No need to go out to treat your love to a nice dinner. Chef Jodi has served up two recipes that will help you make a complete and fabulous, gourmet meal.
Light some candles, set some mood music, and announce "Dinner is Served". Your night inside will easily be elegant and romantic, and will certainly impress your special someone.
What You'll Need:
3 Tablespoons olive oil
2 ½ cups onion, chopped
1 ½ lbs fresh tomatoes, diced OR
14-ounce can tomatoes, drained
1 teaspoon mustard seeds
1 teaspoon fresh ginger, minced
1- 2 Tablespoon red-wine vinegar
1 Tablespoon sugar
¼ teaspoon ground allspice
½ teaspoon sea salt
¼ teaspoon cayenne
What to Do:
In a medium size sauté pan, heat the olive oil and add the onions and mustard seeds.
Sauté the onions until it begin to turn golden. Add tomatoes, vinegar, sugar, ginger, allspice, and sauté until chutney begins to thicken. Add sea salt and cayenne or black pepper to taste. Sauté for an additional 5 minutes until flavors are well blended.
(Chutney can be made 3 days in advance and stored in the refrigerator.)
(Serves 4 - 6, but left over Chutney can go a lot of places!)
Beef Tenderloin with Mustard Sauce
2 8-ounce beef tenderloins
1/3 cups Dijon mustard
2 tablespoons olive oil
1 Tablespoon butter
1 teaspoon fresh minced garlic
1 Teaspoon fresh chopped rosemary (in a pinch you can used dried herbs)
1 Teaspoon fresh chopped thyme
1/2 teaspoon smoked sea salt or coarse sea salt
1/4 teaspoon pepper
1 Tablespoon mustard seeds
1/2 cups beef broth
1 Tablespoon brandy
In a medium size mixing bowl add Dijon, 1-tablespoon olive oil, minced garlic, fresh or dried herbs, sea salt and pepper. Stir until well blended. Rub mixture all over fillet and sprinkle with mustard seeds.
Heat a medium-sized sauté pan with 1-tablespoon butter and 1-tablespoon olive oil. Place fillets in pan and sear 4- 5 minutes per side, depending on desired done-ness.
Remove fillets from pan and deglaze with 1/2 cup beef broth and brandy. Simmer until sauce has boiled and reduced. Set aside.
(You can slice the fillets into 3 slices or serve whole.)
Ladle chutney onto the plate, place fillets on top, and spoon sauce over meat. Serve.