Yesterday was a doozy – so I apologize for being MIA…
But today I bring to you one of my top five recipes from Cooking Light. I’m tempted to give it the #1 spot but I’ve cooked so many things from Cooking Light that I’m not sure I’ll ever be able to aware any recipe the coveted top prize.
I know, it’s a bold statement but I hope that it encourages you to make this recipe. It’s easy enough for a week night but impressive enough for a date night. I actually paired a glass of wine with this dish – on a Thursday. We’re living the wild life around here lately.
And did I mention it’s one-skillet? Therefore, clean-up is a breeze. So get all your ingredients assembled and get cooking.
The top layer of coconut cream (from a can of light coconut milk – don’t shake!) is brought to a boil along with the red curry paste in a skillet. The rest of the coconut milk is added along with a little brown sugar, fish sauce (SO much flavor – don’t skip!), and red pepper flakes. Bring that to a boil and cook for two minutes. Add in your veggies – bell pepper and onion and simmer. Next, add in your thinly sliced beef tenderloin. Yes, it’s a delicious cut of meat and I rarely would want to cook such high quality beef this way but the end result is incredible and totally worth it. (We were “gifted”this beef tenderloin and it’s by far the best beef tenderloin I’ve ever had – the marveling was perfection.) Back to cooking…cook the beef about three minutes and then remove from the heat.
At this point, we’re going to brighten up the dish with some fresh elements – basil, lime juice and some salt.
Served over rice with a squeeze of fresh lime.
To my surprise, my wine and food pairing book suggested to serve a riesling with this dish. I don’t keep a lot of riesling on hand but it also suggested a California chardonnay which I have plenty of. I found a bottle that was described as a “cousin to riesling” and I felt compelled to open the bottle. (Thankfully the weekend was so warm and a glass of crisp white wine here and there was just what I need to get through “mommy-ing.”)
Y’all, I can’t rave about this recipe enough. It was savory with a little sweetness yet a hint of heat from the red pepper flakes. And the curry married with the coconut milk made me oh, so happy. And Big Guy was a huge fan because beef tenderloin + rice makes him extremely happy.
Unfortunately for y’all I’m not doing a lot of cooking this week. A huge thank you to all the folks that have signed up to bring us dinner – it’s been such a treat to not have to worry about dinner (though cooking dinner remains one of my favorite things to do).
I’ll (hopefully) be back tomorrow with a 1-month update on Blakely Gray. That is if I can type it without tearing up and mourning the fact that she’s growing so fast. I swear, she’ll be wanting to date next week at this pace…