Appetizer - Beef Tendeloin Rumaki

BEEF TENDERLOIN RUMAKI

WRAP AND SAUTE’ RUMAKI INGREDIENTS:


• 1 POUND BEEF TENDERLOIN, CUT INTO 1-1/2 INCH CHUNKS, SEASON WITH SALT AND PEPPER TO TASTE


• 10 STRIPS OF BACON, HALVED CROSSWISE


• 20 SCALLION PIECES, CUT 3” LENGTH


• ½ CUP CANNED SLICED WATER CHESTNUTS, DRAINED

WHISK TOGETHER SAUCE INGREDIENTS:


• 2/3 CUP BOURBON (I USE MAKERS MARK)


• ½ CUP BROWN SUGAR


• 2 TABLESPOONS RED WINE VINEGAR

DIRECTIONS:


PREHEAT OVEN TO 400˚


WHISK BOURBON, BROWN SUGAR, AND VINEGAR TOGETHER IN BOWL; SET ASIDE. WRAP TENDERLOIN CHUNKS IN PIECES OF BACON WITH A SLICE OF WATER CHESTNUT AND A PIECE OF SCALLION. SECURE WITH TOOTHPICK.


COAT LARGE “OVEN-PROOF” SAUTE PAN WITH NON-STICK SPRAY. SAUTE RUMAKI OVER MED-HIGH HEAT ON ALL SIDES UNTIL BROWN. TRANSFER PAN TO OVEN, ROAST FOR 7-8 MINUTES. THEN ARRANGE RUMAKI ON SERVING PLATTER. POUR OFF DRIPPINGS FROM RUMAKI PAN – AND RETURN IT TO MED-HIGH HEAT ON STOVETOP. DEGLAZE PAN WITH BOURBON MIXTURE AND SIMMER UNTIL SYRUPY, ABOUT 2-3 MINUTES. SEASON WITH SALT AND PEPPER. POUR OVER RUMAKI. YIELDS: 20 SERVINGS  Recipe from Cuisine at Home

Dijon Brussel Sprouts

• 1 pound fresh brussel sprouts, cleaned, trimmed and halved
• 1/2 cup water
• 1/2 teaspoon kosher salt
• 4 tablespoons fat (butter or olive oil)
• 2 tablespoon Dijon mustard

In a large covered skillet over medium-high heat bring brussel sprouts, water, salt and preferred fat to a boil. Cover and continue to steam cook for about 5 minutes. Remove lid and cook for another 5 minutes. Cook until about all of 2 tablespoons of the liquid has evaporated. Add Dijon mustard and stir well to coat brussel sprouts thoroughly. Serves 6

Recipe taken from Pam Anderson's "How to cook without a book"