The 2 Spoons

favorite filet of beef with béarnaise mayonnaise

June 29, 2020 by Becky Spoon

filet of beef with bernaise mayonnaise — filet of beef with béarnaise mayonnaise

Filet of Beef is my favorite cut of beef to prepare. Whether in a large piece like this that I roasted whole in the oven or just a filet mignon, it’s just a beautiful piece of beef. I love to buy a whole tenderloin, cut some of it into individual filets, and leave large portions to roast. I saw Ina Garten make this recipe the other day and I had to try it.

There are so many uses for a beef tenderloin. It is as delicious served cold. I have made it many times for a party or gathering with rolls and a horseradish sauce for mini sandwiches. Perfect for a salad or a sub sandwich layered with cheese and fresh vegetables. It is perfect for serving with your favorite chimichurri sauce. Additionally, there are so many sauces that are perfect for beef tenderloin. Peppercorn sauce, rosemary butter sauce, blue cheese sauce, or a red wine sauce.

I made a Ina’s béarnaise mayonnaise to serve alongside this beef. Wow, am I glad I did. It is so delicious and easy. Béarnaise is one of my favorites! Loaded with fresh tarragon, white wine, lemon and shallots, it is the perfect condiment for this dish!

favorite filet of beef with béarnaise mayonnaise

Buying a whole tenderloin then figuring our what to do can seem to be a daunting task. There are just a few steps to prepare your tenderloin. Here’s a little tutorial. https://youtu.be/Z9Z9I_9d4Xg. They can also be expensive, but look at how many steaks you can get from just one whole tenderloin and occasionally you can find them on sale.

Here’s a video teaching how to tie a beef tenderloin: https://youtu.be/N_EWIbybSEU.

One of my favorite ways is on a sandwich or a crostini. Toasted bread with some kind of cheese and a sauce with beef tenderloin just makes an amazing combination.

Filet of Beef with Béarnaise Mayonnaise

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbearnaise sauce, beef, beef tenderloin, bernaise, Easy, filet of beef, main course, mayonnaise, tarragon, whats for dinner

Ingredients

1 whole 4-5 pound beef tenderloin, trimmed and tied
6 tbsp unsalted butter, melted
Kosher salt and black pepper
3/4 cup minced shallots (about 3 shallots)
4 tbsp minced fresh tarragon leaves, divided
1/2 cup dry white wine
1/4 cup tarragon vinegar or white wine vinegar
3 extra large egg yolks, at room temperature
3 tbsp freshly squeezed lemon juice, at room temperature
1 tbsp Dijon Mustard
1 cup vegetable or canola oil, at room temperature
1/2 cup good olive oil, at room temperature

Instructions

Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the butter. Sprinkle it all over with 4 teaspoons of salt and 2 teaspoons of pepper. It will seem like a lot but trust me, it's important.
Place the filet on the sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
Meanwhile, place the shallots, 3 tablespoons of tarragon, the wine, and vinegar in a small saucepan and bring it to a boil over medium-high heat. Boil for 5 minutes, until only 1 tablespoon of liquid remains. Set aside to cool for 15 minutes.
Place the egg yolks, lemon juice, mustard, 2 1/2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process for 10 seconds. With the processor running, slowly pour the vegetable oil and olive oil through the feed tube to make a thick emulsion. Add the shallot reduction and the remaining tablespoon of tarragon leaves and pulse to combine. Refrigerate until ready to serve.
Slice the filet of beef between 1/4 and 1/2 inch thick, sprinkle with salt, and serve warm, at room temperature, or cold with the béarnaise mayonnaise on the side.

easy grilled skirt steak fajitas and shrimp

June 27, 2020 by Becky Spoon

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Grilled skirt steak fajitas and shrimp just screams summer to me. Not that you can’t have them all year long, but I seem to grill them more in the summer than in the winter. I do have an inside grill on my stove so I grill a lot all winter, but there’s just something about grilling skirt steak and having Mexican side dishes that reminds me of summer.

I grilled my onions, peppers and jalapeno and threw in some summer squash, because why not? Grilled vegetables wrapped in a tortilla with some sour cream, guacamole and cheese is delicious!

easy grilled skirt steak fajitas and shrimp

I bought untenderized skirt steak, but there is a tenderized skirt available at some supermarkets. I marinated this overnight. If you do that and make sure you cut across the grain this should be so tender. The steak comes in long strips usually. After I grill and let it rest, I slice in half, turn the meat so that I’ll be cutting across the grain, and slice thinly. This photo is with the grain, so you want to cut across that.

