This Christmas apple cranberry slab pie reminded me of the flavor profiles on the show.  The cranberries add a necessary tang to all the sweet and combine beautifully with the apples.

I’m not new to slab pies, as I made a summer version with blueberries and peaches here.

The key to this Christmas pie is flavors and cooking down the apples with butter, cinnamon, orange zest, vanilla, cardamom, and nutmeg. You can choose to mix it up anyway you like, but keep the cinnamon!

Pushing the flavors of old time Christmas, the cranberries do their job.  I used two kinds of apples. The granny smith which cooked down, yielding a lot of juice. To those I added 3 gala apples which don’t cook down in the same way.

This is the first time I’ve mixed my apples, and I rather like it. Gala apples are usually my apple of choice because they keep some of their crispness. You can mix up your apples (see notes in recipe).

The filling for the apple cranberry slab pie is absolutely delicious.

It tastes like an old fashioned pie you might eat in Europe, so rich in flavors.

I trimmed the dough around the sheet pan, but you could do something more decorative if you choose. I felt I had enough dough and the corner pieces would have too much.

Blind bake Apple Cranberry Slab Pie for 15 minutes. 

Since my apple filling was pre-cooked, I blind-baked the bottom crust for 15 minutes to ensure it remain crisp when cut. It worked perfectly, and there was no soggy bottom.

Use any cookie cutters you like. I like these Christmas cookie cutters.

This is the perfect crowd pleaser. Pre-cut into squares in the pan before serving. This pie also freezes well.

I’ll be adding this to my Apple Desserts with Decorative Crusts

Summer Slab Pie Here

More Apple Recipes from Spinach Tiger

• Pennsylvania Dutch Apple Pan Dowdy (Gluten Free)
• Bourbon Caramelized Apple Hand Pie
• Low Carb Apple Upside Down Cake
• Caramelized Apple Tart with Stove Top Brown Sugar Apple Filling
• Keto Apple Muffins

Print

Apple Cranberry Slab Pie

Winter Apple pie with cranberries baked in a sheet pan.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 15

Author Angela Roberts

Ingredients

Apple Cranberry Pie Filling

• 8 apples
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/2 cup fresh cranberries can sub with raspberries
• 1/3 cup brown sugar may need a few tablespoons more
• 1/2 orange for juice and zest
• 4 tablespoons Unsalted Butter
• 3/4 cup sugar (See Notes)
• 1/2 orange
• 2 tablespoons sifted corn starch
• Pie Dough
• 3 3/4 cups all purpose flour 448 grams plus more for dusting
• 12 ounces Unsalted Butter 24 tablespoons or 3 sticks
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1/2 cup iced cold water 2 more tablespoons, (if needed

Instructions

• Make Pie Dough below first and refrigerate for one hour while making apple filling.

MAKE APPLE FILLING

• Peel and core apples. Y≈
• Slice apples about 1/4 inch thick.
• Zest orange and juice orange.
• Put 4 tablespoons butter in frying pan with 2 tablespoons brown sugar.
• Toss apples with sugar, juice of half orange, orange zest. Add 1 tablespoon corn starch.
• Cook apples and cranberries on top of stove on low in large frying pan, until somewhat softened. The granny smith apples will cook down more than the gala apples. There will a lot of liquid, after about 15 minutes.
• Drain liquid and use in another recipe.
• MAKE PIE DOUGH
• Cut butter into small pieces. Freeze for 10 minutes.
• Mix flour, sugar, salt in food processor or kitchen aid mixer. You can whisk and do this with your hands.
• Cut butter into flour mixture. I prefer my kitchen aid mixer but a food processor works well too
• You can, however use a pastry cutter and mix butter into flour, making sure to keep the pieces pea sized.
• Add in ice cold water. Mix just enough to be able to squeeze dough together.
• If the dough stays together when you press, it’s processed enough.
• Put in plastic bag, separating it into 1/3 and 2/3. Bring it together in bag. Refrigerate for one hour. You can do this a day in advance of recipe.
• Bring out twenty minutes before rolling.
• Preheat oven to 400 degrees F. Arrange rack in oven on bottom third.
• Once you are ready to assemble, first roll out 1/3 dough to make stars. You can make 15 large stars or 18 smaller stars. You can use more dough from the other section if need be. The recipe will make the stars and the remaining dough is just enough for the sheet pan.
• Make the cut outs and place in refrigerator, while rolling out the dough for the bottom.
• Roll into rectangle and place in sheet pan.
• Fork holes all over the bottom. Place in freezer for a few minutes.
• Arrange apples cranberry mixture.
• Before placing stars over fruit, using your finger, rub milk over each star, and sprinkle raw sugar
• Bake for 35 minutes. Check halfway through and turn pan around.
• Check at 30 minutes and loosely cover with foil if it’s already golden brown.
• Allow to cool before cutting.
• Keep at room temperature, covered with foil.
• Can be frozen for 60 days. Take out and allow to defrost at room temperature. Can be reheated in oven.

Notes

Apples: I mixed my apples, but you can use all gala which stay a little crisper and require less sugar. If you use all granny smith apples, you will need all the sugar. Taste filling as you go, since it’s cooked stovetop. 

The post Christmas Apple Cranberry Slab Pie appeared first on Spinach Tiger.

Start the dinner with this Camembert Sourdough Wreath

Many people either make the turkey dinner all over again or they make lasagna. It was actually googling spinach lasagna 16 years ago that inspired me to start a food blog.

We usually make something with beef and then add in the fancy side dishes. Here are some ideas for you.

Tenderloin Roast of Beef – I think this is what we will be doing again this year, although I am going to make some kind of fancy sauce.

Prime Rib of Beef – This is still one of my all time favorite dinners with sour cream horseradish sauce. I have friends who use my recipe every year and brag about it.

Leg of Lamb – This should not be restricted to easter. Leg of lamb is scrumptuous and more affordable than many cuts of premium beef.

Beef Bourguignon – This very fancy beef stew, made with a whole bottle of wine, is good enough for Christmas Day. My oven broke a few years ago and this became Christmas dinner.

Stuffed Shells – I think this is one of the pasta dishes that should be made sometime during the holidays if not for Christmas day. You can get the whole family in the kitchen with piping bags filling the large shells. Fun and delicious.

