Bacon-Wrapped Tenderloin Steaks, Green Beans with Bacon and Onions, Caesar Salad

IMG_9807

It’s  Valentine’s Day!  I know it’s been a while since my last post and I promise to be back soon with new material.  But this one is just too good to not share again on this day of love 🥰  Enjoy this throwback post and let me know what your Valentine plans are this weekend!


Doesn’t Valentine’s Day always make you think of the great things you and your loved one do for each other?  Don’t the little things make your day feel big?  Indulge me a little as I think about the first Valentine’s Day Will and I spent together way back in 2010. It was the first “fancy dinner” Will ever made for me and it left a lasting impression… this guy can cook!  It definitely made me feel loved. This post is all about that first Valentine’s dinner with three recipes tucked into one post as my Valentine treat to you.

CIMG2432

What’s your favorite Valentine memory? I hope you enjoy one of mine and make this dinner – let me know who you make it for and how they enjoyed it!


Caesar Dressing

  • 1 cup mayo
  • 3 cloves garlic
  • 1 tsp anchovy paste
  • 2 T lemon juice
  • 1 tsp balsamic or dijon mustard
  • Salt & pepper
  • ½ cup parmesan, shredded

The easiest way to mix this dressing up is in a blender or small food processor.  Simply add all the ingredients to your blender and process until smooth.  If the dressing seems a little thick, add about a tablespoon of  milk or cream at a time until you get the consistency you like best.  I must admit that we do prefer a thicker dressing.

Let me tell you about a few of the ingredients in this dressing:

First of all – don’t be scared of the anchovy paste.  It brings a salty, tangy flavor to the dressing that you can’t really replicate with anything else. We find the paste in a tube near the canned tuna in our  local grocery store.

IMG_9737

For the mustard, we use Turtlefly Fields Balsamic Mustard – a grainy, balsamic vinegar-based mustard.   You can also use a dijon mustard in this dressing.

Full disclosure, my sister and I started Turtlefly Fields a few years ago. We sell pickles and jellies at local craft fairs and Will gets in on the action with this Balsamic Mustard and a few other seasonings (as you will see below).  Come see us this March at Angleton Market Days!

IMG_9745

Finally, be sure to use a quality parmesan for this dressing.  Grate the parmesan fairly small to blend into the dressing, keeping in mind that this, along with the anchovy paste, will be your main source of salt for the  dressing.  Shave a few layers of parmesan to top your salad with as well.

The flavors of the dressing will develop as it sits so let is chill in the refrigerator for a couple of hours before you want to serve it.  The dressing will keep in the refrigerator up to a week.  If the dressing thickens up as it sits, loosen it up again in your blender or food processor with a little milk or cream.

IMG_9800


Green Beans with Bacon and Onions

  • 1 pound fresh green beans, trimmed and rinsed
  • 1 cup pearl onions, peeled and halved
  • 4-5 strips bacon, chopped
  • 3-4 cloves garlic, chopped
  • ¼ cup raw sugar

Trim the green beans by snipping off each end – you did this with Grandma, didn’t you?!  Rinse them under cool water.

Steam the green beans until they are al dente, or still have a good bite to them.  Using my rice cooker, this typically takes about 12-15 minutes.

IMG_9774

This recipe calls for pearl onions, because that’s how Will made it for the that first Valentine’s Day.  To prepare the pearl onions, trim the top and bottom root areas and slit the skin of the onion down one side to easily peel off the papery skin.  Then slice the onion in half.  If you can’t find fresh pearl onions, check the freezer section – the peeling is done for you!

For this instance… we couldn’t find fresh or frozen pearl onions at our local grocery store. We went back to the produce section for the next best thing – shallots.

Saute the bacon on medium high heat until about halfway crisp.

IMG_9776

Add the pearl onions, or shallots, and about half the garlic.  Cook the mixture until the onions and garlic begin to carmelize.

IMG_9780

Add the rest of the garlic and the raw sugar.  If you don’t have raw sugar, use just a little less brown sugar.  Saute the mixture until the sugar begins to melt.