Some of the tools I used in making this dish are these half sheet pans that I love: https://amzn.to/3i1LQfb.

These inserts are great: https://amzn.to/3i3kfdj

I don’t use the same sheet pans for baking cookies that I may use to roast vegetables or meats in the oven. I find they become dark and make the bottoms of your cookies cook faster and more brown. I do use a good parchment on my sheet pans, but still only use pans designated for cookies.

I love these long tongs when I’m grilling! I am the world worst at burning myself! https://amzn.to/2BdHMru

easy grilled skirt steak fajitas and shrimp

I made this yummy guacamole to have alongside our fajitas and these delicious charro beans. Here’s the links for both: https://the2spoons.com/1-delicious-guacamole/

Charro Beans https://the2spoons.com/love-these-charro-beans/

Here’s the recipe for these delicious fajitas. Enjoy!

Skirt Steak Fajitas and Shrimp

Print Recipe

CourseMain Course

CuisineMexican, Texmex

KeywordBasic Shrimp Stock, beef, tacos, texmex, mexican,, fajitas, grilling, mexican food, mushroom stuffed summer squash, skirt steak

Servings servings

Ingredients

2 lbs skirt steak
1 lb large shrimp, peeled and deveined
2-2 bell peppers, I leave them whole for grilling
2 purple onions, thick sliced
2 large tomatoes, quartered
2-4 whole jalapenos

For the Marinade

1/2 cup soy sauce
1/2 cup vegetable oil plus more to brush on the vegetables
juice of 2 limes, and keep them to throw into the marinade
4 cloves garlic, chopped
1/2 onion, sliced
handful of cilantro
salt and pepper
Flour or corn tortillas
Salsa of your choice

Instructions

Combine the soy sauce, vegetable oil, lime juice and the lime after it is juiced, the garlic, onion and cilantro in a plastic zip lock bag. Add the skirt steak and marinate overnight or at least 4 hours.
When ready to cook line your vegetables on a sheet pan and brush with oil and salt and pepper both sides.
Remove the steak from the marinade reserving just a little marinade for the shrimp. Since you did not have chicken in the marinade, it is ok to use a little for the shrimp. Lightly salt and pepper your skirt steak. Place your shrimp in a bowl, pour the reserved marinade over it and allow it to sit while you are preparing your grill.
When you grill is ready, add your vegetables and the steak. Cook your vegetables to char them on all sides, removing them as they are done. I keep my bell peppers and jalapeno whole while I'm cooking them, and slice them before serving.
Cook your steak until your preferred doneness. I like to cook my on the medium rare side, but cook as you would cook your favorite steak. When ready, remove, tent with foil and allow to rest for about 15 minutes.
While the steak is resting add your shrimp to the grill. Cook on the first side about 4 minutes or until they start turning pink. Turn and cook a couple of minutes longer.
Cut your steak across the grain. Arrange all of the vegetables and meats on a large platter. Serve with flour or corn tortillas, my charro beans, guacamole and some sour cream! Enjoy!
Note: All of this can be prepared in advance. Before serving, just heat a cast iron skillet to high. Throw your veggies in, the steak and allow to just sit and heat until sizzling, turn and do the same on that side. Serve in the skillet if you like!!

perfect grilled salmon salad with summer vegetables

June 24, 2020 by Becky Spoon

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This grilled salmon salad is perfect to top fresh lettuce I just picked along with my vine ripened tomatoes, grilled summer squash, grilled corn on the cob, English cucumbers, sliced avocado and a few more delicious things! I love using these summer vegetables in a salad.

I added boiled eggs, capers and olives! I didn’t want a heavy dressing, i was trying to keep it fresh, so I dressed the salad in a couple of steps. First I placed my lettuce in a bowl and squeezed the juice of a lemon them tossed a little. Then I added about a half a cup of good extra virgin olive oil and added blue cheese chunks to it. I whisked that together and poured the desired amount over the salad when I was ready.

grilled salmon salad with blue cheese.

I used my lodge cast iron grill for the salmon, corn and squash. I love having this piece of equipment! Here’s a link for the grill/griddle: https://amzn.to/2B8J5YL.

I love this reversible grill/griddle. Perfect for making pancakes, grilling meats and vegetables and for making those famous smash burgers!

