Vegetable Korma

I tried a Korma sauce from Seeds of Change Foods, which was quite tasty but it won't keep me from going to my favorite local Indian place (Moksha) to enjoy their wonderful Vegetable Korma dish.

This was an easy way for me to duplicate Vegetable Korma at home. I sauteed some chopped onion in olive oil until translucent and then added 2 cups of chopped cauliflower and 1 large carrot diced. I sauteed for a minute and added the jar of Korma sauce along with 1/2 jar of water to dilute the sauce a bit since it was quite thick. Cover and cook for 15 minutes or until the vegetables are tender. Then add 1 can of chick peas drained and a small bag of frozen petite peas; cover and cook until hot (about 5-10 minutes). Serve over hot Basmati rice and a side of Indian bread (naan or fried plain puppodums from Tiger Tiger).

Beef Tenderloin with a Mushroom Cognac Sauce

One family night after the holidays, I served beef tenderloin medallions with a mushroom cognac sauce. My mother loves mushrooms and we had cognac on hand. I consulted my copy of Julia Child's Mastering the Art of French Cooking for inspiration and technique. Thanks to the recent movie Julia and Julie, there's a renewed interest in the alumna of my alma mater.

Beef Tenderloin Medallions with a Mushroom Cognac Sauce

1 3-5 lbs. beef tenderloin, sliced into 2"-3" thick pieces

magic salt*

2 T. extra virgin olive oil

1 small onion, chopped

2 garlic cloves, minced

1 pkg. sliced mushrooms

1 can beef consomme

1/3 c. cognac

1 c. heavy cream

dash of nutmeg

chopped parsley

*My boys call the Chinese seasoned salt, magic salt, because it's magical how it makes everything taste better! This salt is prepared in a skillet over medium-high heat and infused with 5 spice powder. Heat for a while until the seasoned salt becomes fragrant, stirring often. Let cool and store in a jar with star anise.

Preheat oven 400F. Place a 9"x13" pan in the oven and heat for 10 minutes.

Using the magic salt, season each beef medallion. Set aside. Over medium-high heat, heat the olive oil in your dutch oven for a minute. Add the beef tenderloin medallions, avoid crowding, and brown all sides for 1-2 minutes. Set aside in a hot 9"x13" pan. Place the pan in the 400F oven and roast the beef medallions for 10 minutes for medium. Remove from oven when done.

Lower the heat to low-to-medium heat, add the onion and garlic to the dutch oven and cook until the onion is transparent and slightly carmelized. Add the mushrooms and cook several minutes until soft. De-glaze with a can of the beef consomme, scraping the small bits of beef and bring to a gentle boil. Add the cognac and stir for a minute, which releases the alcohol. Add the heavy cream and nutmeg; lower the heat if necessary to cook the sauce gently. Reduce until slightly thickened. Pour the sauce over the beef medallions and sprinkle with fresh chopped parsley.

Serve with your choice of starch. Rice pilaf is a favorite in our household.