Cooking at Lodge – Day Three
Things are starting to flow a little better now. This morning we had Biscuits and Gravy, bacon, and an egg and cheese frittata. I had time to prep for the next couple days.
This evening was the last dinner for these guys. They had a roasted beef tenderloin (lemon caper sauce on the side), Potatoes Dauphinoise, marinated broccoli crowns, sauteed mushrooms, and warm French bread. It was a happy place, and very quiet!
For the broccoli I trimmed them to just the crowns. Then I blanched them in boiling salted water for 5 minutes. When they were done, I drained them and ran cold water over them to stop the cooking. While they were draining, I made a vinaigrette with garlic, extra virgin olive oil, balsamic vinegar, and a little dijon. I tossed the broccoli with the vinaigrette and let it sit for several hours, tossing occasionally. It was served at room temperature.
I was really pleased with how well the tenderloin turned out. It’s worth giving you a quick recipe. Oh, and I did get the interview about the blog changed to Dec. 17. I’m so glad they were flexible.
- 5 lb trimmed beef tenderloin
- Adams Steak Au Poivre seasoning
- 1 stick of butter
- Cheesecloth, several layers
- Bacon strips (I used 6)
- Heat oven to 475°
- I trimmed both ends off the tenderloin, to make it a more uniform size. I also removed some of the silver skin. Make sure you set the beef out about an hour before you cook it.
- Next I covered the whole thing with the seasoning. If you have a different seasoning you like better, use it. Then place the tenderloin in a well greased baking pan.
- Melt the butter, and using tongs place the cheesecloth in the melted butter to saturate it.
- Place the cheesecloth on the tenderloin, covering the sides and top completely.
- Lay bacon strips across the top of the cheesecloth.
- Bake about 23 minutes until temperature in the fattest area is 120°. You have to use a meat thermometer, because time is not always accurate on this cut of beef.
- Remove from oven, cover loosely with foil, and let rest about 20 min. The center part of the roast will be medium rare to rare, and the ends more on the medium side.
- Remove bacon and cheesecloth, and cut thick slices. You know what to do next!