Served this with twice stuffed potatoes and pancetta wrapped asparagus with citronette and lemon marbeled cheese cake for dessert.
Peppered Beef Tenderloin with Roasted Garlic–Herb Butter
2 Tbs coarsely ground black pepper
1 tsp kosher salt
1 tsp dark brown sugar
1 tsp soy sauce
1/2 tsp apple cider vinegar
1 Tbs plus 1 teaspoon extra-virgin olive oil
6 tenderloin steaks, about 1 1/2 inches thick
4 garlic cloves, unpeeled
1/4 tsp each fresh thyme, rosemary and oregano
4 Tbs unsalted butter, softened
Preheat the oven to 275°. In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil. Rub 2 teaspoons of the paste all over each steak. Wrap the steaks individually in plastic and let stand at room temperature for 1 hour.
Meanwhile, on a double-layer square of aluminum foil, toss the garlic with the herbs; drizzle the remaining 1 tablespoon of oil on top. Fold the foil to enclose the garlic and transfer to a baking sheet. Roast for 45 minutes, until the garlic is very soft.
When the garlic is cool, squeeze the cloves from their skins into a bowl; add the herbs. Using a fork, mash the garlic with the herbs and butter. Spoon the garlic butter onto a sheet of plastic wrap, roll into a log and refrigerate until firm, 30 minutes.
Build a very hot fire on one side of a charcoal grill or light a gas grill. Unwrap each steak and grill over high heat for about 7 minutes, turning once, for rare meat. For medium-rare, transfer the steaks to the cool side of the grill, close the lid and cook for 4 minutes longer, turning them once halfway through. Top the steaks with the garlic-herb butter and let stand for 5 minutes, then serve.
Pancetta-Wrapped Asparagus with Citronette
2 lbs medium asparagus
1/2 lb very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 tsp Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 tsp chopped thyme
Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.
Make Ahead
The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.
Cooking Times
Preparation Time: 30 minutes
Peppered Beef Tenderloin with Roasted Garlic–Herb Butter
2 Tbs coarsely ground black pepper
1 tsp kosher salt
1 tsp dark brown sugar
1 tsp soy sauce
1/2 tsp apple cider vinegar
1 Tbs plus 1 teaspoon extra-virgin olive oil
6 tenderloin steaks, about 1 1/2 inches thick
4 garlic cloves, unpeeled
1/4 tsp each fresh thyme, rosemary and oregano
4 Tbs unsalted butter, softened
Preheat the oven to 275°. In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil. Rub 2 teaspoons of the paste all over each steak. Wrap the steaks individually in plastic and let stand at room temperature for 1 hour.
Meanwhile, on a double-layer square of aluminum foil, toss the garlic with the herbs; drizzle the remaining 1 tablespoon of oil on top. Fold the foil to enclose the garlic and transfer to a baking sheet. Roast for 45 minutes, until the garlic is very soft.
When the garlic is cool, squeeze the cloves from their skins into a bowl; add the herbs. Using a fork, mash the garlic with the herbs and butter. Spoon the garlic butter onto a sheet of plastic wrap, roll into a log and refrigerate until firm, 30 minutes.
Build a very hot fire on one side of a charcoal grill or light a gas grill. Unwrap each steak and grill over high heat for about 7 minutes, turning once, for rare meat. For medium-rare, transfer the steaks to the cool side of the grill, close the lid and cook for 4 minutes longer, turning them once halfway through. Top the steaks with the garlic-herb butter and let stand for 5 minutes, then serve.
Pancetta-Wrapped Asparagus with Citronette
2 lbs medium asparagus
1/2 lb very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 tsp Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 tsp chopped thyme
Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.
Make Ahead
The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.
Cooking Times
Preparation Time: 30 minutes