We wanted to spread the Christmas spirit this year by sharing our favorite Christmas recipes from our Tula office and our OKC office….enjoy.
Breakfast Sausage Balls (Makes an amazing Christmas breakfast)
1lb breakfast sausage (we prefer hot sausage)
1lb sharp cheese shredded
2 cups Bisquick
3/4 cup water
Mix well and roll into balls.
Bake 375 for 20 minutes
Oreo Truffles (Dessert Favorite)
1 Package of Oreos
1 8oz package of cream cheese
1 package of white or milk chocolate almond bark
In a food processor crush oreos then add cream cheese mix well.
Roll into balls and put on a sheet pan and put in the freezer for 15 minutes.
Pull out of the freezer and dip into chocolate and let them set up to eat.
1 – Beef Tenderloin
1 Tbsp – Shallots (can sub finely diced white onion)
1 Tbsp – Crushed Garlic
½ Cup – Beef Broth
½ Cup – Red Wine
½ Cup – Virgin Olive Oil
1 Stick – Butter
1 Tbsp – Salt
1 Tbsp – Black Pepper
Coat the beef tenderloin with virgin olive oil and then season generously with salt and pepper, let sit for @ 1 hour at room temperature.
In a cast iron skillet, heat butter and shallots (white onion) until shallots are translucent.
At a high heat, sear the beef tenderloin on all sides for approximately 3 minutes to get a crisp bark.
Remove from the skillet and set in an oven proof pan and bake in the oven approximately 25 minutes at 375 degrees or until medium/medium well (use a meat thermometer to gauge). While the tenderloin is baking, add red wine to the skillet and bring to a boil for reduction, add beef broth and garlic and simmer for @ 5 minutes.
Once the beef tenderloin is cooked to desired readiness, remove and let stand @ 15 minutes. Slice beef tenderloin into medallions and drizzle with reduction from skillet.
Save the rest of the reduction in small bowls for dipping.
Serves @ 4-6 persons.
Wishing you all a Happy Christmas and a Happy, healthy New Year. Be safe, be happy.
From all at NvYA