Slow-Roasted Beef Tenderloin | Holiday Dinner Party

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDAkKav82EceGo7zFqL3nPGavyjckxA-lSe-0Rf43UYIFZuBTL2BtxxN8gNVjpjAOUZuVeOEFJpS_xsQ_44t0LZG2NrukAmVEgBAlmOeNmeug-4_w62kPmbylL_9_SEr5PBFiFgFs3P0/s1600/IMG_9613.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDAkKav82EceGo7zFqL3nPGavyjckxA-lSe-0Rf43UYIFZuBTL2BtxxN8gNVjpjAOUZuVeOEFJpS_xsQ_44t0LZG2NrukAmVEgBAlmOeNmeug-4_w62kPmbylL_9_SEr5PBFiFgFs3P0/s640/IMG_9613.JPG" width="640" /></a></div><br />When I was catering, sliced Beef Tenderloin was my go-to.  I served it with soft rolls for "heavy hors d'oeuvres," on bite-sized toasts for an <a href="http://jennysteffens.blogspot.com/2011/11/cocktail-party-menu-festive-cocktail.html" target="_blank">elegant passed hors d'oeuvres</a> or thickly sliced with <a href="http://jennysteffens.blogspot.com/2011/11/blue-cheese-sauce-for-beef-tenderloin.html" target="_blank">blue cheese sauce</a> (also based on one of the Barefoot Contessa's recipes) as an entree.<br />My method for preparation was always the same, per the Barefoot Contessa's book, <i>Parties</i>, 500 degree oven for 30-35 minutes, rest 15 minutes, then slice.  Fabulous every time.  Well, almost every time.  On occasion, I would run into an oven that was too hot or a guest that would chat with me a couple minutes too long, only to discover the beautiful beef tenderloin went from perfectly "rare" to "medium" in a matter of two minutes.  When cooking it at that super high temp, just as when grilling, you must time the cooking perfectly to avoid overcooking - or under-cooking.<br /><br />I read Ina's new recipe for Slow-Roasted Filet of Beef (beef tenderloin) on our drive to my sisters last year on Christmas Day, knowing that I was in charge of cooking the beef tenderloin for dinner that night.  Ina had changed her tune from fast and hot to slow and low with apparently fabulous results.  Hum... it was a big risk.  Not only was it Christmas and everyone was looking forward to feasting on the traditional beef tenderloin, but I wasn't the one who had paid for it.  When you're trusted with a piece of meat for which someone else forked over $100+, you better know what you're doing!<br /><br />I spent the 3 hour drive researching the slow and low method for beef tenderloin.  After reading several other reviews and recipes that claimed the same as Mrs. Garten, I asked Mike what he thought I should do?<br /><br />He said, "What's the name of the book?"<br /><br /><i>Foolproof</i>.<br /><br />I put our Christmas Dinner fate in the capable hands of The Barefoot (...even though, I could hear her saying the back of my head, "Never try a new recipe when you're entertaining - only tried and true recipes that you know will work every time.").