Spicy Olive's Romantic Valentine's Dinner at Home
The Spicy Olive's Beef Tenderloin
3 Tablespoons The Spicy Olive's Tuscan
2 Tablespoons Mortar and Pestle Burger Spice Blend
1 Beef Tenderloin Fillet (1lb for 2 people)
Coat beef fillet with Tuscan Herb olive oil and sprinkle with Burger Spice Blend or Rhyno Rub until covered evenly. Allow to sit for 1/2 hour to absorb flavors and to come to room temperature before cooking. Cook in 375 degree oven or on a grill until meat thermometer registers 135-140 degrees. Allow to rest before slicing to serve.
The Spicy Olive's Sauteed Mushrooms and Onions
1 carton sliced mushrooms
1 large, sweet onion sliced
1 Tablespoon The Spicy Olive's Butter olive oil
1 teaspoon fresh garlic
Sea salt and pepper to taste
Place olive oil in a saute pan over medium high heat and add onion slices. Allow onions to cook down until soft and beginning to caramelize. Add mushrooms and garlic and cook until mushrooms are tender. Season with salt and pepper to taste. Serve over beef fillet slices.
The Spicy Olive's Roasted Aspargus
1 lb. fresh asparagus, cleaned & tough ends removed
1-2 Tablespoons The Spicy Olive's Tuscan Herb olive oil (or Garlic) olive oil. Coat asparagus in olive oil and season with sea salt and pepper. Place in shallow baking dish and place in 375 degree oven along with beef fillet and roast for 15-20 minutes until bright green and crisp tender.
The Spicy Olive's Raspberry Balsamic Vinaigrette
1/2 cup The Spicy Olive's Raspberry balsamic vinegar
3 Tbsp. The Spicy Olive's Roasted Champagne Garlic Mustard
1 clove garlic minced or 1 shallot finely chopped
salt and pepper to taste
1 cup The Spicy Olive's single varietal, like Arbequina, Hojiblanca for example
Whisk together the first three ingredients. Whisk in the olive oil in a slow and steady stream until well blended and the dressing thickens and becomes creamy. Add salt and pepper to taste. Store extra vinaigrette in refrigerator for up to 2 weeks. Allow to come to room temperature before serving.
Serve over a bed of mixed greens and spinach, crumbled feta cheese, and toasted almonds!
The Spicy Olive's Grilled Salmon Fillet
Here's a recipe for those of you who prefer fish
2 salmon fillets
1/2 cup The Spicy Olive's Neapolitan Herb or Vermont Maple balsamic vinegar (reduced)
2 teaspoons Mortar and Pestle Rhyno Rub
1 Tablespoon The Spicy Olive's Lemon or Butter Olive oil
Place the fish on a grilling pan, cedar plank or an aluminum pie pan and coat with olive oil of your choice. Sprinkle the Rhyno Rub over the salmon fillet.
Reduce the Neapolitan Herb or Vermont Maple balsamic vinegar by simmering in a pan for 10- 15 minutes. Allow to cool. Balsamic vinegar will be thick upon cooling. Set aside. (you may want to do this earlier in the day)
Place salmon ( and cooking tray or cedar plank) on the grill and cook until salmon flakes about 10 minutes or more depending on thickness of fillet. Brush with reduced balsamic vinegar the last minute or so of cooking. Brush with additional balsamic before serving.
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