Mock Porchetta with Root Vegetables – This pork roast (considered street food in Italy when sliced onto rolls) is one of my favorite ways to eat pork. I found this recipe in the Zuni Cafe cookbook (a San Francisco restaurant I can attest to). It’s stuffed with fennel and lemon and has all the Italian feels. Surround it with your favorite root vegetables.

Short Ribs in Wine – Yes, this is a great Christmas dinner idea that can be made in advance. It took me a while to create a great short ribs recipe. This is it.

Pork Loin (how to brine and roast) – Perfect with my no lump mashed potatoes. Another affordable entree that pleases a crowd.

If you are going to have a small Christmas dinner gathering, you might want to make this very easy Rack of Lamb.

Veal Osso Buco – I know you probably don’t make this very often, if at all, but it’s just delicious and something to try.

Pot Roast of Beef served with Parmesan Whipped Potatoes – This is a Marcella Hazan recipe, the queen of Italian cooking. She passed some years ago and her book, Essentials of Classic Italian Cooking continues to sell. The first 50 pages discuss the fundamentals of Italian cooking and is worth the price alone. This book has no pictures, but many accolades over the last 50 years!

Fancy Sides

• Holiday Wedge Salad (homemade blue cheese dressing)
• Kale Winter Salad
• Festive Harvest Salad with rosemary vinaigrette
• Raw Cauliflower Salad with Pistachios
• Scalloped Potatoes
• Twice Baked Cauliflower

Some Desserts to Consider

• Almond Tart
• Keto Spiced Pear Cheesecake Bar
• Classic Fancy Keto Cheesecake
• Christmas Apple Pie (not low carb)
• Low Carb Italian Pear Cake
• Keto Raspberry Cheesecake
• Rich Flourless Chocolate Cake (not low carb)

The post Main Entrees for Christmas Dinner appeared first on Spinach Tiger.

The beauty of this cookie is how thin and crisp it is, which makes it so addicting. I haven’t yet met a person who eats just one and can stop.

My Aunt Rita was the only one in the family who made made them and I still have her handwritten recipe. I combined it with a recipe I found in an Amish cookbook, Cooking from Quilt Country by Marcia Adams.

It’s the only recipe I’ve seen that separates the eggs and  beats the egg whites stiff. You must use real butter, no substitutes, which is funny because my Aunt Rita hated butter, and the only time of year you could find butter at her house was when she was making sand tarts.

The sentimentality goes deep for me. Her son, Sam, my closest cousin was like a big brother to me. He passed away at 42 and left me everything including this book. I can actually remember the day he bought the book and showed it to me. He was very influential in how I view food.

It was years before I delved into the book, but it’s quite marvelous, highlighting all the regional dishes I grew up eating, and the type of cooking that has enjoyed a renaissance. I can’t bake these cookies without thinking about both of them, and I will pass this down to the children in my life, which is why I made a video.

Pennsylvania Dutch Sand Tarts Must be Rolled Very Thin

A very simple cookie, but one not so easy to get exactly right, as they must be rolled quite thin. The cookies are challenging only in getting them thin enough; otherwise it’s an easy cookie dough to make, but they must be made the night before and refrigerated.

It’s very tricky to send cookies out of town and keep them from going stale. I used cylinder tins and made a cookie that the recipe says will keep indefinitely.

You will want a lot of different cookie cutters.

I made these for Thanksgiving, and used a maple leaf cookie cutter and placed a pecan in the center. For Christmas, you might see them just like this, or you might see them with colored sugar.

I Grew up Eating Pennsylvania Dutch Sand Tarts Every Christmas

When I mention sand tarts to people who know and understand the regional component, they get excited and plead with me to make them a batch. I hope you and your family will enjoy this long time Pennsylvania Dutch Christmas tradition.

You will have to hide the cookies though, because they are so thin and crisp, it’s easy to eat a dozen at a time. This was the first time I’ve made Pennsylvania Dutch sand tarts and now I’ll be making them every year.

Tell me about your food traditions at the Holidays. Do you have a recipe that’s been passed down and have you ever heard of Pennsylvania Dutch Sand Tarts? I put a lot of baking and cooking posts on Instagram and Pinterest.

Family Italian Christmas Cookies from Spinach Tiger

• Chocolate Biscotti
• Lemon Almond Biscotti
• Cucidati (Italian Fig Cookie)
• Ricotta Cookie
• Date Cookies

Print

Pennsylvania Dutch Sand Tarts

A Pennsylvania Dutch cookie, thin and crisp and traditionally served only at Christmas.

Course Dessert

Cuisine American

Prep Time 1 day day

Cook Time 10 minutes minutes

Total Time 1 day day 10 minutes minutes

Author Angela Roberts

Ingredients

• 1/2 pound butter softened (no substitutes)
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3 eggs separated
• 3 cups all-purpose flour

Topping

• 1/4 cup sugar mixed with 3/4 teaspoon ground cinnamon
• 1 egg beaten
• 4 cups whole pecans although I didn’t use that many

Instructions

• If using a kitchen aid, beat the egg whites stiff first and transfer to another bowl.
• In the mixing bowl, beat butter until very softened. Add sugar and beat until fluffy. Add salt, and vanilla. Beat egg yolks and add.
• Fold in the egg whites, but not totally. You should still be able to see some of the white patches.
• Add in flour 1 1/2 cups at a time.
• Chill overnight.
• Bake the next day at 350 degrees.
• Roll out a quarter at a time, keeping dough in refrigerator.
• Roll very thin and use a 2 inch scalloped cookie cutter to form or use any Christmas cutter you desire.
• Brush with beaten egg, top, sprinkle with cinnamon sugar and top with pecan.
• Bake 9-10 minutes, not allowing cookie to get too brown.
• Cool thoroughly on wire racks.
• Pack in tins.

The post Pennsylvania Dutch Sand Tarts, an Amish Christmas Cookie appeared first on Spinach Tiger.

This means the cookies will be made with some combination of almond flour and coconut flour with the Swerve sweetener (powdered erythritol).

I’ll admit that baking cookies without wheat flour and sugar is a challenge, but I’ve made these cookies so many times, I have confidence for your success.

All of these cookies freeze really well. Either freeze cookie dough or freeze baked cookies after they cool completely.