<br /><br />Our Christmas Dinner was a huge success - everyone "oohhing and aahhhing" over the perfectly rare, perfectly tender - almost silky - beef tenderloin.  I shouldn't have doubted her for one minute.<br />  <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6uepEePrWUR_r1icc6jMU5mSkm-ZoTv5jnR03CeeyUfqUk-LKihuZJWUSuwfDPiueBZAIUY5ClFEFoTLSb4cKzVxdkONnS9WTfJ2q6h63PE_Q-kH9nszSXawo_QHQVWRxbNggbcS2UM/s1600/IMG_9592.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6uepEePrWUR_r1icc6jMU5mSkm-ZoTv5jnR03CeeyUfqUk-LKihuZJWUSuwfDPiueBZAIUY5ClFEFoTLSb4cKzVxdkONnS9WTfJ2q6h63PE_Q-kH9nszSXawo_QHQVWRxbNggbcS2UM/s640/IMG_9592.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">When winter weather interrupted last year's New Years Eve plans, Mike and I opted to stay in for a night of indulgence.  Beef Tenderloin for two.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6uPa1_hMk49JHmIkb2hgd30EBzdxOByAMo4uZrqAq_4gfyzsVySI_j4cymm8A6sh2rKTF47yWGZ93HuI5CtdiF8XaIZ0kkJjaYIo4j-QGZRYotDtjIKFZoew99O1wdqIlAGh7gdLTRQ/s1600/photo.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6uPa1_hMk49JHmIkb2hgd30EBzdxOByAMo4uZrqAq_4gfyzsVySI_j4cymm8A6sh2rKTF47yWGZ93HuI5CtdiF8XaIZ0kkJjaYIo4j-QGZRYotDtjIKFZoew99O1wdqIlAGh7gdLTRQ/s320/photo.JPG" width="320" /></a>This is what the beef tenderloin section looks like at my grocery store during the holidays.  You can also find them at Costco.  Typically, tenderloins are 5-6 pounds each, making them perfect for a crowd of 10-14 people, generously.  I called our butcher and asked for them to cut a 2 pound section for me.  </div><br />Most butchers are happy to do this because they just cut the rest of the tenderloin into filet steaks to sell.  I also had them trim (the fat) and tie it, as you can see above.<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_7X5B5mFgjbYRJzuEvm7aJvF54yhWiSSNUHVziTYB-AonFvA2eXSPRw44buonl__MplVr0DrpK-N0q-p46uOk6Hw2Z6rYgBmTd7SKImCiyC-8l-jha9PQzoGqL8OUc_2Hu1J2LuG8uc/s1600/IMG_9603.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_7X5B5mFgjbYRJzuEvm7aJvF54yhWiSSNUHVziTYB-AonFvA2eXSPRw44buonl__MplVr0DrpK-N0q-p46uOk6Hw2Z6rYgBmTd7SKImCiyC-8l-jha9PQzoGqL8OUc_2Hu1J2LuG8uc/s400/IMG_9603.JPG" width="400" /></a></div>Slow-Roasted Beef Tenderloin<br /><br />5-6 pound Beef Tenderloin, trimmed of fat, tied<br />olive oil<br />Sea Salt<br />Fresh Cracked Pepper<br /><br />Trim the fat from the beef, then tie it in sections with cotton twine.  Drizzle with olive oil, then coat in salt and pepper.  Place on a baking sheet.<br />*For preparation in advance, trim fat, tie and place on a baking sheet. Wait until just before roasting to season.<br /><br />Roast at 275 degrees for 1 hour to 1:20 minutes until the inside of the beef reaches 130-135 degrees.  