Beef is not just for dinner its great any time!
Recently I’ve had several calls on “how to cook” a piece of tenderloin of beef. “I need a quick recipe and what can I do with the left over’s”?! Although there are several quick recipes to sputter out, the most important one is to cook beef tenderloin properly. Then you can also stuff it, tie it, add a sauce, and roll it in a concoction you created for a crust to top it & roast it in and baste it while it cooks. Tenderloin of beef is as good as a perfectly cooked rib roast for this time of year. It’s also a family tradition in some households to create a menu that is built around a great piece of meat!
If you’re not good with the professional’s guide of touching the meat to see if its “done” to your likening, use a thermometer for accuracy, it’s that simple. Starting at room temperature is helpful when roasting a piece of meat and please note: when you remove it from the oven after cooking your selection, its best to remove it to another pan, loosely wrap it in foil and understand the internal temperature of the meat will rise about 5-10 degrees F as the meat rest. It’s best to wait & carve it after about 12-15 minutes (depending on the size and selection) once you remove it from the oven, otherwise the natural juices (flavor) will run off when you slice it. So the recipe I gave out was for Peppercorn Crusted Beef Tenderloin:
- A – 2 ½ # piece of meat (cleaned and trim by the local butcher) with serve 8 people with the right side dishes.
- 1 T. olive oil
- ¼ cup tri-color peppercorns cracked/smashed
- 1 t. sea salt
- 1 cup thin sliced sweet onion
- 1 T minced garlic
- 1 T chopped fresh rosemary
- 1 cup cabernet – red wine
- Rub the beef with the olive oil then roll or pat the peppercorns into the beef. Season with the salt.
- Roast in preheated 425 degree F oven until the internal temperature reaches 135 degree F. About 35 minutes, (if you sear it on the stove in a pan first, it reduces your cooking time & seals in the flavor).
- Remove from the oven, then from the pan you roasted it in and loosely wrap it in foil.
- Heat your roasting pan on the stove on medium heat and add the onions and cook until translucent, then add the garlic and cook both until golden brown. Be careful not to over season, you should have some remnants of the peppercorns in the pan.
- Add the rosemary and cook for 1 min then add the wine and stir with a wooden spoon to loosen the flavorings in your pan. Bring to a boil then reduce to simmer for about 5 minutes.
- Slice the Tenderloin against the grain in medallions and serve your red wine onion sauce on the side.
Last week we had the bruschetta appetizer as a featured recipe. If you thinly slice the meat and place it on your Crostini then top with the diced tomato mix, you have another great recipe to add to your repertoire…ciao, Bernard