Main Ingredients for Most of the Christmas Cookies

• Almond Flour
• Coconut Flour
• Choc Zero Dark Chocolate Chips
• Choc Zero White Chocolate Chips
• Swerve Granulated Sweetener

Chocolate Chip Pecan Cookies with Bacon

This is such a favorite keto cookie because you have that sweet and salty and the bacon adds an extra texture from the crispy bacon. I make them bakery size, but you can make them smaller.

White Chocolate Raspberry Macadamia Nut Cookies

My number one favorite cookie. Admittedly, macadamia nuts are pricey, but make these for the holidays. The tart, sweet and salty is a combination that cannot be beat.

Pecan Tassies

Pecan tassies are a childhood favorite and I was thrilled when a keto recipe worked and worked well. This has all the feels for Christmas.

Keto Sugar Cookies You Can Cut Out and Decorate

How adorable are these. You must take your time, keep the dough really cold, but once you get the feel for it, these are amazing, and they freeze really well.

Soft Sugar Cookies with Buttercream

The above cookies are crisp and easy to cut out. These soft sugar cookies are fluffy and more cake like. Change the flavoring from vanilla to lemon or orange for a twist.

Keto Italian Ricotta Cookies (Budget Friendly)

Easy to make, easy to pop in your mouth. This recipe is easier on the budget because it only requires coconut flour.

It’s a great time to shop Amazon from my personal recommendations and I only recommend products I own myself.

Bonus: Chocolate Chip Cookie Cake with Buttercream

This single serve cookie cake is sold at the farmer’s market and very popular. It has all the flavors of the cookie and is softer to make it more cake like. Topped with buttercream, it’s special.

More Keto Holiday Desserts from Spinach Tiger

• Pear Cardamom Cake
• Maple Pecan Cheesecake
• Cheesecake with Fruit Wreath
• Chocolate Cake, Peppermint Frosting
• Cranberry Orange Muffins
• Cranberry White Chocolate Muffins
• Keto Spiced Pear Cheesecake Bar
• Grain Free Low Carb Red Velvet Cupcakes

The post My Six Favorite Keto Christmas Cookie Recipes appeared first on Spinach Tiger.

Until  last year I hadn’t cooked a prime rib since I was a teenager, when I listened to vinyl and used hot rollers.

Prime rib is not something people make every day or any day and it’s sort of a retro food that most people will never make or only make on Christmas day. 

I can proudly say this is the world’s best prime rib recipe, with the best sour cream horseradish sauce, and will bring raves during any holiday cooking season. One person said “this is the best meal you ever made.”

I’m not sure about that, but it’s indeed testimony that this is a recipe that is just about fail proof, so put all fears of tackling a prime rib away and enjoy this most flavorful cut of meat.

Melt in Your Mouth Prime Rib

As I stared at this somewhat intimidating piece of meat, I fretted over two things.

Tenderness and Overcooking.

 Even the end pieces were melt in your mouth, and you can see it’s perfectly done to a medium rare.

When I saw the words low and slow, I decided upon that roasting direction.

I started with a very hot oven of 450º F degrees for twenty minutes. After that I turned the oven down to 325° degrees for approximately two hours, checking often in the last hour to make sure the temperature of the beef didn’t exceed 130°.

My friend was there early watching me obsess about the temperature. This is one of the most important parts of getting it right, so you must have a quick read thermometer to get it right.

The cooking time is going to vary because not only will size be a factor, but so will the temperature of the meat before you put it in the oven. You want to bring the cold temperature down so the cooking is more even and left the meat out for over two hours.

The Week Before: Prepare the Prime Rib a Week in Advance

But just like in those cool movies, we have to start with the line…The Week Before.

(You know the part where they start in the middle of the story and then back up to the beginning).

The Week Before the Prime Rib Goes in the Oven

Start by Shopping: Websites will tell you to buy the best piece of meat you can find. That’s nice. But what if you could find a reasonably priced standing rib roast. Should you buy it? I did. An 8 pound roast fed 8 people. This may be different for your crowd. You can’t go wrong with more, because left overs mean beef dip sandwiches with sour cream horseradish sauce on crusty rolls.

Seven to 10 days prior to roasting, you want to do your own dry aging. You could purchase an already dry-aged prime rib, and if you do, I want to be your friend. You’re rich. You will be spending anywhere from $200 to $400  for a bone-in roast.

I wasn’t able to do the real dry aging as I only had four days instead of seven, but I still noticed the difference. Of course, this is not the dry aging done from the experts who can control the temperature and humidity. I actually wonder if people who buy that $400 roast are the ones cooking or is it a task left to their private chef. As for me, I’d take that money and go to Kayne Prime, Nashville’s best steakhouse. There is no way I’m cooking anything that costs that much to eat just once.

Spinach Tiger has an Amazon Shop, which earns a small commission with personally curated items we actually own and use. Shop Here. 

Best Prime Rib Recipe Includes the Dry Aging Process:

This article helps to explain why you should consider dry aging your meat and how the meat changes. It also gives you the how, but also gives you complicated information and a method most people won’t apply. This method is the one I used. It calls for a simple dry aging of beef in refrigerator for 7 to 10 days.

Rinse in cold water, pat dry, wrap loosely in cheesecloth layers or in a very clean cotton flour sack cloth (which is what I did). This is a more realistic method for the home cook. The first article proclaims this short method will make no difference, but we thought it did. I’ll leave that up to you.

Roast to the Right Temperature

Whatever you do, do not allow your meat to go above 130 degrees F.  You will have to be diligent in checking this in the last moments. I intended to take the roast out at 125 and within a minute, I missed it. The meat will continue to cook during the resting process. Even those who like medium meat were happy with the medium rare pieces.

My new oven came with a plug-in probe which is priceless. 

Use Beef Bones as Rack

If you plan on making prime rib anytime soon, be on the lookout for some nice long beef ribs on sale. These will serve as your rack and will flavor the juice greatly increasing the deliciousness of the au jus. Roast bones first and use that juice and fat to mix with some beef broth to baste the roast. 

