Do any of you guys have that one Aunt? The one that always made you feel special and had just a little something extra to her personality? Mine was my Aunt Ginny, my Dad’s sister. She was definitely the fun Aunt, and she was fabulous. And she was a fabulous cook, too. I have a couple of her recipes on my site but my favorite is The Best Beef Stroganoff.
My Aunt Ginny’s Beef Stroganoff – she brought the recipe back from Russia during the Cold war.
If there’s one thing I don’t spend a lot of money one, it’s usually any kind of expensive beef or steak; it’s pretty “rare” around our house. (I have a rule; one bad joke per post, so you’re safe, now.) When I do splurge, it’s not your average dinner night, and for a special occasion dinner, this recipe for Medallions of Beef with Red Wine Reduction has become kind of my “signature” dish.
Medallions of Beef with Red Wine Reduction
I’m going to talk about Buying and Prepping a Tenderloin, Beef or Pork at a budget price. If you’re not on a budget and buy at a butcher, it could be this won’t apply to you unless you need to do some trimming. If you are on a budget, It’s likely you’re buying at the grocery store or buyer’s club and we’re in the same boat. I shop very carefully for both beef and pork tenderloin, and I’ve learned a few things over the years (actually decades). While beef tenderloin is reserved for the most special of occasions, I frequently use pork tenderloin as a special or company dinner; it’s a budget cut compared to the beef tenderloin