Sunday, December 8, 2013

Tenderloin Deluxe

It's been a while since we have posted ... life is busy and we just haven't gotten around to posting the good things.

Ever Christmas, Paul will make Tenderloin Deluxe.  It's one of my favorite recipes.  So we decided to practice last night, just so, you know, we would be prepared for the holiday.

3 lb 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 the roast in a cast iron skillet 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.

DSC_2522

DSC_2528

DSC_2529

Is it good?  Oh yeah.
DSC_2530

No comments: