COLUMN: ‘Loving you Tenderloin’ this Valentine’s Day

I wonder how many romances have started because of food?

I wonder how many romances have started because of food?

The scenario starts something like this.

Guy asks his date if she would like to go out for dinner.

They do.

Several romantic evenings later they move in together and are now a ‘permanent situation.’

It’s the going out for dinner thing that did it for that one to stick and the story goes on and on for many folks.

Of course you don’t have to go out, you can invite your valentine to come to your place.

You can cook a four-course meal, and take four hours to enjoy the dining process.

Now, you can’t tell me that isn’t a romantic evening.

Of course some flowers and chocolates are always nice to bring, no matters whose place.

Take some time this Valentine’s weekend to cook for your special person.

It could be your grandmother or some nice person who is sharing your digs.

It doesn’t have to be fancy — a nice, tasty meal will certainly be fine.

Make sure you have some nice wine to go with that lovely romantic meal.

Food and romance have been linked for centuries.

That’s because romance, cooking and eating use the same senses.

Smell, taste, sight, touch and hearing.

The Dalai Lama suggests we should “approach love and cooking with reckless abandon.”

In some ways serving a delicious meal, whether it’s a nice breakfast omelet or a five-course meal with wine, is like serving “love” on a plate.

Sunday on Valentine’s Day you can serve your love some love on a plate with this recipe.

Love You Tenderloin

• 2 pounds of beef tenderloin trimmed

• 3 slices of bacon

• 1/4 cup of butter

• 2 cups of fresh mushrooms, sliced

• 1/4 to 1/2 cup fresh parsley, minced

• 1/4 cup of minced green onions

• 3 tbsp brandy

• Grated pepper and seasoned sea salt to taste

Turn your oven up to 450 F.

Season tenderloin with salt and pepper and place on a rack in a shallow baking pan and roast for 30 minutes or until you have reached desired doneness.

In a pan cook bacon until crispy, (set aside) then melt butter, saute mushrooms, along with the parsley and green onions until lightly browned.

Add brandy and heat through, then stir in crumbled bacon.

After you have taken the tenderloin out of the oven make sure it has rested about 10 minutes before cutting into one inch thick slices.

Serve with warm mushroom sauce over each slice of meat.

May your taste buds jump with love from the taste of this fine Valentine’s Day Beef Tenderloin.

Happy Valentine’s to all those who cook daily.

Bye for now and Goood Cooking!

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.