1. Roast bones which will be used for the rack.
2. Set the oven to 450º degrees F.
3. Leave the bone in. It adds flavor.
4. Rub the roast with the seasonings. How much is up to you. I made sure the roast was well covered.
5. Place roast on the pre-roasted bones.  Add two cups of beef broth and a half bottle of red wine to bottom of pan.
6. Cook for twenty minutes. Turn down the heat to 325º F (for a convection oven). Baste with juices every 30 minutes.
7. Cook to medium rare no higher than 130º F. If you have people who don’t like medium rare, keep in mind the ends will be more well done. 
8. Rest for thirty minutes prior to serving. The roast continues to cook and will maintain its juices.
9. Serve with sour cream horseradish sauce.

More Special Red Meat Dishes

• Tenderloin Roast
• Tomahawk Prime Rib (Cowboy Steak)
• Braciole (Italian Stuffed Steak
• Rack of Lamb
• Za’atar Rack of Lamb

Print

How to Make Perfect Prime Rib

How to Roast Prime Rib, Dry Age at Home, Season and Roast to a perfect melt in your mouth medium rare.

Course Entree

Cuisine American

Keyword prime rib

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8

Author Angela Roberts

Equipment

• cheesecloth
• Meat Thermometer
• carving knife

Ingredients

• six pound bone-in prime rib roast
• 3-4 beef ribs
• 1 tablespoon each freshly chopped rosemary thyme, sage, fennel seeds,
• olive oil
• 4 garlic cloves
• 2 cups beef broth
• 1/2 bottle red wine

Horseradish Sauce

• 1 cup sour cream
• 3 tablespoons prepared horseradish
• 1 dash worcestershire sauce

Instructions

Dry Age Meat

• Dry Age the Meat: Give yourself 7 days, at least 4 days.
• Rinse meat in cold water, pat dry, wrap loosely in cheesecloth layers or in a very clean cotton flour sack cloth (which is what I did).

  Place in refrigerator for 4 to 7 days.

Roast the Meat

• Rub the meat with olive oil and spices. Do not remove the bone. Bone means flavor.
• Leave out on counter for two hours.

Roast Beef Bones

• Heat oven to 400°
• In the meantime, roast several beef bones with garlic cloves. These will serve as the meat rack.
• Save the fat and juice of the bones and add to the beef broth.

Roast Prime Rib

• Turn Oven up to 450 degrees F.
• Place bones in roasting pan. Add wine and beef broth.
• Put meat over the bones. Roast for 30 minutes.
• Reduce the oven to 325° and cook for approximately 90 more minutes. You must use a meat thermometer. Roast to medium rare, 125°, no higher than 130° internal temperature. Even people who like medium will love this. Do not over cook. You can always put individual slices back in the oven.
• Take prime rib out of oven. Allow to sit for 30 minutes before carving.
• Serve with the au jus or with a horseradish cream.

Horseradish Sauce

• Mix ingredients together. Keep refrigerated until use.

The post Best Prime Rib Recipe with Sour Cream Horseradish Sauce appeared first on Spinach Tiger.

If you’re new here, since 2019, I’ve sold probably at least 20,000 keto lala cakes (my cupcake version. If you read this entire post, you will glean some of my expert keto baking tips that have helped me to be a consistent baker that enjoys repeat customers.

My latest new flavor is a chocolate cake with chocolate ganache and peppermint buttercream.

This recipe for chocolate ganache peppermint starts with our chocolate cake with chocolate ganache. It’s great by itself and I sell a lot of these also available in a dairy free version. However, Christmas calls for peppermint frosting and this combination is great.

Tips for How to Make Great Keto Chocolate Cake

• Choose the right cocoa powder.
• Choose the right chocolate for the ganache.
• Choose the right milk/cream for the ganache.
• Learn how to make buttercream when you have to start with cold butter.
• Learn how to bake with almond flour.

Cocoa Powder

Keto chocolate cake took about a month of trial and error. It was always about the cocoa powder. It has to be rich in flavor the dense almond flour. My favorites are:

• Better Body Foods Organic Cacao
• Anthony’s Organic Unsweetened Cocoa Powder

The Right Sugar Free Chocolate – Choc Zero

I am a serious purchaser of Choc Zero. I have found Choc Zero dark chocolate chips to be the closest to traditional dark chocolate. These are great for a perfect ganache or keto chocolate chip cookies. I also love their other products (like maple syrup and hazelnut spread). As an affiliate I earn a commission when you purchase. Use SPINACHTIGER10 to get a discount.

Making the Right Sugar Free Ganache

You can make ganache two ways, traditional (heavy cream) or dairy free with unsweetened coconut milk. I have found we love the dairy free version best. I use the Whole Foods full fat unsweetened coconut milk. The ratio is 1 to 2 liquid to chocolate. I 1/2 cup coconut milk (or heavy cream) and 1 cup choc zero dark chocolate chips in a stainless bowl over a pan of simmering water (called a bain marie). Stir chocolate and milk or cream until all chocolate is melted.

TIPS: Be careful not to over heat as the chocolate will break. However, if you do this, add more liquid, and it will usually come back together. Chocolate ganache should be applied after it has slightly cooled and the cakes have completely cooled. Ganache can be refrigerated for a week, and frozen for a few months.

NOTE: Traditional ganache is made thus: Chop chocolate. Heat heavy cream. Pour heavy cream over chopped chocolate. Wait five minutes. Stir. I have found that with Choc Zero dark chocolate chips, I get same wonderful ganache putting milk/cream with chocolate in the bowl, heating together.

Peppermint Buttercream

All you need is unsalted butter, Swerve Confectioner’s, salt and peppermint extract. If you want to color your peppermint buttercream, use pink food gel. You need to get the butter to the right temperature to begin mixing. Mix on medium low until butter changes color from very yellow to light yellow. Then add confectioner’s sweetener 1/2 cup at a time.

Ratio: 1-1. In other words, for every stick of butter (1/2 cup) to 1/2 cup sweetener. The exception to this is if you are making a LOT of frosting as I do for the bakery. Once we get past 2 cups butter, we can pull back on the sweetener. TIP: Taste as you go. And don’t forget the salt.

TIPS: Butter is still too cold to easily make buttercream in the winter, even when leaving it out of the refrigerator overnight. There are a few things you can do to combat this.

