Smoked Salmon and White Bean Salad

Smoked Salmon and White Bean Salad

Ingredients

1 c. Smoked Salmon, cut into bite-sized pieces (about 4 oz.)

1 15 oz. can White Beans, rinsed and drained

¼ c. Red Onion, diced

½ c. Radishes, sliced

1 Tbsp. Fresh Dill, minced

1 clove Garlic, minced

2 Tbsp. Lemon Juice

2 Tbsp. Olive Oil

Salt and Pepper to taste

Instructions

In a large bowl, mix together all of the ingredients. Give this delicious salad at least one hour to absorb all the flavors.

Serve this dish on a bed of salad greens with wedges of hard-boiled egg and crusty bread on the side. Substitute fresh asparagus for the radishes in season, or make a vegetarian version with cooked new potatoes replacing the salmon.

Spanish Tortilla

Spanish Tortilla

A note from Sylvie:

Traditionally Spanish Tortillas simply use potatoes, onions and eggs to prepare. It is also tradition to flip it directly into the skillet, which seems like a fun but crepe-flipping nearly impossible task. This is my version, adding some milk and Manchego cheese gives it a Frittata like texture, and baking it makes it a bit easier to cook it through.

Ingredients

3 Tbsp. Olive Oil

2 Lbs. Organic Yukon Gold Potatoes, peeled and sliced 1/8 inch thick

2 tsp. Salt

1 tsp. Smoked Paprika

1 Organic Yellow Onion, halved and thinly sliced

1 medium Red Bell Pepper, seeded and thinly sliced

8 large Eggs

3 Tbsp. Whole Milk

1-2 c. Manchego Cheese , grated

Instructions

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch large iron skillet (one that is oven proof) over medium-high heat.

Add the potatoes and 1 teaspoon of the salt and paprika, and cook until the edges of the potatoes are transparent, 5 to 7 minutes, stirring occasionally.

Stir in the onions and red pepper and cook for 4-5 minutes, stirring often. Reduce the heat to medium and cook until the potatoes are tender and slightly browned, 6 to 8 minutes, stirring occasionally.

Whisk the eggs with the milk, the grated cheese, and the remaining teaspoon of salt in a medium bowl until combined. Pour over the potatoes. Cook until the eggs start to set, 1 to 2 minutes.

Place skillet in the oven and bake for 20 minutes. Take tortilla out of the oven and set aside for 5 minutes, to let it cool. 

Mexican Vegetarian Lasagna

Note from Sylvie: I make this hearty casserole all the time. It is so easy and fast to prepare, you will have a delicious, nutritious vegetarian main dish on the dinner table in no time.  This recipe was adapted from Vegetarian Times Low-Fat and Fast.

Ingredients

1 tsp. Olive Oil

1 Medium Onion, chopped

1 Medium Green Pepper, seeded and chopped

1 Medium Yellow Pepper, seeded and chopped

2 small Yellow Squash, chopped

1 medium Zucchini, chopped

1 to 2 Garlic cloves, minced

1 to 2 Tbsp. Chili Powder

1 tsp. Ground Cumin

Dash of Cayenne Pepper

1 can (15 oz.) Fired Roasted Diced Tomatoes (We used Muir Glen)

1 can (15oz.) Pinto Beans, rinsed and drained

6 Tortillas (We used Local Madre’s Tortillas)

1 c. Low-Fat Cottage Cheese

1 c. Cheddar Cheese, grated

1 c. Smoked Gouda, grated

Instructions

Preheat the oven to 375 degrees.

In a large skillet, heat oil over medium-high heat. Add onion, peppers and cook for 2-3 minutes. Add the squash, zucchini and garlic and cook until tender, about 5 minutes. Stir in chili powder, cumin and cayenne pepper, and cook 1 minute more. Stir in the tomatoes and beans. Remove from heat.

Spread a small amount of bean mixture over bottom of a 2-quart casserole, then top with 3 tortillas. Spoon half the bean mixture over the tortillas. Top with half the cottage cheese and sprinkle half cheddar and Gouda over cottage cheese. Repeat layers.

Bake until casserole is heated through and cheese is melted, about 25 minutes.

Serves 4 to 6.

Risotto with Peas

Recipe from Fagor.

This wonderful Mediterranean dish is easy and quick in a pressure cooker.

