Wednesday, November 14, 2012

Oh, I Do Love All This....

this image from my friends in Italy @ DueAlberi blog,
you will find them HERE

imagine how much fun sitting around this uber-comfy dining area, 
sipping excellent Bordeaux from perfect balloon glasses,
awaiting the presentation of this main course...

  a lovely 
Beef Tenderloin
Don't be afraid of this, as it's actually one of the most simple things you can make
without too much preparation.  
Because there is absolutely no waste, you have perfect beef with no fat. 
The following is my go-to recipe:

    Marinated Beef Tenderloin with Merlot Sauce Recipe

    1 beef tenderloin roast (3 lb)
    1/3 cup red wine vinegar
    1/3 cup olive or vegetable oil
    2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
    2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
    2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes
    1/2 teaspoon freshly ground pepper
    2 cloves garlic, finely chopped

    Merlot Sauce
    1 cup currant jelly
    1 cup Merlot, Zinfandel or nonalcoholic red wine
    1/2 cup Progresso® beef flavored broth (from 32-oz carton)
    2 tablespoons butter or margarine

    1. Place tenderloin In resealable food-storage plastic bag or large glass or plastic dish.
    In small bowl, mix remaining beef ingredients; pour over beef.  Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
    2. Heat oven to 425ºF. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
    3. Roast uncovered 40 to 45 minutes or until thermometer reads 140ºF (medium-rare doneness). Cover beef loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145ºF. (Temperature will continue to rise about 5ºF and beef will be easier to carve as juices set up.)
    4. In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Cut beef across grain at slanted angle into  slices.

    Serve with sauce.

    NOTE FROM ME:  You can actually skip all the marinating process if you're short of time, as the beef will be extremely tender anyway.  

    Let the tenderloin come to room temperature, salt & pepper to taste, if you like the flavor of Hickory Smoke Sauce sprinkle liberally on the tenderloin prior to seasoning.  

    Pop into your container & put uncovered into the oven.  
    In 40 minutes you will have delicious rare to medium rare beef ready to serve. 
    If you don't have a meat thermometer, don't worry.  The beef always comes out perfect. 

    If you like more well-done, cook for 5 more minutes ONLY.


    are you excited about the upcoming holiday season?
    I know I am !!

    there is a GC of $200 Splenderosa Jewelry Giveaway going on over at
    Purple Chocolate Home where the divine Jacqueline resides,
    please go over to see her and enter