February 12, 2013

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