Thyme

Roast Beef Tenderloin 3 Ways

September 10, 2013

Tenderloin

Roast Beef Tenderloin 3 Ways

Here are three different ways to cook Beef Tenderloin.  Remember to let your roast rest for a bit after removing from the oven because it will continue to cook. 

Classic

1 Two to Six Pound Beef Tenderloin

4 Tablespoons Olive Oil

1 Tablespoon Minced Garlic

3 Tablespoons Rosemary

2 Tablespoons Thyme

2 Tablespoons Kosher Salt

2 Tablespoons Freshly Ground Pepper

Preheat your oven to 350° F.  With 2 tablespoons olive oil lightly oil a roasting pan.  Position the oven rack on center rack.  In a small-size bowl combine 2 tablespoons of olive oil, garlic, rosemary, thyme, kosher salt, and pepper.  Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven.  Cook for about 35 to 55 minutes depending on target temperature.  Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin. 

Smoked Paprika

1 Two to Six Pound Beef Tenderloin

5 Tablespoons Olive Oil

3 Tablespoons Smoked Paprika

1 Teaspoon Oregano

Zest of 1 Lemon

Juice of 1 Lemon

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Preheat your oven to 350° F.  With 2 tablespoons olive oil lightly oil a roasting pan.  Position the oven rack on center rack.  In a small-size bowl combine 3 tablespoons of olive oil, smoked paprika, oregano, zest & juice of lemon, kosher salt, and pepper.  Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven.  Cook for about 35 to 55 minutes depending on target temperature.  Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin. 

Cajun Style

1 Two to Six Pound Beef Tenderloin

2 Tablespoons Olive Oil

3 Tablespoons Cajun Seasoning

1/2 Teaspoon Cayenne Pepper

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Preheat your oven to 350° F.  With 2 tablespoons olive oil lightly oil a roasting pan.  Position the oven rack on center rack.  In a small-size bowl combine Cajun seasoning, cayenne pepper, kosher salt, and pepper.  Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven.  Cook for about 35 to 55 minutes depending on target temperature.  Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin.  

Easter Menu Ideas

March 30, 2013

Easter 1Easter Menu Ideas

The greatest feast of the Christian Church takes its name from that of Eastre, the Anglo-Saxon goddess of the dawn.  The feast, however, has another name, the Pasch, the Greek word coming from the Hebrew pesakh, the Passover.  This is the term for the feast which is used in nearly every language except English and German, but even these two languages use the words Paschal candle and Paschaltide.  In the churches of the Eastern Orthodox the feast of Easter comes somewhat later than in the Western calendar, but the observance is as great, if not greater.  Here are some Easter feast ideas that may be useful in your home this Sunday.

Easter Breakfast Or Brunch

Mini Frittatas: Cheddar, Asparagus, Sun-Dried Tomato, Swiss, Bacon or Mushroom

Spring Onion Quiches With Gruyere Cheese: Cooked Leeks & Onions With Cheese & A Savory Egg Custard Baked In A Tart Shell

Asparagus, Arugula & Goat Cheese Quiche:  Asparagus, Baby Arugula & Goat Cheese Mixed With Egg Custard Baked In a Flaky Crust

Fresh Fruit Platter:  Sliced Cantaloupe, Honeydew, Watermelon , Pineapple, Grapes & Berries

Easter Appetizers

Asparagus Rolled In Pancetta

Mini Spinach & Ricotta Calzone

Bruschetta

Crudites Platter:  Celery, Broccoli, Cauliflower, Green & Yellow Squash, Sliced Cucumbers, Red/Yellow/Green Bell Peppers, Grape Tomatoes And Baby Carrots

Cheese Platter:  Classic American & European Cheeses Cubes & Wedges For Snacking.  Serve With Almonds & Crostini

Shrimp Cocktail:  Cook, Devein & De-shell Large Shrimp Serve with Lemons & Cocktail Sauce

Smoked Salmon Platter:  Sliced Salmon With Chopped Red Onions, Capers, Cornichons, Mustard Sauce & Horseradish Sauce

Whole Boneless Poached Salmon:  Poached In White Wine With A Light & Creamy Dill Sauce

Soups

Spring Pea & Onion Soup:  Pureed Spring Pea & Onion Soup Made With Celery, Leeks, Garlic & Thyme

Carrot & Fennel Soup:  Carrots, Fennel & Tomatoes Cooked In Vegetable Broth.  Pureed Smooth

Salads & Side Dishes

Shrimp, Spring Pea & Morel Salad:  Shrimp With Crispy Spring Peas, Morel Mushrooms & Tomatoes Lightly Tossed In A Lemon Vinaigrette

Golden Beet, Radish & Frisee Salad:  Golden Beets, Radishes, Frisee Served With Goat Cheese, Pecans & Champagne Vinaigrette.

