Tenderloin Steak With Garlic Butter Parsley Sauce

Tenderloin steak with garic butter parsley sauce

This turned out amazing! It just melted in my mouth! I simply cooked it in a non-stick pan, for about two and a half minutes on each side turning ONLY ONCE. Seasoned with olive oil, salt and pepper on both sides, there isn’t any need to oil the pan.

I let it sit for 5 minutes, meanwhile scraping off all the delicious caramelized bits from the bottom and adding a good knob of butter to it. Add some finely chopped garlic and parsley until browned. You can also choose to finish it off with a splash of red wine to deglaze the pan. Season to taste.

Pour the sauce over the steak and enjoy! 😀

 

A side of some thick hand cut rosemary fries makes it perfect!

Try it and you won’t be disappointed! 😉

Lifehouse – Between The Raindrops (Making of their new album)

Hey guys! I’m so sorry for the lack of posts. Been supeeer busy.
Anywho, I’m trying to make up for it now. 😛

Anyone who knows me knows that Lifehouse is my favorite band. Well, they’re in the process of making their next (6th) abum. Almost done with it I think. But they’ve released their new single, which they’ve sung with Natasha Bedingfield, heard in the background of this video while they talk about the album. It’s pretty amazing!

Enjoy! 😀

Easy No-Bake Lemon Cheesecake Recipe

Easy No-Bake Lemon Cheesecake Recipe

I promise it looks better. I was just too tempted to let it set properly. 😛

Ingredients:

12 digestive biscuits/graham crackers
500 g cream cheese
250 g cream
75 g butter
juice from 2 large lemons
zest from 1 lemon
1 tsp vanilla essence
1 tsp honey

Directions:

Crush the biscuit to fine crumbs.

To make the cheesecake base mixture, melt the butter and mix it well with the crushed biscuits along with the honey.

Grease a 20 cm (8″) cake tin with butter. Pour the base mixture into the tin and press it flat and even. Store in the fridge while you prepare the filling.

Gently beat together the cheese, cream, sugar, lemon juice and vanilla extract. Fold in the lemon zest.

Pour the mixture into the cake base and refrigerate for 2-3 hours until it sets.

Once the cake is set, remove it from the tin and onto a plate. (or eat it straight out of the tin like me if you get impatient ;-))

Dig in! 😀