July 25th, 2014

Celebrate National Culinarians Day!

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Today is a day when we celebrate all chefs and cooks – National Culinarians Day!

So why not celebrate the home chef in you?

To me, one of the fanciest, most delicious dishes you can make at home is a beautiful Chateaubriand or beef tenderloin roast.

I mean, just look at that beauty!!! It’s tender and juicy and so, so, flavorful. I just love its delicate perfection.

Follow this Chateaubriand recipe for excellent results and impress your friends and family for National Culinarians Day!

Slow Herb Roasted Chateaubriand with Red Wine Sauce

Ingredients:
32oz Beef Tenderloin
salt and pepper to taste
20 sprigs fresh thyme
2 sprigs fresh rosemary
Sauce:
5-8 tbsp butter, unsalted, cold
5 shallots, thinly sliced
2 cups red wine, full bodied
2 tbsp red or white wine vinegar
3 sprigs thyme
4 cups beef stock
Directions: 1. Season the chateaubriand generously with salt and pepper and let rest at room temperature for about 10 minutes. While it is resting preheat a 10 inch cast iron skillet over high heat until it is searingly hot, and preheat your oven to 225 degrees
2. Quickly sear all sides of the beef and then remove from the pan.
3. Truss the beef, and then stick all of the sprigs of thyme and rosemary under the trussing. Place in a roasting pan and roast in the oven for about 45 minutes or until internal temperature is 127 degrees. Remove from oven and cover with foil.
4. For the sauce, while the roast is cooking, melt 2 T butter in a sauté pan then sauté the shallots in there until translucent.
5. Add red wine and bring to a simmer and reduce until it is a syrupy consistency, about 10 minutes.
6. Add beef stock and thyme and then simmer until it is reduced to about 1 cup of liquid.
Servings: 4-6
Source: Chef Graham

 

Photo and recipe courtesy of KansasCitySteaks.com.


December 27th, 2011

Get Ready For New Year’s Beef!

A lot of the holiday madness has died down, but we’ve still got one more to go – New Year’s Eve!

Try this amazing recipe for your dinner party or intimate dinner for two. However you choose to celebrate the coming of 2012, this beef tenderloin roast will make it special!

Order your beef here to make sure it’s the quality roast you need and then follow the recipe here for beefy greatness. There’s even a horseradish cream recipe to go along with it. You’re set!

But get ready now and order your roast soon to make sure it’s there before the holiday. Let me know how this wonderful meal turns out!

Photo courtesy of Ben Gebo Photography via ADoctorsKitchen.com.


December 14th, 2011

Holiday Beef Tenderloin

Oh, how I love the holidays!

But if you’re like me, you stress about family and friends coming to your house and making a big meal (or mess – whatever the case may be).

I think two turkey holidays in a row may be a bit much. That’s why this time around a beef tenderloin roast is in order.

It’s elegant. It’s tender. And it makes the whole house smell divine.

THAT says “holiday meal” to me.

Here’s a fantastic recipe with a full menu suggestion, including sides and dessert. You can’t go wrong with this meal.

And here is where I get my beef tenderloin roasts so I don’t have to worry that the beef might not be up to par. I KNOW it is.

There are all sorts of roasts to choose from – from Chateaubriand to prerubbed beauties. Choose what you like! It’ll all be good.

And let me know how your holiday meal turns out – minus the scene Aunt Edna made in the living room.

Photo courtesy of KansasCitySteaks.com.

 


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