Sig's Bean and Lentil Stew with griddled and stuffed Tenderloin
Sig's Bean and Lentil Stew with griddled and stuffed Tenderloin

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sig's bean and lentil stew with griddled and stuffed tenderloin. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Sig's Bean and Lentil Stew with griddled and stuffed Tenderloin is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Sig's Bean and Lentil Stew with griddled and stuffed Tenderloin is something which I’ve loved my entire life. They’re nice and they look fantastic.

Great recipe for Sig's Bean and Lentil Stew with griddled and stuffed Tenderloin. I very rarely eat meat but i had my granddaughter's friends parents over for a meal. So I cooked the bean stew for me with bread and served it with the tenderloin for the parents.

To get started with this recipe, we have to prepare a few ingredients. You can have sig's bean and lentil stew with griddled and stuffed tenderloin using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sig's Bean and Lentil Stew with griddled and stuffed Tenderloin:
  1. Make ready Tenderloin
  2. Prepare 1 pork or lamb tenderloin
  3. Make ready 1 cooking chorizo,skin taken off
  4. Make ready 6 slice wood smoked bacon rashers
  5. Make ready Bean Stew
  6. Take 1 yellow pepper chopped
  7. Make ready 3 clove finely chopped garlic
  8. Get 1 can haricot beans
  9. Take 1 can brown or green lentils(I use puy)
  10. Prepare 1 can plum tomatoes
  11. Make ready 1/2 liter water
  12. Get 1 tbsp dried parsley
  13. Take 1 good pinch dried tarragon
  14. Make ready 1 packages mushroom soup to thicken stew (optional)
  15. Take 1 good pinch cayenne pepper
  16. Get 1 pinch salt add after cooking
  17. Prepare 1 tbsp smoked paprika if possible

In a large saucepan, sauté onions and garlic in olive oil. Add lentils, crushed tomatoes, water, salt and pepper. This filling beef and lentil stew is a great staple during winter time for the whole family. Potatoes, carrots, tomatoes, and onion add flavor.

Instructions to make Sig's Bean and Lentil Stew with griddled and stuffed Tenderloin:
  1. Butterfly your loinstrip lengthwise and put in the skinned sausage. Close over and wrap the tenderloin in the bacon.
  2. You do not need any fat in your griddle pan. The bacon and sausage have enough fat to slowly cook the meat and keep it moist.
  3. Put your stuffed tenderloin in a griddlepan and cook on a medium heat from all sides quickly to seal, turn down the heat and let it cook, making sure it does not overcook, this takes no more than 25 -30 minutes.
  4. In the meantime chop the pepper and garlic and boil in the water.
  5. Add the beans, lentils and tomatoes to the peppers and garlic
  6. Simmer away until beans and lentils soft but not mushy
  7. Both the meat and beans will be cooked at the same time.
  8. Either eat the stew like I do with some homemade crusty bread or serve with the meat.
  9. The sausage contains paprika do not mistake the juices for blood as they will be a deep red orange colour. Pour the juices over your meat and serve

A stew from a recipe I used to make using portobello mushrooms, this kind of rich, meaty sauce is perfect for making venison sausages something extra special. Sigrun Sig's Bean and Lentil Stew with griddled and stuffed Tenderloin Southwest chicken and beans; Southwestern vegan bowl; Southwestern wraps; Split pea soup; Tofu triangles with peanut sauce; Tofu with bok choy; Tuscan white bean stew; Vegetable, lentil and garbanzo bean stew; Vegetarian chili with tofu; White chicken chili; Yellow lentils with spinach and ginger; Dinner recipes. Grits Café's menu focus is traditional southern food, not exactly like Mom used to make, adding creativity and flair by fusing old and new ideas. Many appetizers and entrees spotlight local produce, seafood and cheeses, with a touch of Cajun, Southwest and Asian influence thrown in to keep things interesting. The flavors are trendy and unique, and closely rival the artistic detail paid to.

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