I used 1 pound of fresh salmon for two. I used wild salmon and it was absolutely delicious. We like our salmon medium rare. These salmon sides were pretty thin, my grill was pretty hot, so I cooked on the first side for about 4 minutes, flipped and cooked 2 more minutes. When you start seeing little white beads forming, you’ve overcooked. Overcooked salmon that is dry is not what you want.

Wild salmon is a little more expensive, but I really prefer this over the farm raised. Here’s a good tutorial on grilling salmon. https://cooking.nytimes.com/guides/19-how-to-cook-salmon.

perfect grilled salmon salad with summer vegetables

Need another salmon recipe? https://the2spoons.com/yes-crazy-good-salmon-rice-bowl/.

Wow! How good does this salmon rice bowl look! I absolutely love a rice bowl!

Ok, here’s the recipe for this delicious salmon and summer vegetables!

Grilled Salmon Salad with Summer Vegetables

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordcorn on the cob, grilled salmon, grilled vegetables, salad, salmon, summer, summer squash

Servings Servings

Ingredients

1 lb salmon, I used wild salmon and a side portion but you can use filets or steaks
lettuce of your choice (I used romaine from my garden) torn
1 ear corn that has been par cooked either in your microwave or in boiling water until tender.
2 small summer squash, sliced lengthwise
1/4 cup olives, chopped or sliced
1-2 tbsp capers (optional)
1/2 English cucumber sliced
1 avocado, sliced
1-2 hard boiled eggs
1 large or 2 small tomatoes, quartered
1/2 cup extra virgin olive oil
1/4 cup blue cheese chunks, plus more if you want to finish with more on top
1 juice of one lemon, plus more for drizzling over the salmon when finished cooking
salt and pepper to taste
olive oil for cooking salmon and vegetables

Instructions

Prepare your grill or gridle and heat to medium high. While your grill is heating, brush your salmon, corn and squash with extra virgin olive oil. Salt and pepper each side.
When your grill is ready, add your corn, squash and salmon. Cook your salmon on the first side about 4 minutes. If you want crisscross grill marks, cook 2 minutes, do a quarter turn and continue to cook 2 more minutes. Flip the salmon. Continue to cook another 2 minutes, being careful not to overcook. These times are just a guideline. If your salmon is really thin and cooking too fast, flip and shorten your cooking time. You will regret cooking it until it is dry. When done, remove to a plate and set aside.
Cook your corn until you have some char and cook your squash, depending on how tick you cut it until you have some grill marks and you can tell it is done because it will become a little translucent. Remove from heat and when cool enough to handle, remove the kernels from the cob reserving for your salad and roll your squash slices up.
When ready to assemble your salad, place the lettuce in a bowl. Squeeze the lemon juice over and toss. Then arrange your other ingredients over your lettuce. I don't toss, I just place each ingredient on top of the lettuce.
Add the 1/2 cup EVOO to a small bowl along with your blue cheese chunks. Whisk slightly to combine and form a dressing. Drizzle a little over the first ingredients, without mixing, then place your salmon on top in each bowl and drizzle the remaining blue cheese dressing. Bon Appetite!

the best 3 ingredient fried chicken.

June 23, 2020 by Becky Spoon

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I have tried so many recipes for fried chicken and I always come back to this basic 3 ingredient recipe! Flour, salt and pepper. That is it. Oh, you do need a paper sack to toss it all in. Well, that’s what I use, but if you don’t have one…toss in a big plastic bag or place the flour in a dish and just toss it around to evenly coat.

This is the fried chicken I grew up eating. Mom and Granny made it just like this. I brine because they brined. They knew that brining would just make the juiciest, most tender chicken ever. It would usually be a Saturday night that Mom and Granny would cut up a whole chicken or two and soak overnight in salted water to fry on Sunday. They would use Crisco in a cast iron dutch oven to fry the chicken. Never greasy, just the best chicken ever. I think the cast iron dutch oven is the best thing to fry chicken in. Mine is very, very old, but if you don’t have one, this is a great place to start. https://amzn.to/3fPoffO.

the best 3 ingredient fried chicken.

One of my favorite memories was actually going to see Granny. We lived in Grand Prairie, Texas and Granny lived about an hour and a half away. There were 7 of us. There were no McDonalds or other fast food restaurants and even if there were, they probably couldn’t have afforded to take all of us out to eat anyway. Mom would fry this beautiful chicken, make some potato salad, pack up a loaf of bread and we would stop at a road side park on the way and have lunch. Beautiful memories.

Mom is incredible. She is now 91. Just a side note, we grew up in the 50’s and 60’s. Mom fed a family of 7 on $25.00 a week and had a balanced meal on the table every night, plus breakfast and lunch everyday.

