top of page
Gold2.png
meals with monsignor banner long.png

Tarragon Chicken

Ingredients [measurements are approximations] 

  • 2 medium onions, thinly sliced

  • 2 large boneless & skinned chicken breasts

  • Salt to taste

  • Black pepper to taste

  • 4 tablespoons of Butter

  • 1 tablespoon Dried Tarragon

  • 1 cup of sour cream

Instructions

Sauté the onions. Add salt and pepper to the chicken. In the butter sauté the chicken until golden brown. Place the chicken in a baking dish and sprinkle the tarragon on the chicken. Add any of the juices from the frying pan. Place the sautéed onions and sour cream on the chicken and bake at 325 degrees for an hour.

Enjoy!

Grilling a Beef Tenderloin

 

 

After procuring your tenderloin, take the opportunity to trim it by cutting away a portion of the fat [always making sure to leave because it flavors the meat];

 

Also, remove the silver skin if it is still on the tenderloin;

 

Massage the tenderloin with a nice olive oil;

 

Season the meat with generous portions of Lawry’s Seasoned Salt and Lawry’s Seasoned Pepper;

 

Heat your grill to a hot temperature and place your tenderloin on the grill, turning it multiple times so that the meat can be seared on all sides and evenly charred.

 

Once it is seared you can continue to cook the beef at the high temperature if you continue turning it and not abandoning the grill; If you have other cooking tasks to complete while you are grilling, you can turn the temperature down and cook it slower periodically turning it until it  is evenly cooked.


Use an instant meat thermometer and check the internal temperature of the meat at the center of the tenderloin. When it reaches 115 degrees, take it off the grill and rest for a few minutes then cut it into the desired thickness. I suggest serving them at a minimum of one-inch portions but thicker as the diner desires. 

Grilling a Pork Tenderloin

 

 

After procuring your tenderloin, take the opportunity to trim it by cutting away a portion of the fat [always making sure to leave because it flavors the meat];

Massage the tenderloin with a nice olive oil;

Season the meat with generous portion of Emeril Lagasse’s spice mix entitled “Essence of Emeril” ;

Heat your grill to a hot temperature and place your tenderloin on the grill, turning it multiple times so that the meat can be seared on all sides and evenly charred.

Once it is seared you can continue to cook the beef at the high temperature if you continue turning it and not abandoning the grill; If you have other cooking tasks to complete while you are grilling, you can turn the temperature down and cook it slower periodically turning it until it  is evenly cooked.

Use an instant meat thermometer and check the internal temperature of the meat at the center of the tenderloin. When it reaches 125 degrees, take it off the grill and rest for a few minutes then cut it into the desired thickness.

 

I suggest serving them at a minimum of ¾ inch portions but thicker as the diner desires. 

Black Background
Monsignor Billian Logo.png

5411 Main Street

Sylvania, Ohio 43560

419.885.5791

mbillian@stjoesylvania.org

mbillian@toledodiocese.org

bottom of page