Posts Tagged ‘tenderloin’

Generously seasoned with mixed herbs coarse salt and pepper

Fully roasted two hours before service

Or, in a stretch, Chateaubriand. Use only prime meat for this dish. A full tenderloin is not necessary. As little as a meal for two can be roasted in this manner. This piece of meat comfortably fed twelve. Two hours before roasting, remove the meat to your counter to come to room temperature. This step is important to ensure even cooking. Do not season until immediately before roasting. Preheat oven to 270 degrees. Assemble a seasoned oil.

1 Tablespoon chopped parsley

1 teaspoon chopped oregano

1 teaspoon chopped basil

1/2 teaspoon chopped thyme

1/2 teaspoon chopped rosemary

1 sage leaf chopped

1/2 cup olive oil

Combine all. Apply generously to the beef. Any leftover oil can be reserved for myriad uses. Season heavily with coarse salt and coarse ground black pepper. Season the entire roast, top, bottom, and both ends. The pismo tenderloin, even prime, is quite lean and a shallow roasting pan is adequate to accommodate any juices created during roasting. Put it into the oven. It need not be basted. After the first hour, check regularly for internal temperature. For rare, remove at 125-130, medium rare 135, medium 140-145. In our house we let the meat rest for hours, but most of one hour is usually enough. Serve with Horseradish Sauce(recipe tomorrow,) or Bearnaise. Good Stuff!

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