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.
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
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.
Posted by Brigid at 7:41 PM