Saturday Night Dinner

Tonight our friends Dave and AJ are joining us for dinner. Dave and AJ were recently married and Dee took the photos at their wedding. Dave and AJ are a couple of good Dutch people, they like beef in most any form. The last time we had them over for dinner, I made "Beef Tenderloin with Herbs and Mustard. I am once again going to make a beef tenderloin, but this time, I will be making one of Dee's absolutely favorite dishes: Tenderlon DeLuxe. The recipe is actually quite simple:

TENDERLOIN DELUXE

1 3lb beef tenderloin roast
2 tablespoons softened butter
1/4 cup chopped scallions
2 tablespoons butter
2 tablespoons soy sauce
1 teaspoon Dijon mustard
Dash of ground black pepper
1 cup cooking sherry

The meat should be left out, covered, at room temperature
for 2-3 hours before roasting.

1. Preheat your oven to 400 degrees.
2. Spread the tenderloin with the softened butter. Place on
a rack in a shallow roasting pan and cook uncovered for 20 minutes.
3. While the roast is cooking, saute the scallions in the
remaining butter until tender. Add the soy sauce, mustard
and pepper. Stir in the sherry and heat until just boiling.
4. After the roast has cooked for 20 minutes, pour the
sauce over the roast and cook to desired doneness
(125F for rare). Baste frequently.
5. Remove the roast at desired doneness and let it rest
for 10 minutes before serving. Carve the roast into
1 inch slices and serve.

Our weekend is not complete without stop at Art of the Table, and based on Ryan's suggestion I will be serving a bottle of 2006 Bodega Lurton Malbec Reserva. It is an Argentinian wine and frankly, I cannot wait to open it and try it with the beef. Full report to follow.