- 3 tbsp butter
- 3 tbsp flour
- 1/2 cup of milk + 1 cup of water
- 1 head of cauliflower
- 1 cup of Swiss cheese ( but really follow the recipe referenced above, I only had Swiss on hand )
- white pepper
- 4 tbsp panko crumbs
- 4 tbsp grated Parmesan
Preheat the oven to 350F. Roll cleaned / dried tenderloin in cracked pepper and salt. Lay it atop of dry cherries. Press the meat on top of the cherries and add 1/4 cup of red wine to the pan. Cook for 30 minutes and rotate the meat with tongs (most cherries should stay attached to the meat). Add the remaining wine and olive oil to the pan. Cook for 10-15 minutes at 400F, depending on the thickness of your tenderloin, but just enough to keep the center pink and let the cherries caramelize.
Let the meat rest for 5-10 minutes to reabsorb the juices and serve with slowly reduced balsamic.
Blend basil and pecans, as you slowly pour in olive oil. Add cheese. Add lemon juice, salt and pepper to taste.
Boil wheat udon noddles for 6 minutes and rinse with cold water. Let drain. Mix in pesto (amount to your liking). Sprinkle with some parmesan cheese. Enjoy!