• Cut butter into small pieces and arrange on a flat plate, covered with plastic wrap the night before. I stick mine in the microwave to keep it out of the way. You want butter between 65-70 degrees F.
• If your butter is still too cold (under 60 F.) place your butter in a steel bowl and get a larger bowl of hot water. Place first bowl over the hot water and begin beating. You may only need five seconds. Don’t let the butter get melty. This also works well if you’ve forgotten to take the butter out.
• If you make the buttercream, before you make the cakes, you may need to rebeat it. I usually use a hand beater for buttercream.
• Adding extracts. Add a little at a time and continue to taste. After a few minutes the buttercream may absorb more of the flavor. Wait ten minutes prior to using and taste again.

Baking with Almond Flour and Coconut Flour

I have found in my 20,000 cakes that the combination of almond flour and coconut flour is still the best combination for a low carb, gluten free cake batter.

Coconut flour absorbs liquid and both flours have no real rising power. This does mean you will have to use a lot of eggs, and I use six per recipe. The cake texture tends to fall apart if you don’t use something like xanthan gum to hold it together. However, don’t feel you HAVE to use the gum. It will still taste good.

TIP: Do not use a toothpick to test doneness. It’s inaccurate. A more reliable method is to take your cakes temperature in the middle. Cake is done at 210 degrees, so take it out at 207, but not before. I’ve had cakes be semi-raw in middle when I “thought” the cake looked done.

Best Keto Chocolate Cake Recipe

What makes a chocolate cake good? I believe a good chocolate cake is firm enough to hold frosting or ganache, yet moist enough to elicit a deep chocolate flavor. Dry cake loses its flavor. Almond flour and coconut flour need a good amount of cocoa powder to drive taste, but they can also dry a cake out. I choose to use avocado oil (or olive oil) instead of butter, which ensures moisture, and enough fat like sour cream or coconut milk. Also, I also bloom the cocoa powder with boiling water to open up flavor.

Ingredients: eggs, almond flour, coconut flour, avocado oil, cocoa powder, boiling water, sour cream or coconut milk, salt, baking powder, baking soda, xanthan gum.

Baking Cups

I like using these tart liners for my cakes, which I call lala cakes. The ganache and or frosting is then more easily balanced with the cake. You can order these on Amazon.

Piping Tips: You can use a number of piping tips for the frosting. Here some on Amazon.

More Cakes You Might Like

• Keto Black and White Cupcakes
• Keto Spice Cupcakes with Maple Frosting
• Keto Texas Sheet Cake
• Keto Cream Cheese Brownies
• Keto Peanut Butter Frosting

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Keto Dairy Free Chocolate Ganache Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake

Course Keto Dessert

Cuisine American

Keyword gluten free chocolate cake, keto brownies, keto cake, keto chocolate cake, paleo chocolate cake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 252kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 2 1/2 cups almond flour
• 4 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Swerve granulated
• 1/2 cup avocado oil or olive oil
• 6 eggs
• 1 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 1/4 cup sour cream

Chocolate Ganache

• 1 cup Choc Zero Dark Chocolate Chips
• 1/2 cup full fat coconut milk or heavy cream
• Dash sea satl or Maldon Flaked Salt

Peppermint Buttercream

• 1 cup unsalted butter
• 1 cup Swerve Confectioner's Sweetener
• dash salt
• 6 drops peppermint extract or more as needed

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve confectioner's or erythritol of choice.
• In separate bowl mix cocoa powder, with hot water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in coconut milk to cocoa mixture, as cocoa mixture will be quite thick. You can use heavy cream instead of coconut milk
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• If making cupcakes, bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 207 Degrees F. Always check at 18 minutes.

Chocolate Ganache

• Set a stainless bowl over a saucepan that has about 2 inches of water. Melt chocolate with coconut milk (or heavy cream) on low until all chocolate is melted.
• Slightly cool ganache. Pour over each cooled cupcake.
• Cool completely (can refrigerate for twenty minutes). Once ganache is set, you can pipe buttercream as desired.

Peppermint Buttercream

• See blog post for all the tips for buttercream. You want butter to be between 65 and 70 degrees F. to beat.
• Beat butter until it color changes to lighter yellow. Add confectioner's 1/2 cup at a time.
• Add peppermint extract a little at a time until desired taste. Brands carry different strength.
• If you want to color your peppermint use a pink gel. Mix the gel with a little milk or cream first before adding to buttercream. Add a little at a time until desired color.

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 112 | Calories: 252kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Fiber: 4g

The post Keto Chocolate Ganache with Peppermint Buttercream appeared first on Spinach Tiger.

The wedge salad  is very retro (circa 1950’s)  and I’m seeing it on a lot of menus lately. As much as I like a kale salad, I don’t want one every day.

Speaking of retro, have you watched the Marvelous Mrs. Maisel yet? It’s been out for a few years now, but was in season 3 when I first posted this wedge salad recipe.

The wit, the clothes, the storyline, the pace, are enticing in this absolutely original take on a New York Jewish housewife in the 1950’s who has it all, and then stuff happens. Of course, that “all” is defined by 1950’s Jewish mothers who want son-in-laws, grandchildren and close proximity.

This amazon original is just as refreshing and accessorized by proper twists and turns as this festive wedge salad.

Lately I’ve been on a wedge salad kick, ordering them everywhere I go. Typically, made with crisp iceberg lettuce, blue cheese and bacon, the wedge hits all the right notes, when I’m hungry and want salty yet refreshing

In my holiday version of the wedge salad, I add pomegranates and chopped pistachios for a festival holiday feel, bringing yet one more texture and color to the mix.

In a wedge salad summer version, I use fresh tomatoes and possibly some hard boiled eggs and fresh corn.

Sometimes I use a blue cheese vinaigrette; sometimes I make a homemade creamy blue cheese dressing.

I like to throw blue cheese crumbles in my shallot vinaigrette, but sometimes I long for a creamy blue cheese dressing like the one I made here. 

I  used a gorgonzola cheese which is an Italian blue cheese, a little more crumbly,  but not really that much different from other blue cheese.

What I Most Love about the Classic Party Wedge and Blue Cheese Dressing.

Iceberg lettuce gets a bad rap, and for so long has been the lettuce to make fun of, but I’m bringing it back to the table with gusto. The number one reason I love the wedge is that it’s can be a meal. It takes a long time to eat, and I like that. It can handle creamy dressings far better than most lettuces.

There’s a lot of crunch with the wedge and the bacon and a lot of umami satisfaction with the blue cheese. It’s also refreshing at the same time.

