"Mom's Cooking": Beef Tenderloin With Shoe-Leather Sauce, Feta Cheese and Pear Salad and Carrot Cake

Mom: Mary
Daughter: Taylor

Beef Tenderloin With Shoe-Leather Sauce


• 10-14 pounds beef tenderloin, cleaned and trimmed
• Soy-based marinade

1. Preheat oven to 400 degrees.

2. Place tenderloin in large re-sealable plastic bag. Pour in soy based marinade. Place in fridge and let marinade for about an hour.

3. Once marinated place tenderloin into roasting pan. Tie smaller end with twine for even cooking. Season with salt and pepper.

4. Cook in oven at 400 degrees for 45 minutes or until meat thermometer reads 135 degrees.

Shoe-Leather Sauce

• 1 cup butter
• 6 tbsp soy sauce
• 4 tbsp catsup
• 2 tbsp Worcestershire sauce
• 2 tbsp mustard powder
• 2 clove garlic, crushed

1. Add butter, soy sauce, ketchup, Worcestershire sauce, dry mustard and garlic to a small saucepan. Simmer and stir.

2. Keep warm until dinner. Serve with beef.

Feta Cheese and Pear Salad


• 2 heads romaine lettuce, washed and chopped into bite size
• 16 oz mixed baby greens
• 2 ripe Bosch, peeled, cored and diced
• 1 red bell pepper, julienned
• 2 cups crumbled feta or Maytag blue cheese

1. Slice red bell pepper. Peel and chop pears. Add mixed greens, romaine lettuce, toasted walnuts, and feta.

2. Toss all together.

Toasted Walnuts

• 1 lb walnuts
• Vegetable oil cooking spray
• 1 large egg white
• 3/4 cup firmly packed light brown sugar

1. Preheat oven to 350

2. In a bowl, whisk egg white until foamy and no liquid remains.

3. Mix in sugar, pour mixture over pound of walnuts.

4. Mix with hands.

5. Separate walnuts on cookie sheet lined with aluminum foil.

6. Spray bottom of rimmed baking sheet with cooking spray or line with foil.

7. Bake at 350 for 15 minutes. Loosen nuts from pan with spatula, set aside on a plate to cool. Once cooled, add walnuts to salad.

Dressing

• 1 cup Champagne Vinaigrette
• 1 cup olive oil
• 8 tbsp djion mustard
• 8 tsp honey
• 3 tsp Kosher salt
• 1/4 tsp fresh ground black pepper

1. Whisk in a bowl Champagne Vinaigrette, olive oil, mustard, honey, Kosher salt and fresh ground black pepper.

2. Pour over salad.

Carrot Cake


• 2 cups flour
• 2 tsp baking soda
• 2 tsp salt
• 2 tsp cinnamon
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 eggs
• 3 cups grated carrots
• 1 tsp vanilla

1. Preheat to 350 degrees.

2. Shred carrots in a food processor to yield 3 cups.

Use a whisk to combine all the dry ingredients. Add oil. Mix until batter forms using handheld mixer.

3. Add eggs 1 at a time, mix after each. Add vanilla. Fold in carrots.

4. Grease and flour jelly roll plan (15.5 x 10.5 x1.12) Drop pan to get rid of bubbles. Bake 30 at 250 degrees. Let cool before frosting.

Cream Cheese Frosting

• 1 box of powdered sugar
• 1 8oz package softened cream cheese, room temperature
• 1 stick of butter, room temperature
• 2 tsp vanilla


1. In a bowl mix powdered sugar, softened cream cheese, softened butter and vanilla with hand held mixer.

2. Mix well until it becomes creamy and smooth. Frost cake and enjoy!