Ingredients

3 Tbsp Butter

1 small Onion, finely chopped

1 cup Arborio Rice

1 cup Frozen Peas

2 ¼ cups Chicken Broth

1/3 cup Parmesan Cheese

1/8 tsp Pepper

Instructions

In a cooker, heat 2 tablespoons oh the butter over medium heat. Sauté onion for 4-5 minutes, until soft. Stir frequently so onion does not brown.

Add rice and sauté until light brown. Add peas and chicken broth; stir well. Close the lid and bring to pressure. Lower heat and cook for 7 minutes.

Release pressure and open the lid. Stir in additional one tablespoon of butter, Parmesan cheese and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.

Serves 4.

Coconut Quinoa Pilaf

This vegan dish is delicious served on its own. You may add some sautéed tofu and a steamed vegetable for a balanced meal.

2 Tbsp. Coconut Oil

1 medium Onion, sliced

1 medium Red Bell Pepper, diced

3 to 4 Cloves Garlic, crushed

2 c. Quinoa, rinsed

1 (14 ½ oz.) can Coconut Milk

2 c. Water

½ tsp. Crushed Red Chili Flakes

½ c. Raw Cashews, roughly chopped for garnish

½ c. Fresh Cilantro, chopped

In a medium skillet heat 1 tablespoon. of the coconut oil over medium heat and sauté the onion for about 10 minutes or until it becomes slightly caramelized. Set aside in a bowl.

Heat the remaining coconut oil and add the pepper and garlic, sauté for 5 minutes. Add the quinoa and cook for a few minutes until the grain starts to pop. Add the caramelized onion and stir.

Add the coconut milk, 1 cup of water and bring to a boil. Lower the temperature and slowly simmer for about 20 minutes, stirring occasionally. You will add the remaining cup of water a little at a time until the liquid is completely absorbed (you may need more water).

Remove the pot from heat and let it cool for a few minutes. Add the cashews and cilantro right before serving and gently fluff with a fork.

Makes 4 servings.

Sylvie's Pumpkin Tagine

Sylvie’s Pumpkin Tagine—A Moroccan Stew

Serves 4-6

This vegetable tagine can be served with couscous or quinoa as a vegetarian meal, or as a side dish with chicken or lamb.

• 1 Tbsp Olive Oil
• 1 Yellow Onion, coarsely chopped
• 2 Garlic cloves, crushed
• 2 tsp of Ras el Hanout (recipe follows)
• 1 tsp Sweet Paprika
• 2 medium Pumpkin, about 3 cups, peeled, seeded and cubed (I used local Pie Pumpkin from Heath Farm)
• 1 cup Dried Apricots, finely chopped
• 1 cup Water
• Salt and Pepper to taste
• Juice of ½ Lemon

Heat the oil in a tagine over medium heat, and add the onion and garlic. When the mixture starts to brown slightly, about 3 minutes, add the dry spices. Stir well for about a minute to coat the onion. Add the cubed pumpkin and apricots and stir to coat them, then add the water. Simmer, covered, for 10 minutes or until the pumpkin has softened, stirring occasionally.Seasoning to taste with salt and pepper. To finish, add the fresh squeezed lemon juice and stir.

For serving, the consistency should be quite thick. If necessary, remove the lid and open cook for a few minutes to thicken it.

Ras el Hanout

Ras el hanout translates from Moroccan into “head of the store.” This seasoning mixture can sometimes contain as many as 50 different spices. It is also an excellent rub for beef or salmon. Here is my dad’s version.

Makes 3½ tsp

2 tsp ground Ginger

2 tsp ground Coriander

1 ½ tsp ground Cinnamon

1 ½ tsp freshly ground Pepper

1 ½ tsp ground Turmeric

1 ¼ tsp ground Nutmeg

1 tsp ground Allspice

1/4 tsp ground Cloves

Combine all ingredients; store in an airtight container.

Sylvie’s Gluten-Free Savory Fromage Blanc Tarte

By Sylvie Ryan, our Culinary Educator

Fromage Blanc is not readily available in The States as it is in France. My version uses with Greek yogurt, is easy to make and resembles the taste and tangy texture of Fromage Blanc. The Greek yogurt is strained through a cheesecloth-lined colander. Let the yogurt strain overnight in the refrigerator-- the longer you strain it the thicker it will get.

