So what did I do with those biscuits, you ask?
Now I rarely buy and eat steak but when I see a recipe from Miraval
such as “Wild Mushroom Crusted Tenderloin”, I just have to go there.
So I did. I went there. And Almanzo is still sitting in stunned silence. Who woulda thought?
Of course it would be cruel to deny all you friends the recipe, so here it is.
WIld Mushroom Crusted Tenderloin
2 five ounce filets, preferably organic and grass fed
2 cups dried wild mushrooms
1 tbsp minced fresh basil, oregano, thyme and parsley (a mix of all those herbs to equal one tablespoon)
1/2 tsp sea salt (Jenna edited to be 1 tsp sea salt)
1/2 tsp black pepper
In a food processor, coffee grinder or Vita Mix, process the dried mushrooms until they become a fine powder. Mix with the fresh herbs, salt and pepper and set aside.
Preheat the oven to 400 degrees. Coat the steaks with the mushroom mixture thoroughly on both sides.
Heat a grill pan on high heat and sear each steak for two minutes per side. Stick grill pan in the oven and finish steaks for about ten minutes, or until medium rare (or however you like them)
On the side, we had kale salad. I raved about this the other day
and finally got the recipe! It’s SO good.
Miraval Black Kale Salad
6 cups black kale (lacinato or dinosaur), rib removed, rinsed, chopped and loosely packed
juice of one lemon, freshly squeezed
3 T extra virgin olive oil
2 cloves garlic, minced (Jenna edited this to be 1 garlic clove)
1 tsp crushed red pepper flakes
1/4 cup freshly grated Parmesan cheese (Jenna edited this to be 1/3 cup cheese)
1/4 cup Panko breadcrumbs, toasted in a 375 degree oven for four minutes or until lightly browned
In a blender, mix together the lemon juice, olive oil, garlic clove and red pepper flakes. Pour over kale. Add two tablespoons of the cheese and toss well. Right before serving, add the Panko breadcrumbs and the remaining cheese.
For best results, make at least one hour before serving.
And that’s a rap! Granola winner announced in the mornin’!