Chilled Beef Tenderloin and Listening is an Act of Love
Laurie just sent her recipe for the Chilled Beef Tenderloin and said she will send the artichoke recipe later.
Also, while I'm e-mailing all of you I wanted to share this inspirational commercial from Japan that Carol Sawyer sent to me. My dyslexic/asperger's creative genius daughter, Melissa, watched it with me and LOVED it! (I had to read the subtitles to her of course!) I'm going to show it to Katherine in a few minutes. (Keep in mind that it is a commercial and it may be too sappy for some of you. But I tend to like sappy stuff!)
Secondly, I posted Jill's response to the Halloumi sources on Facebook, but didn't want to bombard the recipe testers with another e-mail separate e-mail. So I'll tag that in here now so you will all know which brand Jill prefers.
CHILLED FILET OF BEEF WITH SOUR CREAM DRESSING
Salt and pepper
1 3-pound fillet of beef
4 tablespoons butter
1 carrot, finely chopped
1 leek, white part only, finely chopped
1 stalk celery, finely chopped
1 tablespoon oil
1 pound bacon, cut in 1-inch pieces
1/4 pound fresh mushrooms, sliced
1 1/2 cups sour cream
2 teaspoons prepared horseradish (or fresh grated, which I used)
1 tablespoon grated onion
2 tablespoon finely chopped fresh parsley
1 teaspoon fresh thyme
Salt and pepper the beef and dot with 2 table spoons butter. In a small roasting pan melt the remaining 2 tablespoons butter and saute the carrot, leek, and celery over low heat for 8 minutes. Add the beef and place the pan in a preheated
500 degree oven for 20 minutes. Remove the beef from the oven and cool for 1 hour in the pan juices.
In the meantime make the dressing. In a heavy medium-sized skillet, sauté the bacon until crisp. Remove the bacon and drain it on paper towels. Pour off all but 3 tablespoons of the fat and saute the mush rooms in the remaining fat over moderate heat for 3-5 minutes. Drain the mushrooms and set aside.
After the meat has cooled, remove it to a cutting board. Pour the pan juices into a medium-sized mixing bowl and add the sour cream, horseradish, onion, parsley, and thyme blending well.
Add the bacon bits and mushrooms.
Sea Salt/Kosher Salt/Finishing Salt or freshly ground salt and pepper on beef to taste before serving.
To serve, slice cooled meat and put dressing on the side. -- Laurie Tilson