Roasted Beef Tenderloin or Chateaubriand

Now that you know how to buy it and trim it, let's get our beef tenderloin on!  This is SO simple and amazing every time!  Here I served it with Boursin Cauliflower Mash, topped with sliced baby bells and finished with a sprinkle of fresh parmesan, then baked!

What you need...

a piece of tenderloin for 2 or more

1 tablespoon butter or ghee

beef broth & balsamic vinegar optional

Preheat oven to 350F.  Add your butter to a large sauté pan and heat to high heat.  As soon as the butter melts and begins to bubble, add the tenderloin to the pan using tongs.  Sear the meat on each side, about 30 seconds per side, then turn until all sides are gently seared.  Place the meat into a baking dish.  Place meat into oven and roast for about 15 minutes.   At this time, flip the meat over and continue to cook for about 15 minutes longer.  Time will depend on the size of the meat.  This piece for 2 took right at 30 minutes.  You will need to check it with a digital thermometer if you do not have an oven probe.  When the center of the meat has reached an internal temperature 133F remove for medium rare.  For rare, remove at 130F.  For medium, 137F. And for well done, well...that I guess is an personal thing...I wouldn't cook it longer than this to maintain the lovely tenderness of the meat.  We remove at 133F and can cut it with a fork.  

At this time, remove the meat and use tongs to remove it from pan and allow it to rest on a cutting board for 15 minutes.  Then slice against the grain and serve.

To make a light reduction for the meat...when you remove the meat from searing it in the sauté pan, add 2 tablespoons of balsamic vinegar and 1/4 cup beef broth and allow that to boil, scraping the bits from the pan.  Gently reduce it for about 5 minutes, reserve and top the meat. 

Add butter and turn to high heat...

When butter is frothy, add meat to the pan...

sear...

Sear meat for 30 seconds on all sides.

Transfer to baking dish...bake at 350F.

Add caption

Using a sharp knife, slice gently against the grain of the meat.

carefully slice against the grain

Medium rare

Cauliflower Mash topped with mushroom and parmesan.

Beef Tenderloin - How to trim and slice

$26.  That's usually what it costs to walk into the grocery store and grab a 2 pack of filet mignon.  Regular price, these days, is $17.99 per pound.  You can always have the butcher cut it to whatever size you want, but still....that's expensive!  If you hang out and keep tabs, the whole tenderloins go on sale every couple of months.  Yesterday I picked up 1 for $11.99 per pound.  Yes, it can be intimidating, but truly it is soooooooo much better!

I plan ahead and cut pieces into varying sizes and label them.  For example, I know that we are having family into town in a couple of weeks and I would like to fix tenderloin over Boursin cauliflower mash with balsamic mushrooms and onions, so I cut a piece from the center that will feed 4 adults and 4 children.  Most of the other pieces I cut to feed 4, since that will be a good meal for our family.  Then I bag them up in freezer bags and freeze them.  If you are freezing them, put them into the fridge for about 24 hours before you plan to cook it to allow it to thaw completely!

What to look for...
I like to look for a tenderloin without too much visible fat, but mostly I look for it to be similar girth from end to end for the maximum similar center cuts!

The piece I am working with is just over 7 lbs. and was $85, normally would be $125!  So huge savings!  As you watch the video, look out for the piece that I cut for my company dinner...this piece weighs in at just about 3.25 lbs.  So, if you walked into the store and had them cut that at the count on a normal day, it would ring out at $60!  I paid $85 for this entire tenderloin!!!!!!

First things first, clear your counter space and sharpen your knives.  I like to use a smaller carving knife when trimming the fat, and then go to a large one when I start slicing.  Make sure your knives are really really sharp for this!  I promise it will make it much easier and yield a way better steak!

Prep your space

Sharpen those knives

Remove wrapping and rinse meat, then pat dry and trim.

Once you have them cut up, bag them in freezer bags, label them according to how many they are cut for, date and freeze.

I used this little bit of tail pieces for vegetable beef stew or Beetle Bug Stew to the kiddos!

The Zester

ok...so I used to be one of those people...you know, you could easily be one now...be hear me out...you won't be if you try it!

I used to just pass right over the part in the recipe where it said "the zest of something"...I would just up the amount of juice or extract or whatever to keep from having to zest anything...that was dumb.   Adding the zest of a lemon, orange, lime, cinnamon, nutmeg...whatever, is truly an AWESOME way to amp up flavor without adding anything fake or fatty or sugary to your cooking!  It adds bold flavor to dressings and desserts and can make for a simple and lovely garnish as well.

I use my zester EVERY SINGLE DAY!  I use this one, highly recommend it and totally cannot live without it.  Awesome Zester!  It makes a great $14 gift, stocking stuffer...no kitchen is complete without one.

Don't buck the Zest!

Krazy- Good Quinoa Salad

Talk about a complete meal - this make ahead, vegetarian, fabulous hot or cold salad, is packed with yummy nutrients and a problem solver when it comes to having something ready to rock! And the colors...oh the colors are amazing enough...but when you smell the basil as the warm quinoa hits it....holy moly...such goodness!

