My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, April 17, 2010

Beef Tenderloin

I can never remember going to or having a Kentucky Derby party without having Beef Tenderloin with Henry Bain Sauce (sauce recipe coming right up)..

There is only one time of the year that is right to buy beef tenderloin, when they are on sale. Even then you may have to stop on the way home for a drink just to settle your nerves. Trust me they are worth every penny.

The tenderloin is the ultimate piece of beef, and the easiest to prepare. The only thing you can do to destroy it is to over cook. If you like your beef medium-well you should have bought a sirloin tip roast.

Beef Tenderloin
10-12 Servings
Printer Version

To prepare: Rub (not pat)a 4-5 pound beef tenderloin with House Seasoning (Recipe follows) and an extra rub with coarse ground black pepper. Let stand at room temperature for 1 hour. How hard was that!

Preheat oven to 425 degrees F.

Place the tenderloin in a 13 x 9-inch glass baking dish. Roast for 45 to 50 minutes, depending on the doneness you like.

Using a meat thermometer, 125 degrees is rare' 135 degrees is medium rare; and 140 is medium. If you don't use a meat thermometer I guarantee you will over cook it. You will have some carryover cooking. Remove from the oven and allow to rest 15 minutes before slicing.

Serve with Henry Bain's Sauce (coming right up)

House Seasoning
1 cup Kosher salt
1/4 cup coarse ground black pepper
1/4 cup garlic powder

Mix together and place in container with shaker top. Use on anything that requires salt and pepper.

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