Grilled Asparagus:  Marinate In Olive Oil & Kosher Salt.  Grill

Gnocchi, Peas & Pancetta:  Gnocchi, Peas, Panchetta, Ricotta Salata, Baby Arugula & Lemon Zest

Entrees

Honey Spiced Turkey Breast: Brine, Slow Roast Finished With Spices & Honey Glaze

Apricot Bourbon Glazed Ham:  Apricot Jam, Honey, Dijon Mustard & Bourbon Combined & Poured On Top Of Ham Then Baked

Victoria’s Apricot Pork Tenderloin

Rosemary Rubbed Leg Of Lamb:  Boneless Leg Of Lamb Marinated In Olive Oil & Herbs Then Roasted To Medium Rare

Grilled Salmon With Crispy Potato & Leek Fondue:  Grilled Salmon Topped With Melted Spring Leeks With A Touch Of Cream & Crispy Fingerling Potatoes

Rack Of Lamb: Roasted With A Variety Of Spices

Desserts

Carrot Cake With Cream Cheese Frosting

Chocolate Cake

Yellow Cake With White Chocolate Ganache

Victoria’s Caramel & Chocolate Pecan Bars

Fruit Tarts

Hot Cross Buns

 

A Note About Grilled Steaks

July 1, 2012

A Note About Grilled Steaks

Steak is perfect for the grill.  A well marbled, cut thin and flat steak is made for searing over a bed of hot coals.  A grilled steak is mouthwatering if it is brown and crisp on the outside and pink & juicy on the inside.  There really isn’t an easier and less complicated dinner than a grilled steak with a green salad on the side.  Plus, the cleanup is practically effortless.  Most any cut of steak is great for grilling.  The classics are rib eye, New York, filet, tenderloin and porterhouse.  The lesser cuts are cheaper and usually every bit as tasty if they are marinated.  A flatiron, chuck, skirt steak, hangar steak, top sirloin or tri-tip are lesser cuts of steak that I tend to marinate overnight.  Steaks can be grilled as a single portion or larger steaks can be grilled whole and sliced for more than one.  A steak is best cut 1 to 2 inches thick.  If a steak is thinner, then the inside will be overdone before the outside is properly seared.  If a steak is thicker then the outside, it will start to char before the inside is ready.  Trim off all but a fourth of an inch layer of fat.  The less dripping fat means fewer flare-ups. 

 

Seasoning a steak is simple.  All you really need is kosher salt and freshly ground black pepper.  Some people like an herb crust.  Chopping fresh herbs together in any combination is great.  You can combine thyme, rosemary, oregano and/or oregano; however, you should always use rosemary.  Mix the fresh herbs with kosher salt and freshly ground pepper.  Rub onto the steak with some olive oil an hour or so before grilling.  You should take the steaks out of the refrigerator about 1 hour before grilling to allow the steaks to come to room temperature.

 

Clean your grill with a wire brush and then prepare a hot fire.  Oil the grill and put on the steaks. Your grill should be so hot that you shouldn’t be able to tolerate the heat for more than a couple seconds.   Cook for 5 to 6 minutes.  Turn the steaks over and cook for another 5 to 6 minutes.  If your steak has a border of fat then turn this onto the grill by holding the steak up with your tongs.  Sear the fat for 1 to 2 minutes.  After you flip your steaks you should start checking for doneness after about 2 minutes.  Press the back of your tongs into the steak.  If it is rare it will be soft.  If it springs a bit then it is medium rare.  If it is resilient then it is well done.  Keep testing by using the “back of the tong” method.  You can check by cutting into the steaks, but I really think that it is better not to cut into the steaks.  Keep working on the “back of the tong” method and you will become a good judge pretty quickly.  I think that it is a good idea to take the steaks off of the grill when they are a little less done than you want them to be.  They will continue to cook while they rest.  A 1 inch steak will be grilled rare in about 8 minutes and for medium it should take about 12 minutes.  Check your fire while the steaks are cooking.  Move the coals as needed to make the fire hotter or cooler.  If your fire flares up then move the steaks out of the flames right away or the fire will burn up your steak.  This will form a black and acrid crust.  When you remove your steaks from the grill let them take a little rest for a few minutes before serving.  Resting stabilizes the internal juices so that they don’t run out excessively when you cut into the steaks.  If you are not going to serve right away, make sure to cover loosely with aluminum foil to help keep warm.  Don’t seal tightly or they will continue to cook. 

Happy Grilling!

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