The best table around is at your house. Make dinner at home this weekend. Consult an old friend – James Beard’s Menus for Entertaining, 1965, or any book with lovingly worn pages. Pair a Breton Stripe shirt with capri pants and velvet slippers. Set the table, wrap the silver an napkin around scattering of crocus flowers. and make a bouquet of greenery from the garden – or force some early forsythia or quince branches. Make the evening special – by making the elements of the evening special. It is a holiday weekend – put on Yo Yo Ma cello music and open a bold wine with an aristocratic pedigree – we love Airfield Estates Cabernet Sauvignon. This Cabernet Sauvignon showcases layers of cherry, blackcurrant, and toasted oak. Full-bodied with integrated tannins, this wine pairs well with steak, rich sauces, and robust cheeses. Cherries braised in leftover brandy over coconut ice cream for dessert.
Dinner a deux is always best.
Grass Fed Beef Tenderloin with Smoked Mushrooms
Paired with Airfield Estates 2012
Shopping List or Ingredients (Serves 4):
3 pounds grass fed beef tenderloin
1 pound small golden potatoes
1 pound trumpet mushrooms
6 ounces Blue Cheese
2 cups Merlot
Preheat oven to 275. Line cast iron pan with foil. On foil, scatter 1 teaspoon salt, 1 clove chopped garlic, 1 teaspoon freshly ground black pepper, 1 tablespoon butter, and take the meat and roll in this, covering the meat with mixture. Pour one cup Merlot over the meat, and seal the foil over the meat. Bake for 90 minutes. At the end of 90 minutes, open the foil, change the oven to broil, and brown the meat for four minutes. High heat toughens protein, so this method makes for more tender meat, and seals in the juices.
While the meat is cooking, wash and quarter the potatoes. Boil for 15 minutes, until cooked but not soft. Then place on sheet pan, drizzle with olive oil and brown in oven for 10 minutes, when the oven is switching from bake to broil.
To smoke mushrooms This is a great trick once you learn it. Wash mushrooms, and while still moist place in metal colander, set in sink to drink, but do not dry off. Dot bits of butter throughout the mushrooms.
In a large cast iron skillet, create charcoals from small chunks and shavings of fruit wood or dried grape canes. When you have a nice smoke not flames, put the mushrooms in a metal colander over the smoke and let them smoke for ten minutes, stirring occasionally.
Remove the tenderloin from the foil and set aside on plate.
Pour the contents of the foil into 12 inch saute pan, and bring to a boil, crumble a couple ounces of blue cheese, cooking high to reduce the sauce.
Pour half of this into another pan, and quickly toss the mushrooms, set aside.
In the first pan, so the same with the potatoes, toss in thinly sliced tarragon.
Before serving, spread the remaining blue cheese in an oven proof dish and leave under broiler for one minute.
Slice the tenderloin into four servings
One each plate, place ¼ of the mushrooms, ¼ of the potatoes, and the serving of roast on top of that, and crown the tenderloin with the blue cheese. It will melt through the meat.
Posted Yesterday by Kitchen Afternoon