What you need...
1 cup quinoa (rinsed and soaked - the package will say)
1 cup chicken broth (you can sub water for vegetarian version)
1 cup water
1 cup grape tomatoes, halved
1/2 cup garbanzo beans
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/4 sweet onion, diced
1/3 cup parsley, chopped
5-6 basil leaves, chopped
1/2 cup purple cabbage, chopped
1/2 cup feta cheese crumbles
2 lemons
1 tbsp. olive oil
salt/pepper
*possible additions: olives or broccoli florets would be great!

Add quinoa, water/broth to a small pot.  Stir, turn to high heat and bring to a boil.  As soon as it begins boiling turn it down to low and let it simmer for 15 minutes.  In the meantime, chop all veggies and add them with garbanzo beans and feta to a large container with a lid.  Wash and zest 2 lemons, add the zest, olive oil and juice of 2 lemons to a jar.  Add 1/4 tsp pepper and salt as needed, I only use a couple turns of the shaker.  Shake dressing to combine.  (I did all of this before the Quinoa could hardly begin boiling, so it is fast).  When quinoa is ready, add it to the container along with the dressing and toss to combine.  Serve warm or cold!

What you need...

Add quinoa and broth/water to a small pot.  Stir to combine, cover and bring to a boil.  Turn down to simmer and leave for 15 minutes.

Add the juice and zest of 2 lemons, plus olive oil, salt and pepper to a jar and shake it up.  Chop all other ingredients and add to a large container with a lid.

Quinoa is done...

Combine and serve!  SOOOOO Good!

Quick Cauliflower Rice Pilaf

The busyness level has increased and the CRAZY holiday season is here!  I didn't have anything prepared ahead for dinner last night except a bunch of grilled chicken breast...so I was scrounging!  But, it turned out to be a fabulous, fast and deliciously easy side!  This also make a great base for a stir fry, add more veggies or protein!

What you need...
cauliflower rice
1/4 onion, diced
1 garlic clove, diced
1 tablespoon butter or ghee
1 cup broccoli florets
1 cup broccoli slaw

Add butter, onion and garlic to a sauté pan and turn to medium heat.  Allow to cook for about 3-4 minutes or until the butter has gently melted and the onions have began to become translucent.  Add broccoli florets and broccoli slaw, cook 2 minutes, stirring a couple of times.  Add cauliflower rice and cook for 2 minutes tossing until warm and mixed well.  Serve

What you need...

Add butter, onion, garlic and cook on medium heat for 3-4 minutes.

Add broccoli and broccoli slaw...

Cook 2 minutes or until bright green.

Add cauliflower rice and cook 2 more minutes, stirring to combine.

Serve with your choice of protein or another veggie!

Red and Green Pork Tenderloin

Yes, it is as good as it looks, might even be better!   This is one of the most moist pork tenderloins I have ever had!  The flavors are so wonderful together that all of my children ate all of theirs and asked for more, spinach and peppers included!  It made the perfect amount for leftover lunch!

What you need...

pork tenderloin (they come in packs of 2)

large container of fresh baby spinach (I used almost all of my 11oz.)

olive oil

1 red bell pepper, sliced

1/2 sweet onion, sliced

1-2 cloves garlic, chopped

1/3 cup olive tapenade (any kind you like)

1/4 cup feta cheese

kitchen twine

plastic food wrap

***If you don't have or can't find the olive tapenade, use sliced kalamata olives, a big handful of those will work just fine!***

Preheat oven to 375F.  Place the garlic, peppers and onion into a sauté pan and drizzle with a little olive oil.  Heat to medium heat and sauté for about 3 minutes.  Add spinach and continue to cook for about 2 minutes tossing so that the spinach wilts.  Remove from heat and set aside.

Place 3 pieces of ~12" kitchen twine about 3 inches apart on a piece of plastic wrap (see pictures).  Place pork tenderloin across twine on plastic wrap and slice about a 1" slit down the center of the tenderloin.  Place another piece of plastic wrap on top of the pork and use the side of a kitchen mallet to pound the tenderloin down to about 1" thickness all over.  Remove plastic wrap from the top and spread with half of the tapenade.  Top with half of the spinach mixture and feta crumbles.  Roll up the tenderloin and use the twine to tightly secure it.  Move to a lightly oiled baking dish.  Repeat with second half of tenderloin.  Bake for 1 hour or until meat reaches internal temperature of 160F.  Remove and allow to rest for 10 minutes before slicing!  

Saute peppers, onion and garlic for about 3 minutes on medium/high heat.

Toss and cook.

Add tons of spinach!

Continue to cook, tossing well until spinach begins to wilt, remove from heat.

Place kitchen twine on plastic wrap and place tenderloin across the twine.

Cut a slit down the center of the tenderloin and cover with another piece of plastic wrap.  Pound the meat wit ha meat mallet until it is about 1" thick.

Spread with tapenade.

Top with spinach mixture and feta crumbles.

Roll up meat and tie with kitchen twine, tightly!

Use the plastic wrap to move it to a dish and slide it right off into the dish!

Bake at 375F for 1 hour.

Yummy and beautiful!