How is everyone's week going so far?!  It's been pretty crazy around these parts.  I'm in the process of transitioning between jobs… AGAIN. 

Working at Milkwood has proved to be a great learning experience, but the downside is that I've put in VERY long hours, and little time with my husband.  There's a lunch position (hello Monday-Friday work week!) opening up at the restaurant I used to work at, Jack Fry's, and I've gladly accepted that job.  Which totally means I'll be on the same schedule as Andy and be able to have somewhat of a life again, and not sacrificing on the quality of food that I prepare. 

It's been a whirl-wind, but I think it's all for the best.  Andy and I will just have to learn how to hang out with eachother on a regular basis again.  I'm sure we won't have any trouble with that =)

On my day off this week, I ended up making this for dinner and it was so so good.  Definitely a step up from your normal “steak and potatoes” type of dinner.

Ingredients:

2 6-8 oz. beef tenderloin filets
salt and pepper, to taste

Turnips:

1 large turnip, peeled and small dice
4 tablespoons unsalted butter
1/2 cup veal or chicken stock
salt and pepper, to taste

Kale:

1 large bunch of kale, ribs removed (about 1/2 lb.)
2 carrots, peeled and julienned
1 cup brown sugar
1/4 cup sugar
1/4 cup apple cider vinegar
1 cup chicken stock
1 tablespoon red pepper flakes
1 cup bulgur wheat, cooked
salt and pepper, to taste

The kale will take the longest, so you'll want to start with that first. 

In a medium stockpot, add the brown sugar and regular sugar.  Cook under medium low to medium heat until the sugar turns to an amber caramel.  Carefully deglaze the caramel with the vinegar and chicken stock.  Add red pepper flakes and bring mixture to a boil.

Add the kale and carrots to the pot.  Simmer for at least 30 minutes, then add bulgur wheat and mix well.  Season with salt and pepper, to taste.

For the turnips, melt the butter in a medium saute pan under medium high heat.  Add turnips and cook until edges start to caramelize.  Add stock and cook until almost evaporated and turnips are tender.  Season with salt and pepper, to taste.

For the filet, season both sides with salt and pepper.  Cook to desired temp (we grilled these babies to a perfect medium rare) and in desired manner. 

To put together, place a decent amount of the kale mixture and turnips in the center of the plate.  Top with the filet, and dig on in!

Definitely something that comes together fairly quickly and looks like you ordered it in a restaurant!  Have a great weekend, everybody!