IMG_9784

Toss in the steamed green beans, coating with the bacon mixture. Check the seasoning, adding salt and pepper as needed.  Saute a few minutes until beans are as tender as you like them.

IMG_9803

These green beans are sooooo good and have become a staple in our menu rotation!


Bacon-Wrapped Tenderloin Steaks

  • Tenderloin steaks, about 1 1/2 – 2 inches thick, trimmed
  • Steak rub or salt & pepper
  • 2 strips of bacon per steak
  • 2-3 T unsalted butter

You can adjust this recipe to as many steaks as you are cooking.  For our Valentine’s dinner… well, just two 😉

Season each side of the steaks with steak seasoning or salt and pepper. We use Turtlefly Fields Steak Rub.  Will makes this rub… and he is never giving up the recipe.  But, you can come see Turtlefly Fields at Angleton Market Days coming up in March!  We’ll sell you a jar or two!

Let the  steaks rest at room temperature for a couple of hours.

Lay a strip of bacon across a plate or cutting board, then lay another strip slightly overlapping to fit the width of the steaks.

IMG_9719

Season the bacon with freshly ground pepper. Wrap the sides of the steaks with the bacon, pepper side in.  Secure the bacon to the steak with a couple of toothpicks.

Line the bottom of a sheet tray with foil or parchment paper and place a rack on top. Place the bacon-wrapped steaks on the rack and bake at 275 until the steaks reach an internal temperature of 125 for medium-rare, about 45 minutes to one hour. 

IMG_9781

Heat a cast iron skillet over high heat and add a tablespoon of butter to the skillet. Brown the bacon around each side of the steaks.

IMG_9790

Add another tablespoon of butter to the skillet. Sear each the top and bottom of each steak, a couple minutes per side.  Let rest a few minutes before serving.

IMG_9796

Pour a glass of wine and plate up this dinner for your Valentine!  Stay tuned… my favorite dessert to cap off this nice, romantic dinner is coming up!


Full Recipe

Bacon-Wrapped Tenderloin Steaks, Green Beans with Bacon and Onions, Caesar Salad

Bacon Wrapped Tenderloin Steaks

  • Tenderloin steaks, trimmed
  • Steak rub or salt & pepper
  • 2 strips of bacon per steak
  • 2-3 T unsalted butter

Season each side of the steaks with steak seasoning or salt and pepper.

Let the  steaks rest at room temperature for a couple of hours.

When ready to cook, preheat the oven to 275.

Lay a strip of bacon across a plate or cutting board, then lay another strip slightly overlapping to fit the width of the steaks.

Season the bacon with freshly ground pepper.

Wrap the sides of the steaks with the bacon, pepper side in.

Secure the bacon to the steak with a couple of toothpicks.

Line the bottom of a sheet tray with foil or parchment paper and place a rack on top.

Place the bacon-wrapped steaks on the rack and bake until the steaks reach an internal temperature of 125 for medium-rare, about 45 minutes to one hour.

Heat a cast iron skillet over high heat.

Add a tablespoon of butter to the skillet.

Brown the bacon around each side of the steaks.

Sear each the top and bottom of each steak, a couple minutes per side.

Let rest a few minutes before serving.


Green Beans with Bacon and Onion

  • 1 pound fresh green beans, trimmed and rinsed
  • 1 cup pearl onions, peeled and halved
  • 4-5 strips bacon, chopped
  • 3-4 cloves garlic, chopped
  • ¼ cup raw sugar

Steam the green beans until al dente, 12-15 minutes.

Over medium heat, saute the bacon until beginning to crisp, season with fresh black pepper.

Add the pearl onions and half the garlic and let the veggies begin to caramelize a few minutes.

Add the rest of the garlic and the raw sugar, tossing as the sugar begins to melt.

Toss in the steamed green beans, coating with the bacon mixture.

Check the seasoning, adding salt and pepper as needed.

