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CHEF’S CORNER | BY TEIL ALLEN
HOLIDAY BEEF TENDERLOIN
If entertaining during the holidays, I have a wonderful tenderloin recipe that I adapted from the Weber Big Book of Grilling. It pairs perfectly with the 2009 Carte Blanche Cabernet Sauvignon, highlighting the wine’s black currant and black cherry undertones.

1 beef tenderloin, 3 ½-4 lbs
Paste:
1 whole head of garlic
3 T olive oil

3 T whole pink peppercorns (I find them at Williams Sonoma)
2 T chopped fresh rosemary
1 T chopped fresh thyme
1 T finely ground espresso
2 tsp kosher salt
1 tsp freshly ground pepper

Preheat oven to 400.
Remove loose outer skin from head of garlic, cut ½ inch off the top to expose cloves. Place in aluminum foil, drizzle with 1 tsp olive oil, and fold up foil sides to make a packet. Bake for 30-35 min, or until cloves feel soft. Remove from oven and let cool. Squeeze the garlic from cloves into a bowl. Add the 3 T of olive oil and mash the garlic and oil together with a fork to form a paste.

Trim the tenderloin of any fat and silver skin. Spread the paste on the tenderloin, rubbing it in to the meat.

In another small bowl combine peppercorns, and next 5 ingredients. Mix well and press on the top and sides of tenderloin.

Preheat oven to 400
Remove tenderloin 1 hour before roasting and let come to room temperature.
Roast for 35-40 min, or until the internal temp reaches 130 degrees for med rare. Loosely cover with foil and let sit for 15-20 min. before carving