gltsoi (gltsoi) wrote,

Merry Christmas to all!

Did Santa bring you everything you asked for? R and I decided to not do gifts this year, but, of course, he went back on that deal and there was a gift under the tree for me this morning.


He got me the Viking induction burner. It’s magnificently beautiful and eminently cool. It works by using a powerful, high-frequency electromagnet to create an electromagnetic field that controls the amount of heat being generated in the cooking vessel.


I did some playing with it yesterday. It definitely heats up much faster, but not as fast as Kelly Ripa would have you believe. It works great on my all-clad pans, except for the fry pan, which I’ve warped a little over the years. It only heats metal it’s in physical contact with, so I had unevenly cooked French toast. I’ll play with it some more and see how I feel about keeping it.


What was for Christmas dinner? It was a really nice spread with the crown jewel being a prime tenderloin roast from Savenor’s. It was delicious; the slices of meat were meltingly tender and the blue cheese or garlic thyme compound butters were an excellent accompaniment. Mashed potatoes, mushrooms and onions, broccoli, rice pilaf and cheddar scallion biscuits rounded out the meal.


The roast recipe is simple; it’s important you get a nice piece of meat, as there’s no sauce to hide behind:

To age the tenderloin, set it on a rack over a roasting pan and refrigerate it 3 to 4 days. If you do age the meat, you can reduce the post-roasting resting time to 15 to 20 minutes. To give the tenderloin a more pronounced pepper crust, increase the amount of pepper to 6 tablespoons and use a mixture of strong black and white and mild pink and green peppercorns. Be sure to crush the peppercorns with a mortar and pestle or with a heavy-bottomed saucepan or skillet. Do not use a coffee or spice grinder, which will grind the softer green and pink peppercorns to a powder before the harder black and white peppercorns begin to break up.


1 beef tenderloin (5 to 6 pounds), thoroughly patted dry
2 tablespoons olive oil
1 tablespoon kosher salt
2 tablespoons coarsely ground black pepper


  1. 1. Remove tenderloin from refrigerator 2 to 3 hours before roasting. Following illustration 1 below, use a sharp knife to carefully nick the silver skin on the side opposite the tail with shallow slashes at 1 1/2-inch intervals. Tuck tail end under (illustration 2) about 6 inches to ensure that the tenderloin roasts evenly and, following illustration 3, tie roast crosswise, knotting at 1 1/2-inch intervals.

  2. 2. Adjust oven rack to upper middle position and heat oven to 425 degrees. Set meat on a sheet of plastic wrap and rub all over with oil. Sprinkle with salt and pepper; then, following illustration 4, lift plastic wrap up and around meat to press on excess.

    3. Transfer prepared tenderloin from wrap to wire rack set on shallow roasting pan. Roast until instant-read thermometer inserted into the thickest part of the roast registers about 125 degrees (meat will range from medium-rare to medium in different areas of the roast), about 45 minutes. Let stand for about 30 minutes before carving. (Can be wrapped in plastic, refrigerated up to 2 days, sliced, and served chilled.
  4. 4. Cut meat into 1/2-inch thick slices. Arrange on a serving platter and serve with the following sauce or another sauce of your choice.

Tags: entrees, meat
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