not, I end up getting back in the kitchen to clean it more of the way I like it. The fam may do the dishes but I actually clean all the surfaces so it’s ready for the next time I want to create something yummy.
IMG_5316I had picked up one of those packages of pre-seasoned beef tenderloins to have on hand when we had all the family around a couple of weeks ago. I know they tend to have too much sodium in them, but they do serve their purpose and once in awhile is OK with me. This is a peel, chop and dump kind of recipe. Believe it or not I do not have a small rack that fits in any of my 9 x 13 pans crazy I know right? So this is when your sides become the rack for you. Peel some potatoes and veggies along with some onions for added flavor a little olive oil, salt and pepper and some fresh herbs like rosemary YUM!

Potatoes – chopped
Carrots – chopped
Onions – sliced
Fresh rosemary – chopped
Beef Tenderloin
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Spray or oil your dish, chop the onions and veggies and add them to your dish, sprinkle with olive oil, salt, pepper and the rosemary. Using your hands, or spoon to mix everything up together. Then place your tenderloin over the veggies. Cook not covered for 30-50 minutes depending on the size of the meat. Remove the meat when it is done and put the veggies back in the oven while the meat rests, another 10 minutes. Take out an enjoy!

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Broiled Steak and Brussels Sprouts

I found a recipe that might convert your “NO WAY” Brussels Sprouts to “OK I can eat them this way”. Well at least that was how dinner at my house went the other night.  Literally the same ingredients, same table, same family and my husband was converted to liking the sprouts the way I prepared them, my son was still adamant he did not like them but he didn’t dislike them as much this way. My daughter likes them and I can eat them without making a face; I think that’s progress.bacon corn tomato salad - steak brussell sprouts 028

Growing up my kids were total opposites when it came to eating fruits and veggies. My son would eat any and all fruits. The only vegetable he liked was beets and my daughter was all about eating veggies and really the only fruit she ate was apples. I on the other hand refused to eat anything green, not sure what that was all about but thankfully I am over that. My husband is from a large family and he pretty much ate whatever was put in front of him since there wasn’t a lot to go around. To this day my husband tells me he doesn’t like certain veggies but I still make them because I like them and he still eats them win win.

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One thing that totally surprises me is how many of my friends truly hate beets. This one definitely baffles. I really love beets and always have, I grow them in my garden and when I can’t keep up with them I can them for use all winter. We tried to convert one of our friends a few weeks ago, we roasted them which if you have never roasted a beet, please try it, they become SO sweet and delicious it’s like candy. Unfortunately my friend made a face that clearly states she still does not like beets but she does like Brussels sprouts – hmmmm Maybe the world is made up of people who can only like one or the other???

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broiled steak & brussels sprouts – one pan dinner

15-20 brussels sprouts, thinly sliced
extra virgin olive oil
kosher salt
freshly cracked black pepper
2  1-1/2 inch thick New York strip steaks

position the rack about 6 inches from the broiler element. with the heat on high line a rimmed sheet pan using non-stick tin-foil (the stuff is great-buy some). Place the sliced sprouts on the pan drizzle with olive oil to lightly coat, sprinkle with salt and pepper to your liking. arrange an even layer. Spray a wire rack with cooking spray and place it over the sprouts. Make sure the rack lies flat. Brush steaks with olive oil and season both sides with salt and pepper. Place them on the rack

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Broil, flipping the steaks once, until the sprouts are tender and charred on the edges, and the steaks are cooked to your liking. 3-5 minutes per side for medium rare 125’F.

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Allow the steak and sprouts to rest for 10 minutes.Transfer the steak to a cutting board and thinly slice. Toss the sprouts and serve along side the steak.

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