Saute a few minutes until beans are desired texture.


Caesar Dressing

  • 1 cup mayo
  • 3 cloves garlic
  • 1 tsp anchovy paste
  • 2 T lemon juice
  • 1 tsp balsamic or dijon mustard
  • Salt & pepper
  • ½ cup parmesan, shredded

Blend ingredients together; adjusting seasoning as necessary.

Keep dressing stored in refrigerator, up to 1 week.

Mango Jalapeño Pork Tenderloin

IMG_0853

Summertime = grill time. Just about every night we can step out into our backyard and if our grill isn’t fired up, we can smell another one somewhere in the neighborhood. The smells of summer!

We like to keep our grilling recipes pretty simple.  Case in point, this tenderloin is an easy,  but extremely flavorful option for summer nights.  Will sous vides the tenderloin as it marinates in a Mango Jalapeño jelly and then bastes again before grilling.  Simple, yet delicious!

What’s your favorite thing to grill during the summer?


Mango Jalapeño Pork Tenderloin

  • 1 1/2 – 2 lb pork tenderloin
  • kosher salt
  • freshly ground black pepper
  • Mango Jalapeño jelly

Take a few paper towels and blot the tenderloin to remove any excess moisture.  Season with kosher salt and freshly ground black pepper.

IMG_0832

Cover the tenderloin with the Mango Jalapeño jelly.  Place in a vacuum-seal or air-tight storage back to sous vide.

IMG_0834

A couple notes here:

First, pork (as well as chicken) is great with any “sweet heat” baste – a fruit base with anywhere from mild to spicy pepper kick.  Here, we are using Turtlefly Fields’s Mango Jalapeño jelly as the baste.  Turtlefly Fields* also makes a Pineapple Habanero, Raspberry Jalapeño and plain Jalapeño that would also be very nice on the pork.

Secondly, in this recipe we are using the sous vide method to cook the tenderloin before grilling.  Alternately, you could grill the tenderloin with just the salt and pepper seasoning, then baste the jelly on the tenderloin as it reaches an internal temperature of 150°.  Adding the jelly earlier will cause the sugar to burn, leaving a not-as-nice bitter taste to the baste.

*(Disclaimer:  Turtlefly Fields is owned and operated by myself and my sister, Laura)

We set the temperature on our sous vide to 150 and let it do it’s thing for a couple hours. If you haven’t tried sous vide… look in to it!  Sous vide is French for “under vacuum” and is the process of cooking food to a precise temperature in a water bath.  This method allows you to cook food to the exact level of doneness you select and keeps meats extremely juicy and moist.  We have the Anova Precision Cooker and have fallen in love with this method!

Remove the tenderloin from the sous vide bag and glaze again with the jelly.

IMG_0837

Grill on the hot side of the grill with direct heat to sear all sides of the tenderloin.

IMG_0845

Remove the tenderloin and let it rest a couple minutes. Slice the tenderloin on a bias.  If desired, thin a small about of the jelly with a touch of water and brush over the tenderloin slices for one last hit of flavor.  The glaze also makes for a nice presentation 🙂

IMG_0849

Serve it up!

IMG_0852


Full Recipe

Mango Jalapeño Pork Tenderloin

  • 1 1/2 – 2 lb pork tenderloin
  • kosher salt
  • freshly ground black pepper
  • Mango Jalapeño jelly

Blot the tenderloin with paper towels to remove any excess moisture.

Season with salt and pepper.

Cover the tenderloin with the Mango Jalapeño jelly and seal in a plastic bag.

Sous vide to 150°.

Remove tenderloin from the bag and cover again with jelly.

Grill over direct heat to sear all sides.

Remove tenderloin from the grill and let it rest a couple of minutes.

Cut on a bias and baste with a thinned mix of jelly, if desired.