1 Gluten-Free Pie Crust by Fuel for the Soul (in our freezer section)

3 cups Stained Greek Yogurt

6 oz Fresh Goat Cheese Fromage Blanc (I used Rollingstone Chevre)

3 Garlic cloves, thinly minced

3 Tbsp Fresh Chives, thinly sliced

1 Tbsp Parmesan, grated

Salt and Pepper to taste

5 Eggs (white and yolks separated)

Preheat the oven to 375 degrees and bake the pie crust for about 15-20 minutes. Remove from the oven and set aside to cool.

In a large bowl, beat together the strained yogurt, goat cheese, minced garlic, chives, Parmesan, salt and pepper. Slowly add the egg yolks and keep mixing until combined.

In a separate mixing bowl, beat the egg whites until firm.

Gently fold the egg whites into the yogurt mixture. Pour the mixture into the prebaked pie crust. Bake for 35-40 minutes or until the filling is set and golden.

Dinner in a Pumpkin

By Boise Co-op member Brandy Wilson

I’d like to share this recipe for Dinner in a Pumpkin. It was inspired by an all-beef version, but I changed it significantly when I went to this vegetarian take on the recipe. It’s safe to say that this is my own creation!

This is a great way for people on limited diets to have an outrageously beautiful centerpiece for a holiday meal. Fits gluten-free, Candida-restricted, and allergy-free dietary limitations. If any of these no-fun diets have you perturbed this holiday season, the fun will come bouncing back in with one or two of these sweet and savory beauties on the table!

Serves 8


2 small Pie Pumpkins (8-inch diameter)

1 can Black Beans

1 can Kidney Beans

1 can Great Northern Beans

1 can Pinto Beans

1 can Diced Tomatoes (16 ounce)

1 can Tomato Sauce (8 ounce)

2 Anaheim Peppers, chopped

1 Bell Pepper, chopped

1 Onion, chopped

1/3 cup Green Olives, chopped

1/2 Tablespoon apple cider vinegar

3 teaspoons chopped garlic

1 Tablespoon Oregano

1 Tablespoon Basil

2 teaspoons Cumin

2 teaspoons Chipotle Pepper Powder

Cut a circle out of the top of the pumpkin, slicing at an angle so the lid will sit neatly back on top. Scoop out the guts, and don’t forget to clean and roast those pumpkin seeds for another treat. Set the pumpkins in a roasting pan.

In a mixing bowl, combine all other ingredients. Spoon the chili mixture into the pumpkins, and set the pumpkin lids back on top. If you prefer, you can sauté the onions and peppers ahead of time. They are also fine just thrown in.

For thick-walled pumpkins, bake at 375 degrees for 2 to 2 ½ hours (pumpkins like “sugar pie” and “Casper” tend to fall into this category). For thinner-walled pumpkins, or if you are only doing one pumpkin, bake at 350 degrees for 1 ½ to 2 hours (such as the Cinderella coach pumpkin, “Rouge vif d’Etampes”). If unsure, allow an extra half-hour for baking. The pumpkins hold well in a warm oven.

Bake until the pumpkin is easily pierced with a fork and the chili is bubbly. To serve, scoop the chili with some of the pumpkin flesh into bowls.


Enjoy!
Brandy Wilson

Teff Polenta

1-3/4 cups Water

2 tablespoons Extra Virgin Olive Oil

7 cloves Garlic, sliced thick

1 cup Onions, coarsely chopped

1 cup Green Peppers, coarsely chopped

2/3 cup Teff grain, uncooked

1/2 teaspoon Salt

2 cups Plum Tomatoes, coarsely chopped

1 cup fresh Basil, coarsely chopped

Grated Parmesan (garnish)


In a small saucepan, bring the water to a boil.

In a 10-inch frying pan add the oil and warm over medium heat. Saute garlic and onion, for 5 minutes, stirring occasionally. Add peppers, and saute for 3 minutes or until peppers are bright green. Stir in the teff grain. Turn off the heat.

Add the boiling water and salt to the frying heat. Set heat to medium and simmer for 2 minutes. Add tomatoes and basil.

Cover and continue simmering for 15 minutes, stirring occasionally, until the water is absorbed. The polenta is done when the teff is no longer crunchy.

Place polenta on a 9 inch pie plate. Garnish with grated parmesan. Allow to cool at least 20 minutes before slicing and serving.

Serves 4 -6

Rachel's Veggie Nut Burgers

By Co-op Member Rachel Batten
Thanks, Rachel!


