Eat Happy: Leek and Mustard Crusted Tenderloin

Hi there.  Welcome back! We’re doing a weekly series that publishes every Thursday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


I was looking forward to this meal, because Stuart and I often treat ourselves to some tenderloin steaks on the weekend and I’ve been known to really polish some off.  I got to the grocery store and walked right up to the butcher’s counter like I own the place.  After all, I buy from there a lot.  I told the kid running the counter that I needed the 2-3 pounds of the beef tenderloin, unsliced.  He lit up when he weighed out the meat and wrapped it up.

“He must love his job.  Or maybe he loves beef,” I thought.  Oh, how naive I was.

I took my neat brown-paper-wrapped package, set it in the buggy, and glanced at the price.  Then I picked it up to inspect closer because there’s no way I was seeing the price right.

$55.  FIFTY-FIVE dollars.  For a hunk of beef.  oh, but no big since with my shopper’s card I got it for $50!

Oh boy.

Anyway, I had a brief panic attack, checking all my cards and accounts to make sure I could even buy that and the other stuff I needed, then headed home to put away my prize beef.

With the cost of the beef, the pressure to not mess it up was really freaking real.  You know what I’m saying?

I gotta say, once again, Anna did not fail me.  Her recipes are all reasonably easy to follow without fucking it up.

Honestly, the hardest part of this one was the cleanup, because not only was my blender involved, but I transferred the meat a thousand times trying to get the right pan for this project and then once done, the right platter to slice it on.  I did come to the conclusion during the process that I need a roasting pan, new knives, and some other things for the kitchen.

I could NOT get the consistency of the crust just right, nor could I get it to stick to the meat.  I have no doubt that is partially due to the fact that I made a couple of substitutions based on what was available in my pantry (after already spending so much on the meat).  It smelled amazing in the oven though and holy crap, the coating alone tastes amazing.  When I was slicing it, I was eating the pieces that fell off.  I could eat JUST that for dinner.

But listen.  I am just going to put this out there – this is a special occasion dish for us because of the cost.  I am going to venture a guess and say there are probably less expensive tenderloin options.  Mine was just extra fancy, I guess?

Now, the verdict – was it worth $50?

Abso. Freaking. Lutely.  It melted in my mouth and Stuart, who is super picky about how beef is cooked, LOVED it.  We rationed it out over 3 days to stretch our grocery budget.  I will definitely make this again for Christmas or Stuart’s birthday!

I highly recommend making this if you want to impress someone with a fancy meal!

 

Eat Happy: Mango Salsa

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

When I realized I was going to be making mango salsa, I gotta tell you – I was not excited and made a face for sure.  I don’t love mango.  Okay, I actually can’t stand mango.  I like mango flavored cocktails and stuff, but biting into a chunk of mango?  Naw.

I definitely wasn’t about to peel and cut up a mango, so I took the lazy and more expensive route and skipped that step.

This recipe is seriously as simple as cut up some shit and toss it into a blender.  I mean, it really doesn’t get any easier than that, especially when you’re lazy and buy as much stuff pre-chopped as possible.

It took me probably 10 minutes to make this, including setting up the blender and chopping the ingredients.  It really smelled and looked good, so I had high hopes that it would also taste good.

I am pleased to say, it is DELICIOUS and I did not feel like I was going to gag on a mango!  YAY!

Such a light and refreshing treat for these warm Texas days.  I had some of it on pork rinds then turned it into a lunch by rolling some into turkey and cheese.

This also made a huge jar of salsa and I am looking forward to enjoying a little of it here and there and mostly seeing Stuart enjoy it, since I typically don’t eat fruit and tomatoes anymore.

Do you like mango?  Do you make homemade salsas?  This is a great variety!