Beef tenderloin, portobellos, asparagus=dinner?
So here's what I have:
A good sized whole beef tenderloin (v. cheap yesterday - couldn't resist),
Quite few asparagi
Several medium sized portobellos
The usual other stuff a person would have
I've invited some friends for dinner tomorrow (they're good friends - no need to overstress) and I'm wondering how to combine the above into a nice dinner. I was thinking of cutting the meat up for brochettes, serving with grilled portobellos and roasted asparagus. Salad of some sort. Might make homemade ice cream for dessert.
Any better ideas? I have a very well stocked larder so am open to suggestions.
Homemade ice cream might be rhubarb swirl.
I made a recent fantastic salad that was on a grilled portobello mush. - mix fresh tomatoes, red onion, celery, 1 or 2 portobello chopped, chopped stale bread, handful of fresh parsley, fresh grated parm - lemon juice and evoo for dressing. just pile onto grilled port that was grilled with evoo and some rosemary. Delish and nice company to tenderloins.
How did dinner go?
I would be very interested in hearing your recipe for rhubarb swirl. I'm determined to break in my ice cream maker that has been sitting in my cupboard for over a year. At the same time, I'm really into rhubarb right now, so you're rhubarb swirl ice creams sounds like just the thing to get me into ice cream making mode! Any chance I can persuade you to share your recipe?
A few things changed between Chowhound post and actual dinner.
First, I began cutting up the meat for kebabs and decided it was too beautiful, really, to do anything except make into filet mignons. So I cut 1-1/2-inch steaks and wrapped in partially pre-cooked bacon. These I grilled. They were wonderful.
The portobellos I marinated for a couple of hours in a mixture of olive oil, balsamic vinegar, garlic, salt and pepper. I grilled these whole, then sliced crosswise and served with the steaks.
The asparagus was roasted.
But the ice cream. Oh. I decided not to attempt an actual swirl, but might do it next time. Instead, I made a simple vanilla-flavoured rhubarb sauce, thickened slightly with cornstarch so that it wouldn't be runny. Cooled it. I also bought some local strawberries. And then I made the best vanilla bean ice cream I have ever had or made. I posted about earlier today - but here's the link to the recipe: http://www.foodandwine.com/recipes/va... I followed the recipe exactly and it is really outstanding. If I were to do the rhubarb swirl, I would make the rhubarb sauce quite thick, then chill it until very very cold. I would swirl this into the ice cream after churning but before putting into the freezer to firm up. As it was, I served the ice cream with a spoonful of sauce on the side and several strawberries in every bowl.
Don't be afraid of the cream cheese in the ice cream recipe. You don't detect it as cream cheese at all but it's supposed to give the ice cream a better texture. It was fantastically creamy.