2 cups Rolled Oats
1 cup finely chopped Nuts ( I used Walnuts)
1 3/4 cup Soy Milk or Almond Milk or Dairy Milk
1 Onion, finely chopped
1 Tbsp Soy Sauce or Bragg's Liquid Aminos
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Dried Sage
1/2 tsp Dried Thyme
1/4 tsp Dried Marjoram
Optional:
1 cup shredded Cheddar Cheese
1 cup Chopped Mushrooms

Mix ingredients and let sit for 30 minutes. Form 6 or 8 patties and cook on a griddle over med/low heat, until browned on both sides (about 20 minutes). 


I served them with salsa and avocado, but of course they would be good with the traditional burger condiments. 

John J's Spicy Fettuccini with Bay Scallops

By Co-op Member John Jacobsen
Thanks, John!

• 8 oz. Roasted Garlic Fettuccini
• 1 ½ pounds Bay Scallops
• 3 tablespoons Flour
• 1 – 1 ½ teaspoons Tex-Mex Dry Rub (to taste)-- Recipe is below
• ½ pound fresh Asparagus, cut into 1-inch lengths
• ½ cup Sundried tomatoes, julienne cut
• ¼ cup Pine Nuts
• 3 tablespoons Basil Pesto
• Olive oil

 Rinse and drain scallops. In plastic bag, combine flour and Tex-Mex rub; add scallops and shake to coat. While cooking fettuccini in large pan of boiling water, heat olive oil in skillet. Sauté asparagus about one minute; add scallops and continue cooking another 4 minutes (approx.), stirring frequently. Add sundried tomatoes, pine nuts and pesto; cook about one more minute or until scallops are done and all ingredients are heated through. Drain pasta and mix into scallop mixture.


TEX MEX DRY RUB

• 1 tablespoon + 1 teaspoon Cayenne Pepper
• 2 tablespoons + 2 teaspoons Oregano
• 2 tablespoons + 2 teaspoons Cumin
• 1 tablespoon +1 teaspoon Coriander
• 2 teaspoons Black Pepper
• 2 teaspoons Salt

Store in airtight container for up to 6 months.

This is good on grilled fish and chicken and in marinades.

Isabel's Sate Noodles

By Boise Co-op Member Isabel Holt
Thank you, Isabel!

• Two generous tablespoons Peanut Butter*
• One to two tablespoons Ketchup, to taste
• One slice Ginger, chopped fine
• One small Onion, chopped fine
• A pinch of Flaked Red Pepper
• One half to one tablespoon Lemon or Lime Juice, to taste
• Noodles for two people (I like somen* )

INSTRUCTIONS:

Combine peanut butter, ketchup, ginger, onion, red pepper and juice.

Cook noodles according to package directions, saving cooking water. Add enough of the cooking water to to peanut butter mixture to make a light sauce. Toss with noodles and serve, offering Tabasco sauce, if wanted.

Tofu cubes, stir fried veggies, cooked chicken or cooked shrimp may be added.


*I use Adams peanut butter, available from the Co-op and your choice of noodles from the Co-op.

Here's a tip for keeping fresh ginger around: Put whole or cut up ginger in a small jar and top off with sake. This will keep in the refrigerator for months. Top off if sake level falls below ginger. The sake is also a nice flavoring ingredient.

The Best Tasting Vegan Bolognese You've Ever Had!!!

Submitted by Boise Co-op Member Mindy Block. Thanks, Mindy!!!

When I was a meat eater, pasta with a traditional bolognese was my favorite food. This vegan version is even better! The sauce is rich and flavorful. I serve it over quinoa rotelle which really holds the sauce and stands up better to the flavors than rice noodles. The quinoa packs a balanced amino acid profile and combines with the soy to create a light and energizing protein. I like to serve this dish with a side of sauteed greens like beet greens, spinach or chard with shallots and a little salt and pepper. Serves 4 people.


Difficulty level: Easy
Preparation Time: 15 minutes
Cook Time: 30 minutes

2 Tbsp. Extra Virgin Olive Oil

1/2 Medium Onion (whatever you have around) 1/4 inch dice

8 Brown Crimini Mushrooms, sliced

2 large Garlic Cloves, minced

Kosher Salt

Freshly Ground Pepper

Pinch of Red Pepper Flakes

1 tsp. Dried Oregano (organic really makes a difference here)

1 cup Low-Sodium Organic Vegetable Broth

1/2 cup Organic Almond Milk

1 (15 ounce) can Organic Tomato Sauce

2 cups Frozen Meatless Crumbles (I like ones made from mushrooms as they complement the mushrooms in the recipe)

8 ounces of Quinoa Rotelle


Directions:

1. Heat a large saucepan over medium heat and add olive oil.

2. Add onions and cook 5 minutes until they become translucent.

3 Add mushrooms, stir to coat in oil and leave them alone for 4 minutes. Add garlic and stir once to coat, leave another 2 minutes.

