I am a collector of cookbooks. By collector, I mean hoarder. I have about 200 cookbooks, from a range of cooks and sources. Very famous chefs; TV shows; local women’s clubs. I just love them. I know in this day and age it’s just as easy to look on Pinterest, and I do this all the time. But I feel like it’s time to get back to these wonderful sources of knowledge, so every Friday, I’ll be posting a recipe from one of the books, along with my feelings on the book and recipe.
This week, I started with a tried and true cookbook, Rachael Ray’s 365:No Repeats. I got this one for Christmas the year it came out, 2005. I have others she’s done, but this really is my go-to for food that is fresh and relatively easy. Think weeknight cooking.
What I Like:
- The book is written in an easy to read format. Everything is spelled out, and not overly complicated.
- The recipes build on one another. Many are variations on a theme
- It pushes you out of your comfort zone a bit, but not too much. She uses ingredients that are readily available, but not necessarily what you have every week.
- They take longer than the 30 minutes indicated. I guess it would be shorter if you prepped everything, but who has time for that??
- Not necessarily kid friendly. Because the ingredients can be different, good luck getting the preschool crowd to eat them
Overall, I really do love this book. It just takes a bit more planning than whipping up something in 30 minutes.
Now on to the recipe. I chose this one because I was in the mood for steak and potatoes. Brian always is, so I knew he’d enjoy it. It was very tasty! I had to use Strip Steaks because the grocer didn’t have tenderloins, but other than that, I followed the directions as written. The steak wasn’t anything wild, just well seasoned and cooked. But the potatoes were wonderful. Very flavorful and could be a meal by themselves. In total, it took about 45 minutes, from prep to plates, to make this meal.
Bacon-Wrapped Beef Tenderloin and Super-Stuffed Potatoes
From Rachael Ray’s 365:No Repeats
2 large Russet potatoes, cleaned and pricked with a fork
4 tbsp. extra virgin olive oil
1 lb. button mushrooms, cleaned and thinly sliced
1 small onion, sliced thin
2 cloves garlic, chopped
1 tbsp. fresh thyme leaves, chopped
Salt and Pepper
4 slices center cut bacon
4 1 1/2 inch-thick beef tenderloin steaks
1/4 cup sour cream
1/3 lb. smoked Gouda cheese, shredded
- Preheat the broiler to high.
- place the potatoes on a microwave-safe plate and microwave on High for 15 minutes. While the potatoes are cooking, make the stuffing for the potatoes.
- Preheat a skillet over medium high heat with about 2 tablespoons of EVOO. Add the mushrooms and cook until they start to brown, about 4 to 5 minutes. Add the onions, garlic, thyme, salt and pepper. Cook, stirring frequently for 4 to 5 minutes.
- Line the bacon slices up on a cutting bard a few inches apart. Preheat a second skillet over high heat with the remaining 2 tablespoons of EVOO. Season the steaks with salt and pepper and center each steak atop a bacon slice. Wrap the bacon over the steaks. Place seam side down in the skillet and cook for 2 minutes on each side. Reduce the heat to medium under the steaks afte3r the first 2 minutes on each side. Cook the meat, turning occasionally, for another 6-10 minutes for medium rare to medium well.
- Once the potatoes are cooked, cut them in half length-wise and scoop out the flesh into a medium bowl, taking care not to rip the potato skins. Using a potato masher, smash the potato flesh together with the sour cream until combined. Stir in the sautéed mushrooms and onions, shredded Gouda, salt and pepper. Mound the filling back into the potato skins. Place on a cookie sheet and transfer to the broiler, 6 inches from the heat, until lightly brown, 3 to 4 minutes.
- Serve the bacon-wrapped beef tenderloin alongside the super-stuffed potatoes.