Page 20
F o r tia n i» (D bsertier
August 31, 2011
your groceries»
your choices»
your schedule,
delivered!
SAFEWAY.com
Labor Day With
celeb ra te
Great Savings
Slow -R oasted B eef Tenderloin
w ith D ouble-M ushroom R agoût
Roasting the beef at a low temperature cooks the meat slowly
and evenly and gives you time to finish preparing the other
dishes. Serves 8.
SAFEWAY Ö
Ingredients:
L a y 's o r L a y 's
K e t t l e C h ip s
• 2 Tbs. extra-virgin olive oil
• 2 tsp. coarsely chopped fresh thym e
• 2 tsp. m inced garlic
• salt and freshly ground black pep p er
• 4-lb. b e e f tenderloin roast, p referably from the th ick er end,
trim m ed o f silver skin and chain
• 1 recipe D ouble-M ushroom R agoût
10« 13 5 «
«S B W
Sentad v»«h»
SAVE 4>a $4 29 dB 2
: G
W
C lu b F r tc .»
Fresh Express
Salad Blends
C lu b P rice n
CfubPrscdl
P la t in u m C o rn
Club Price 34 re a .
SAVE up to $1 54 on 6
2 4 - P a c k C oors, B ud,
M ille r or 5 .7 -ltr . Coors
L ig h t H o m e D ra ft
12-or cars Selected vanetvs
Ekisdetirwl in Oregon
SAVEuJtoSSiB
Boneless Whole
Pork Loin
2. In a sm all bow l, com bine the olive oil, thym e, garlic, 1 tsp. salt,
Sold in the bag
C lu b P rice I
SAVE up to $ 2 5 0 lb
and several generous grinds o f black pepper. Put the tenderloin
on a heavy-duty rim m ed baking sheet o r in a sm all roasting pan
and rub the oil m ixture all ov er it.
3. R oast the tenderloin until an instant-read therm om eter
inserted in the thickest part reads 130°F for m edium rare, about
1 hour. T ran sfer to a carving board, tent w ith foil and let rest for
at least 20 m inutes before serving.
4. C ut the tenderloin crossw ise into 1/2-inch slices. Serve w ith
the ragoût.
m ake ahead tip: Y ou can season the tenderloin up to 6 hours
ah ead and refrigerate.
C lu b F r « » <
Q uilted N o rth e rn or
MO B ath T issue
or V iva P ap e r Tow els
All A m e ric a n
t t - M t o H e e - M IM t
Selected «»lies SAVE i* to $2 50
Sub S a n d w ic h e s
Serves 3 Io 4
Club P r i a i
Made Fresh Daily
SAVE up to $1 50 ea
C lu b F r ie »
I
C a p r iS u n D r in k s
1/11
Directions:
1. In a saucepan of
b o ilin g w ater, cook
the fava beans until
th e s k in s s ta r t to
loosen, 1 1/2 m inutes.
D rain and squeeze out
the favas. T ransfer the
favas to a food pro
c esso r and add the oil,
lem on ju ic e and zest
and pulse to a coarse
puree. S eason w ith salt and pepper.
2. S pread the fava-bean puree on the toasts and top w ith the
m ozzarella strips. D rizzle the toasts w ith the balsam ic vinegar,
scatter the m int on top and serve.
Jumbo
Cantaloupe
S A V E u p to $2 99 on 2
B re y e rs o r
wnx cane a w touvw,
3 .4 9 S dK T f« » ,
I
V