Remove from oven and let rest for 10 minutes.  Slice 1-inch thick slices.<br /><br /><div class="separator" style="clear: both; text-align: left;">Photo : Here is the beef baking at 275 degrees after a generous salt and pepper.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4h6f7H0AXCV0wy4FnkodwKbu0EFWYCeV4V5qWl0kIOvpyq_coXMk-O01dAuJWxlbXSxuPmzacmDV6j4mBlrEehkXsm9BMhVXeTFrrUsTSZ9srEqY9JWttYIEbL_plzPOgMIZZoZgCgkk/s1600/IMG_9607.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4h6f7H0AXCV0wy4FnkodwKbu0EFWYCeV4V5qWl0kIOvpyq_coXMk-O01dAuJWxlbXSxuPmzacmDV6j4mBlrEehkXsm9BMhVXeTFrrUsTSZ9srEqY9JWttYIEbL_plzPOgMIZZoZgCgkk/s640/IMG_9607.JPG" width="640" /></a></div><br />I covered it with foil to let it rest. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWWuQhGybCf9guSoaf4_iAyoymw7BeRbJLoaUGkP_QgRrlRzrYGnuIuB6oh5S_gthWyQA4fqxv05WzFkvKQIpJ_lo6wt6936Dok5PM0oiVYLLsLDLwGcWGqaT3gK0lFqETOIy7yg3Y-M/s1600/IMG_9609.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWWuQhGybCf9guSoaf4_iAyoymw7BeRbJLoaUGkP_QgRrlRzrYGnuIuB6oh5S_gthWyQA4fqxv05WzFkvKQIpJ_lo6wt6936Dok5PM0oiVYLLsLDLwGcWGqaT3gK0lFqETOIy7yg3Y-M/s640/IMG_9609.JPG" width="640" /></a></div><br />Ready for carving at approx. 10pm on New Years Eve! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wG9lUPnaeedxWUKceLcjRXsgHEYPl9At949tmXJmbHP_SklogdhNI1sEEKcaDw1fatPUQBT3fyCDy-oLQBmNKVfdGr-V_vsORDK7k7kMKEDz6m9ktp43kZRRdsrT-7G80mPvz7WA5Q4/s1600/IMG_9612.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wG9lUPnaeedxWUKceLcjRXsgHEYPl9At949tmXJmbHP_SklogdhNI1sEEKcaDw1fatPUQBT3fyCDy-oLQBmNKVfdGr-V_vsORDK7k7kMKEDz6m9ktp43kZRRdsrT-7G80mPvz7WA5Q4/s640/IMG_9612.JPG" width="640" /></a></div><br />One more closeup...  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDAkKav82EceGo7zFqL3nPGavyjckxA-lSe-0Rf43UYIFZuBTL2BtxxN8gNVjpjAOUZuVeOEFJpS_xsQ_44t0LZG2NrukAmVEgBAlmOeNmeug-4_w62kPmbylL_9_SEr5PBFiFgFs3P0/s1600/IMG_9613.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDAkKav82EceGo7zFqL3nPGavyjckxA-lSe-0Rf43UYIFZuBTL2BtxxN8gNVjpjAOUZuVeOEFJpS_xsQ_44t0LZG2NrukAmVEgBAlmOeNmeug-4_w62kPmbylL_9_SEr5PBFiFgFs3P0/s640/IMG_9613.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Perfectly rare all the way through.  When cooking it at the low temperature vs. high, I found that it cooks more evenly.  Instead of more "medium-well" ends and "rare" center, then entire tenderloin was hot pink and juicy, similar to a prime rib roast.  I highly, highly recommend this method.</div><br /><br />See the entire <a href="http://jennysteffens.blogspot.com/2013/12/holiday-dinner-cooking-schedule.html">Holiday Dinner Party Menu</a> and print the detailed cooking schedule, <a href="http://jennysteffens.blogspot.com/2013/12/holiday-dinner-cooking-schedule.html">here</a>.

