Chilled Tenderloin w/ Horseradish Cucumber Sauce (w/ side of Butternut Squash & Fresh Berries)

Here was last night's dinner...it took a fantastic steak and brought in a new and delightful taste...

INGREDIENTS - makes 8 servings
a 3-3 1/2 pound beef tenderloin, at room temperature
salt & freshly ground pepper
Garnish: fresh parslet sprig

Horseradish Cucumber Sauce:
1 cucumber, peeled, seeded, and finely diced (about 3/4 cup)
3/4 cup sour cream
3 tablespoons drained prepared horseradish
1 teaspoon white whine vinegar
2 teaspoons minced, stemmed fresh tarragon
salt & freshly ground pepper

DIRECTIONS
Preheat oven to 500 degrees. Grease roasting pan. Season beef with salt and pepper to taste and place in prepared pan. Roast, in middle of oven, 25-30 minutes, or until meat thermometer registers 135-140 degrees for medium-rare or to desired degree of doneness. Remove from oven and cool to room temperature. Slice crosswise into 1/2-inch slices. Arrange slices on platter and garnish with parsley sprigs. (May prepare up to 2 days in advance. Wrap tightly in foil and chill).

Horseradish Cucumber Sauce
In medium bowl, combine cucumber, sour cream, horseradish, vinegar, tarragon, and salt and pepper to taste. Cover and chill 2 hours or up to 24 hours. Transfer to serving dish.

-----
Butternut Squash - 6 servings
2 pounds of butternut squash
salt
1/4 cup packed brown sugar
2 tablespoons butter

Halve the squash lengthwise; remove seeds. Place in baking dish, cut side down; add 1 inch of water. Bake in over at 350 degrees for 35-45 minutes or until fork-tender; drain; cool slightly. With spoon, scoop out pulp into large bowl; with mixer at low speed, beat squash with salt and remaining ingredients until smooth.

Figs & Toasted Almonds Brie

So, I was walking through the grocery store on Monday and I realized I often buy the same old thing when I decided I would begin a new resolution - at least one new food or recipe a week. As a way to keep me somewhat accountable I figured I would post the outcome and invite others into the variety...

This week it happened to come through the delightful fresh figs I saw on display at Whole Foods and I must say they were even more delightful to eat...



INGREDIENTS
1/2 cup brown sugar
2 tablespoons water
6 fresh figs, stemmed and quartered
1 (14 ounce) round 4 1/4-inch diameter round Brie cheese
1/2 cup toasted almonds
1/2 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 325 degrees F (165 C).

2. Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds. Place brie wheel in a baking dish, and pour fig mixture over the top.

3. Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.

COMMENTS
I doubled the mixture for an even more dessert-like recipe. It turned out really well but I found that 12 minutes in the oven was a bit long as the brie became too runny. This dish would work well as an appetizer or dessert.