Saturday, October 1, 2011
Since my move to Halifax, I've been on a random daily schedule and have found myself at times, turning on the TV between the hours of 1-3pm.....potentially a danger zone. I have, for the most part, not been sucked in by Dr Phil, but I have discovered that I LOVE Steven and Chris on CBC. SHOCKER! yes, I particularly love Chris and his sense of humor. I want my own Chris to tell me which cushions to buy and that I simply MUST buy that handtowel. I particularly loved the episode where they had miniature pigs.....AHHHHHH! Guess you had to see it to get it. You would want one too.
The other CBC show I have caught is Best Ever Recipes. What I like about this show is that the recipes they choose are always simple but dinner party worth and usually very well balanced nutritionally. On this particular episode, beef tenderloin was the star. I watched and drooled, and promptly scribbled down the recipe before running out the door to buy the ingredients. Pb is an expert tenderloin cooker, in particular on the BBQ. He puts the meat out to marinate for a few hours in olive oil and then cooks it to perfection (aka medium rare/rare) EVERY time. He's a natural.
I was a little hesistant to attempt the tenderloin as I have become so accustomed to the ultimate steak courtesy of PB and his BBQ skilz but my mouth was watering and I couldn't resist having a shot at it.
Peppercorn crusted beef tenderloin
2 1 inch thick tenderloin steaks
2 tsp crushed black peppercorns (coarsely crushed and freshly crushed)
1 tbsp dijon mustard
1 tbsp olive oil
1 crushed garlic clove
mix together all the ingredients (told you it was easy). Roll the sides of the steak in the mixture leaving the top and bottom surfaces clear.
Heat some oil and a knob of butter in a pan over med high heat and sear steaks on both sides for a few minutes until desired done-ness. Let sit for 5-10 mins covered in foil.
I served mine with a green salad and button mushrooms pan fried with shallots in red wine.
The proof is in the picture! the crust was amazing and don't worry if you don't like mustard, the taste was not prominent but it enhanced the beef immensely. I will be doing this next time I pony up for tenderloin. Worth every penny...Sirloin is SO ....not tenderloin.