Beef Tenderloin, Risotto with Brussels Sprouts and Mixed Greens with Balsamic Vinaigrette.

To Prepare Beef Tenderloin

To your preference, season 2 or more pounds of beef tenderloin with minced garlic, kosher salt, pepper, onion salt, dill seed, coriander, bell pepper flakes and paprika. Or, use Kowalski's Northwoods Grill Seasoning. *Allow tenderloin to come to room temperature before roasting; approximately 45 minutes. This allows the meat to cook more evenly.

Preheat oven to 425 degrees. Roasting time will vary depending on the quantity of meat and your preference. Use a meat thermometer to monitor temperature. General roasting guidelines for beef tenderloin are: 130 -135 degrees for medium rare, 140 -145 degrees for medium. After it's finished cooking, remove the tenderloin from oven and tent it with aluminum foil, allowing it to rest for 10 -15 minutes. It will still rise in temperature about 5 degrees. Resting allows the juices to redistribute.

Shortcut Risotto with Brussels Sprouts

3 tablespoons extra-virgin olive oil, divided

3 cups chopped Brussels sprouts

2 tablespoons fresh sage

3 cups pre-cooked brown rice *I use Trader Joe’s Frozen Brown Rice

1 tablespoon all -purpose flour

2 cups unsalted chicken stock

1 ½ cups 1% low-fat milk

2 tablespoons 1/3 -less-fat cream cheese, softened

1 teaspoon kosher salt

¾ teaspoon black pepper

½ teaspoon grated lemon rind plus 2 tablespoons fresh juice

¼ cup chopped walnuts, toasted -optional

1. Heat 1 tablespoon olive oil in large skillet over medium heat. Add Brussels sprouts and sage; cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes.

2. Add cooked rice; stirring occasionally, until warmed through. Sprinkle in 1 tablespoon flour, stock, milk, and cream cheese. Reduce heat to a low simmer, stirring occasionally until very creamy. Stir in salt and pepper.

3. Whisk together garlic, rind, juice and remaining tablespoons oil in a small bowl. Drizzle dressing over risotto and sprinkle with toasted walnuts.

*Recipe from Cooking Light

Wendy’s Balsamic Vinaigrette

2-3 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon freshly squeezed lemon juice

1 tablespoon Dijon mustard

1 tablespoon chopped fresh basil

1 ½ teaspoons grated Parmesan cheese

1 garlic clove, minced

3 tablespoons extra virgin olive oil

Combine all of the ingredients. Whisk until emulsified. Cover and chill until ready to use. Good with red onion, cherry tomatoes, strawberries, avocado, cucumbers and Parmesan cheese.