The Winter issue of Edible Dallas & Fort Worth recently became available. I have a few favorite things in this issue. Most notably, I wrote a feature article about Foodways Texas, and I got to take photographs of my friend Meaders Ozarow at Empire Baking Company. Those were my two favorite additions to this issue. But I also put together a collection of holiday dinner recipes with an emphasis on keeping the holidays simple. Beef tenderloin is as simple as it gets. Although, mistakes are costly, so invest in a great meat thermometer.
Along with articles about Empire, there are some great stories about Rehoboth Farms, recipes for great foods that make great gifts, and the Stufflebeam family. And, there are many more articles, ideas and notions between the covers. If you love Dallas, you need to love Edible because this is where you will learn about the farmers, ranchers, restaurants, chefs and businesses that make our region culinarily compelling.
|Salt & Pepper Beef Tenderloin|| |
- 1 tablespoon Maldon salt (or other large crystal sea salt)
- 3 teaspoons mixed fresh herbs, chopped (sage, thyme, oregano, rosemary)
- 2¼ pound beef tenderloin
- 1 teaspoon herbed salt or kosher salt
- 1 tablespoon vegetable oil
- 1 teaspoon freshly cracked black pepper, coarse
- Place the salt and chopped herbs in a jar with a lid and shake like crazy.
- Preheat the oven to 450 degrees.
- Using twine, truss the tenderloin at 2-inch intervals to ensure even cooking. Allow the roast to sit at room temperature for 20 minutes before proceeding.
- Season the tenderloin with half of the salt. Place the oil in a hot cast iron skillet. Place the tenderloin in the skillet and allow it to sear on all sides. This should take 5 to 7 minutes. Remove from skillet, then season the seared tenderloin with the remaining salt and the pepper, using tongs to lift the tenderloin and season all sides. Place back in the cast iron skillet and transfer it to the hot oven. Roast until an instant-read thermometer registers 120 degrees (for medium rare), about 20 to 25 minutes. Remove the tenderloin from the oven and allow it to rest for at least 15 minutes before carving.