Beef Tenderloin with Cabernet Cherry Sauce

Beef Tenderloin with Cabernet Cherry Sauce


Ingredients : 


4 small filet mignon steaks (about 1/4 pound each)
1/2 teaspoon salt
2 garlic cloves, pressed
1/2 teaspoon cracked pepper or freshly ground pepper
Cabernet Cherry Sauce:
1 1/2 cups Cabernet Sauvignon or Burgundy
3 tablespoons balsamic vinegar
4 whole cloves
8 whole pepper corns
1 bay leaf, torn into small pieces
1/2 pound fresh Bing cherries, rinsed
Salt and pepper for seasoning
Optional: 1−2 teaspoon sugar


Method :


Set oven controls to broil. 
Line a broiling pan with aluminum foil and place in the oven on the top rack to preheat. 
Trim the steaks of visible fat. 
Rub the garlic evenly over the steaks and season with salt and cracked pepper. 
Set aside until ready to broil.
Add the Cabernet and balsamic vinegar to a saucepan and bring to a boil. 
Tie the cloves, peppercorns, and bay leaf in a bundle with a small piece of cheese cloth. 
Add the bundle to the wine mixture. 
Allow  the mixture to reduce to 1/2 cup, about 15 minutes.
While the wine is reducing, pit the cherries. 
Cut the cherries into quarters and add to the wine mixture. 
Cover and cook over medium−high heat until the cherries are tender, about 10 minutes. 
Season the sauce with salt and pepper. 
Add the sugar to balance the flavors, if needed.
The sauce should have a deep robust flavor but not be too sweet.
While the sauce is cooking, broil the steaks for 3−4 minutes per side for medium rare. 
To serve, remove the spice bundle from the sauce. 
Place the steaks on individual plates with the sauce spooned over the top.

Indian Chicken Recipe - Chicken Stew

Kerala Chicken Stew

INGREDIENTS 

Seasoning: 

2 tbsp oil 

1 tsp mustard 

a big pinch cumin seeds 

1 inch stick of cinnamon broken 

2 cardamoms crushed 

4 cloves 

4-6 peppercorns 

1 garlic clove minced 

a sprig of curry leaves 

Pressure Cook: 

6 shallots sliced 

2 lbs chicken cut into bite size pieces 

4-5 green chilies slit 

2 medium potaoes peeled and diced 

1 tbsp ginger garlic paste 

1 cup water 

salt and pepper to taste 

Finishing: 

1/2 cup of canned coconut milk 

2 tsp corn starch dissolved in 1/4 cup cold water. 

1/2 tsp garam masala(optional) 

METHOD :

Take a pressure cooker and heat the oil in it .Splutter mustard and when it starts to pop , add all other ingredients for the seasoning.

Keep the flame low and Stir till the spices releases the aroma. 

Then add all the ingredients to pressure cooker and cook till chicken is done. 

When the pressure subsides , open the cooker stir and add more water if required. 

Using a wooden spoon mash the potatoes well which will help to thicken the stew. 

Add the coconut milk and stir. 

Then add the corn starch water and stir till the sauce really thickens.

Simmer for 3-4 minutes.

Adjust seasonings and Sprinkle garam masala if required.

Indian Dessert Recipe - Carrot Halwa

Carrot Halwa


Ingredients :


1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee


Method :


Peel and grate carrots
Put milk and carrots in a heavy saucepan. 
Boil till thick, stirring occassionally. 
Once it starts thickening, stir continuously. 
Add sugar and cook further till thickens. 
Add ghee, elaichi, saffron and colour. 
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. 
Serve hot, decorated with a chopped almond or pista.