February 28, recipe, ROASTED HERB FILLET OF BEEF WITH HORSERADISH SAUCE

February 28, recipe

ROASTED HERB FILLET OF BEEF WITH HORSERADISH SAUCE (12 servings), time 1 hour 15 minutes

Ingredients

HERB FILLET OF BEEF

1/4 cup whole grain dijon mustard

3 Tbsp mixed chopped fresh herbs (sage, rosemary and thyme)

1 Tbsp extra-virgin olive oil

Vegetable oil for browining

1 oven-ready, tied fillet of beef roast (4 lb)

1 tsp kosher salt

freshly ground pepper

HORSERADISH SAUCE

1cup reduced-fat sour cream

1/2 cup cream style horseradish sauce

1 1/2 Tbsp chopped parsley

1 1/2 tsp honey mustard

pepper

Directions

Heat oven to 450 F. In a small bowl, mix mustard, herbs and olive oil.

Heat a large Dutch oven over medium-high heat. Add enough vegetable oil to just coat bottom of pan. Pat beef dry with paper towel and season with salt. Sear beef, turning every 3 minutes, until all sides are well browned, about 12 minutes total. Transfer beef to a roasting rack set in a shallow roasting pan and brush with the mustard mixture.

Roast the beef 15 to 20 minutes until an instant read thermometer inserted in center registers 125 F, for medium rare. Let beef rest on a cutting board, loosely tented with foil, 15 to 20 minutes.

Meanwhile, to make HORSERADISH SAUCE, which all ingredients in a medium bowl until blended.

Slice beef into thick slices. Serve warm or at room temperature with horseradish sauce.

440 calories, 1 gram fiber

February 15, recipe, THAI FISH CAKES

February 15, recipe
THAI FISH CAKES (4 servings)

Ingredients
SWEET & SOUR SAUCE
4 Tbsp lime juice
1 Tbsp each low-sodium soy sauce and sugar
1/4 tsp crushed red pepper

FISH CAKES
1/2 medium red bell pepper
1/3 cup packed fresh cilantro
1 clove garlic
1 slice (1/2 in thick) fresh giner
2 tsp red curry paste
1 tsp each grated lime zest and sugar
1 1/2 l  skinned salmon, halibut, tilapia or flounder fillets, cut in chunks
1 tbsp vegetable oil



Directions
SAUCE Stir all ingredients in a small bowl until well blended

FISH CAKES Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.

Shape level 1/4 cupfuls fish mixture into twelve 3-inch patties. (At this point, fish cakes may be refrigerated, loosely covered, up to 4 hours.)

Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet & Sour Sauce.


Calories 304, 1 gram fiber