Beef Tenderloin with Sun-Dried Tomato Herb Butter

This Beef Tenderloin with Sun-Dried Tomato Herb Butter is an elegant and flavorful dish that's perfect for a special occasion or holiday dinner. The tenderloin is coated with a delicious mixture of softened butter, sun-dried tomatoes, fresh herbs, and garlic, which adds richness and depth of flavor to every bite. It's easy to prepare and guaranteed to impress your guests.

Ingredients:

• 1 beef tenderloin about 2 pounds
• 1/2 cup softened butter
• 1/4 cup chopped sun-dried tomatoes
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

Preheat the oven to 425F 220C

In a small bowl, mix together the softened butter, sun-dried tomatoes, basil, parsley, and minced garlic

Season the beef tenderloin with salt and pepper

Spread the sun-dried tomato herb butter mixture evenly over the surface of the tenderloin

Place the tenderloin on a roasting pan or baking sheet

Roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches your desired level of doneness about 125F 52C for medium-rare

Remove the tenderloin from the oven and let it rest for 5-10 minutes before slicing

Slice the beef tenderloin and serve with any remaining sun-dried tomato herb butter

Baked Chicken and Mushrooms

This baked chicken and mushrooms recipe is a simple yet flavorful dish perfect for a cozy dinner. The combination of tender chicken breasts with savory mushrooms seasoned with garlic and herbs makes it a delightful meal for any occasion.

Ingredients:

• 4 chicken breasts
• 1 lb mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

Preheat the oven to 375F 190C

Season chicken breasts with salt, pepper, dried thyme, and dried rosemary on both sides

In a skillet, heat olive oil over medium heat

Add minced garlic and saut until fragrant

Add sliced mushrooms to the skillet and cook until they release their juices and become tender

Place seasoned chicken breasts in a baking dish and top with sauted mushrooms

Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until chicken is cooked through

Remove foil and broil for an additional 5 minutes to brown the tops of the chicken breasts, if desired

Serve hot, garnished with fresh herbs if desired

Cheesy Steak Zucchini Boats

These cheesy steak zucchini boats are a delicious low-carb option for a keto-friendly meal. Tender flank steak, seasoned with garlic and onion powder, is nestled into hollowed-out zucchini halves and topped with gooey melted mozzarella and savory Parmesan cheese. It's a satisfying dish that's both flavorful and wholesome.

Ingredients:

• 4 large zucchinis, halved lengthwise and seeds scooped out
• 1 pound flank steak, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Put olive oil in a pan and heat it over medium-high heat

Salt and pepper should be added along with the steak slices

For about 5 to 7 minutes, or until the steak is browned

For each zucchini boat, put some cooked steak mixture inside it

Put grated Parmesan and mozzarella cheese on top of each zucchini boat

Lay out the zucchini boats on a baking sheet that has parchment paper on it

For 15 to 20 minutes, or until the cheese melts and bubbles, bake in an oven that has already been heated

Before serving, sprinkle with chopped fresh parsley