Guest & Contest: Lenora Worth

Lenora Worth writes for Harlequin’s Love Inspired and Superromance. Her books have won national and regional awards. Her Love Inspired Suspense Body of Evidence made the New York Times Bestseller List. With over 55 books published, she writes Southern stories set in places she loves such as Atlanta, Georgia, the North Georgia and Arkansas mountains, Texas and Louisiana, including Dallas and New Orleans. Lenora is married and has two grown children.

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We asked Lenora to give us a recipe that she feels is the perfect date night meal.  But before we get to the recipe, let’s learn about her newest release.

TRUTH AND CONSEQUENCES
by Lenora Worth
Harlequin; May 10, 2016

THE PROTECTOR’S MISSION

Honoring a promise to a fallen comrade, former army medic David Evans heads to Arizona to check up on the soldier’s sister. But as his train pulls into Desert Valley, David witnesses a drug run gone wrong and narrowly avoids the bullets flying his way. And when the police show up, he discovers the investigating officer is the woman he’s supposed to look after. With a fiercely protective K-9 partner and a new badge, Whitney Godwin insists she can take care of herself and her infant daughter. But the criminals want both David and Whitney permanently silenced, so David will stop at nothing to protect the family he yearns to join.

Rookie K-9 Unit: These lawmen solve the toughest cases with the help of their brave canine partners.

 

Beef Tenderloin with Balsamic Tomatoes

Ingredients

1/2 cup balsamic vinegar
1/3 cup coarsely chopped, seeded tomato
2 teaspoons olive oil
2 beef tenderloin steaks, cut 3/4 inch thick (about 8 ounces)
1 teaspoon snipped fresh thyme

Directions

  1. In a small saucepan bring vinegar to boiling. Reduce heat; simmer, uncovered, 5 minutes or until reduced to 1/4 cup. Stir tomatoes into hot vinegar reduction.
  2. Meanwhile, trim fat from steaks. Sprinkle with salt and pepper. In a large skillet heat oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145 degrees F) to medium (160 degrees F).
  3. To serve, spoon vinegar reduction over steaks. Sprinkle with thyme.

 
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4 thoughts on “Guest & Contest: Lenora Worth

  1. JoAnne Weiss says:

    I enjoyed learning about your new release. You’re a new to me author and I hope to give your books a try.
    I love to grill steaks outside. Recipe sounds good plus fast and easy!

  2. Natasha Persaud says:

    There isn’t a wide variety of food I can eat since I’m vegan
    You’re a new author to me

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