Steak au Poivre Oscar

I could call it Filet Oscar, but Sweden’s King Oscar II, for whom Veal Oscar is named, might roll over in his grave!

In this recipe, I used a 2-inch thick Prime Filet Mignon. However, you could use any tender cut of beef, like a good sirloin, ribeye heart, or think cut tenderloin…just the cooking time of the meat will vary. The thick cut I used required pan-searing then finishing it in a 375F oven for about 10 minutes. I tempted it at 135F.


  • 6-8 thin asparagus spears, thick ends trimmed, blanched for 4 minutes then cooled quickly in ice water
  • 6-8 ounces of King crab legs
  • 8 ounce filet mignon
  • Extra virgin olive oil
  • Kosher salt and fresh ground black pepper
  • 2 tbsp of fresh chopped tarragon or 1 tbsp of dried
  • 4 tbsp of shallots, thin sliced, divided
  • 1 tsp of garlic, thin sliced
  • 2 tbsp of white wine vinegar
  • 2 tbsp of dry white wine like chardonnay
  • 3 egg yolks
  • 1/2 cup of unsalted butter (1 stick), melted, plus 4 tbsp, divided
  • 1 tbsp fresh lemon juice
  • 1/4 cup red wine like Cabernet Sauvignon
  • 1/4 cup low-sodium beef stock
  • Bearnaise sauce (recipe below)
  • Garlic Potato Purée for plating
  • Fresh chopped parsley for garnish


  • Bring the filet to room temperature, at least 1 hour on the counter.
  • Make the Bearnaise sauce. Heat a small sauce pan over medium low heat, add 1 tbsp of olive oil. When the oil is hot, add the sliced shallots and cook for about 3 minutes. Season with salt and pepper. Add the tarragon, the white wine vinegar, and the white wine. Let it cook until the liquid is most evaporated. Turn off the heat, cool slightly. Add this to a small food processor and add the egg yolks and lemon juice. Purée until smooth, about 1 minutes. With the processor running, slowly add the melted butter and process until smooth and thickened, about 2 minutes. Season with salt and pepper. Place in a warm bowl, cover, and keep warm.
  • Heat the crab legs in a steamer for about 10 minutes or longer if they are frozen solid.
  • Preheat the oven to 375F. Season the filet on both sides with salt and pepper. Heat a medium oven-proof heavy skillet of medium high heat. Add 1 tbsp of olive oil and 1 tbsp of unsalted butter. When the oil is hot, add the filet and brown thoroughly on one side. Turn the steak over and place the skillet in a 375F oven and cook until it is done to your liking (125F for rare, 135F for medium rare). Remove to a cutting board and tent loosely with foil. Let it sit for at least 10 minutes before slicing.
  • Put the skillet over medium heat, add 1 tbsp of butter, add 2 tbsp of sliced shallots and cook for about 2 minutes, stirring. Add 1 tsp of sliced garlic for 30 seconds. Add the red wine and bring to a simmer, cook until almost evaporate. Add the beef stock and bring to a simmer, cooking for about 3 minutes. Turn off the heat.
  • Taste the pan reduction and season with salt and pepper if neccessary. Add 1 tbsp of butter and stir until it is melted. Strain out the shallots and garlic.
  • Slice the steak (against the grain if possible) into 1/4 inch thick slices. Season with salt and pepper.
  • Spoon about 1/4 cup of the pan reduction on a plate. Add a scoop of the garlic potato puree on the sauce. Place several slices of the steak on the potatoes, fanned out, shingled. Place a piece or two of the crab meat on the steak slices. Place 2-3 spears of the asparagus on the crab. Drizzle generously with the bearnaise sauce. Sprinkle with chopped parsley.
  • Enjoy!

Creamy Seafood Chowder

Chock full of shrimp, salmon, and crab meat, the chowder is a meal. Maybe pair with a small chopped salad and a slice of sourdough garlic bread, and you’re set! Well, perhaps a cold glass of Chardonnay as well will do.