4. Add 1/2 teaspoon salt, few turns of peppermill, red pepper flakes, 1/2 tsp. oregano and the meatless crumbles. Stir to combine and cook 3 minutes.

5. Add vegetable broth, stir and cook until the liquid almost disappears.

6. Add almond milk, stir and cook until liquid almost disappears.

7. Add tomato sauce, reseason with dash of salt, pepper and rest of the oregano. Allow sauce to come to a simmer, reduce heat to low. Let the sauce cook at low heat while you cook the pasta.

8. Bring a large pot of cold water to a boil. Add a palm full of kosher salt before adding your noodles to the pot. Add noodles and cook 9-10 minutes.

9. Drain pasta and add to sauce. Toss gently to combine.

Multi-Color Bell Pepper Tatin

By Sylvie Ryan, Boise Co-op Culinary Educator

Editor's Note: Sylvie prepared this dish for her French Bistro class, and it's one of the best things I've ever eaten in my entire life! I've played with it at home and it takes well to all kinds of creative modifications. For instance, I think everything is better with caramelized onions, so I usually add some between the peppers and the olive tapenade. This is a GORGEOUS tart that will knock the socks right off your dinner guests, and is great for all us hungry vegetarians!  ~Linda


Serves 4-6

Preparation: 30 minutes

Cooking time: 1 hour 

• 1 Ball of Pizza Dough
• 6 Bell Peppers (2 Green, 2 Red, 2 Yellow or Orange)
• 4-5 oz Black Olive Tapenade
• 4 Tbsp Grated Parmesan
• 2 Tbsp Olive Oil
• 3 tsp Fresh Thyme, chopped
• Salt and Pepper 

Turn on the oven grill or broiler. Cut the peppers in half, discard the seeds. Place them on a baking sheet, open side turned down. Place the baking sheet as low as possible, you want to roast the peppers, not burn them. When they are cooked, place them in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, which will help the peeling process. Carefully peel the peppers.

Preheat the oven to 375 degrees F. Line a pie dish with parchment paper, spray or brush with olive oil. Arrange the peppers in a star shape, alternating the colors. Cover with the tapenade and the Parmesan cheese and thyme. Drizzle most of the olive oil, reserve some for the garnish.

Spread the pizza dough, large enough so that it will cover the vegetable. Tuck the side in, then, with a fork, pick the dough so that the steam can escape.

Bake in the oven for 35-40 minutes. Let stand for 5 minutes before reversing onto a plate. Top with the remaining olive oil, add some thyme to garnish.

Turkey Spinach Meatloaf

by Leil Cardoza

This is intended to be a low-calorie recipe, so if you're not worrying about calories you can substitute ground beef if you like, and use whole eggs instead of just whites.

Serves 8

2 Med Onions
2 Tbsp Olive Oil
4 Cups Spinach
1/2 cup Egg Whites
1 Cup Breadcrumbs
2 Lb Ground Turkey
1/2 cup Catsup (negotiable)
2 Tbsp Balsamic Vinegar (Negotiable)
Fresh Herbs (preferably whatever is seasonally available, but feel free to use your favorites)
Salt
Pepper

Preheat oven to 350.

Saute the onions in the olive oil until golden, add spinach and put a lid on it until the spinach wilts, then remove from heat.

Mix meat, egg whites, herbs, breadcrumbs and 1/4 cup catsup together thoroughly, then add spinach and onions, and salt and pepper to taste, mix again.

Mix the remaining catsup with the balsamic, form the meatloaf on a cookie sheet, then brush with catsup/balsamic glaze. If the coating seems light, mix more, sticking to the 2 parts catsup: 1 part balsalmic proportions.

Bake at 350 until cooked through, should be about an hour depending on the size and shape of your loaf. (Check with toothpick.)

Recommended wine pairings include, but are not limited to Rhone reds and rose's (Cotes du Rhone, Chateauneuf du Pape, Gigondas, Hermitage, Costieres de Nimes, and Grenache and Syrah-based wines in general.)

Dinner Under $10: Polenta Bake!

It's easy! It's delicious! It is dinner under $10!

