I probably could’ve served just these crackers for the hunters, because they were pretty crazy about them, but dinner was the event! Dinner included some of the favorites of past groups – beef tenderloin, potatoes dauphinoise, sauteed mushrooms, and marinated green beans. I don’t think I’ve given you the green bean recipe, but I will next week. I prepared two appetizers – grilled pepper poppers, and thyme parmesan shortbread crackers with salami slices. I made rather large quantities of both, in fact the poppers filled a large aluminum roasting pan, and five guys ate all of it. For dessert we had Angie’s Chocolate Cookies.
Before I forget to tell you, I got the beef tenderloin from the meat market at the Feed Mill Restaurant in Gatesville. It was awesome. Ricky trims and ties one of the most gorgeous pieces of meat you’ll ever see. And I didn’t exactly follow my previous beef tenderloin recipe. Well, I forgot cheesecloth. Instead, I used a baking pan I had cooked bacon in earlier in the day. I rubbed dry spice all over the tenderloin, then rolled it around in all that bacon fat. A normal person may have stopped at that point, but then I smeared softened butter over the whole top, and wrapped strips of bacon around the whole thing. Oh, it was good.