Sorry folks, I've been a bit busy and, therefore, unable to write. To add, I recently moved to a new apartment, leaving me with no internet for the better part of a week. Let me tell ya, that sucks! Trying to work from home without internet is like trying to make a gourmet meal with cardboard and ketchup. Not really gonna work. Regardless, I really do have a lot to catch up on and I have chosen, with no animosity, to wait a little longer before I compose a proper post for all of you. I hope things are going well for you and life is happy! Take care my friends!
Châteaubriand, for happiness and smiles.
A friend asked for this recipe, so I thought I'd go ahead and share it with all of you! Enjoy! What ya need: 2 tablespoons of extra-virgin olive oil 1, 10-ounce, aged center-cut beef tenderloin 1 large shallot, peeled and chopped 1/2 cup of red wine, nothing too sweet 2 tablespoons of unsalted butter, chilled Kosher salt, to taste Ground black pepper, to taste Ok, so: Preheat your oven to 450ºF. In a heavy, oven-safe pan, heat your olive oil over high-heat until it almost reaches the smoking point. You don't want the oil to smoke, but you want it very hot. As it heats, season your beef with salt and pepper. Once the pan is hot, brown each side of the beef in the pan. Transfer the pan to your oven and roast for 10-15 minutes. You can check the internal temp to get an accurate cooking temp, 130ºF for rare (and delicious). Transfer your meat to a cutting board or plate and make a tent out of foil for it. Pour all but a small amount of the juices from the pan and ...
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