Serves 4
1 package Organic Ready-Made Polenta ($3.79)
1 cup Grated Mozzarella Cheese (about $0.75)
15-oz Can Organic Tomato Sauce ($2.29)
2 cups Spinach (about $1.20)
1 Zucchini (about $0.50)
1 cup Shiitake Mushrooms (about $0.75)
1 Yellow Onion (about $0.55)

Grand total: $9.83

Chop the onion, zucchini and shiitake mushrooms. Saute the onion until slightly caramelized, add the zucchini and shiitakes and continue cooking over medium heat for an additional 7 minutes. Add the spinach and can of tomato sauce. Season to taste.

Cut polenta into 1/2-inch slices. Layer the polenta in large baking or casserole dish. Pour the sauce over the polenta. Top with cheese. Bake in the oven at 375 degrees F for 25 minutes.

Bon appétit!

Cook's Note:
Polenta can be homemade ahead of time, then cut up and baked in the same way or even pan fried until crisp. I like the versatility of the ready-made polenta. You may top this dish with any sauce and bake in the oven in the same way. I also like to serve it as a small appetizer by creating individual portions using small baking dishes. It is always a hit and looks fantastic served this way. You may also complement this dish with a side salad and some toasted bread.

Stuffed Tenderloin with Wine Sauce

A Note from Sylvie:
There are so many ways to simply cook beef tenderloin, but I think a delicious stuffed version will bring it right onto the holiday table. Your guests are sure to enjoy this version. Even though the recipe looks complicated and lengthy, it is not difficult and is actually quite quick to prepare. The port wine sauce adds a richness and is a great flavor complement for the beef.

Serves 6-8
1 (3 to 4 pound) Organic Beef Tenderloin, center cut
1 (10-ounce) package Frozen Spinach, thawed
8 ounces Soft Goat Cheese, room temperature
1 tsp chopped Rosemary
1 tsp chopped fresh Thyme
1 (12 ounce) jar Roasted Red Peppers, drained
Salt and Freshly Ground Pepper
1 Bunch fresh Basil Leaves
2 tsp Olive Oil
2 Shallots, minced
½ cup Port Wine
1¼  cup Beef Stock
1 tsp Cornstarch
1/3 cup Tomato Paste
1 tsp fresh Rosemary
¼ cup more Beef Stock
1 Tbsp butter, cold, cut into pieces

Butterfly the beef tenderloin by cutting the meat lengthwise down the center about two-thirds of the way through the beef. Open the beef tenderloin. Use a meat mallet to pound the meat to 3/4-inch thickness.

Place the spinach in a colander and squeeze out as much of the moisture as possible. Mix together the spinach, goat cheese, fresh rosemary, and thyme in a large bowl.

To stuff and roll the beef tenderloin, season the flattened beef with salt and freshly ground pepper. Place the red peppers on top of the beef leaving a 1-inch border. Place the fresh basil leaves on top of the red peppers.

Spread the cheese mixture on one end of the peppers and basil. The cheese will be at the center of the rolled beef. Roll the beef around the cheese end in a tight cylinder shape. Continue rolling jelly roll fashion, Use butcher string or bamboo skewers to secure beef roll. Refrigerate for at least one hour.

Preheat the oven to 375 degrees F.

Heat 2 tsp olive oil in a large roasting pan over medium high heat. Add the beef tenderloin roll to the pan and quickly brown on all sides. Place the tenderloin on a rack in a roasting pan. Roast for 30 to 40 minutes.

Dissolve the cornstarch in ¼  cup beef stock and set aside. Cook the shallots over medium high heat in the pan used to brown the beef. Cook until just soft. Add the port wine to the pan and cook until the liquid is reduced by half. Add the remaining 1 cup beef stock and bring to a boil. Add the dissolved cornstarch and stir until thickened. Add the tomato paste and fresh rosemary. Season with salt and pepper.

Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes.

Remove the rack from the roasting pan. Place the roasting pan over medium high heat. Add ¼ cup of beef stock to the roasting pan to deglaze. Stir to loosen the brown bits from the bottom of the pan. Add the port wine sauce to the roasting pan. Simmer for 2 minutes, Reduce the heat. Stir in the cold butter until just combined.

Cut the stuffed beef tenderloin into 1-inch slices. Pour the port wine sauce onto a dinner plate. Place a slice of beef on top of the sauce. Garnish with fresh basil leaves.

Adapted from homecooking.about.com