Dinner in 30 minutes

Most of you know I work long hours and for any of you that are in the same boat, motivation sometimes is difficult to come by when dinner rolls around. Last week I decided I was sick of the quick on the fly meals and planned ahead for making dinner. I had green veggies in the fridge and I really wanted beef. A great tip at the grocery store, if you want a nice filet but for less money, is to buy tenderloin tails. The long skinny end of the tenderloin. It is hard to sell because cut individually it is too small in diameter for a full steak but perfect if you can find a way to cook it not requiring a large single serving, but perhaps a few smaller pieces per serving. So the greens, some leftover cheese souffle and the filet sauteed quickly with mushrooms, roasted tomatoes, olive oil (California Olive Ranch), butter (Plugra) and some wine(La Vieille Ferme)/sherry(whatever kind you have on hand) made one delicious meal ! Try it quick/easy and you'll remember how much you love cooking. In about 35 minutes you'll have an amazing meal instead of that dinner in a bag ! 

Green beans, broccoli and asparagus

Veggies tossed with sea salt, pepper and California Olive Ranch olive oil (use good oil !) roasted in the over for about 35 minutes at 425 degrees

the tenderloin tail

tenderloin tail cut then rubbed with California Olive Ranch olive oil and seasoned with sea salt and pepper

My favorites Plugra and California Olive Ranch Olive oil, quick tip when sauteing meat use half oil and half butter for the flavor and the oil will keep the butter from burning at high heat !

all I had were regular white mushrooms but it would be delicious with mixed wild mushrooms, I had tomatoes in the fridge  from a friends garden which I had previously roasted with oil, salt, pepper and basil added at the end. (if you don't have this 2 or three diced canned plum tomatoes would work

Use whatever wine you have on hand La Vielle Ferme is a great drinkable white for everyday and the sherry works with just about any you have on hand, if you don't have sherry port might work as well but just a splash

 

after browning the meat with olive oil and butter remove and saute the mushrooms and a few of your tomatoes in the juices from the meat, adding a bit more butter

remove the veggies and quickly deglaze the pan with about 3/4 cup wine and 4 tablespoons sherry, let it simmer until reduced by half to one quarter of the original volume

finished, so yummy !