Cherry Black Pepper Beef Tenderloin & Chocolate Soufflés!

• 1 pound beef tenderloin,
• salt and pepper
• 1/8 cup sliced shallots
• 1/4 cup balsamic vinegar
• 1/4 cup cherry preserves

Preheat oven to 425 degrees. Sprinkle beef with with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Melt 3/4 tablespoon butter in a skillet over medium-high heat. Add beef, cook about 1-2 minutes on each side until browned. Transfer beef to a jelly-roll pan coated with cooking spray. Bake at 425 degrees for about 18-20 minutes or until a thermometer registers 135 degrees or until the beef reaches the desired degree of doneness. Remove from oven and let it restfor 10 minutes. Return skillet to medium heat. Add shallots, cook about 3 minutes or until translucent, stirring occasionally. Add 1/2 teaspoon black pepper, 1/8 teaspoon salt, balsamic vinegar, and cherry preserves. Bring to a boil, scraping the pan to loosen browned bits. Reduce heat to low and simmer for about 5 minutes or just until sauce thickens. Stir in remaining butter. Serve sauce with beef.

Simple Chocolate Soufflés

• 2 tablespoons unsalted butter, plus additional for the ramekins
• 1 tablespoon sugar, plus additional for the ramekins
• 1/2 cup chocolate syrup
• 1 large egg yolk plus 3 egg whites
• pinch of cream of tartar
• cocoa powder for dusting (optional)

Preheat oven to 400 degrees. Butter four 6-ounce ramekins, sprinkle with sugar and tap out the excess. Put the ramekins on a baking sheet; transfer to the freezer while you make the batter. Heat chocolate syrup and 2 tablespoons butter in a small saucepan over low heat until the butter melts, about 2 minutes, let cool. Whisk the egg yolk in a medium bowl. Slowly whisk in the chocolate syrup mixture until combined. Beat the egg whites with a mixer on medium speed until foamy. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Add 1 tablespoon sugar and beat until stiff peaks just form, 1 to 2 minutes.  Fold one-third of the beaten egg whites into the chocolate-yolk mixture until combined. Fold in the remaining egg whites in two additions until no white streaks remain. Divide the batter among the prepared ramekins. Bake until the soufflés are puffed and browned around the edges, 18 to 20 minutes. Dust with cocoa powder and serve immediately.

FOOD ”U” What candy was invented for American soldiers during WW II?

ANSWER:  M&M’s The sugar coating, which prevents melting, proved handy in the trenches.

MAMA JO’S WORDS OF WISDOM:  “If you can’t say anything nice about someone, don’t say anything at all.”