This is the 2007 tdc's FarmGate Sunday Dinner Most Called for Recipe
HERB AND SPICE-ROASTED BEEF TENDERLOIN
WITH RED WINE-SHALLOT SAUCE
Here's a Sunday Dinner Roast enhanced with classic Provençal seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.) Serve this elegant dish with scalloped potatoes, or roasted potatoes and a sauté of green beans, zucchini, red bell pepper and steamed fresh steamed asparagus.
If you are so inclined, bake a little Yorkshire Pudding (see recipe below) to go with the Roast Beef on the plates. If you have someone who was born in England and always had Roast Beef every Sunday in the old country. They will love this addition.
Uncork a sophisticated Rhône red such as Hermitage or Crozes-Hermitage.
2 tablespoons olive oil
2 1/2 cups sliced shallots (about 12 ounces)
2 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon all purpose flour
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg
Pinch of ground cloves
3 1/4 cups canned beef broth
1 1/2 cups dry red wine
1/4 cup brandy
2 - 2 pound (approx large end) beef tenderloin pieces, trimmed
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
4 large garlic cloves, peeled
2 bay leaves
1 large shallot, peeled, quartered
1 tablespoon grated orange peel
1 tablespoon coarse salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
1/4 cup ( 1/2 stick) unsalted butter, room temperature
Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until Meat Thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.
3 cups sifted flour
1/4 teaspoon salt
1 cup milk
Sift flour and salt together. Beat eggs until light and add sifted ingredients. Add milk gradually and beat two minutes with rotary egg beater. Prepare pudding to pour into pan 30 minutes before beef has finished roasting Place beef to one side of roasting pan and pour off small about of fat. Grease an oblong pan with drippings. Pour Yorkshire Pudding mixture into pan . Return to oven and cook about 30 minutes. Cut into squares and serve with roast beef.
Serves 8. - Bon Appétit December 1996
We get e-Mails - This one received on December 9, 2007
As a Yorkshire Lady what you must remember is the fat you put in the roasting tin must be smoking hot so the batter will start to cook straight away round the out side then your puddings will rise, they should be very thin in the centre and the correct way to eat them is at the start of the meal with just the gravy, that's because in years gone bye when the people where very poor if you eat the Yorkshire Pudding first you will fill up and not eat so much meat. My Father who died a few years ago age 94 ate his like that all the time but he was born in the Victorian times, my sister and I didn't, Mrs Fiona Passingham. Hope you did not mind me explaining to you.
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