Wednesday, December 6, 2017

GRANDBOYZ BEEF TENDERLOIN ROAST ENJOY DAN:

              GRANDBOYZ BEEF TENDERLOIN ROAST by CHEF DAN:
Serves 6-8

INGREDIENTS:
1 whole (3-pound) beef tenderloin roast, trimmed
6 shallots, halved lengthwise
1 tablespoon olive oil
1/2-teaspoons kosher salt
1/3-cup whole Peppercorns
3 cup beef broth
1 cup Marsala wine
1-1/2-teaspoon tomato pastes
1 teaspoon EACH dried thyme, and dried oregano
3 slices bacon
1 tablespoon flour
3 tablespoons butter, at room temperature

DIRECTIONS: (PREHEAT OVEN TO 375F THEN TO 425 F)
1.   Toss shallot with oil in a prepared baking dish sprinkled with salt and pepper.
2.   Roast stirring occasionally until deep browned and tender for 30-35 minutes, set aside.
3.   Increase heat to 425 F.
4.   Place peppercorn in cheese cloth and smash until broken up.
5.   Meanwhile bring beef broth, Marsala wine and, peppercorns, over medium-high heat.
6.   Cook until reduced by half about 25-30 minutes
7.   Whisk in tomato paste.
8.   Pat beef dry; sprinkle with thyme and oregano and salt and pepper.
9.   Cook bacon in a skillet over medium-until golden brown.
10  Drain on paper towels.
11  Add beef to skillet and cook 7 minutes, turning to brown all sides.
12  Transfer roast to a roasting pan, cook until internal temperature is 135 F about 35 minutes for medium-rare.
13  Transfer to a platter.
14  Pour broth mixture into roasting pan, stirring to scrape up brown bits.
15  Bring to a simmer.
16   In a bowl mix together flour and 1-1/2-tablespoons butter; to form a paste.
17  Whisk into broth mixture; simmer for 10-12 minutes.
18  Whisk in remaining butter along with shallots and bacon.
19  Remove peppercorn bag.
20  Cut beef into 1/2-inch thick slices.
21  Spoon sauce over the top.

ENJOY DAN:                                               EAT MEAT AND LOVE GRANDBOYZ!!


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