HAPPY EASTER!!

Hope everyone is enjoying this beautiful Easter Sunday! Sun and a light breeze fill the skies…a perfect day for celebrating Jesus’ Resurrection with family and friends…At our home we celebrated with a simple but delicious meal of Roasted Beef Tenderloin, Garlic-Buttered Mashed Potatoes and Prosciutto-Wrapped Asparagus Bundles. We followed the meal with an incredible dessert – Tres Leches Cake (another post). Many blessings to all…Enjoy!

Roasted Beef Tenderloin
2 lbs beef tenderloin
1 tablespoon butter, melted
1 tablespoon extra virgin olive oil
2 teaspoons sea salt
fresh ground pepper

Heat oven to 275 °F. Lay the beef tenderloin on a roasting pan. Baste half of the butter & olive oil on the top half of the beef; sprinkle with 1 teaspoon salt and as much fresh ground pepper as you desire. Flip beef tenderloin over and baste with remaining butter & olive oil; sprinkling with the remaining 1 teaspoon salt and more fresh ground pepper. Roast in the oven 40-45 minutes for medium-rare. (Cook longer if you want medium or medium-well). Remove from heat and allow to rest. Prepare the mashed potatoes and the asparagus while the beef is in the oven. Up the heat in the oven to 400 °F after removing the beef (for the asparagus)…

Garlic-Buttered Mashed Potatoes
2 1/2 lbs Potatoes
3 tablespoons butter
2 garlic cloves, minced
1 cup milk (or cream if you prefer)

Peel and dice the potatoes then place in a large pot of cold water. Bring to a boil and bubble away until potatoes are fork-tender (about 10 minutes). Drain the potatoes and place back into the pot. In a small pan, melt the butter and swirl in the minced garlic; cooking about one minute. Pour the garlic butter over the cooked potatoes. Using a mixer on low speed, blend the potatoes and slowly add the milk. Cover to keep warm.

Prosciutto-Wrapped Asparagus Bundles
16 thick asparagus spears
4 slices prosciutto
1 tablespoon butter, melted
1 tablespoon extra virgin olive oil
sea salt & fresh ground pepper
1/4 cup shredded Swiss cheese

Slice the hard part off of the bottom of the asparagus spears. Wrap 4 asparagus spears with each slice of prosciutto. Lay on a baking sheet and drizzle with butter and olive oil. Sprinkle with salt & pepper then with the shredded cheese.

Place asparagus in the 400 °F heated oven and bake 10-15 minutes until asparagus is tender and cheese is melted. Serve hot with the mashed potatoes and roasted beef.

Enjoy!

Linda~