SIMPLE SUNDAY NIGHT SUPPER ~ PEPPERED GRILLED TENDERLOIN / VIDALIA ONION PIE

~ Simply wonderful ( Lilium speciosum 'Uchida')

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PEPPERED GRILLED TENDERLOIN

with Jack Daniel's Sauce

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4 (8-oz) beef tenderloin steaks

1 Tbsp. fresh thyme

1 Tbsp. fresh rosemary

1 Tbsp. fresh marjoram

1 Tbsp. freshly ground pepper

1/4 cup extra-virgin olive oil

4 Tbsp. Jack Daniel's whiskey

fresh rosemary sprigs for garnish

Sauce:

4 Tbsp. minced shallots

2 Tbsp. red wine vinegar

1/2 Tbsp. freshly ground black pepper

1/2 cup organic beef stock

1/2 cup red wine

1/2 cup Jack Daniel's whiskey

• Rub steaks with herbs and pepper. Combine olive oil and whiskey. Pour over steaks. Cover and let stand at room temperature for 1 hour.
• Meanwhile, prepare sauce. Boil shallots, vinegar, pepper, beef stock, red wine and whiskey. Bring to boil and simmer until reduced to 1/2 cup. (Can make ahead)
• Remove steak from marinade. Grill to desired doneness and let rest.
• Serve with Jack Daniel's sauce, garnished with fresh rosemary sprigs (and Vidalia Onion Pie).

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VIDALIA ONION PIE

~Trust the recipe, you'll like it! Adapted from treasured 1992 issue of Bon Appetit.

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1 1/2 cups finely crushed Ritz crackers

6 Tbsp. room temperature unsalted butter

2 cups thinly sliced Vidalia onions

3/4 cup whole milk (or sour cream)

2 organic large eggs

1/4 tsp. coarse salt

1 cup grated sharp Cheddar or Colby

Hungarian sweet paprika

Chopped fresh parsley

• Preheat oven to 350-degrees. Mix cracker crumbs and 4 Tbsp. butter until blended. Press into 8-inch pie plate.
• Melt remaining butter and saute onions until tender and opaque. Plunk over crust.
• Whisk milk, eggs, salt & pepper. Pour over onions and sprinkle with cheese. Sprinkle with paprika and parsley.
• Bake about 35 minutes or until knife inserted comes out clean. (Serves 6)