I pre-baked the salmon. But the shrimp cooks in the seafood stock, not for very long though. I used lump crab meat, but King crab would be nicer.

The fish and clam stock I use is Better Than Bouillion brand. The low-sodium chicken and beef stocks are good as well.


  • 4 ounces of salt pork, minced
  • 1/2 cup of white onions, minced
  • 1/2 cup of celery, minced
  • Kosher salt and ground white pepper
  • 1 cup of fish stock
  • 1 cup of clam stock
  • 1/2 cup of dry sherry
  • 1 pound of Yukon Gold potatoes, peeled, 1/2 inch dice
  • 5 ounces of large shrimp, peeled, deveined, each cut in half
  • 5 ounces of crab meat, lump or King crab
  • 5 ounces of salmon, cooked, 1 inch chunks
  • 2 cups of half and half
  • 1 tsp of granulated garlic
  • 1 tsp of herbes de Provence
  • 1 1/2 tbsp of tomato paste
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 2 tbsp of chopped parsley
  • 2 thick slices of bacon, cooked crisp, chopped


  • Heat a large saucepan over medium heat. Add the minced salt pork and cook for about 10 minutes, stirring occasionally.
  • Add the minced onions and minced celery and cook for about 5 minutes until soft and translucent Season with white pepper.
  • Add the fish stock, the clam stock, the sherry, the herbes de Provence, and the diced potatoes. Bring to a simmer, turn down the heat, cover, and cook for 10 minutes until the diced potatoes are slightly tender.
  • Add the shrimp and cook for 5 minutes. Add the cooked salmon chunks, and the crab meat. Simmer for about 5 minutes.
  • Make a roux with 1/4 cup unsalted butter and 1/4 cup flour, let it cook about 3 minutes. With the chowder simmering, slowly stir in the roux and cook until thickened, stirring. Add the granulated garlic, stir. Season with ground white pepper. Salt may not be necessary as the salt pork may be salty enough. Cook for another 5 minutes on low. Taste. Reseason if necessary.
  • Serve in a soup bowl. Garnish with the chopped bacon and chopped parsley.

Sautéed Chicken Breast Medallions in a Shallot, Garlic, Saffron Cream Sauce…Mushroom Saffron Pilaf

Believe it or not, at my advanced age (69), this is the first time I have used saffron in a recipe. I’m not convinced it adds much flavor, but certainly adds color!

This is a sauté dish that comes together pretty quickly, so have everything ready (mis en place) before starting to cook. I used about 1/4 tsp (small pinch) of saffron in the sauce and a pinch in the rice. A tiny bit goes a long way…good thing since it is pricey!


  • 6 ounces of boneless chicken breast, sliced against the grain to 1/2 inch then pounded to 1/4 inch
  • 2 tbsp of olive oil
  • 2 tbsp of shallots, small chop
  • 1 tsp of garlic, thinly sliced
  • 1/4 cup dry white wine (I used Chardonnay)
  • 1/2 cup of low-sodium chicken stock
  • 1/4 cup of cream
  • Kosher salt and black pepper
  • A small pinch of saffron threads
  • 2 tbsp of chopped parsley
  • Saffron Pilaf (recipe below)


  • Season the chicken cutlets with salt and pepper. Heat the oil in a medium skillet over medium high heat. When the oil is hot, sauté the chicken quickly until browned and cooked through, about 3 minutes per side. Transfer the chicken to a plate.
  • Turn the heat down to medium. Add th shallot and cook for about 2 minutes. Add the garlic for 30 seconds. Add the white wine to deglaze the pan. Let it simmer until almost totally reduced. Add the chicken stock and saffron threads and simmer, reducing by half, about 5 minutes or so. Taste the sauce. Reseason if necessary.
  • Add the cream and heat through.
  • Place 1 cup of the rice on a plate. Ladle 2 tbsp of the sauce next to it. Place 2 small cutlets against the rice on the sauce, drizzle the chicken with some of the sauce. Sprinkle with chopped parsley.

