Beef Tenderloin with Stilton Pecan Butter for Dishes in 5 Ingredients or Less #SundaySupper

When I saw this #SundaySupper I had no idea what to make. I knew it wasn’t going to be Tuna Noodle Casserole, not that there is anything wrong with that, it just wasn’t where I wanted to go with this. Instead of decreasing ingredients to make it work for this #SundaySupper I wanted to up the game!! Flipping through Fine Cooking magazine gave me exactly what I wanted to do. Taking a simple steak and making it out of this world!! I tweaked it slightly and I give you this divine steak that will make it seem like you fussed all day but actually you can pull this together in no time!! And you don’t have to stand outside and freeze you tuckus off in those winter months barbecuing. Salt and pepper are free and the parsley is an optional ingredient. Accompany with simple boiled potatoes and asparagus if you like. Enjoy!!!

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Beef Tenderloin with Stilton Pecan Butter for Dishes in 5 Ingredients or less #SundaySupper
Recipe type: Entree
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Serves: 4

A divine steak to WOW your company!!
  • 4 1½-2″ thick beef tenderloins, 6-7 oz. each
  • ½ cup pecans toasted and chopped
  • 1 Tbsp. canola oil
  • 3 oz. Stilton cheese
  • ¼ cup unsalted butter
  • 2 Tbsp. parsley, optional
  • Salt and Pepper

  1. Preheat oven to 400F. Let the steaks come to room temperature and pat dry, salt and pepper to taste. Heat a cast iron pan over medium high heat for 2 min. then add the oil and cook the steaks for 3 min. per side.
  2. Meanwhile mix cheese, butter and pecans together. Chop parsley if using.
  3. Once steaks are done transfer the pan to the oven for 5-6 min. using a meat thermometer to make sure it has reached 125F for medium rare. Remove the steaks from the skillet and top with the cheese topping, cover with tin foil and let rest for 5 min. Sprinkle with the optional parsley and serve.

Adapted from the Fine Cooking magazine

Here are all the delicious contributions for this week’s Dishes in 5 Ingredients or less.

Breakfast, Starters, Butters and Jams:

Main Dishes:



If you would like to CHAT with us personally….Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Slow Cooker Beef and Barley Soup

When the cooler weather starts to come a calling, out comes the slow cooker. A great invention that usually requires a small amount of prep work and hours of free time to culminate in a delicious dinner. What is not to love about that!! I haven’t done a lot of soups in my slow cooker but I am starting to. If you haven’t noticed we are big lovers of soup here, anytime of year. I think a good soup needs to have layers to increase it’s depth of flavor. Adding more than just beef broth I think accomplishes this. You end up with a soup that is rich and robust but yet still very healthy using a leaner cut of meat. Enjoy!!

Slow Cooker Beef and Barley Soup
Recipe type: Soup
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Serves: 10

A fabulous rich and hearty soup that is healthy too!
  • 1½ lbs. eye of round, small ½” cubes, visible fat removed
  • 1 onion, diced
  • 4 carrots, diced
  • 2 celery, diced
  • 4 garlic cloves, minced
  • 2 900 ml. low sodium beef broth
  • 28 oz. can diced tomatoes
  • 2 Tbsp. tomato paste
  • 2 Tbsp. low sodium soy sauce
  • 1 bay leaf
  • ¾ cup pot barley
  • 4 sprigs fresh thyme
  • 1 284 ml. can onion soup
  • 1 cup red wine
  • Salt and pepper to taste

  1. Place beef, onion, carrots, celery and garlic in the slow cooker. Whisk tomato paste with some of the beef broth and add to the slow cooker along with the rest of the ingredients. Cover and cook on low heat for 6-8 hours. Discard the thyme sprigs and bay leaf. Adjust seasoning and serve with a crusty french loaf.


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Seoul Korean BBQ

Ken and I went here for lunch the other day. We have been here quite a few times for dinner with other families. It is so much fun for a foodie to be sitting and enjoying each others company while BBQing dinner. I love it!! Our friends Gary, Donna and Tiffany first introduced us to this fabulous restaurant quite awhile ago now. The flavors are out of the is world great and the dishes are something you won’t find anywhere else but in a Korean restaurant. Side salads like Kimchi, making me drool just thinking about it.

For lunch we decided on the Bento box because you get such a great variety but we had to have the Korean Scallion Pancake first. Such a fabulous appetizer!! The service is fast but maybe a little too fast as we didn’t finish our pancake before the bento box arrived. We gobbled down every bite, what a memorable meal!!

Grill your own meal

Complimentary Green Tea

Korean Scallion Pancake

Lunch Bento Box

If you would like to try some of their delicious dishes come and visit them at 4336 Macleod Trail SW, Calgary, AB. If you would like a reservation call them at 403-243-7970. Enjoy!!

Seoul Korean BBQ on Urbanspoon


Spicy Hearty Tortilla Soup

This soup is one of our all time favorites. It is from Joan Lunden’s Healthy Cooking, a cookbook that I had back in the 1990′s then somehow misplaced and actually purchased again for this great recipe. As much as I love the convenience of the Internet I still love cookbooks. There is nothing better than going through a cookbook and studying the recipes and drooling over the pictures. I know that people who aren’t foodies still love going through a nice book. We all have to eat don’t we?

I love the heat of this soup, not too hot but full of flavor!! I have had tortilla soup in Mexico and it is usually thinner than this one and a starter but this is nice and thick and a full meal. Amber of course love the little baked tortilla strips. Yummy!!

Thick and rich and spicy but oh so good for you!!

Spicy HeartyTortilla Soup
Recipe type: Soup
Serves: 6

A delicious hearty soup that is a full meal!!
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. canola oil
  • 4 oz. can green chillies
  • 15 oz. can Italian style stewed tomatoes, chopped
  • 4 cups chicken broth
  • 1 tsp. lemon pepper
  • 2 tsp. Worcestershire sauce
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • ½ tsp. hot sauce
  • 4 Tbsp. flour
  • ½ cup water
  • 1 lb. boneless, skinless chicken thighs, cut into small cubes
  • ⅓ cup low fat sour cream, plus more for garnish
  • Salt and pepper to taste
  • Cilantro for garnish
  • 4 flour tortillas, cut into ½ inch strips
  • Cooking oil spray

  1. In a large pot saute the onions and garlic in the canola oil until translucent. Add the chillies, tomatoes, broth, lemon pepper, Worcestershire, spices and hot sauce. Simmer for 20 min. If you don’t want to chop the tomatoes throw them in whole and after simmering for 20 min. quickly run a hand blend through the soup to cut them up.
  2. Meanwhile preheat oven to 400F. Spray a baking sheet lightly with the cooking oil spray. Arrange tortilla strips onto the baking sheet and lightly spray them with the cooking spray. Bake 10 min. or until lightly browned. Sprinkle lightly with salt. Set aside.
  3. In a small bowl combine the flour and water and whisk into the soup. Bring back up to a boil and simmer for 5 min. Add the chicken and simmer for 5 min. longer or until just cooked through. Stir in the sour cream and adjust seasoning with salt and pepper.
  4. Serve with a dollop of sour cream and garnish with cilantro and the tortilla strips.

Adapted from Joan Lunden’s Healthy Cooking