 | Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. For more information, call 316-425-5224 or visit cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com. |
Cooking & Cuisine
2012-11-19 10:17:42
I need a show-stopper holiday entree!
A- One of my favorite holiday entrees is beautiful beef tenderloin. Although it is an expensive cut of meat, everyone loves it and it is the easiest thing of all to make. You will need to be sure to use a meat thermometer so you will cook it perfectly. Sometimes oven temperatures and cooking times are estimates--there are many variables. The oven may be off a few degrees or the roast may be cold when it goes into the oven; both will affect the cooking time. To be assured of a perfect roast, I recommend a good instant-read thermometer or a digital thermometer with a probe. You will then be able to cook it to the exact degree of doneness that you enjoy.
One of my favorite entrees is Herb Roasted Beef Tenderloin with Mushroom Gorgonzola Sauce from my cookbook, Cooking With Bonnie: Farm to France.
Herb Rubbed Tenderloin of Beef Serves 8-10
©Cooking with Bonnie: Farm to France, 2011
1 4 to 5-pound beef tenderloin, well-trimmed
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried leaf basil
½ teaspoon dried leaf thyme
¼ teaspoon dried rosemary
½ cup dry red wine
1. Combine oil with garlic. Rub the surface with oil-garlic mixture. Season with salt and pepper. Combine basil, thyme and rosemary. Sprinkle over surface of meat.
2. Fold under small end of tenderloin for uniform shape so meat will roast evenly. Tie with cotton string for more uniform cooking.
3. Preheat oven to 375 F. Place tenderloin on rack in roasting pan. Roast uncovered in preheated oven for 40-60 minutes or until meat thermometer registers 135-140 F for medium rare, basting occasionally with wine.
4. Remove to platter; tent with foil to keep warm. Let stand 20 minutes for juices to stabilize before carving. Serve with Mushroom Gorgonzola Sauce.
Mushroom-Gorgonzola Sauce
©Cooking with Bonnie: Farm to France, 2011
½ cup butter
½ pound mushrooms, sliced
½ cup chopped green onions (tops included)
2 cloves garlic
4 ounces Gorgonzola or other blue-veined cheese
1 tablespoon Worcestershire sauce
1. In a medium skillet over low heat, melt butter. Add mushrooms, garlic and green onions. Cook, stirring frequently a few minutes until mushrooms are tender and the juices have evaporated. Add cheese and Worcestershire sauce; heat until cheese is melted. Serve warm.
2. Cook and stir until cheese is melted and hot. Serve immediately with tenderloin.
