Rinse the tenderloin under cold water. Spray shallow pan and place tenderloin on pan. Salt and pepper lightly. Place pan on highest rack in oven and broil with the door ajar. Broil on each side for 15 minutes for medium-rare; 20 minutes per side for medium; 25-30 minutes per side for well done. Remove from oven, pour The Walk-In Chef Red Pepper Jelly over tenderloin. Pour juice in foil. Wrap tightly and set on top of the stove for 1 hour.
Spinach Salad
1 package of baby leaf spinach
½ cup sliced, white mushrooms
½ red onion, sliced
2 TBS. tomato-basil feta cheese
2 TBS. chopped, crisp bacon
Pour all ingredients in a bowl and toss. Use The Walk-In Chef House Dressing or a vinaigrette dressing.
Squash Casserole
3 large zucchini squash, sliced
3 large yellow squash, sliced
1 medium green pepper, chopped
1 medium red pepper, chopped
6 eggs, beaten
1-cup heavy whipping cream
½ tsp cayenne pepper
1 tsp garlic powder
1 tsp lemon pepper
1 cup shredded cheddar cheese
Spray a 9x 13” baking pan. Add squashes, peppers, and cheese. Mix spices with the eggs. Pour in cream. Beat until incorporated. Pour egg mixture over squash. Bake, uncovered, @ 325 for 1 hour. Casserole is ready when lightly brown on top and firm to touch.
Sautéed Vegetables
1 large red onion, sliced
1 package of white, sliced mushrooms
1 large green pepper, sliced
In a large skillet, add one stick of butter or 3 TBS extra-virgin olive oil. Add garlic powder, about 1 teaspoon, 1 teaspoon lemon pepper, and ½ teaspoon cayenne. Stir occasionally over medium-high heat, about 5 minutes. You want the vegetables to stay somewhat crisp, not soggy.