I too made potato salad with this fried chicken. Here’s the recipe: https://the2spoons.com/delicious-2-step-potato-salad/. There is nothing better than fried chicken and potato salad.

Here you go with this so simple recipe! My recipe is for 4 pieces of chicken, two thighs and two legs because that’s what we like, but just adjust for the amount you use. Bon Appetite!

3 ingredient fried chicken

Print Recipe

CourseMain Course

CuisineAmerican

Keyword3 ingredient, chicken, comfort food, fried chicken, main course, southern food

Servings servings

Ingredients

2 chicken legs, skin on, bone in
2 chicken thighs, skin on, bone in
1 cup all purpose flour
1/4 tsp salt
1/2 tsp black pepper
vegetable oil for frying

Instructions

Place your chicken pieces in a bowl after lightly salting each piece. Add enough water to just cover. Seal with a lid or clear wrap. Refrigerate overnight or at least for 4 hours.
Place the flour in a paper sack. Add your salt and pepper. I always taste a little to see if there's enough salt, but remember you brined your chicken in salt water so you don't want to over do it.
Add enough oil to come up about 1/3 to the sides of your pan. Heat on medium high until a pinch of flour begins to sizzle or the end of a wooden spoon placed in the hot oil sizzles, about 335 to 350 degrees. You do not want to cook your chicken in oil that is too hot because it will brown too quick and be raw in the middle.
While your oil is heating, remove the chicken from the water one piece at a time, allowing access water to fall off and add to the flour. Shake, shake, shake and turn until completely coated. Place on a sheet pan until all is coated.
When your oil is ready, add the chicken to the oil skin side down. Cook until the chicken is brown and crispy on that side, then turn. If your heat is too high, lower to medium high and add a lid and let it sit ajar. Cook, checking after about 10 minutes to see if the bottom has browned. When the bottom is brown, turn again, remove the lid and cook turning until the internal temperature reaches 165-170, raising the heat if needed. At this time you want to be close by, watching and turning as the chicken continues to brown on each side.
When done, drain on a wire rack and allow to rest for at least 10 to 15 minutes. If I am frying a large amount I will keep warm in my oven on the warm setting. Enjoy!!

delicious 2 step potato salad with smoked paprika.

June 23, 2020 by Becky Spoon

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I call this 2 step potato salad because I literally make it in two steps. Wow, what a difference it makes too! You know how you eat potato salad sometimes and there are lots of ingredients but when you bite into a big potato there is no flavor in the potatoes!

Because I want my potatoes to be well seasoned and flavorful, I make it in 2 steps. While my potatoes are still hot I add my seasonings, white or red wine vinegar and a little mayonnaise. I roughly mash the potatoes just to break them up so that all the flavors will be in every single bite. I then store in the refrigerator for a while to allow the flavors to meld. If you don’t have one of these bean mashers to make refried beans, which was perfect for breaking up my potatoes slightly, you have to have one. https://amzn.to/3hScK91.

Another reason I do this is because in this case I used red potatoes which are waxy and the seasonings will not get into the potatoes. I have found that if you allow your potatoes to cool then add your vinegar and mayonnaise, you will have a watery salad. This way it is creamy and so flavorful! So good.

delicious 2 step potato salad with smoked paprika.

You know how your Mom always put paprika on the top of your potato salad? I still do this, but I use a smoked paprika. So much difference and depth of flavor because of the smokiness. https://amzn.to/2Nn2ZBW.

delicious 2 step potato salad with smoked paprika.

I made this over the weekend with my 3 ingredient fried chicken. I think potato salad is the perfect side dish for fried chicken especially in the summer time. Pack up a picnic lunch of fried chicken, along with this perfect side, some bread, cheeses, maybe some wine or beer, fresh summer fruit and you will have the perfect meal!

Here’s the link for my fried chicken:

Here’s the recipe for this 2 step potato salad!