Iceberg lettuce has a high water content yet doesn’t wilt easily. It can sit high on a plate smothered in blue cheese vinaigrette or blue cheese dressing and stay crisp. Or the wedge can be the  height of luxury with homemade blue cheese dressing.

It’s the perfect thing to serve at a party! Don’t you just love this slate plate? You can order it here.

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Assemble Your Own Party Wedge Salad

The great idea for a brunch, lunch or dinner, is to allow people to assemble their own wedge. You can set out a bowl of crumbly blue cheese next to the dressing. There are always people who hate the blue, so set out cheddar and ranch for them. Everyone can be happy.

You can serve individual wedge salads on a platter with dressing applied or on the side.

So tell me do you make a salad for your parties? I always do.

Similar Recipes from Spinach Tiger

• Buttermilk Ranch Dressing
• Homemade Blue Cheese Dressing
• Blue Cheese Purple Potatoes
• Blue Cheese/Apple Cole Slaw
• Blue Cheese Bacon Biscuit Sandwich
• Grilled Peach Salad with Blue Cheese

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The Wedge Salad Recipe with Variations for a Crowd

Classic Wedge Salad or Try it with a twist, with homemade blue cheese dressing, and various toppings, depending upon the season.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 head iceberg lettuce
• blue cheese dressing Recipe Here
• 4 slices bacon Oven Baked Recipe
• 2 hard boiled eggs Recipe Here
• 1/4 cup pomegranate arils or chopped tomato
• 1/4 cup chopped pistachios
• 2 tablespoons crumbled blue cheese
• sliced radishes

Instructions

• Arrange wedges on platter or individual plates. Cut into 4 pieces for large sized servings or six pieces for party wedges.
• Top with dressing, followed by toppings.
• You can switch the toppings out as you see fit.
• Top with crumbled blue cheese.
• Serve immediately

The post The Blue Cheese Party Wedge Salad Recipe appeared first on Spinach Tiger.

These are my favorite Christmas cookie. This is the sugar free, low carb version, but it’s just as awesome. It’s also gluten free. I can hardly stop eating them. And, just in case you didn’t know this, I now own a thriving cottage home keto bakery.

When I was a teenager, my brother and I lived only with my father. One Saturday night during the holidays  a neighbor came over and showed us how to make Christmas cookies. No one baked in my family. No one ever made us cookies and without a mother at the time, life was harder, more lonely.

A Precious Food Memory

We both felt low with abandonment and it seemed like such a treasure to have a woman come to our house to make cookies with us. I can picture my brother taking a spoon and filling each cookie with a brown sugar, pecan mixture.

I remember feeling grateful that she took the time to write down the recipe and give it to me. Isn’t it astounding that it’s the small kindnesses that can fill a heart for a lifetime.

She wrote out the recipe for pecan tassies on a little index card and I still have it. I’m not that person who saves a lot of things, but this held a very deep memory that was happy at a time those were rare. We baked until late into the night, and since both she and my brother are deceased, I feel a need to carry this tradition on.

Grain Free Pecan Tassies are low carb, sugar free made with  a Homemade Brown Sugar

Macros: Each Pecan Tassie is 117 calories, 2.5 g carbs, 2 g fiber (.5 carbs)  3 g protein, 11 g fat.

Homemade Brown Sugar

I recently discovered that it’s pretty easy to make a healthy, low carb brown sugar using blackstrap molasses. There are 14 carbs per tablespoon of Swerve granulated, making this only an additional 7 carbs per 12 cookies. It tastes just like brown sugar and helps. You can also use the Swerve brown sugar.

The original pecan tassies recipe tastes more like a mini pecan pie but with more of a pastry feel, as the dough is made with cream cheese. This grain free pecan tassie is more like a pecan bun or cake. It’s delicious and it freezes perfectly.

I made several test batches of Grain Free Pecan Tassies using the almond flour and we agreed that adding in a little bit of orange extract into the dough and adding cinnamon pushed the flavors more towards that orange cinnamon roll we love on Christmas morning. It’s so delicious.

The Dough Process

I used almond flour, egg, melted butter, a little swerve and some orange zest for the dough. I weighed the dough and divided it by 24. Each dough ball weighs about 12 grams. It then gets tamped down to make a pastry cup.

I’ve found through experience that these can sometimes stick so I cut little round parchment papers to place on the bottom of each cup. If you just made one circle on a parchment sheet and fold over several times and cut, you will quickly have small rounds. It really does help. I also spray the pan.

Sugar Free Brown Sugar

If you don’t have Swerve Brown sugar you can add black strap molasses (about 2 teaspoons) to filling.

The filling is easy to make. I use my homemade brown sugar, melted butter, chopped pecans and cinnamon. The filling is then spooned into the cups and topped with more chopped pecans. They only take about 15 minutes to bake to a golden brown.

Read more about why I love Swerve here. 

Play around with this recipe for Keto Friendly Pecan Tassies

You can play around by adding chocolate chips or unsweetened coconut.

The fantastic news is that these freeze so well. Just take out and defrost for 30 seconds for a quick treat, or go ahead and make all the cookies you want in advance so the holidays are easy.

More Low Carb Christmas Cookies from Spinach Tiger

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Keto Grain Free Pecan Tassies (sugar free)

Amazing low carb pecan tassie often made at Christmas time, like a little pecan pie muffin. 2 carbs per cookie, 2 g, fiber (zero net carbs).

Course Cookie (Keto)

Cuisine American

Keyword keto, grain free, pecan tassies

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24

Calories 117kcal

Author Angela Roberts

Ingredients

• Some of these ingredients include Amazon links which I earn a commission on.

Make Dough

• 2 cups almond flour
• 4 ounces cream cheese softened
• 2 tablespoons unsalted butter softened
• 2 tablespoons Swerve granulated
• 1 teaspoon orange extract

Make Filling

• 1 cup Swerve Brown Sugar See Notes
• 2 eggs
• 2 tablespoons butter melted
• 1 cup pecans divided
• 1 tablespoon cinnamon
• baking spray or extra butter for pan

Instructions

Make Dough

• Combine almond flour, cream cheese, butter, swerve, orange extract to make dough.
• Refrigerate wrapped in plastic, for an hour or up to two days.
• Make Filling
• Mix swerve brown sugar, eggs, melted butter. Set aside.
• Chop 1/4 of pecans for topping cookies. Set aside
• Chop remaining pecans very fine to mix in the egg butter mixture.
• Assemble
• Spray baking pan or butter, as dough can tend to stick. I cut out small parchment rounds for bottom of each muffin tin.
• Put dough into mini muffin pan. You should get 24. Press into bottom and form a cup.
• Pour the nut mixture into dough cup and top with some of the chopped pecans.
• Bake at 350 degrees F. for approximately 15 minutes or until golden.

