Posted this before, but just discovered a mitake so will repost REC for Beef Tenderloin Marinade

W

wigs

Well-known member
BEEF TENDERLOIN MARINADE

(Recipe was given to me by Pam Hagedorn.)

1 medium onion, chopped

2 Tablespoons oil

2 cloves garlic, minced

1/4 cup chopped Italian Parsley

1/3 cup soy sauce

1 Tablespoon powdered ginger

1 teaspoon allspice

1 teaspoon dry rosemary

3 Tablespoons red wine vinegar

2 Tablespoons brown sugar

1-1/4 cups beef broth

Saute onion in oil. Add rest of ingredients and bring to a boil and then cool. Trim and tie a whole beef tenderloin. Put meat and marinade inside a large Zip-Lock bag and marinate overnight, turning occasionally.

At least one hour before cooking, remove meat from refrigerator. Discard marinade. Coat meat with melted butter on all sides. Place tenderloin on rack in a roasting pan. Do not cover. Bake at 425 degrees until internal temperature registers rare or until desired doneness is reached. (I recommend you cook the tenderloin using your own favorite sure-fire method.) Once your preferred internal temp is achieved, remove meat from oven and let sit for 15 to 20 minutes before slicing and serving.

Enjoy! Wigs

 
Errr, should be 'mistake'. In original, I totally left out the med onion in the ingredients listing

and am very sorry for that omission! Wigs

 
REC: Key Lime Pie -- This is from The Sea Captain's Restaurant in Myrtle Beach, South Carolina,

and is the absolute best Key Lime Pie I've ever tasted.

Their pastry chef, Bob, very kindly gave me the recipe over a year ago, and I've made it twice since then. Whereas Bob's pie has a soft & creamy filling, i.e., pudding-like, both my attempts came out on the rubbery side. I'm obviously doing something wrong, but haven't figured out what.

We vacationed in Myrtle Beach over spring break last month so one morning at 6:30 AM I went hot-footing it over to the Sea Captain's restaurant (kitchen entrance) to ask Bob's advice, and wouldn't you know--he was on vacation the identical week we were there! He's the only one who makes their desserts so nobody else could help me. Sigh.

If any of you have made a similar pie, perhaps you could offer some tips. I even bought a surplus slice of Bob's pie and packed it in an iced-down cooler so I could compare his to my finished product once we returned home, and mine was definitely rubbery! I must be overdoing some step somewhere.

This has become reminiscent of when I first attempted making caramel. Yep--shades of Charlie's Caramel-Pecan Black Bottom Pie! lol! I hate it when I cannot get a dessert to come out properly. TIA for any help anyone can give. Wigs

KEY LIME PIE 1 pie (8 portions)

5 large egg yolks
3/4 cup granulated sugar
1-1/4 cups freshly squeezed lime juice, reduced to 3/4 cup liquid.
1/4 oz. Knox unflavored gelatine (1 package)
1 - 14 oz. can condensed milk
1 graham cracker pie shell, baked lightly and cooled

Topping: 1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup toasted coconut (optional)
Lime wedges, if desired, for garnish

In small saucepan combine lime juice, sugar and gelatine. Let sit 10 minutes. In mixing bowl, whip egg yolks on medium speed for 2 minutes. Add condensed milk, continue beating for 1 minute. Put saucepan with lime juice mixture on low heat, stirring constantly until sugar and gelatine are dissolved. DO NOT BOIL! Add to egg yolk mixture in mixing bowl. (I folded in.) Whip on high speed until stiff, approximately 4 minutes. (Maybe 4 minutes is too long & this is where I went wrong ???)
Pour into cooled graham cracker pie shell. Chill at least 2 hours before topping. Top with sweetened whipped cream, then garnish with toasted coconut and lime wedges.

For topping: Whip heavy whipping cream until slightly thick, add sugar, continue beating until stiff. Spread on chilled pie with knife dipped in hot water and dried off.

Source: Pastry Chef, Bob, of The Sea Captain's Restaurant in Myrtle Beach, South Carolina.

 
Rats, the Key Lime REC was supposed to be a new posting. It has NOTHING to do with beef tenderloin.

 
wigs, you almost have a curd recipe here and may not need the gelatine at all.

If you cook the yolks with the sugar and lime juice (hold out some zest to add at the end) it may thicken sufficiently. Whip the chilled condensed milk separately, then fold together with the thicken yolks.

You know, never mind. I'm making too many changes....I'll test this out myself and see what happens.

I hear "rubbery"... my first thought is the gelatine.

Is it critical to have a pie that cuts cleanly? Because you can always add a 3 oz cream cheese to the mixture and that will help firm up the filling to cut nicely.

 
Curious1--very interesting reading which totally reaffirms info given 2 me in a cake decorating

class I took back in 1990 from a great instructor named Donna Wagner. She told us that it is most important to always use pure cane powdered sugar when making any icings or fondants, etc. I have always figured if it makes that much of a difference with powdered sugar, it probably is important to use pure can granulated sugar when baking desserts so I buy Domino at Sam's Club in 25-pound bags. Your article has good advice--thanks for the reminder as to why I lug such big sugar bags home!

 
Hmm, I never considered leaving OUT the gelatin! Very good suggestion & thanks 2 all of U for

that advice. I'll give this pie another 'go' in the near future and let you know my results.

 
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