I'm all for eating healthy and lighter when I can. But there are times when one of those tiny little frozen bachelor meals or a bagged salad is NOT going to cut it for most folks. That would be a good night to turn off all of the talking heads on TV, put on some Stan Getz, Vivaldi or your favorite soft music and cook. Which I would if the duty calling thing didn't happen . For tonight, a favorite Range special occasion recipe. Beef Tenderloin with Madeira Wine Sauce. Serve with steamed asparagus and some simple country bread to sop up the juices.
Beef, because I've seen about all the pork on a platter I care to on the news lately.
14 comments:
Stan Getz. Love 'em.
I met Woody Herman a short time before he died. Stan, too.
Giants.
You are so right about the pork.
The beef looks delicious.
Lois, I made this for my Dad on a birthday, and kept the recipe. He really liked it.
It looks delicious!
I really need to wait and eat after I read your blog.
Looks Good
I just ate supper. I'm hungry again. :)
Excellent!
I'm a Paleo guy when it comes to eating healthy, you can think of it, as I do, anti-vegan.
So, I'm confused, because what you cooked is healthy.
Nothing says foods got to be bland an tasteless, and those who think differently have never read this, "The Paleo Diet Cookbook" by Loren Crdain or "The Primal Blueprint Cookbook" by Mark Sisson.
So eat red meat. There is an art to it though, grass fed and lean cuts.
:-)
Josh
Yummmmm..... I made glazed chicken and couldn't finish from lack of appetite but this makes me want to eat it!!!
Picky as I am that still looks absolutely mouth watering :) Yummm!
Droooool.
Bob
III
Cooked the way good beef should be done - rare.
A pox on people who think "well done" is actually ... done well.
Stan Getz!
@North - Woody
@Brigid - food porn and Getz
*sigh*
Amen Marty.
Mind you some meats need to be well done(chicken comes to mind), and I cook my pork sirloin medium(with pink juice coming out when you cut it).
Careful about where you order rare steak though, I've done it in france and had it done to perfection(best-meal-of-my-life), and I've done it in a "fancy" restaurant in thailand(with new zealand beef), and got it well, blue, it was cold and raw inside, with only the most marginal outer layer fried.
That looks fantastic, Brigid.
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