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Beef Tenderloin with Raspberry Wine Sauce and Blue Cheese

beef tenderloin

Sometimes you just need to feel the weight of a rock beneath your feet, the chill of a river’s rush lapping at your toes and the calming peace of being completely alone.

It’s in those moments that you truly find yourself, ground yourself. The minute details that cloud your mind daily start to fade, and you realize that life really is just about putting one foot in front of the other, regardless of what obstructs your path.

Last week was not a good week for me – my company closed its doors, leaving myself and 60 of my colleagues and friends out of jobs. It was heartbreaking, saying goodbye to the magazine I’ve loved and cared for over the past two and a half years.

The truth is, my job had become my identity – and from it, I reaped my sense of worth. I came to respect myself and know myself as the associate editor of Clean Eating Magazine, rather than the person I’ve been all along.

So last week, when for the first time in – well, forever – that I woke up without a plan, a schedule of events or miles-long to-do list, I was lost. I floundered, cleaned the heck out of my apartment and spent a lot of quality time catching up on my Facebook feed. I got angry and sad and frustrated. I cried and ate far too many granola bars. I mourned.

But this week is about letting go. I’m spending time by the river, dipping my toes in the stream. I’m picking strawberries with friends and testing out the recipes I’ve been dreaming of but never had time to actually make. I’m just being with myself, learning about myself and appreciating who I am and all that I have.

I’m grateful for my time with Clean Eating – the friends I’ve made, the lessons I’ve learned and the skills I’ve developed. When I moved to Toronto to take this job, my team in many ways became my family, and the doors of Robert Kennedy Publishing became a sanctuary from the homesickness and loneliness that accompanied leaving my friends and family behind.

And while I’m sad to see this chapter of my life close, I’m finally ready to look forward, to embrace this next challenge and spend a little more time with my toes in the water, learning about myself.

skillet

Beef Tenderloin with Raspberry Wine Sauce and Blue Cheese
Serves 4.

INGREDIENTS
:
1 tbsp butter
1 shallot, minced
1 1/2 cups red wine
1 cup beef broth
1 1/2 tbsp balsamic vinegar
1/2 tsp each sea salt and fresh ground black pepper, plus additional to taste
1 tbsp olive oil
4 beef tenderloin medallions (5 to 7 ounces each)
1/4 cup crumbled blue cheese
1 cup fresh raspberries

INSTRUCTIONS:

1. In a medium or large skillet, melt butter on medium heat. Add shallot and sauté, stirring often, until beginning to brown. Add wine, broth and vinegar. Bring to a boil, reduce heat to a simmer and cook until liquid reduces by two-thirds, 25 to 30 minutes.

2. Season beef with salt and pepper. In a separate large skillet, heat oil on medium-high. Add beef, leaving at least 1 inch between each medallion, and cook, turning once, until reached desired doneness. Remove from skillet and tent with foil. Let rest for 5 minutes.

3. Season wine mixture with salt and pepper. Stir in raspberries and simmer, stirring occasionally, until berries begin to break down.

4. Divide beef among serving plates and top with wine mixture and blue cheese.

Enjoy!

0

Blue Cheese–Stuffed Pork Chops

I’ve been told more than once that moving is among one of the most stressful events of your lifetime, right up there with death, disease and divorce. And after having moved five times in as many years, I can tell you with confidence this is true.

Aside from all of the technical stresses – as if stuffing all your belongings in boxes isn’t enough – you’ve still got to come to terms with the fact that you are uprooting. It doesn’t matter if you’re only moving from one apartment to another in the same city. You’re still going against instinct, taking yourself from the place you can trust to a new place, a place where you don’t know how many steps it takes to reach the bathroom or exactly where the light switch is on the wall.

It was amongst this chaos not long ago that I realized I was beginning to crack. My belongings, all of the physical stuff I associate with who I am, were out of sight, rendered insignificant under layers of cardboard and bubble wrap. I hadn’t really slept in weeks, and my pots and pans had been packed up long ago, making it impossible to sauté my troubles away.

The move happened, and here I am, settled into my nice new apartment. But I still feel off-kilter, out of sorts, and a little bit depressed.

Because I think it’s during these periods in life, when everything you thought was stable is shaking, that you start to feel disembodied from yourself.

The simplest things, like bending to tie your shoes or making a pot of coffee, seem foreign and complicated. You look at yourself in the mirror and see someone you only sort of recognize. You’ve been stirred out of your comfort zone, and once that happens, it takes a long, long time to find it again. And even then, it can’t be the same as it was.

But sometimes, even with all of this madness swirling around you, beautiful things happen. You start to learn a little more about yourself. You learn to gauge your strengths and weaknesses. You figure out who you can really trust. Things that seemed significant in your life are no longer so. Your priorities change, and so do you.

And sometimes, you learn to take the old and turn it into something new. You learn that, say, if you happen to have an inexplicable surplus of both pork chops and blue cheese in your fridge just three days before you move, all you have to do is put them together, and a powerful union is formed.

Blue Cheese–Stuffed Pork Chops
Serves 4.

The rich, elegant taste of salty blue cheese champions anything you put on the table, so try and pair your pork chops with simple, mild sides, such as boiled new potatoes and fresh green beans.

Tools

Small bowl
Wooden spoon
Sharp paring knife
Large oven-proof skillet
Metal tongs

Ingredients

1/4 cup unsalted butter, melted
1/4 cup crumbled blue cheese, plus additional for garnish
4 thick boneless pork chops
Sea salt and fresh ground black pepper, as desired
1 tbsp canola oil

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. In a small bowl, combine butter and blue cheese.

3. With a sharp knife, carefully cut a lengthwise incision in each pork chop to form a deep pocket.

4. Spoon blue cheese mixture into each pocket, dividing evenly. Gently press pocket together to seal. Season both sides of pork with salt and pepper.

5. Heat a large oven-proof skillet on medium-high. Add oil, swirling to coat. Add pork chops and cook, turning once, until golden brown and a nice crust forms, 6 to 8 minutes.

6. Transfer skillet to oven and bake until pork is cooked through and juices run clear, 15 to 20 minutes. If desired, garnish with additional blue cheese and drizzle with any pan juices.

Enjoy!