Chile and Tequila Braised Pork Shoulder

I love braising. It really is simple, straight forward, and ripe for interpretation. Try different cooking liquids with different meats. Add vegetables, or don’t add vegetables. It’s not quite slow-cooking because it tenderizes the heck out of tough cuts in a couple hours, not 6 to 8 hours like in a slow cooker. Sure, pressure cooking is so quick, but braising really does do a much better job of infusing flavor. It’s been around since Catherine D’Medici.

This braise uses dried chiles with chicken stock and tequila for the braising liquids. The gold tequila really adds a slight touch of sweetness to the final product. The amount and the kind of dried chiles you use will determine the heat level in that liquid. This one is about medium in the picante department. Be sure to save about 1 1/2 cups of the liquid for a future soup. Reduce the remainder by about half and pour over the pork and the rice to finish. I included 1 tbsp of salt in the liquid to begin the braise. Plus, I lightly salted (and peppered) the pork chunks before browning. I found no need to add more salt when finished. So, taste the meat and liquid and season if neccessary for your needs.

I used a bone-in pork shoulder so after trimming and cutting it, I had a meaty bone to use in a soup later. I also got enough fat trim to render it and have about 1 fun of pure, clean, fresh lard! The lard you buy in the store has some other things added to it. This stuff came out nice and clear and turned very white when it cooled.


  • 1-3 pound pork shoulder (bone-in or boneless), trimmed of fat (save for rendering), cut into 2 inch square chunks
  • 2 tbsp of canola oil or lard
  • Kosher salt and black pepper
  • Ancho chile powder (or your favorite)
  • 1 medium white onion, peeled, halved, 1/2 inch slice
  • 2 medium garlic cloves, peeled, smashed
  • 2 cups of low-sodium chicken broth
  • 1/2 cup gold tequila
  • 1-14 ounce can of diced tomatoes including the liquid
  • 4 sprigs of fresh thyme
  • 4 sprigs of cilantro
  • 1 bay leaf
  • 1 orange, quartered
  • 1 large dried Ancho chile
  • 3 small dried Chipotle chiles
  • 1 dried Guajillo chile
  • Chopped green onions and fresh chopped parsley for garnish.


  • Preheat the oven to 350F.
  • Place the dried chiles in a bowl and cover them with boiling water, let them sit for 20 minutes. Drain, reserving 1 cup of the liquid. Slice the chiles into strips.
  • Season the pork chunks with Kosher salt and ground black pepper.
  • Place a large, enameled Dutch oven over medium high heat, add 2 tbsp of canola oil. When the oil is hot, begin browning the pork chunks on all sides. Season the chunks with Ancho chile powder on all sides. Do this in batches. Don’t crowd the chunks and take your time to get a good brown all around. Remove the pork on a plate. Discard the oil in the pan, add 2 tbsp of clean canola oil. Throw in the onions and stir around for 2 minute. The pan should be hot still. Add the smashed garlic for 30 seconds. Add the chicken stock and deglaze the pan by scraping the bottom. Add the requila. Bring to a boil. Add the chile soaking oil, the diced tomatoes, the thyme, the cilantro, bay leaf, and the orange slices. Return to a simmer.
  • Lower the heat, adjust the liquid to a very low simmer. Cover and cook for about 3 hours, checking and stirring every half hour or so until fork tender. There should be plenty of liquid.
  • When done, remove the pork chunks to a bowl, keep warm. Strain the liquid through a fine wire strainer and discard the vegetables.
  • I suggest removing and saving about 1 1/2 cups of the liquid for use in a future soup or stew. Bring the remainder to a simmer, uncovered, and reduce by about half to concentrate the flavor. Taste it. Reseason if necessary.
  • Serve by place some of the reduced sauce to the plates. Place some steamed white rice on the sauce and add pork chunks. Spoon some sauce over the pork. Garnish with chopped green onions and chopped parsley.

King Ranch Chicken Casserole…not real photogenic but really tasty!

