I'm driving and listening when Dan has a caller tell him he needs to check out Big Don's Deli in Zionsville. The caller gets it wrong, it's Big Dave's Deli, and Dan asks for some help. Bingo. I can actually call in and have something relevant to say. Dial up the show. Get right through. Tell the producer what I bring to the party and he puts me through. Show time. Thankfully I found a street parking spot by Conseco just in time for my shining moment. What you probably don't know is that I am "The Official Carmel Housewife of the Dan Dakich Show". You are jealous, I know. I had to apply and be accepted and I've had a few bones tossed my way. Dan read my e-mail about that wacky one end-zone situation for the Northwestern v Illinois game at Wrigley Field and wished Greg a happy 49th birthday on the air because I am The Official Carmel Housewife. Awesome.
Back to my shining moment, what I have to offer is the recommendation that he should have Big Dave's Deli order him a beef tenderloin because they are delicious and reasonably priced. If that wasn't reason enough, they will also grind the trimmings and you can make some killer burgers with them. The Official Carmel Housewife of the Dan Dakich Show would know these things. And that's pretty much exactly what I said on the air. Dan thought it came roasted and I told him that indeed he would be receiving a fresh tenderloin that he could take home and have his wife roast. He then questioned why he could not roast it himself and I told him to go ahead and do that, it's easy and delicious. Which, in a very long and circuitous route leads me to today's recipe. If you are having some company for the holidays, buy a nice beef tenderloin and follow my recipe from the Barefoot Contessa. It is fool proof. No matter the size of your tenderloin, just do exactly as Ina and I say. I've served this hot for dinner and room temperature for party sandwiches. Big hit every time. Serve it with horseradish sauce too. If you're really feeling festive, serve the Gorgonzola sauce. I have served both sauces and let my guests choose.
Our delicious fresh turkey was $65 (worth it) so I don't have beef tenderloin in the budget this weekend. Besides, roast tenderloin doesn't really take a pretty picture. Here's something to warm you up:
|ahhhhh, Fort Walton Beach, FL 10-10|
Roasted Filet of Beef
1 whole filet of beef (tenderloin) 4 to 5 pounds, trimmed and tied
2 T unsalted butter, room temperature
1 T kosher salt
1 T freshly ground black pepper (coarse grind)
Preheat oven to 500 degrees.
Place beef on a baking sheet and pat dry with a paper towel. Spread the butter all over with your hands. Sprinkle roast evenly with salt and pepper. Roast in the oven (middle rack) at 500 degrees for exactly 22 minutes for rare and 25 minutes for medium-rare (size of roast does not change the cooking time).
Remove beef from the oven, cover tightly with foil and let rest at room temperature for 20 minutes. Remove strings (if used) and slice thickly.
4 C heavy cream
3 to 4 ounces crumbled Gorgonzola
3 T freshly grated Parmesan
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
3 T minced fresh Italian parsley
Bring the cream to a full boil in a medium saucepan over medium high heat. Continue to boil for 45-50 minutes until it's thickened, like a white sauce, stirring occasionally.
Remove pan from heat and add the Gorgonzola, Parmesan, salt, pepper and parsley. Whisk until cheeses melt. Serve warm. If you need to reheat the sauce, reheat over low heat whisking until smooth.
1 1/2 C creme fraiche or sour cream (light sour cream is fine, fat free is not fine, ever)
1/2 C prepared horseradish
6 T chopped fresh chives
4 tsp fresh lemon juice
Whisk all ingredients together and season to taste with salt and pepper. May be prepared a day ahead and chilled.