Notes

Brown Sugar: If you don’t have Swerve brown sugar, add two teaspoons black strap molasses to filling.

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 2g | Protein: 3g | Fat: 11g | Fiber: 2g | Sugar: 1g

This site earns a commission on amazon products that Spinach Tiger shares. This does not affect price.

The post Grain Free Pecan Tassies (Paleo, Keto Friendly) appeared first on Spinach Tiger.

I made these as a set of three but you can easily make one large cheesecake following the measurements in this cheesecake.

I really like making these in three small pans, especially if you’re having a dinner for two or four. Also if you are setting up a dessert table, it looks so cute, especially setting the cakes on greens.

While Keto raspberry cheesecake is great for any occasion, it’s especially nice for Christmas. Here I made some little chocolate decorations (not necessary) and did add some pomegranate arils and stabilized whipped cream.

Tips for Keto Cheesecake

Over the many years of making keto cheesecakes, I’ve discovered that allulose is often a better choice than erythritol. However, it’s not always easy to find and is expensive. I still use Swerve confectioner’s as my go to for my cheesecakes.

Make sure to cool completely before refrigerating.

Ratios: My typical ratio is 8 ounces full fat cream cheese to 1/4 cup sour cream, one egg. If you’re making a full-size cheesecake you will need 32 ounces (4 bars), 1 cup sour cream and four eggs and one extra egg yolk. To this you will add your sweetener (2 cups confectioner’s sweetener).

Baking in Jars: Yes, you can make mini cheesecakes in jars without a bottom crust. Don’t fill up more than 3/4 of the way and bake at 325° for about 15 minutes.

Raspberry Puree: If you use enough liquid with erythritol, your raspberry sauce will be smooth and will not crystalize.

How to Tell When Cheesecake is Done

This is always the big question. The ideal internal temperature for cheesecake is between 150° and 155° F.  If you know me by now, you know I use a food thermometor for everything, especially baking. This will give you confidence.

How to Make a Keto Cheesecake Crust

This is much easier than you might think. You can decide if you only want to make one small cheesecake (for two), or make all three. These cheesecake pans from Amazon come in set of three.

If you feel you have too much cheesecake mix, you can put some in small jars.

More Keto Cheesecakes From Spinach Tiger

• Keto Crustless Cheesecakes in Jars
• Keto Classic New York Cheesecake with Fruit Wreath
• Keto Blueberry Cheesecake Bars
• Keto Basque Cheesecake
• Keto Maple Pecan Cheesecake Bars
• Keto Spiced Pear Cheesecake Bars

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Keto Cheesecake with Raspberry Topping

Keto Cheesecake with Raspberry Topping for Three Mini Cheesecakes

Course Dessert

Cuisine American

Keyword cheesecake, keto cheesecake

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

Cream Cheese Mixture

• All Ingredients Need to be at Room Temperature
• 24 ounces cream cheese
• 3 eggs
• 3/4 cup sour cream
• 1 1/2 cup Swerve Confectioner’s
• 1 tablespoon vanilla
• 1/4 teaspoon lemon extract or 6 tablespoons lemon juice
• lemon zest about 1/4 teaspoon

Almond Flour Cheesecake Crust

• 1 cup almond flour
• 1 teaspoon vanilla
• 3 tablespoon melted butter
• Kitchen Tools Needed
• 4 inch Mini Cheesecake Pans
• Parchment Paper

Raspberry Sauce

• 1 10 ounce Frozen Raspberries
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/2 cup erythritol
• Stabilized Whipped Cream (for Garnish) Recipe (optional)

Instructions

• Make Almond Flour Crust

Cheesecake Crust

• Mix all ingredients together. You may think it’s too dry, but when you put it between your fingers, you’ll see it hold together.
• Cut parchment paper to fit your pans.
• Press almond flour mixture in and bake for 8 to 10 minutes at 350 degrees.
• Lower temperature to 325.

Cream Cheese Mixture

• Please make sure your cream cheese is at room temperature. You might consider ten seconds in microwave.
• Put all ingredients into a food processor or blender. I like using the Vitamix to make sure everything is smooth.
• In that case, I’ll put the eggs in first, followed by the rest of the ingredients.
• Mix until smooth.
• Bake in center of oven at 325 degrees F. for 20 to 25 minutes, until the top seems not to move. There may be a slight jiggle as the cheesecake will keep cooking.
• Leave in oven for about 25 minutes with the door open.
• Take out and cool completely before refrigerating.

Raspberry Sauce

• Empty raspberries into a saucepan with water, 1/2 cup Swerve or sweetener of choice. Adding enough liquid will keep raspberry sauce from crystalizing. Cook on low for at least twenty minutes. Cool and take through a sieve. Cool completely before topping cheesecake.
  
• Top Cheesecake, refrigerate for several hours before serving.

The post Keto Raspberry Cheesecake appeared first on Spinach Tiger.

There was a time that I made beef tenderloin roast every Christmas. Somehow this tradition got away from me and we turned to prime rib and lasagna, all wonderful favorites, but heavy and just a little more trouble.

This year I wanted easy, so I came back to preparing beef tenderloin for the holidays. There is no one (in my circle anyway) that does not love filet mignon and tenderloin roast, including the children. While I feel I have perfected my prime rib recipe, preparing tenderloin roast is much more foolproof and takes much less time.

What is a Beef Tenderloin Roast?

The tenderloin is the most tender cut of beef found within the loin. Once cut into slices, it’s known as filet mignon. The Chateaubriand is made from the center of the tenderloin and used to be a common (expensive) entree on fancy restaurants, available for two. The tenderloin extends from the short loin into the sirloin.

We had a large tenderloin piece (5-6 pounds) that we cut into two crosswise pieces. This assured each piece would be medium rare. Each piece gave us 6 generous servings, cut into medium slices. The pictures are of just one of the halves.