So, from what I could gleen from the internet…and we all know that everything you read on the internet is true…yeah, right…King Ranch Chicken is named for the King Ranch, one of the largest ranches in the U.S. I’m assuming “cookie” would make huge batches of this casserole from leftover poultry, usually turkey. Regardless, King Ranch Chicken is a Tex-Mex casserole made from canned diced green chiles, cream of mushroom and cream of chicken soup, chicken, tortillas, etc, etc, etc. This recipe (of mine) is made from scratch. And although it is much more of a pain in the ass to make it scratch than with the help of Campbells, I believe it is tastier, and, much more satisfying.

This is a severely cut down recipe, enough for 2 with a decent amount of leftovers for the next day, when, as we all know, tastes much better than the first day!

I‘ve also read that it is derived from King Ranch Turkey, a casserole made from leftover Thanksgiving turkey. Makes sense. In this, I use cooked (it screams rotisserie chicken) chicken breast.

Don’t leave out the sour cream, green onions, or cilantro garnish…really does finish it nicely. Also, as with most casseroles, let it sit on the counter after baking for about at least 20 minutes to set up a bit.


  • 2 thick slices of bacon, 1/4 inch chop
  • 3 tbsp unsalted butter
  • 1/2 cup white onion, 1/4 inch dice
  • 1/2 cup white mushrooms, thin sliced
  • 1 tsp garlic, thin sliced
  • 1/2 tsp chile powder
  • Pinch of cayenne pepper
  • Kosher salt and black pepper to taste
  • 1/2 tsp cumin
  • 3 tbsp flour
  • 1 1/2 cups low-sodium chicken stock
  • 1/2 cup cream
  • 1/2 cup Pace salsa
  • 2 tbsp sour cream
  • 1 small can of diced green chiles
  • 12 small, corn street tortillas
  • 2 cups of cooked chicken, shredded
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup jack cheese or gruyere, shredded
  • Cheddar Mornay Sauce (recipe below)

Sour cream, chopped cilantro, chopped green onions.


  • Melt the butter in a medium saucepan over medium heat. Add the onions, mushrooms, and garlic and sauté until soft, about 5 minutes. Season with salt and pepper. Stir in the chile powder, cayenne, cumin, salt and pepper and cook for 1 more minute. Sprinkle in the flour and stir until incorporated, cook for about 2 minutes. Slowly whisk in the stock until smooth. Cook for another 2 minutes. Whisk in the cream, the salsa, the diced green chiles, and the bacon. Take off the heat.
  • Preheat the oven to 350F. Grease a 8×8 baking dish with butter. Spread a little sauce on the bottom of the baking dish. Line the pan with 4 tortillas, shingling evenly. Cover the tortillas with 1/3 of the sauce. Add half the chicken and 1/3 of the grated cheese. Add another 4 tortillas, 1/3 of the sauce, the rest of the chicken, 1/3 of the cheese. Add the last 4 tortillas, the rest of the sauce then rest of the cheese.
  • Cover the dish with foil, tented so it doesn’t touch the top of the casserole. Bake for about 35 minutes or until the casserole is hot (165F). Remove the foil and bake another 10 minutes or so to lightly brown the cheese.
  • Spoon about 1/2 cup of the Cheddar Mornay Sauce on the bottom of a plate or bowl. Lay a generous portion of the King Ranch on the sauce. Garnish the top of the casserole with chopped green onions and chopped cilantro. Serve with sour cream.

Cheddar Mornay Sauce: Make a 1 cup recipe of Mornay sauce with chicken stock. When cooked and smooth, add 1/4 cup whole milk or cream, 1 tbsp of tomato paste, and 1/4 cup grated sharp cheddar. Whisk well. Cook on low for about 2 minutes. Use immediately.

Smooth Potato Leek Soup with Bacon and White Cheddar

Kind of a unique way to make this, a few more steps involved, but bear with me.

Basically, after cooking everything but the potatoes and bacon, you strain the vegetables (leeks and garlic) out of the liquid. Then, as with many potato soup recipes, you blend or process about 1/3 of the mixture (minus the bacon) to finish. I don’t sauté the vegetables either, no butter. The finish using a very sharp white cheddar makes adds a bright element that more than makes up for the sometimes bland potatoes. Of course using leeks, instead of onions, keeps it nice and mellow compared to onions. White cheddar and white pepper to keep it, well, white!