 

Bacon-Wrapped Tenderloin Steaks, Green Beans with Bacon and Onions, Caesar Salad

IMG_9807

It’s just about Valentine’s Day.  Doesn’t Valentine’s Day always make you think of the great things you and your loved one do for each other?  Don’t the little things make your day feel big?  Indulge me a little as I think about the first Valentine’s Day Will and I spent together way back in 2008. It was the first “fancy dinner” Will ever made for me and it left a lasting impression… this guy can cook!  It definitely made me feel loved. This post is all about that first Valentine’s dinner with three recipes tucked into one post as my Valentine treat to you.

CIMG2432

What’s your favorite Valentine memory? I hope you enjoy one of mine and make this dinner – let me know who you make it for and how they enjoyed it!


Caesar Dressing

  • 1 cup mayo
  • 3 cloves garlic
  • 1 tsp anchovy paste
  • 2 T lemon juice
  • 1 tsp balsamic or dijon mustard
  • Salt & pepper
  • ½ cup parmesan, shredded

The easiest way to mix this dressing up is in a blender or small food processor.  Simply add all the ingredients to your blender and process until smooth.  If the dressing seems a little thick, add about a tablespoon of  milk or cream at a time until you get the consistency you like best.  I must admit that we do prefer a thicker dressing.

Let me tell you about a few of the ingredients in this dressing:

First of all – don’t be scared of the anchovy paste.  It brings a salty, tangy flavor to the dressing that you can’t really replicate with anything else. We find the paste in a tube near the canned tuna in our  local grocery store.

IMG_9737

For the mustard, we use Turtlefly Fields Balsamic Mustard – a grainy, balsamic vinegar-based mustard.   You can also use a dijon mustard in this dressing.

Full disclosure, my sister and I started Turtlefly Fields a few years ago. We sell pickles and jellies at local craft fairs and Will gets in on the action with this Balsamic Mustard and a few other seasonings (as you will see below).  Come see us this March at Angleton Market Days!

IMG_9745

Finally, be sure to use a quality parmesan for this dressing.  Grate the parmesan fairly small to blend into the dressing, keeping in mind that this, along with the anchovy paste, will be your main source of salt for the  dressing.  Shave a few layers of parmesan to top your salad with as well.

The flavors of the dressing will develop as it sits so let is chill in the refrigerator for a couple of hours before you want to serve it.  The dressing will keep in the refrigerator up to a week.  If the dressing thickens up as it sits, loosen it up again in your blender or food processor with a little milk or cream.

IMG_9800


Green Beans with Bacon and Onions

  • 1 pound fresh green beans, trimmed and rinsed
  • 1 cup pearl onions, peeled and halved
  • 4-5 strips bacon, chopped
  • 3-4 cloves garlic, chopped
  • ¼ cup raw sugar

Trim the green beans by snipping off each end – you did this with Grandma, didn’t you?!  Rinse them under cool water.

Steam the green beans until they are al dente, or still have a good bite to them.  Using my rice cooker, this typically takes about 12-15 minutes.

IMG_9774

This recipe calls for pearl onions, because that’s how Will made it for the that first Valentine’s Day.  To prepare the pearl onions, trim the top and bottom root areas and slit the skin of the onion down one side to easily peel off the papery skin.  Then slice the onion in half.  If you can’t find fresh pearl onions, check the freezer section – the peeling is done for you!

For this instance… we couldn’t find fresh or frozen pearl onions at our local grocery store. We went back to the produce section for the next best thing – shallots.

Saute the bacon on medium high heat until about halfway crisp.

IMG_9776

Add the pearl onions, or shallots, and about half the garlic.  Cook the mixture until the onions and garlic begin to carmelize.

IMG_9780

Add the rest of the garlic and the raw sugar.  If you don’t have raw sugar, use just a little less brown sugar.  Saute the mixture until the sugar begins to melt.

IMG_9784

Toss in the steamed green beans, coating with the bacon mixture. Check the seasoning, adding salt and pepper as needed.  Saute a few minutes until beans are as tender as you like them.

IMG_9803

These green beans are sooooo good and have become a staple in our menu rotation!


