Wednesday, October 19, 2011

More masculine than a macaroon


Sundays are meant for cooking. No matter how beautiful a day out it happens to be, on Sundays, I just want to stay in and cook, do laundry, clean the house, and catch up on my DVR. We had grand plans this weekend to finally check out the Holocaust Museum, walk across the city to Eastern Market, and have dinner at Cava, the last restaurant in DC on my list of places I'm dying to eat at.

We went out and about on Saturday for a hike down the Rock Creek Parkway and the C&O Canal, even grabbed drinks at the Wonderland Ball Room with a friend; but when Sunday rolled around, I canceled all of our other plans for a day in the the apartment cooking, baking, and watching trashy action movies.

Having the windows open qualifies as being outside, right?

Beef Tenderloin with Tomatoes, Shallots and Maytag Blue (by Marcia Kiesel from Food and Wine Magazine)
Serves 2
  • 1 pints cherry tomatoes, halved
  • 3/4 pounds medium shallots, peeled
  • 1/2 cup dry red wine
  • 1 1/4 tablespoons extra-virgin olive oil
  • 2 thyme sprigs
  • Salt and freshly ground black pepper
  • One 1-pound, center-cut beef tenderloin
  • 1 tablespoons vegetable oil
  • 2 ounces Maytag blue cheese, crumbled into 1/2-inch chunks
Directions

Preheat the oven to 350 degrees. Spread the tomatoes and shallots on separate rimmed baking sheets. Add 1/2 cup of the wine, 2 tablespoons of the oil and 2 thyme sprigs to the tomatoes. Add the remaining 1 1/2 tablespoons of olive oil and 2 thyme sprigs to the shallots. Season the tomatoes and shallots with salt and pepper, toss well and spread in even layers. Bake for about 40 minutes, until the tomatoes and shallots are very tender. Discard the thyme.

Increase the oven temperature to 425 degrees. Season the tenderloin with salt and pepper. In a large ovenproof skillet, heat the vegetable oil until shimmering. Add the tenderloin and cook over high heat until browned, 4 minutes. Turn the tenderloin and cook for 3 minutes. Transfer the skillet to the oven and roast for 10 minutes. Turn the tenderloin and roast for 10 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare. Transfer the tenderloin to a carving board and let rest for 10 minutes.

Pour off the fat in the skillet. Add the remaining 1/2 cup of wine and boil until reduced by half, scraping up the browned bits, 3 minutes. Remove the skillet from the heat and stir in the tomatoes, shallots and their juices.
Slice the beef 1/3 inch thick and transfer to plates; spoon the tomatoes, shallots and sauce on top. Dot with the cheese and serve.

5 comments:

  1. Wow, are those whole shallots? Love it!! I definitely prefer holing up on Sundays to being out and about also!

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  2. YEs! Sundays to cook are perfect. Also - I would do this without bleu cheese - any non bleu recs?

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  3. This looks really good! I usually do all my cooking on Saturday (or most anyways) but I have a really hard time staying inside if it's nice out! :) I guess now that it's freezing here in MN I am stuck inside!

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  4. Emily, they are whole shallots. They get nice and soft. So tasty.

    Kathy, I think any kind of goat cheese would work well too. Something that semi-hard won't melt too much in the warm sauce, but still gives it that creamy, tangy, wonderful bite.

    Thanks ladies! Lindsay, stay warm!!

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  5. I think I saw this recipe. It looks delicious!

    I love spending Sundays cooking... or spending Saturdays cooking and reaping the benefits on Sundays.

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