  • 3 thick slices of bacon, cooked, 1/2 inch chop
  • 1/2 cup leeks, white part only, 1/2 inch chop
  • Bouquet garni – 2 sprigs of thyme, 1 sprig of rosemary, 3-4 sprigs of parsley, tied together
  • 1 tsp garlic, thin sliced
  • 3/4 pounds of Yukon Gold potatoes, peeled and cut into 1/2 inch chunks
  • 2 cups of low-sodium chicken stock
  • 1/2 cup dry sherry
  • 1/2 tsp Kosher salt
  • 1/4 tsp white pepper
  • 1/2 cup heavy cream
  • 2 tbsps green onions, 1/8 inch slice
  • Fresh chives, chopped
  • Grated sharp white cheddar cheese


  • Cook the bacon slightly crisp, chop.
  • Place the chicken stock, the sherry, the leeks, the garlic, and the bouquet garni in a medium saucepan. Bring to a simmer, cover, and cook for 30 minutes.
  • Strain the stock through a fine wire sieve, discard the vegetables. Add the potatoes and the cooked bacon to the pan. Bring to a simmer, cover, and cook for about 15 minutes, just until the potatoes are fork tender, not mushy.
  • Remove all but 1/3 of the soup to a bowl. With an immersions blend, process the 1/3 in the pan until smooth. Return to the pan.
  • Stir in the heavy cream and green onions. Taste. Season with Kosher salt and white pepper. Reheat if necessary. Garnish with a few fresh chopped chives and about 1 tbsp of sharp white cheddar to serve.

Mister Crunch…the Croque Monsieur

“Hey, let’s go down to that French bistro for a Croque Monsieur!”. No? How about if I said, “Let’s go down to that French bistro and get a baked ham and cheese sandwich with Dijon bechamel?” Now I have you attention.

Kind of a distant second cousin to a Monte Cristo, the Croque Monsieur is not quite as heavy…or as greasy as the M.C. It’s baked, not coated with egg and fried like a Monte Cristo.

I have not seen a Croque Monsieur on a restaurant menu, though I’m sure it exists somewhere. By the way, the Croque Monsieur’s partner in life is the Madame Monsieur…just add a fried egg to the top just before serving.


  • 1 tbsp unsalted butter
  • 1 tbsp flour
  • 1 cup whole milk
  • 1 tbsp Dijon mustard
  • 1//8 tsp fresh ground nutmeg (optional)
  • Kosher salt and white pepper to taste
  • 4 slices thick sourdough bread, crusts removed
  • 6 ounces of off-the-bone ham, thin sliced
  • 3 ounces Gruyere, grated, about 1 1/2 cups
  • 2 tbsps sharp cheddar, grated


  • Make the bechamel:
  • Melt butter in a small saucepan over medium heat. Add flour and cook, stirring, for about 2 minutes. Gradually add the milk, whisking the whole time. Bring to a simmer. Lower the heat, add Kosher salt and white pepper, and cook for 5 minutes, whisking the whole time. This makes it smoother and keeps it from burning. Whisk in the Dijon. Remove from heat. Taste. Reseason if necessary. Add milk if it’s too thick. It should be a little thick than bechamel made for pasta.
  • Preheat oven to 435F. Place the 4 slices of sourdough on a parchment lined baking sheet. Spread bread slices with about 1/4 cup (depending on the size of the bread) of the béchamel, mak8ng sure it is spread all the way to the edges. Top 2 sides with half the ham, folding the thin slices. Top the ham with half the grated Gruyere. Place the other bread slices on the first two. Top with the remaining Gruyere. Sprinkle each with 1 tbsp of grated cheddar if using.
  • Bake in preheated oven for about 10-15 minutes until the cheese is beginning to get golden brown.
  • Remove from oven and let sit for about 5 minutes, especially if slicing in half. Serve with Dijon mustard for dipping.

