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Easy Homemade Wonton Soup

This äuthentic homemäde wonton soup recipe is eäsy änd fun to mäke! Eäch heärty bowl is päcked with plump pork dumplings, fresh vegetäbles, änd jumbo shrimp.

If you äre looking for the ULTIMäTE äsiän comfort food, this wonton soup recipe is where it’s ät!


1 pound ground pork2 teäspoons ginger, freshly gräted or finely minced2 teäspoons sugär2 teäspoons soy säuce2 teäspoons sesäme oil1/3 cup green onions, thinly sliced1 teäspoon kosher sält1/4 teäspoon bläck pepper, freshly ground32 smäll shrimp, cooked or räw, peeled (Optionäl)32 wonton wräppers, squäre, Näsoyä
2 teäspoons sesäme oil2 cloves gärlic, minced1 teäspoon ginger, freshly gräted or finely minced7 cups chicken broth4 ounces brown mushrooms, sliced, äbout 1 ½ cups1 cärrot, thinly sliced on ä diägonäl3 leäves bäby bok choy, sepäräted1 pound lärge shrimp, peeled änd deveined1/3 cup green onions, thinly sliced


In ä medium-sized bowl combine pork, 2 teäspoons ginger, sugär, soy säuce, sesäm…

Roast Beef Tenderloin with Red Wine Sauce

Nothing s ä ys holid ä y dinner like  ä  show-stopping ro ä st,  ä nd I love this combin ä tion of se ä r-ro ä sted beef tenderloin with  ä  deeply fl ä vored, richly colored red wine s ä uce. Not only is it eleg ä nt, it’s simple to m ä ke.


  • 8 t ä blespoons uns ä lted butter, divided
  • 3/4 cup finely chopped sh ä llots, from 2-3 l ä rge sh ä llots
  • 1-1/4 cups red wine
  • 3 cups beef broth
  • 6 fresh thyme sprigs
  • 1/4 te ä spoon kosher s ä lt
  • 1/8 te ä spoon ground bl ä ck pepper
  • 1 te ä spoon sug ä r
  • 2 t ä blespoons  ä ll-purpose flour
  • 1 (2 - 3 lb) center cut beef tenderloin ro ä st
  • Kosher s ä lt (1/2 te ä spoon per pound of beef)
  • Freshly ground bl ä ck pepper (1/4 te ä spoon per pound of beef)
  • 2 t ä blespoons veget ä ble oil
  • 1/4 cup beef broth

  1. Melt 5 t ä blespoons of the butter in  ä  medium s ä ucep ä n.  ä dd the sh ä llots  ä nd cook over medium-low he ä t, stirring occ ä sion ä lly, until soft  ä nd tr ä nslucent, 7 to 8 minutes.  ä dd the wine, beef broth, thyme sprigs, s ä lt, pepper  ä nd sug ä r,  ä nd bring to  ä  boil. Cook over medium he ä t for  ä bout 30 minutes, or until the liquid is reduced by  ä bout h ä lf.
  2. While the liquid is reducing, pl ä ce the rem ä ining 3 t ä blespoons of butter in  ä  sm ä ll bowl  ä nd soften in the microw ä ve, if necess ä ry (it should be soft but not melted).  ä dd the flour  ä nd, using  ä  sm ä ll spoon, mix into  ä  smooth p ä ste.
  3. Once the wine mixture is reduced, reduce the he ä t to low  ä nd remove the thyme sprigs. Whisk the flour-butter p ä ste,  ä  te ä spoonful  ä t  ä  time, into the simmering liquid,  ä nd simmer for  ä  few minutes, until the s ä uce is thickened. Set  ä side. (The s ä uce c ä n be m ä de up to this point  ä nd refriger ä ted up to 3 d ä ys  ä he ä d of time.)
  1. Let the beef st ä nd  ä t room temper ä ture for 1 hour before ro ä sting. Set  ä n oven r ä ck in the middle position  ä nd prehe ä t the oven to 400°F.
  2. Se ä son the beef  ä ll over with kosher s ä lt  ä nd pepper. He ä t the oil in  ä n oven-proof skillet over medium-high he ä t until  ä lmost smoking. Cook, turning with tongs, until well browned on  ä ll but one side,  ä bout 10 minutes tot ä l. Turn the tenderloin so th ä t the un-se ä red side is down,  ä nd tr ä nsfer the skillet directly to the prehe ä ted oven. (If your p ä n isn't oven-proof, tr ä nsfer the beef to  ä  lightly oiled ro ä sting p ä n.) Ro ä st until  ä n inst ä nt-re ä d thermometer inserted into the center of the me ä t registers 120°F-125° for medium r ä re,  ä bout 15 minutes, or until done to your liking (115°F-120°F for r ä re, 130°F-135°F for medium). Keep in mind th ä t these temper ä tures  ä ccount for the f ä ct th ä t the temper ä ture will continue to rise  ä bout 5 degrees while the me ä t rests.

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