Slow-Roasted Beef Tenderloin | Holiday Dinner Party

When I was catering, sliced Beef Tenderloin was my go-to.  I served it with soft rolls for "heavy hors d'oeuvres," on bite-s...

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Pot Roast with Mashed Potatoes & Gravy | Dinner Idea

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-Z81hVpaSmI6bJQVanZT_ja-MM78myP-fh0ts5t6MPlt6gfJvo9ku1X2NZf4JRXpS8XqcfD3worqmlZ3T5NP6BqV3WZFicVMmrommyZxozibjRB4viBzl5Q0wFxbTR6R8I7mA6x8ulaT/s1600/IMG_6598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-Z81hVpaSmI6bJQVanZT_ja-MM78myP-fh0ts5t6MPlt6gfJvo9ku1X2NZf4JRXpS8XqcfD3worqmlZ3T5NP6BqV3WZFicVMmrommyZxozibjRB4viBzl5Q0wFxbTR6R8I7mA6x8ulaT/s640/IMG_6598.JPG" width="640" /></a></div><i><br /></i><i>We've just arrived home from <a href="http://jennysteffens.blogspot.com/2013/02/seaside-instagram-update.html">our vacation in Seaside</a>... to 1ft + of snow!  Tomorrow, I can't wait to snuggle into our house and cook a comforting dinner... something that will cook all day long and make the house smell delicious.   I thought I'd re-share one of my favorite cozy snow day recipes with you, while I buy myself a little time editing and writing about our vacation (and finishing the cafe curtains for our Bathroom refresh).  </i><br /><br /><i>.......... </i><br /><br />Pot Roast.  You may have good or bad feelings associated with this recipe... maybe you were used to dried out, flavorless versions at your Grandma's, or maybe you have fond memories of the house filled with the wonderful aromas of roasting beef and onions on Sunday afternoons, like me.  If you haven't tried a Pot Roast recipe for yourself, you should.  It really is a treat... especially this version with a cup of red wine.  If you are feeling gourmet-ish, you can add some sprigs of thyme or rosemary.  <br /><br />It is a great recipe to make on Sunday afternoon - the house smells wonderful the entire day, I can use a glass of wine leftover from dinner on Saturday night, and the leftover roast makes great sandwiches on Monday.<br /><br /><span style="font-size: large;">Pot Roast </span><br /><i>with Mashed Potatoes & Gravy</i><br /><br /><i>New! <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />2-3 pound Chuck Roast<br />salt & pepper<br />1 cup of red wine<br />2 cups of beef broth<br />1 yellow onion <br />3 carrots, sliced<br />1 cup of mushrooms, halved<br />...... <br />2 pounds of red potatoes<br />4 tablespoons of butter (1/2 stick)<br />1/4 cup of sour cream<br />......<br />2 tablespoons of flour<br /><br />Pat the chuck roast with a paper towel, then coat it in salt & pepper.  Heat a large dutch oven (I use my Staub, but your can use another stove-top & oven-safe pan) over high heat for 1 minute.  Sear each side of the chuck roast for 2-3 minutes, browning it on each side.  When all sides are browned, add red wine and beef broth to the pan with the beef.  Quarter the onion, then put it in the pot with the beef, wine and stock.<br /><br />Roast covered in a 250 degree oven for 5-6 hours, until the beef pulls apart easily.  Add the mushrooms and carrots into the pot, then roast for 30 more minutes.<br /><br />Cut the potatoes in quarters and put them in a large pot filled with water.  Boil the potatoes until fork tender, about 10-15 minutes.  Drain the potatoes, the pour them into a KitchenAid mixer fitted with the paddle attachment.  Add butter and sour cream.  Turn the mixer on low, and continue stirring until the potatoes mash up.  Salt and pepper to taste.  If you need to keep them warm, place them in an oven safe dish covered with foil and keep at 250 degrees until you are ready to serve.<br /><br />Remove the roast from the oven.  Remove the meat from the pan and set it aside, cover with foil.  Place the dutch oven with the onions, carrots, mushrooms, wine and drippings on the stove over medium heat.  Whisk in the flour until smooth.  You may need to add more flour if you'd like a thicker gravy.  Heat for 3-5 minutes until it thickens and is bubbly.  <br /><br />Add roast back into the gravy and vegetables.  Serve with warm mashed potatoes.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoLzQK59vA_GHnq4gRm1Mm60VKyPE6OfnE_uBhp5L9OJ43apa7Ke9RysIHZPd-_Vurh_Fff5C6mkcXzr50olL2IzN31J4tgVLLYS5o1YjkXeWPLFh1JI1gVwVXeWwY-iwsObAvNAXmGE9k/s1600/IMG_6602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoLzQK59vA_GHnq4gRm1Mm60VKyPE6OfnE_uBhp5L9OJ43apa7Ke9RysIHZPd-_Vurh_Fff5C6mkcXzr50olL2IzN31J4tgVLLYS5o1YjkXeWPLFh1JI1gVwVXeWwY-iwsObAvNAXmGE9k/s640/IMG_6602.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><a href="http://gan.doubleclick.net/gan_click?lid=41000000032346171&pubid=21000000000393866"><img alt="Williams-Sonoma Brand Banner" border="0" src="http://gan.doubleclick.net/gan_impression?lid=41000000032346171&pubid=21000000000393866" /></a>

Pot Roast with Mashed Potatoes & Gravy | Dinner Idea

We've just arrived home from our vacation in Seaside ... to 1ft + of snow!  Tomorrow, I can't wait to snuggle into our house and coo...

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