My girls came over for dinner Friday night. Poor Laura has no kitchen up in NY and she’s starving for home cooked food. I think this went over well.
This is a pretty good beef recipe for people who like meat in varying degrees of doneness. It’s nice and pink in the center and more done towards the ends. The potato salad is full of Dill which I really love in potatoes of any kind. Served with salad, bread and a Petit Bistro Syrah red wine I was quite satisfied. Recipes serve 5-7 today.
Beef Tenderloin with Red Wine Gravy
3lb Beef Tenderloin
6-8 sprigs of Rosemary
3-4 sprigs of Thyme
salt and pepper
3/4 cup red wine
1/2 cup water
1 1/2 Tbs all purpose flour
Let the tenderloin come to room temperature, about 45 minutes. Preheat oven to 425 degrees with the rack in center. While your oven is heating, prep the meat. Salt and pepper the top and sides of the meat; place the rosemary and thyme on top of your meat and tie up your tenderloin with kitchen twine. You want a uniform roast so if it has a tapered end this is a good way to tuck that up and keep it there. Here’s a nice guide with pictures. Put your roast in the center of a heavy nonstick roasting pan. If yours isn’t non-stick, you may want to grease the bottom with a little olive oil.
Roast for 25 minutes. Meat should register 120 degrees with instant-read thermometer($10 at Target); timing will vary with thickness of meat. This is for a medium roast. Transfer beef to a platter and let it sit for 20 minutes at room temperature before carving.
While you’re waiting, add the red wine and stock to your roasting pan and stir to get all the baked on goodness off the bottom. Pour all of it into a medium saucepan. Sprinkle in the flour and stir quickly to keep lumps from forming. Cook until a nice thick gravy forms.
Pour it over the roast and enjoy!
Thanks go out to MarthaStewart.com for cooking instructions.
Warm Potato Salad
14 red potatoes washed and cubed
1/2 cup milk or cream
2/3 cup mayonaise
1 tsp dry Dill Weed
1 tsp fresh ground pepper
1 tsp salt
Boil the potatoes until they pierce easily with a fork. Drain off the water and pour the potatoes back into the pot. Roughly mash, we’re not looking for smooth here, chunks are good! Add in the rest of your ingredients and mix everything really well.
Taste it! If you think it needs more of anything, by all means add it. This is great served warm or cold as leftovers.