This recipe is from the FOOD FOR THOUGHT, Junior League of Birmingham cookbook.
Serves 10 to 12
Beef:
2 Tablespoons dried rosemary, crumbled
3 Tablespoons cracked black pepper (I use 2 Tbsp)
1/4 cup soy sauce
4 Tablespoons butter, softened (I used 6 Tbsp.)
1 small clove garlic, crushed (I use at least 2.)
2 beef tenderloins--3 to 4 pounds when trimmed.
Sauce:
1-1/4 cups real mayonnaise
1-1/2 cups sour cream
1/4 cup horseradish
1/4 cup capers, drained (I also chop a bit.)
Freshly ground pepper
Combine first 5 beef ingredients to make a paste. Rub paste on all sides of trimmed & tied beef. Refrigerate 1 to 2 hours. Place meat in roasting pan and put in a pre-heated 500-degree F oven. Reduce heat to 400 degrees F immediately. Cook approximately 40 minutes. Meat thermometer will register 140 degrees for rare.* Let beef cool, refrigerate until well-chilled before slicing. May be served warm if desired.
Sauce: Combine mayonnaise and next 4 ingredients. Chill. Serve with sliced beef tenderloin.
Caryn's (Wigs') notes:
1) Use heavy duty aluminum foil & wrap up whole Tellicherry black peppercorns & seal tightly. Pound with flat side of a heavy meat mallet or with the bottom of a cast iron skillet until peppercorns are slightly crushed.
2) After trimming & tying the beef, I rub the paste all over and let the meat sit at room temp for 4 to 6 hours before baking.
3)*I bake until internal temperature is about 120 degrees. (The tenderloin in the photo was baked to 127 degrees which is what the catering client wanted.)
4)I let the baked beef sit for 20 to 30 minutes before slicing.
5) The photo is garnished with kale, sliced bell peppers, cherry tomatoes and Wasabi peas. Beef in photo was 6.29 lbs before trimming & tying, and I used ingredient amounts as listed above in recipe or else the adjusted amounts I indicated in parentheses.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/DSCN0388.jpg
Serves 10 to 12
Beef:
2 Tablespoons dried rosemary, crumbled
3 Tablespoons cracked black pepper (I use 2 Tbsp)
1/4 cup soy sauce
4 Tablespoons butter, softened (I used 6 Tbsp.)
1 small clove garlic, crushed (I use at least 2.)
2 beef tenderloins--3 to 4 pounds when trimmed.
Sauce:
1-1/4 cups real mayonnaise
1-1/2 cups sour cream
1/4 cup horseradish
1/4 cup capers, drained (I also chop a bit.)
Freshly ground pepper
Combine first 5 beef ingredients to make a paste. Rub paste on all sides of trimmed & tied beef. Refrigerate 1 to 2 hours. Place meat in roasting pan and put in a pre-heated 500-degree F oven. Reduce heat to 400 degrees F immediately. Cook approximately 40 minutes. Meat thermometer will register 140 degrees for rare.* Let beef cool, refrigerate until well-chilled before slicing. May be served warm if desired.
Sauce: Combine mayonnaise and next 4 ingredients. Chill. Serve with sliced beef tenderloin.
Caryn's (Wigs') notes:
1) Use heavy duty aluminum foil & wrap up whole Tellicherry black peppercorns & seal tightly. Pound with flat side of a heavy meat mallet or with the bottom of a cast iron skillet until peppercorns are slightly crushed.
2) After trimming & tying the beef, I rub the paste all over and let the meat sit at room temp for 4 to 6 hours before baking.
3)*I bake until internal temperature is about 120 degrees. (The tenderloin in the photo was baked to 127 degrees which is what the catering client wanted.)
4)I let the baked beef sit for 20 to 30 minutes before slicing.
5) The photo is garnished with kale, sliced bell peppers, cherry tomatoes and Wasabi peas. Beef in photo was 6.29 lbs before trimming & tying, and I used ingredient amounts as listed above in recipe or else the adjusted amounts I indicated in parentheses.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/DSCN0388.jpg
