Basic Mustard Mayo Horseradish Sauce

1 1/2 cups "good" mayonnaise

1/3 c sour cream or whole milk yogurt

3 T Dijon mustard

1 1/2 T whole grain mustard

1-2 T fresh "real" horseradish

• Whisk all ingredients and serve with fave beef!

7 or less & Done!!

inspired by Barefoot Contessa

Basic Filet of Beef Tenderloin

Whole beef tenderloin (4-5 lbs), trimmed & tied with cooking string (Tip:  ask butcher to trim the tenderloin before purchasing)

6 T of  Grass Fed Ghee or Butter, melted

4 Tsp Kosher Salt 

2 Tsp of Cracked Pepper

Fave fresh herbs for garnish

• Preheat oven to 275 degrees
• Cover a roasting pan or cookie sheet with aluminum foil
• Dry the beef tenderloin with paper towels
• Brush the melted ghee/butter all over the beef, top and bottom
• Sprinkle all the salt and pepper evenly on the beef (all over!) Yes all of it!!
• Place the beef on the aluminum lined pan 
• Roast in the oven (uncovered) for 1-1/14 hours or until a meat thermometer stuck in the end of the beef reads 130 degrees for Medium Rare
• Remove from the oven and wrap the beef tenderloin in foil tightly and let rest on the pan for 15 minutes
• Remove the foil and let rest at room temp until ready to serve
• Cut into 2"-3" pieces and serve immediately
• Garnish with favorite fresh herbs, if desired!
• Mustard Mayo Horseradish sauce is a winner accompaniment!! 

7 or less & Done!!

inspired by Barefoot Contessa

Basic Collard Greens Southern Style

6 thick slices of bacon cut or chopped coarsely

1 large yellow onion diced

3 cloves of garlic, minced

2 bunches of collard greens (2 lbs), cut out large stems at the bottom of the leaves, chop coarsely

1 T maple syrup or local honey

Hot sauce-few dashes for depth of complexity in flavor

Salt & pepper to taste

• In a heavy skillet, crisp up the bacon and remove from the pan with a slotted spoon 
• Add onion & garlic and saute for about a minute
• Add the remaining ingredients and saute for about 25 minutes
• Taste, add more S&P if needed
• Serve with crispy bacon on top!

7 & Done......yummy!!

inspired by Kardea Brown, Chef from the South