Roasted Savory Mushrooms & Onions

Birthday dinner! Ok, so while I was buying that beef tenderloin, the butcher convinced me to go to the veggie section and have a sample of one of the veggie sides. He also told me that Caesar salad isn't a vegetable. 

Anyways, I went and bought 2 packages of prepackaged veggies. The recipe below is from the Wegman's website. I was going to buy the finishing sauce, however it contains gluten and this was to be a gluten free meal! I took a picture of the bottle and made up my own recipe without the soy sauce!
 
Birthday Menu: Beef Tenderloin, Swedish baked potatoes, roasted onions and mushrooms, and a Gluten Freeblueberry cobbler!


Gluten Free Copycat of Wegman's Finishing Sauce (more or less)
2 tbsp Butter, melted
2 tbsp Balsamic Vinegar
1 tbsp Tomato Sauce (I didn't have tomato paste)
1 tsp Sugar
1/2 tsp Ginger
1/2 tsp Onion Powder
1/4 tsp Salt

Combine all the ingredients and then adjust any flavors for your personal taste!

Savory Mushrooms and Onions
2 pkgs(10 oz each) Baby Bella Mushrooms, halved
1 pkg(6 oz) Cipolline Onions
1 pkg(6 oz) Pearl Onions
Salt and pepper
1/4 cup Wegmans Basting Oil
2 Tbsp Wegmans Savory Finishing Sauce
 

Preheat oven to 450 degrees. Toss mushrooms and onions with basting oil in large bowl; arrange in single layer on baking sheet. Season with salt and pepper. Roast on center rack of oven 15 min.
Reduce heat to 350 degrees; cook 25-30 min, until vegetables are caramelized. Spoon vegetables into serving dish; drizzle with sauce.

Beef Tenderloin

Birthday Dinner!!!
  
I had some guests come over for dinner and I got to make some special food! I had a great deal on some beef tenderloin so that became the main dish. I followed the recipe given on the Wegman's website. 

I rinsed it in the sink with water and then I rubbed it with some of the Wegman's basting oil. This is oil already infused with herbs. I also sprinkled it with salt and fresh cracked black pepper. I seared it in my new stainless steel frying pan (yay!!!) and then cooked it in the oven at 350F for ...far too long. 

I cooked it for about 55 minutes and then tented it under some foil for about another 20 minutes. This created a medium, barely medium rare. I personally like mine on the medium rare side. The pictures make it look a lot more pink than it really was.

I used the leftovers in quesadillas and Caesar salad!

Birthday Menu: Beef Tenderloin, Swedish baked potatoes, roasted onions and mushrooms, and a Gluten Free blueberry cobbler!

 

In a Caesar Salad!

Beef Tenderloin

1. Preheat oven to 350F. Rinse roast, rub with basting oil, salt and cracked pepper seasoning.
2. Heat frying pan. Drizzle with some more basting oil. When pan is hot sear on stove for 10 minutes. Reduce heat to 350F.
3. Roast tenderloin about 15-20 min per lb, until desired doneness. Check internal temp by inserting thermometer halfway into thickest part of meat.
4. Transfer roast tenderloin to clean platter; let rest 10-20 min. Serve!