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).
5. Remove the roast at desired doneness and remove it from the oven.  Place the roast on a cutting board and cover loosely with aluminum foil.  Let the roast rest for about 10 minutes it before serving.
6. While the roast is resting, pour the sauce from the cast iron skillet into a small sauce pan.  Keep the sauce warm over low heat.
6. After the roast has rested, carve the roast into 1 inch slices, and spoon the sherry sauce over the meat.

Cook's Notes:
This is an incredibly easy dish to make, but it has an incredibly elegant taste.  The real key to success in the recipe is to not over cook the roast.  Once you use a remote sensing thermometer to cook a roast, you will wonder how you ever cooked without one!

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Is it good?  Oh yeah.
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