All is Well, Very Little Stress
Monday and Tuesday were my most difficult days and I'm through them! Monday night class at the Y went well. There were 14 people in attendance and we had Holiday Flavors - Apple Cranberry Chicken Marsala, Stuffing Cups and Chocolate Mousse.
Tuesday I went to Jazzercise in the morning again since I had the big party Tuesday night. This is my 10th year or so doing a party for The Beacon of Hope Women's Center and it always serves as a reminder of why I don't do big parties as part of my business. The last several years my friend Kevin has helped with shopping, cost, prep and serving and it's nice to have someone else to work with.
We decided we needed to start cooking at 1:00 on Tuesday so we could be done at 4 to change and get to the center. We finished at 4:15 and felt pretty good. We had cheese and crackers, beef tenderloin, mashed potato casserole and green beans with mushrooms. We had a slight mishap with one of the potato containers, but the mess was contained and we had plenty of potatoes. For next year we need to remember that 4 containers are too many to stack.
The beef worked out perfectly. I seared it, roasted it and made a pan sauce. I might make it for Christmas. Kevin and I made 15 pounds of beef tenderloin. We purchased the trimmed fillets at Costco and they were beautiful.
Roast Fillet Of Beef with Tarragon Sauce unknown source
2 tablespoons olive oil
2 pounds beef tenderloin, trimmed and tied
2 tablespoons butter
1/4 cup shallots, minced
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 cup red wine
1 1/4 cups beef broth
1 1/2 tablespoons cornstarch
1. Preheat oven to 400 degrees. Heat oil in heavy large skillet over high heat. Pat beef dry. Add beef to skillet and brown on all sides, turning frequently, about 7 minutes, place rack in roasting pan. Transfer beef to rack. Roast beef to desired doneness about 25 minutes for rare until meat thermometer reaches 140 degrees.
2. Meanwhile pour oil from skillet. Add butter to same skillet and melt over low heat. Add shallots, saute 1 minute. Add tarragon, and salt.
3. Add wine and bring to boil. Boil uncovered until almost no liquid remains. Mix in 1 cup stock. Stir cornstarch with remaining 1/4 cup stock. Add to mushrooms, bring to boil until thickened. Cut beef into slices. Overlap on platter. Spoon sauce over beef.
Wednesday I had to shop for fudge ingredients and deliver a gift certificate to a client. She purchased an in-home cooking class for her boyfriend for a Christmas gift. I didn't want either of us to stress about the mail getting it to her in time so I dropped it by her office. Personal chef service!
Today has been busy so far. I started about 6:30 making 16 batches of fudge which is now cooling in 18 foil containers. I also made 6 batches of cocoa blocks, fed the birds with suet and seeds, did a load of laundry, took the gifts to UPS for shipping, returned library books that are due today and have a conference call at 1:30. I'll be going to Jazzercise tonight, no time this morning!
All is going well though and I feel no real stress. I may need a nap this afternoon but should be on track to take one.
Tuesday I went to Jazzercise in the morning again since I had the big party Tuesday night. This is my 10th year or so doing a party for The Beacon of Hope Women's Center and it always serves as a reminder of why I don't do big parties as part of my business. The last several years my friend Kevin has helped with shopping, cost, prep and serving and it's nice to have someone else to work with.
We decided we needed to start cooking at 1:00 on Tuesday so we could be done at 4 to change and get to the center. We finished at 4:15 and felt pretty good. We had cheese and crackers, beef tenderloin, mashed potato casserole and green beans with mushrooms. We had a slight mishap with one of the potato containers, but the mess was contained and we had plenty of potatoes. For next year we need to remember that 4 containers are too many to stack.
The beef worked out perfectly. I seared it, roasted it and made a pan sauce. I might make it for Christmas. Kevin and I made 15 pounds of beef tenderloin. We purchased the trimmed fillets at Costco and they were beautiful.
Roast Fillet Of Beef with Tarragon Sauce unknown source
2 tablespoons olive oil
2 pounds beef tenderloin, trimmed and tied
2 tablespoons butter
1/4 cup shallots, minced
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 cup red wine
1 1/4 cups beef broth
1 1/2 tablespoons cornstarch
1. Preheat oven to 400 degrees. Heat oil in heavy large skillet over high heat. Pat beef dry. Add beef to skillet and brown on all sides, turning frequently, about 7 minutes, place rack in roasting pan. Transfer beef to rack. Roast beef to desired doneness about 25 minutes for rare until meat thermometer reaches 140 degrees.
2. Meanwhile pour oil from skillet. Add butter to same skillet and melt over low heat. Add shallots, saute 1 minute. Add tarragon, and salt.
3. Add wine and bring to boil. Boil uncovered until almost no liquid remains. Mix in 1 cup stock. Stir cornstarch with remaining 1/4 cup stock. Add to mushrooms, bring to boil until thickened. Cut beef into slices. Overlap on platter. Spoon sauce over beef.
Wednesday I had to shop for fudge ingredients and deliver a gift certificate to a client. She purchased an in-home cooking class for her boyfriend for a Christmas gift. I didn't want either of us to stress about the mail getting it to her in time so I dropped it by her office. Personal chef service!
Today has been busy so far. I started about 6:30 making 16 batches of fudge which is now cooling in 18 foil containers. I also made 6 batches of cocoa blocks, fed the birds with suet and seeds, did a load of laundry, took the gifts to UPS for shipping, returned library books that are due today and have a conference call at 1:30. I'll be going to Jazzercise tonight, no time this morning!
All is going well though and I feel no real stress. I may need a nap this afternoon but should be on track to take one.
There are no comments for this entry.
[Add Comment]