Pepper Chateaubriand
This recipe is so wonderful - we have served it over and over for years for a special holiday meal and this year was no exception - it never disappoints! Make this memorable meal for your family ! Just thinking about all the meals over the years makes me smile!
1 tablespoon freeze dried green peppercorns, crushed
1 tablespoon salad oil
3/4 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon crushed red pepper
2 pounds beef tenderloin roast (large end)
Warm red pepper-Argula Relish-see below
1/4 cup dry vermouth
2 tablespoons butter or margarine, softened
1 tablespoon all-purpose flour
1 cup half and half or milk
About 1 1/2 hours before serving.
1.Preheat oven to 425 degrees. In cup, mix green peppercorns, salad oil, salt, thyme, and crushed red pepper. Rub roast with peppercorn mixture; place on rack in small roasting pan. Insert meat thermometer into center of roast. Roast 45 to 50 minutes until meat thermometer reaches 140 degrees for rare or until desired doneness.
2. While roast is in oven, prepare red pepper relish; keep warm.
3. When roast is done, place on cutting board; cover and let stand 15 minutes for easier slicing.
4. Meanwhile, remove rack from roasting pan. Add vermouth to drippings in roasting pan; stir to loosen brown bits. Pour mixture into 1 quart saucepan. Over medium heat, heat until hot. In cup , mix butter or margarine and flour until blended; gradually stir into drippings until smooth. Stir in half and half and cook, stirring, until gravy boils and thickens; boil 1 minute.
5. To serve, slice roast; arrange on platter with warm relish; garnish with arugula. Pour meat juices from cutting board into gravy; heat through. Pour into gravy boat to serve with roast. Makes 8 main-dish servings.
Warm red pepper-argula relish: Dice 3 medium sized red peppers and 1 small red onion. Remove peel and seeds from 1 medium-sized tomato; dice. Chops 2 ounces Mediterranean olives, pitted. Reserve a few leaves from 1 small bunch arugula for garnish; wrap in plastic wrap and refrigerate. Coarsely chop remaining arugula. In 3 quart saucepan over medium heat, in 2 tablespoons hot salad oil, cook onion 5 minutes; add red peppers, tomato, 1 tablespoon red wine vinegar, 3/4 teaspoon sugar, and 1/4 teaspoon salt; over high heat to boiling, stirring constantly. Reduce heat to medium-high; cool uncovered, 20 minutes or until liquid evaporates and peppers are tender, stirring occasionally. Stir in chopped Mediterranean olives and chopped arugula.
1 tablespoon freeze dried green peppercorns, crushed
1 tablespoon salad oil
3/4 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon crushed red pepper
2 pounds beef tenderloin roast (large end)
Warm red pepper-Argula Relish-see below
1/4 cup dry vermouth
2 tablespoons butter or margarine, softened
1 tablespoon all-purpose flour
1 cup half and half or milk
About 1 1/2 hours before serving.
1.Preheat oven to 425 degrees. In cup, mix green peppercorns, salad oil, salt, thyme, and crushed red pepper. Rub roast with peppercorn mixture; place on rack in small roasting pan. Insert meat thermometer into center of roast. Roast 45 to 50 minutes until meat thermometer reaches 140 degrees for rare or until desired doneness.
2. While roast is in oven, prepare red pepper relish; keep warm.
3. When roast is done, place on cutting board; cover and let stand 15 minutes for easier slicing.
4. Meanwhile, remove rack from roasting pan. Add vermouth to drippings in roasting pan; stir to loosen brown bits. Pour mixture into 1 quart saucepan. Over medium heat, heat until hot. In cup , mix butter or margarine and flour until blended; gradually stir into drippings until smooth. Stir in half and half and cook, stirring, until gravy boils and thickens; boil 1 minute.
5. To serve, slice roast; arrange on platter with warm relish; garnish with arugula. Pour meat juices from cutting board into gravy; heat through. Pour into gravy boat to serve with roast. Makes 8 main-dish servings.
Warm red pepper-argula relish: Dice 3 medium sized red peppers and 1 small red onion. Remove peel and seeds from 1 medium-sized tomato; dice. Chops 2 ounces Mediterranean olives, pitted. Reserve a few leaves from 1 small bunch arugula for garnish; wrap in plastic wrap and refrigerate. Coarsely chop remaining arugula. In 3 quart saucepan over medium heat, in 2 tablespoons hot salad oil, cook onion 5 minutes; add red peppers, tomato, 1 tablespoon red wine vinegar, 3/4 teaspoon sugar, and 1/4 teaspoon salt; over high heat to boiling, stirring constantly. Reduce heat to medium-high; cool uncovered, 20 minutes or until liquid evaporates and peppers are tender, stirring occasionally. Stir in chopped Mediterranean olives and chopped arugula.
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