I’m not a super-fan of Corned Beef and Cabbage, so… Bangers and Mash.

…nor, am I Irish.

Simple pub-food. Comforting and easy to make. Finding British bangers (sausages) in my little town…not so easy. I substituted a pork sausage I found at a local super market butcher counter called Vino e Formaggio (wine and cheese). The brown onion gravy…just right. Take the time to caramelize the onions in unsalted butter for at least 20 minutes. This recipe is for 2.


  • 4 bangers, or your favorite pork sausage, Brats will work
  • 1/2 cup of white onions, quartered, 1/4 inch slice
  • 4 tbsp of unsalted butter, divided
  • 2 tbsp of flour
  • 2 cups of beef stock
  • Kosher salt and ground black pepper
  • Your favorite mashed potato recipe
  • Fresh chopped chives


  • Start your mashed potatoes.
  • Preheat oven to 400F. Poke a few toothpick holes in the sausages. Roast in the oven for about 20 minutes until the interior temperature is 165F.
  • In a medium saucepan, heat 2 tbsp of unsalted butter over low heat. When melted, add the sliced onions. Season with salt and pepper. Cook very slowly, stirring occasionally until they are just beginning to brown. Don’t fry them. Add 2 tbsp of flour, turn the heat to medium, and cook, stirring, for about 2 minutes. Slowly whisk in warm beef stock and cook until thickened. Taste. Season with salt and pepper if neccessary. Keep warm.
  • Heat a medium skillet over medium heat. Brown the sausages on 2 sides.
  • Place 1/4 cup of the brown gravy on each plate. Spoon about 1 1/2 cups of mashed potatoes on the gravy. Place a sausage on each side of the mash. Add a dollop of butter to the mash. Sprinkle with chopped chives. Pass the extra gravy at the table.

Wanna-be Refried Beans Recipes Rant

O.K….here’s the deal. Just like my burger rant I posted a while back where I poo-poo’d any burger “recipe” that involved mixing a bunch of veggies or other non-meat crap into a burger patty would constitute a Salisbury steak or meatloaf, not a burger, my Refried Beans rant goes like this. Making Refried Beans without using some sort of fat (preferably animal fat) to actually “fry” the beans constitutes simply “boiled” beans…not re-FRIED beans. I can’t tell you how many so-called “authentic” Mexican Refried Beans recipes I’ve found over the years that do not include the actual “frying’ of the cooked, mashed beans. Please, know this: I am aware that truly authentic Refried Beans are not a “healthy” part of anyone’s diet. I rarely eat traditionally made, authentic Refried Beans…too much fat…saturated fat. However, boiled beans (with no fat added or frying involved) are, indeed, a healthy choice. Just don’t post recipes saying “Authentic Refried Beans Recipe” that don’t “fry” them! One needs some sort of FAT to fry anything. Leave out the fat in your bean recipe, God bless you, but…well, I have ranted enough.

Below is my Refried Beans recipe. It suggests using lard, or as I do most of the time, saved rendered bacon fat. By the way, I make a killer Ranch Bean recipe that doesn’t require any fat…at all! Though I do slip a small amount of bacon in on occasion for flavor. Also, anything other than the pinto beans, the salt, and the lard (or bacon fat) are listed as optional because those first 3 ingredients are most commonly the only items found in an “authentic” recipe for these beans. I suppose you can use black beans instead of pinto beans, but they won’t often be found in traditional RFB recipes.

DISCLAIMER: I am not Hispanic. I am 90% Danish, 100% Northern European (thanks 23andMe for charging me $100 to confirm something I already knew). However, in my 69+ years on this Earth, I have known, and cooked along side, many Hispanic friends. And this version of the ubiquitous, real Mexican restaurant favorite is pretty straight-forward. It’s all about the beans!

Green Chile Sauce recipe in the photo not posted yet. Pretty simple: Veloute sauce (with chicken stock), a little cream, 1 small can of diced green chiles, salt, pepper.


