Horseradish Crusted Beef


Horseradish Crusted London Broil

For some unknown reason, I decided to pick up a London Broil when I was at the store a few weeks ago, even though I had never made it before, and usually choose other cuts of beef. I already had the idea of using a horseradish crust, and wanted to see how it’d turn out with this type of meat. Well… it was absolutely fantastic and I loved the flavor of the crust! This can be used on your favorite type of meat, and would also be great on chicken.

Ingredients

  • 1 (2 lb.) London Broil
  • 1/4 cup panko
  • 1/4 cup potato chips, crushed
  • 1 tbsp. + 2 tsp. olive oil
  • 2 tsp. fresh cracked black pepper
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 3 tbsp. prepared horseradish
  • 2 tbsp. chopped fresh herbs (pick your favorites… I used Parsley, Thyme and Oregano)
  • 1 tbsp. Dijon mustard

Directions

  1. Sprinkle beef with 1 tbsp. salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400°F.
  2. Toss panko with 2 tsp. oil, and 1/4 tsp. pepper in skillet.
  3. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.
  4. Transfer to bowl, add crushed potato chips and toss with shallot, garlic, 2 tbsp. horseradish and herbs.
  5. Pat exterior of beef dry with paper towels and sprinkle evenly with remaining fresh cracked black pepper.
  6. Heat 1 tbsp. oil in skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
  7. Combine 1 tbsp. horseradish, and mustard in small bowl.
  8. Spread horseradish & mustard on top and sides of meat, leaving bottom and ends bare.
  9. Roll coated sides of meat in bread-crumb mixture, pressing gently so crumbs adhere in an even layer.
  10. Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125°F for medium-rare, 25 to 30 minutes.
  11. Transfer roast to carving board and let rest 20 minutes.
  12. Carefully cut meat crosswise into 1/2-inch-thick slices.
With Baked Mashed Potatoes and Sautéed Kale
With Baked Mashed Potatoes and Sautéed Kale

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Ranch Dip/Dressing


Being from Upstate New York, I grew up consuming a LOT of Buffalo wings, which were normally served with blue cheese dressing on the side. Flash forward many years… and now, when I do eat wings, I usually dip them in Ranch. However, I don’t keep Ranch dressing in my fridge, so decided to make my own the other day since I recently made some delicious drumettes. I’m no Ranch dressing connoisseur, but I think this easy recipe is incredibly tasty!

The consistency of this is more of a dip, so if you desire it thinner to use on a salad, eliminate the sour cream.

Homemade Ranch Dressing

 

Ingredients

  • 1/2 cup light mayonnaise
  • 1/4 cup buttermilk
  • 2 tbsp. sour cream
  • 1/8 tsp. white vinegar
  • 1/4 tsp. dried chives
  • 1/4 tsp. dried parsley
  • 1/4 tsp. dried dill weed
  • 1/4 tsp. garlic powder
  • 1/8 tsp. onion powder
  • Generous pinch of seasoned salt
  • Generous pinch of ground black pepper

Directions

  1. Combine mayo & buttermilk in a bowl.
  2. Add the rest of the ingredients, and whisk well.
  3. Cover and refrigerate for at least 30 minutes prior to serving.

* Tip: If you’re a blue cheese person, simply add 1/2 tsp. Worcestershire to the recipe and some gorgonzola, and voila… blue cheese dressing!

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Lemon Herb Chicken


This is a quick, light and delicious recipe that should take only 30 minutes from start to finish!

Recipe courtesy of Women’s Health Magazine

Ingredients

  • 2 tbsp olive oil
  • 4 tsp olive oil
  • 2 boneless skinless chicken breasts
  • Juice & zest of 1 lemon
  • 1/3 cup fresh parsley
  • 1/3 cup fresh mint
  • 1/3 cup fresh basil
  • 1/3 cup white wine
  • Salt & pepper to taste

Directions

  1. Preheat oven to 400F.
  2. Heat 2 tbsp olive oil in an oven-proof skillet on high heat.
  3. Place chicken in skillet and sear for 2 minutes per side.
  4. While the chicken cooks, put the 4 tsp olive oil, along with the lemon juice, zest and herbs into a blender or processor & pulse until well mixed.
  5. Place the skillet with the chicken in oven & roast for 8 minutes.
  6. Remove skillet from oven and place chicken on a plate.
  7. Season with salt and pepper.
  8. Pour the wine into the skillet, scraping any brown bits from bottom of pan.
  9. Add the herb sauce to skillet and cook on stove top for 1 minute, stirring frequently.
  10. Pour the sauce over the chicken.