NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"You never know when something begins where it's going to take you." ~ A Gathering of Days, A New England Girl's Journal 1830-32 by Joan W. Blos
It's hard to believe that we have now started our 5th year of Wednesdays Unplugged family night dinners. I don't think any of us knew it would last this long when they began… but it doesn't show signs of stopping any time soon! I think how meaningful it has become for all of us was expressed through our daughter-in-law's answer to a question pulled from a question box while we were gathered around the table one Wednesday evening. The question was… "What will you be doing 20 years from now?" The answer was… "Sitting here, doing this."
RECIPE OF THE WEEK
After more than a month of holidays, illness and tragedy it felt good to gather together again for a 'regular' Wednesday night dinner last week. It seemed time to celebrate so I decided to splurge with a beef tenderloin and shrimp scampi meal. Both were delicious but since I have to choose one, I will share the tenderloin recipe this week and perhaps share the shrimp scampi another week. I found this recipe from a Texas steakhouse at epicurious.com. Comments talked about the rub having too much pepper so I cut it in half, which everyone thought was delicious. I chilled the cream as directed and it was about the consistency of sour cream. I think it would also be good warmed just enough to serve as a pourable sauce.
BEEF TENDERLOIN with Garlic Horseradish Cream
recipe from Perini Ranch Steakhouse, Buffalo Gap, Texas
SAUCE
- 2 1/2 inch head garlic, left intact
- 1 teaspoon olive oil
- 3/4 teaspoon salt
- 2 cups heavy cream
- 1/4 cup bottled horseradish
- 1/8 teaspoon white pepper
Put oven rack in middle position and preheat to 400 degrees F.
Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic unti tender, about 1 1/4 hours, the open foil and cool.
While garlic roasts, simmer cream in a 1 1/2-2 quart heavy saucepan, stirring occasionally, until reduce to about 3/4 cup, about 20-30 minutes, then transfer to a bowl.
Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper and remaining 1/2 teaspoon salt using a fork.
Stir garlic mixture into cream, then chill until ready to use.
TENDERLOIN
- 1 (2 1/2-3 pounds) center-cut beef tenderloin roast
- 1/2 cup cracked black pepper (I used 1/4 cup)
- 2 teaspoons granulated beef bouillon
- 2 teaspoons salt
- 3/4 teaspoon cornstarch
- 3/4 teaspoon dried oregano, crumbled
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1 tablespoon olive oil
Preheat oven to 475 degrees F.
Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, the reduce oven temperature to 425 degrees F and cook until thermometer inserted diagonally into center of meat registers 130 degrees F, 20-25 minutes for medium rare. Let beef stand on rack in pan 10 minutes before serving.
Cut beef into 1/4 inch thick slices and serve with garlic horseradish cream.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
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