Southern Potato salad

Print Recipe

CourseSide Dish

CuisineAmerican

Keywordeasy side dish, picnic, potato salad, potatoes, salad, side dish, southern, southern potato salad, youkon gold potatoes

Servings servings

Ingredients

7-8 whole Youkan Gold Potatoes
2 tbsp red wine vinegar or apple cider vinegar
4 hard boiled eggs, diced
1/4-1/2 red onion, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
1-2 celery stalks, thinly sliced
2-3 tbsp dill relish (depends on your preference)
1 tsp sweet relish
1 tsp fresh dill, chopped or a pinch of dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Old Bay (optional)
pinch of cayenne (optional)
pinch of smoked paprika
1/2 tsp yellow mustard
quality mayonnaise like Hellman's or Dukes
salt and pepper to taste

Instructions

Add the potatoes whole, skin on to a pot of salted water. Cook until fork tender. When done, drain and place the potatoes in a large bowl that you can easily mix your ingredients. When the potatoes are cool enough to handle, yet still warm, remove the skin. If you leave some of the skin on that's fine.
Dice your eggs and add to your potatoes that you have allowed to sit with the vinegar and a little salt and pepper. Add your onions, bell peppers, celery and your dill and sweet relish. Add your seasonings, your mustard, and start with a little mayonnaise at a time until you reach the creaminess you desire. Check for salt and pepper.
Place your potato salad in a serving dish and sprinkle with a little smoked paprika. Chill until ready to serve.

delicious tostada chilaquiles.

June 21, 2020 by Becky Spoon

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These tostada chilaquiles are so delicious! Layered with black beans and sauced with hatch green chile sauce or a delicious tomatillo sauce, how could you go wrong? I topped them with a sunny side up egg, queso fresco, thinly sliced radishes and avocado chunks. Yum!

delicious tostada chilaquiles.

I used hatch green chile sauce because I had it on hand but you could easily use a tomatillo sauce. I honestly like the green chile sauce much better than a tomatillo sauce, but that is our personal preference. I am including a recipe for the green chile sauce and the tomatillo sauce.

We make the green chile from frozen green chiles that have been roasted, then we remove the seeds and stems. So good!

delicious tostada chilaquiles.

There’s just something about crunchy corn tortillas, green chile’s or tomatillo, fresh avacado and the yellow of an egg that creates another layer that makes the most amazing breakfast! You have to try this breakfast! You can use any tostado shells; these are what I used https://amzn.to/2YY4Pyr but there are great tostados in most grocery stores.

You can actually make your own…just fry some corn tortillas until crisp! Here is a little different breakfast with flat corn tortillas that you fry crispy! https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

These are delicious!

Here’s the recipe! Hope you make it soon!

Tostada Chilaquiles

Print Recipe

CourseBreakfast, brunch

CuisineMexican

Keywordbreakfast, brunch, eggs, green chile, mexican food, tomatillo, tortillas, tostadas

Servings

Ingredients

For the Hatch Green Chile Sauce

2 tbsp vegetable oil
1/2 – 1 medium onion, finely chopped
2-3 garlic cloves, minced or grated
1 tbsp all purpose flour
2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been removed.
2 cups water
1/4-1/2 tsp ground cumin
1/4 tsp dried Mexican oregano
1/2 tsp salt (or to taste)

For the Tomatillos Sauce

4 lbs tomatillos, husked and rinsed
1 large jalapeno, stemmed
2 cups cilantro leaves and stems chopped
1/4 cup garlic cloves
salt
pepper

For the Assembly

1/4 cup canola oil
1 small onion, thinly sliced
12 6 inch tostadas
4 large eggs
1 15 ounce can black beans, rinsed, drained, warmed and seasoned with salt
sliced radishes, sliced avocado, sliced jalapenos and crumbled queso fresco for garnish

Instructions

For the Green Chile Sauce

Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding.
Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.

For the Tomatillo Sauce

In a large saucepan, combine the tomatillos and jalapeño  and add 8 cups of water. Bring to a boil, then simmer over moderate heat, stirring, until the tomatillos are very soft but not falling apart, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Add 1 cup of the cooking liquid to the blender. Add the chopped cilantro and garlic cloves and puree until smooth. Season the salsa with salt and pepper. Discard the remaining cooking liquid.

For the Assembly

In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Stir in the tomatillo salsa or the green chile sauce and simmer for 5 minutes. Dip 1 tostada at  a time in the preferred sauce, turning, until some of the sauce s absorbed but the tostada still holds its shape, about 15 seconds. Transfer the tostada to  a large plate; repeat with the remaining tostadas. Transfer the remaining salsa to a bowl.
In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, 3 to 4 minutes.
Place 1 tostada on each of 4 plates. Spoon some of the beans on top and cover with another tostada. Repeat with the remaining beans and 4 remaining tostadas. Top each stack with a fried egg. Garnish with the radishes, avocado slices, jalapeños, queso fresco  and cilantro sprigs and serve with the remaining salsa.