Last Saturday evening Margie and I hosted a dinner for friends. I tried a new recipe for roasted beef tenderloin! I researched a number of recipes and came up with a combination of several. I trimmed the fat, silver and sinew from the tenderloin, cut it in half and tied it to a uniform density. I took salt, fresh crushed pepper (pounded in a Ziploc), rosemary and thyme and concocted an olive oil paste. I coated the sections of loin and placed them in an open pan in the refrigerator overnight. (Next time I will leave in the refer two days, as recommended in most of the recipes I found.)
I pulled the meat out two hours before cooking. Preheated oven to 450 degrees, and put on a rack in a deep metal baking dish. Seared at 450 for 15 minutes, then lowered the temp to 325 until the internal temp of thickest portion read 120 degrees. Pulled it out and covered it for 15 minutes of rest. Cut off the cord and sliced into ¾ to one inch slices. Margie baked some wonderful corn pudding and some perfectly steamed green beans.
After going through a couple of nice Chardonnays with apps, I opened a 1.5 liter 2015 Chateau La Garde Pessac-Leognan Graves. It was magnificent (as most large bottles are!) and paired wonderfully with the meal! With desert, we burned off my last two bottles of 2009 Elderton Barossa Cabernet Sauvignon! A fitting finale! A good time was had by all!
Cook’s note: Next time I roast a beef tenderloin, I will not use a rack and will roast in a shallow metal pan. The bottom of the meat was rarer than I was looking for, but Margie thought it was perfect!
0 Comments