  • 1 cup dried pinto beans
  • Kosher salt and ground black pepper
  • 1/4 cup of lard or bacon fat
  • 1 medium jalapeño, halved the long way, (optional)
  • 1/4 cup white onion, 1/4 dice (optional)
  • 1 medium garlic clove, thin sliced (optional)


  • Place dried pinto beans in a medium saucepan, cover with cold water by about 1 1/2 inches. Add 1 tsp Kosher salt, and, if using, the jalapeño, the onions, and the garlic. Bring to a boil, lower heat, cover, and cook door about 1 1/2 hours until the beans are tender and beginning to burst. Check occasionally to make sure the water is not gone.
  • Drain the beans reserving 1/2 cup of the cooking liquid. Reserve 1/3 of the beans in a bowl to add back to the Refried beans later.
  • Add 2 tbsp of lard or bacon fat to a small skillet over medium heat. When the fat is melted, carefully add the beans to the skillet and begin to mash them. Or, as I do, use an immersion blender and process them to your desired consistency, adding some of the cooking liquid as needed. Add the reserved beans back to the skillet.
  • Taste. Season with salt and pepper as neccessary. If using bacon fat, adding more salt may not be necessary. Serve hot and sprinkle with grated Cotija cheese if desired.

Roasted Pork Tenderloin stuffed with Sherried Mushrooms, Spinach, and Bacon

Pork Tenderlon…very versatile and much more tender than a pork loin. Butterfly, pound to 1/4 inch, roll around a Sherried Mushroom, Spinach, and Bacon filling, pan sear then finish in the oven. Finish with a simple, easy shallot and sherry pan reduction.


  • 2 thick slices of Applewood smoked bacon, 1/4 inch chop
  • 3 medium white mushrooms, 1/4 inch chop
  • 2 cups baby spinach, de-stemmed
  • Kosher salt and ground black pepper
  • 1 tsp garlic, thin sliced
  • 1 tablespoon breadcrumbs
  • 2 tbsp chopped parsley, divided
  • 1/2 cup dry sherry, divided
  • 1/2 pork tenderloin, thick end, at room temperature
  • Canola oil
  • 2 tbsp shallots, finely chopped
  • 1 tsp fresh lemon juice
  • 1/2 cup low-sodium chicken stock
  • 1 tbsp unsalted butter


  • Heat a small oven-proof skillet over medium heat. Add the chopped bacon and cook about 3 minutes. Add the chopped mushrooms, spinach, garlic, and 1 tbsp of chopped parsley. Season with black pepper. Cook for about 5 minutes. Add the 1/4 cup dry sherry. Let simmer until most of the liquid is gone. Remove to a bowl, let cool.
  • Rinse the pork tenderloin, dry thoroughly with a paper towel. Butterfly the pork. Open and lay flat on a cuttunf board. Cover with plastic wrap and pound to about 1/4 inch thick.
  • Spread the mushroom mixture across the middle of the tenderloin long ways. Roll up the tenderloin tightly around the mixture. Close and secure both ends with toothpicks. Wrap the tenderloin 3 times with butcher twine and tie the ends.
  • Heat an oven-proof skillet over medium high heat, add 1 tbsp of canola oil to the pan. When oil is hot, brown all 4 sides of the tenderloin. Place the skillet in a preheated 350F oven. Cook for about 15 minutes or until the interior is 155 degrees. Reinvent tenderloin to a plate and tent loosely with foil.
  • Add the chopped shallots to the pan and cook stirring for about 1 minute. Move skillet off the flame and add 1/4 cup of sherry to the pan, then place it back on the stove over medium high heat. The sherry will ignite so be careful. Let the sherry cook for 1 minute, then add thev1/2 cup chicken stock. Simmer for about 5 minutes until reduced by half. Stir in the 1 tbsp of butter.Season with salt and pepper.
  • Remove twine from the tenderloin. Slice it into about 4 pieces, shingle them on a serving plate. Pour the pan sauce over the pork. Sprinkle with chopped parsley.
  • Serve with Rosemary Roasted Potatoes