Date Night Dinner with COVERGIRL | Chocolate Raspberry Macarons, Beef Tenderloin & Stuffed Mushrooms
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Chocolate Raspberry Macarons
1 2/3 cup icing sugar, sifted
1 cup almond flour, sifted
3 egg whites,
1 pinch cream of tartar
1/4 cup sugar
1 tsp vanilla extract
red/pink food colouring (optional)
4oz bittersweet chocolate, finely chopped
1/2 cup whipping cream
1/2 tsp raspberry extract http://amzn.to/2kMxUZb
2 tsp butter, at room temperature
raspberry extract to taste
In a large bowl, sift together icing sugar and almond flour. Set aside.
With an electric mixer, whip egg whites and cream of tartar.
Slowly sprinkle in granulated sugar.
Add vanilla and desired amount of food colouring.
Beat until stiff peaks form.
Gently fold almond mixture into the egg whites. Do not overmix.
Pipe 1 inch circles of mix onto a parchment lined baking sheet, about 1 inch apart. Let macarons stand for 20-30 mins before baking to form a skin.
While waiting, preheat oven to 325ºF.
Once rested, bake at 325ºF for 10-12 minutes.
After 10-12 minutes, turn the oven off and allow macarons to cool. Do not open the door.
To make ganache heat cream in a small saucepan over medium-low heat. Remove from heat before it starts to simmer.
In a medium sized bowl, pour cream directly over finely chopped chocolate and allow to sit for 5 minutes.
With a rubber spatula, stir mixture gently until chocolate ganache is smooth.
Add room temperature butter butter and stir until melted. Do not overmix.
Set aside and allow to firm up until it can be easily spread with a spatula or piped into macarons.
To assemble, sandwich two macarons together with chocolate ganache.
French Onion Stuffed Mushrooms
1 tbsp butter
1 large onion, thinly sliced
1/4 cup beef broth
1/2 tsp garlic, minced
1 tsp fresh thyme leaves
2 splashes Worcestershire sauce
12 whole button mushrooms, stems removed
1/4 cup Gruyere cheese, grated
salt and pepper to taste
parsley for garnish
In an medium sized pan, melt butter and add onions. Cook over medium heat, stirring occasionally until onions have softened and caramelized. Add broth, garlic, thyme leaves and Worcestershire sauce. Cook for another 2-3 minutes, or until liquid has mostly evaporated. Remove from pan and set aside.
In the same pan, add oil and whole mushrooms. Cook for 3-4 minutes over medium high heat. Remove from heat and transfer mushrooms into an oven safe baking dish, stem side facing up.
Stuff mushrooms with onion mixture and top with Gruyere cheese.
Bake at 350ºF for 10-12 minutes or until mushrooms are cooked through and cheese is melted and bubbly.
Garnish with chopped parsley and enjoy!
Slow Roasted Beef Tenderloin
1 beef tenderloin, 2-3lbs, trimmed and tied with string
1/2 cup beef broth
3-4 rosemary sprigs
4 garlic cloves, sliced
salt and pepper to taste
Season beef with salt and pepper to taste.
In an oven safe pan over high heat, add oil and sear beef on all sides.
Deglaze the pan by adding beef broth.
Pour over beef and add garlic slices and rosemary to the baking dish.
Bake at 325ºF for 45-50 minutes, or until beef is cooked to your liking (125-130ºF for medium rare).
Once beef is cooked, remove from heat and tent with tinfoil. Allow to rest for 10 minutes.
Sliced to desired thickness and enjoy!