Preparing Beef Tenderloin Roast in Under One Hour

If you read the many recipes on the internet you will become very confused, so let me put all that to rest and tell you the best way to make a tenderloin roast.

You will read recipes that take two to three hours at 250 degrees F. or twenty minutes at 250 degrees F. 

You will read recipes that tell you to roast slow and low and then turn the broiler on. I don’t like that idea either as the broiler can cause more disappointment if you go that 30 seconds too long. 

I opted for searing on top of the stove, roasting at a high temperature, the same way I make perfect roast chicken.

All you need is a roasting pan, a meat thermometer and a good butcher.

Once you begin preparing beef tenderloin the Spinach Tiger way, the process of roasting and resting is under one hour.  You will need up to 48 hours in the refrigerator to dry brine, and up to two hours sitting on the counter.

• Two Days to Dry Brine
• Two Hours on Counter Before Roasting
• Twenty to Twenty Five Minutes Roasting on high temperature.
• Ten Minutes Resting

Wait until your guests arrive to do the roasting. Feed them cocktails and appetizers like this cheese plate.



You do not want this meat done before they get there.  You want to be able to slice and serve as soon as the resting period is finished.

Preparing Beef Tenderloin the Easy Way

• Remove Silver Skin.
• Wrap in Butcher’s String.

Make sure the silver skin, connective tissue and extra fat is removed.  The meat will then need to be properly wrapped in butcher’s string to ensure the size is uniform enough to roast properly and will make carving easier.

A good butcher will be happy to do this for you, or you can do it yourself with a sharp boning knife, but don’t skip this part.

If purchasing at a place like Costco, you will have to trim it yourself. If you’re new to a tenderloin roast, I would buy from a grocery store that will trim and twine for you.



Process for Roasting Tenderloin

• Dry Brine the Meat. Salt the meat with sea salt and leave uncovered in the refrigerator for 24 to 48 hours.
• Take the meat out at least one hour (two hours is better) prior to roasting.
• Sear the meat, a few minutes on each side (sides meaning all four sides).
• Season the meat with sea salt and freshly ground black pepper. I don’t like to use anything but butter to rub on this cut of meat.
• Preheat the oven to 425 degrees F (220 C, Gas 7) . Plan on about twenty to twenty-five minutes roasting, and ten minutes of resting time.
• Roast until the internal temperature reaches 125 F., 51 C. for medium rare.
• Remove from oven, spread the top with grass fed butter.
• Rest the meat. Cover with tin foil for ten to twenty minutes. The roast will continue to cook. The end pieces will be more well done for those who prefer that. Keep in mind that you can always put a few pieces back in the oven for those who for some reason like well done meat, but you can’t go back and reverse it.

You will see various sauces on the internet to use when preparing tenderloin roast. My personal opinion and everyone at my dinner table agrees that if the meat is excellent, it will shine on its own. Save the gravy and sauces for a rump roast and the red wine for this roast beef recipe.

If done well, the meat should taste like you worked some kind of magic flavoring it. However, I do have a wonderful horseradish sauce you can access here. Sometimes I will make a bernaise sauce (very commonly served with tenderloin roast).

Since Tenderloin is very low fat, a seriously buttery or cheesy side is perfect accompaniment.

The Best Sides for Tenderloin Roast

 Cauliflower Parmesan

Shaved Brussels Sprouts Salad

Kale Winter Salad

Garlicky Spinach 

Scalloped Potatoes

The Party Wedge Salad with Homemade Blue Cheese Dressing

Tenderloin roast is officially restored as the Spinach Tiger Christmas Dinner tradition. What is your Christmas tradition?

Flourless Chocolate Cake

More Meat Recipes from Spinach Tiger

• Roast Beef Braised with Red Wine
• Prime Rib of Beef
• Beef Bourguignon
• Teres Major (the inexpensive cut)
• The Perfect New York Strip Steak
• Leg of Lamb with Mint Pesto
• Reverse Sear Lolly Pop Lamb Chops
• Rib Eye Steak
• Za’atar Lamb Chops

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Preparing Beef Tenderloin the Easy Way

How to prepare a tenderloin roast. Trim, Tie, Dry Brine, Roast, Rest, Enjoy for an elegant dinner.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

Dry Brine

• 2 to 4 pound Tenderloin Roast
• String to tie
• Salt
• Pepper

Sear

• 2 tablespoons avocado oil or olive oil

Rest

• 2 tablespoons grass fed butter
• fresh thyme

Kitchen Ingredients

• Roasting Rack
• Meat thermometer
• Carving Knife
• Meat Carving Board

Instructions

• If the tenderloin roast is large, cut it in half cross wise to control the internal temperature. You can also save the other half (freeze) for another time. Only make what will be consumed. Heating up the tenderloin will increase its doneness. (which is okay for sandwiches).

Dry Brine

• Uncover meat. Put on a plate (blood will pull and you don’t want a mess).
• Season the meat with sea salt and freshly ground black pepper.
• Allow to sit in refrigerator uncovered at least 12 hours. Two Days is better.
• Take the meat out at least one hour (two hours is better) prior to roasting.
• Preheat the oven to 425 F, 220 C, Gas 7. . Plan on about twenty to twenty-five minutes roasting, and at least ten minutes of resting time.

Sear

• Sear the meat, a few minutes on all four sides.
• Heat a dutch oven, frying pan or cast iron pan on medium high. Wait until the pan Is hot to add your oil.
• Make sure oil is hot before placing meat in pan. Sear on all four sides.

Roast

• Roast until the internal temperature reaches 125 F. , 51 C. degrees for medium rare. Remove from oven, spread the top with grass fed butter, and tent with tin foil for ten to twenty minutes.
• The roast will continue to cook. The end pieces will be more well done for those who prefer that. Keep in mind that you can always put a few pieces back in the oven for those who prefer well done meat, but you can't go back and reverse it.

Rest

• Generously rub with grass fed butter. You can flavor your butter with fresh thyme for extra flavor. I find thyme is best herb, complimentary to red meat.

Notes

Active Time is twenty minutes.
Dry Brine time: 24 to 48 hours.
Counter Time Prior to Roasting: 2 hours.

The post How to Prepare Beef Tenderloin the Easy Way with Sides appeared first on Spinach Tiger.