Bacon-Wrapped Tenderloin Steaks

  • Tenderloin steaks, about 1 1/2 – 2 inches thick, trimmed
  • Steak rub or salt & pepper
  • 2 strips of bacon per steak
  • 2-3 T unsalted butter

You can adjust this recipe to as many steaks as you are cooking.  For our Valentine’s dinner… well, just two 😉

Season each side of the steaks with steak seasoning or salt and pepper. We use Turtlefly Fields Steak Rub.  Will makes this rub… and he is never giving up the recipe.  But, you can come see Turtlefly Fields at Angleton Market Days coming up in March!  We’ll sell you a jar or two!

Let the  steaks rest at room temperature for a couple of hours.

Lay a strip of bacon across a plate or cutting board, then lay another strip slightly overlapping to fit the width of the steaks.

IMG_9719

Season the bacon with freshly ground pepper. Wrap the sides of the steaks with the bacon, pepper side in.  Secure the bacon to the steak with a couple of toothpicks.

Line the bottom of a sheet tray with foil or parchment paper and place a rack on top. Place the bacon-wrapped steaks on the rack and bake at 275 until the steaks reach an internal temperature of 125 for medium-rare, about 45 minutes to one hour. 

IMG_9781

Heat a cast iron skillet over high heat and add a tablespoon of butter to the skillet. Brown the bacon around each side of the steaks.

IMG_9790

Add another tablespoon of butter to the skillet. Sear each the top and bottom of each steak, a couple minutes per side.  Let rest a few minutes before serving.

IMG_9796

Pour a glass of wine and plate up this dinner for your Valentine!  Stay tuned… my favorite dessert to cap off this nice, romantic dinner is coming up!


Full Recipe

Bacon-Wrapped Tenderloin Steaks, Green Beans with Bacon and Onions, Caesar Salad

Bacon Wrapped Tenderloin Steaks

  • Tenderloin steaks, trimmed
  • Steak rub or salt & pepper
  • 2 strips of bacon per steak
  • 2-3 T unsalted butter

Season each side of the steaks with steak seasoning or salt and pepper.

Let the  steaks rest at room temperature for a couple of hours.

When ready to cook, preheat the oven to 275.

Lay a strip of bacon across a plate or cutting board, then lay another strip slightly overlapping to fit the width of the steaks.

Season the bacon with freshly ground pepper.

Wrap the sides of the steaks with the bacon, pepper side in.

Secure the bacon to the steak with a couple of toothpicks.

Line the bottom of a sheet tray with foil or parchment paper and place a rack on top.

Place the bacon-wrapped steaks on the rack and bake until the steaks reach an internal temperature of 125 for medium-rare, about 45 minutes to one hour.

Heat a cast iron skillet over high heat.

Add a tablespoon of butter to the skillet.

Brown the bacon around each side of the steaks.

Sear each the top and bottom of each steak, a couple minutes per side.

Let rest a few minutes before serving.


Green Beans with Bacon and Onion

  • 1 pound fresh green beans, trimmed and rinsed
  • 1 cup pearl onions, peeled and halved
  • 4-5 strips bacon, chopped
  • 3-4 cloves garlic, chopped
  • ¼ cup raw sugar

Steam the green beans until al dente, 12-15 minutes.

Over medium heat, saute the bacon until beginning to crisp, season with fresh black pepper.

Add the pearl onions and half the garlic and let the veggies begin to caramelize a few minutes.

Add the rest of the garlic and the raw sugar, tossing as the sugar begins to melt.

Toss in the steamed green beans, coating with the bacon mixture.

Check the seasoning, adding salt and pepper as needed.

Saute a few minutes until beans are desired texture.


Caesar Dressing

  • 1 cup mayo
  • 3 cloves garlic
  • 1 tsp anchovy paste
  • 2 T lemon juice
  • 1 tsp balsamic or dijon mustard
  • Salt & pepper
  • ½ cup parmesan, shredded

Blend ingredients together; adjusting seasoning as necessary.

Keep dressing stored in refrigerator, up to 1 week.