Friday, January 6, 2012

The Doctor is In - A Toast


One of my team has called me about every day to check on me (I'm the leader of our little bunch) The other day one said "do you need anything?" I said "I'll be cooking a roast tomorrow but I could use some beer for medicinal purposes". Just teasing. Today, late afternoon, I got a call, to inform me that the "delivery from the pharmacy" was on its way, being dropped off before those that come in for the o'dark hundred duty, head home

We shared a toast and a little catching up. These are men I'm proud to be part of and I'd be their friend even if we didn't work together. Beer, Beef and Buddies. Friday's don't get a whole lot better.


Beef Tenderloin with Smoked Paprika Mayonnaise
(a HOTR adaption of a recipe from my old friend Gourmet Magazine).

Excellent hot as main dish or as an appetizer, or hot or cold with raw veggies, with a mayo based dip that is excellent to dip both meat and veggies in. The beef rub has a decided cumin scent to it, until it roasts, and then the paprika really shines through.

Beef:
4 large garlic cloves
1 3/4 teaspoons salt
2 teaspoon smoked paprika
two pinches of cayenne
2 teaspoons ground cumin
1 1/2 teaspoons ground pepper
2 Tablespoons olive oil

1 (3 1/2- to 4-lb) trimmed beef tenderloin roast, tied

For mayonnaise
1 cup Best Foods mayo
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon white pepper
2 and 1/2 tablespoons meat juices from beef

To prepare tenderloin:
Preheat oven to 500°F with rack in middle.

Mince and mash garlic with the salt into a paste. Transfer to a small dish and stir in paprika, cumin, cayenne, oil, and pepper.

Pat tenderloin dry, then rub garlic mixture all over it. Tent with foil and let marinate in fridge for at least 5 hours. Roast in a roasting pan until an internal meat thermometer meat registers 120°F, 23 to 30 minutes for medium-rare.

Transfer to a platter along with any pan juices (from which you remove 2-3 Tablespoons s for the dip) and let sit, loosely covered with foil, 30 minutes or so (Internal temperature will rise to about 130°F as it rests for medium rare)

For mayo dip:
Stir together mayonnaise, paprika, cumin, and pepper (use ground black if you don't have white pepper). Stir in meat juices and salt to taste.

Now I need to follow Doctor's orders and take my medicine.


18 comments:

  1. I love the "and a good time was had by all" stories.

    Dr. Ule B. Fine (snort!)

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  2. Nothing like some good company to help with recoup. Glad you work with friends. That is always a benefit!

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  3. I should know better than to read your post before I cook dinner!

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  4. Food porn, again, and nectar of the Devil's hops!
    mmmmmmmmmmmmmmmmmmmmmmmmmmm!

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  5. Rock on - sounds like you have an awesome team! Although if the well-meant jokes are this good, how bad do the practical jokes get?

    Now, excuse me while I suddenly have an urgent need to check the deep freezer and see if we have any of Philip Mignon's tenderloin left!

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  6. Ma'am - Well, you need large amounts of protein for the meniscus a-healin'. What a marvelous looking piece of beef and recipe. Doing a pot of bastardized burgoyne this weekend myself. Do the therapy, heal up, forecast the weather etc..

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  7. Good one, and laughed at the dr. Ule B Fine too!

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  8. Wonder how that recipe would work with venison tenderloin.

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  9. On a Wing and a Whim: ahhh. office practical jokes. That inspired this old post -

    http://mausersandmuffins.blogspot.com/2011/04/office-warfare.html

    MSgtB - very well, though I might roast it at 450 - 475 and put a few tablespoons of water in the pan so it didn't dry out. I emailed you the recipie you wanted. I'll post it on the blog one of these days but you had requested it. Cheers.

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  10. Prescription beer - oh the possibilities! - made me chuckle; get well soon,
    Diff

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  11. Brigid,
    Ran across "The Flight of the Bumble Bee" by Irene Martin and Roger Tetlow, I'm sure you will enjoy it if only because a lot of the photographs are of places you've posted here, only in a different time. Glad you're doing well and have friends nearby. The Gray's was perfect today except for the lack of stoopit fish.

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  12. Brigid,
    Ran across "The Flight of the Bumble Bee" by Irene Martin and Roger Tetlow, I'm sure you will enjoy it if only because a lot of the photographs are of places you've posted here, only in a different time. Glad you're doing well and have friends nearby. The Gray's was perfect today except for the lack of stoopit fish.

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  13. I've never seen the show, no tv in the bunkhouse, just lots of books. Doesn't seem like I'm missing much.
    B&B (beer & beef) Sounds yummy...

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  14. HA! I love it. This would be something my guys would end up bringing to me too. That label is just awesome1....and so is that slab of beef. Yum. I may have to to stop my smoking meat frenzy and try this one! Thanks for sharing it and great to hear you are on the mend!

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  15. L.B. - this staying off my feet and "taking it easy" is harder than it seems. I want to get out and charge around like and elephant, but not yet.

    After slicing some of the meat thin for sandwiches, I chopped the rest and mixed with mixed veggies and some gravy. I then took the remaining little bit of the smoked paprika mayo and whipped it in with mashed potatoes and made shepherds pie for lunch. Yum.

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  16. Zdog9 - last time I was out to see Dad, we drove past the old covered bridge after we had lunch in Astoria. Brings back a lot of memories. He misses Montana in many ways but he's loved living out there.

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