Wednesday, March 9, 2011

When a house becomes a home...

For a little over a year and a half now I have been living in a great house in a suburb of Austin, my little yellow dog and I have rented it and have grown to love it, so at the end of last year when the management company asked if I'd be interested in buying it (something I'd not really considered as a possibility even) I jumped. As of early February I am now a homeowner! While signing what was the biggest loan of my life (eek) I immediately began wondering how I would celebrate this massive accomplishment....my thoughts turned to the Texas Beef Council challenge I've been participating in and thus Beef Tenderloin with Cherry Balsamic Glaze graced the table.



I served the delicious and amazingly tender beef tenderloin with some very easy sides (roasted red potatoes and sauteed brussel sprouts) so that the meat and sauce could really stand on their own. While it's no cheap date, this tenderloin is well worth it!

Cherry-Balsamic Glaze

1/4 C Balsamic Vinegar
1/4 C Dry Red Wine
1/4 C Cherry Butter

Add all together in a sauce pan, cook down until sauce thickens, appx 20-30 minutes, stir regularly so that nothing burns to the bottom of the pan.


To roast the tenderloin I preheated the oven to 425. Roast at 425 degrees for 40-50 minutes until thermometer reads 140 degrees F minimum. Remove from oven and let stand, covered with foil, for 15 minutes.

,

I hope you all enjoy this as much as I did the evening that I celebrated my purchase of a little piece of Texas!

6 comments:

*kimmie* said...

Congratulations! =)

I think beef tenderloin is the best way to celebrate any achievement!

Here's to years of many more delicious meals in your new home!

5 Star Foodie said...

Wow, the Cherry Balsamic Glaze sounds fantastic over beef tenderloin, amazing flavors! Congrats on being a homeowner!

BraveTart said...

Congratulations on buying a home! That's exciting news.

The cherry balsamic glaze sounds amazing. I can't cook my way out of a paper bag, but I'm e-mailing this to my husband, who handles all things involving dead-animals-for-dinner. ;)

Dee said...

This was really wonderful. It was hard not to just want to sop up the balsamic glaze by it's self! Bravo on a delicious meal.

Angie's Recipes said...

I love this cherry balsamic glaze! Your tenderloin looks wonderfully tender and succulent.

grace said...

congrats! that's so exciting...scary, but exciting!
i love the combination of rich, tart cherries with beef. this glaze sounds sensational, and perfect for a celebratory meal.