Friday, January 19, 2007

Filet au Poivre

I did promise to talk about how we fixed that whole tenderloin we bought in Hawaii. Actually, this is what we often do to them at home, too. This recipe is courtesy of my friend Anne. After trimming, I cut one 6-inch roast from the middle, that's for the filet au poivre. For that, you mix up 2 t of kosher salt, two T of minced shallot, 2 T minced parsley, 2 t of herbes de provence, about a T of coarsely crushed peppercorns. Add enough olive oil to make a paste and smear it all over the roast. Refrigerate overnight. When ready to cook, bring meat to room temp and heat oven to 450. Roast for 20 minutes, or until internal temp is 120. Take out of the oven, put on a tray and put into the freezer for about an hour. Slice thinly and serve with horseradish cream. Yum. That's our traditional New Years Eve meal. I made another roast and stuffed it with sauteed shallots, minced parsley, and gorgonzola. Then roasted the same way, but took it to 125-130 internal temp. The chain and tips get to be teriyaki nibbles, and the rest were steaks. Almost too much beef for two people over two weeks.

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