Dining with Shallots
Herbed Beef Tenderloin with Shallot Wine Sauce
Herb Marinade and Tenderloin
2 Tablespoons each chopped fresh rosemary and thyme
4 large garlic cloves
1 large shallot, quartered
1 Tablespoon grated orange zest
2 bay leaves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 Tablespoon coarse salt
1 teaspoon freshly ground black pepper
2 Tablespoons olive oil
2 Two pound thick beef tenderloins, trimmed
Shallot Wine Sauce
Reserved pan drippings
3 Tablespoons unsalted butter
1/2 cup chopped shallots
2 Tablespoons chopped fresh chives
1 Tablespoon red wine vinegar
3/4 cup dry red wine
1 Tablespoon unsalted butter
Salt and pepper to taste
Garnish
Chopped fresh parsley, rosemary and/or chives
For the tenderloin: Combine rosemary, thyme, garlic, shallot,
orange zest, bay leaves, nutmeg, cloves, salt and pepper in a
food processor and process until chopped. Add the olive oil
gradually, processing until smooth. Spread the mixture
evenly over the tenderloins and place in a shallow dish.
Marinate, covered with foil, in the refrigerator for 8 hours or
longer.
Place the tenderloins on a rack in a large roasting pan. Insert
a meat thermometer in the thickest portion of one tenderloin.
Roast at 400 degrees until the thermometer registers
130 degrees for rare or 140 degrees for medium.
Remove the tenderloins to a platter and cover with foil, reserving
the drippings. Let the tenderloins stand for 10 minutes,
then cut into 1/2 inch slices.
For the sauce: Pour the reserved drippings into a medium
saucepan. Add 3 Tablespoons butter, shallots and chives.
Cook for one minute or until the shallots are tender, stirring
constantly. Stir in the vinegar and wine. Simmer for one
minute. Stir in the last tablespoon of butter and season with
salt and pepper. Remove from heat. Spoon over the beef
and garnish with fresh herbs.
Source:
Savor the Moment: Entertaining without Reservations.
The Junior League of Boca Raton, 2000.
Fattoush
1 round Lebanese bread or pita, toasted
2 cucumbers, peeled and sliced
1/2 lettuce, washed and shredded
2 shallots, peeled and chopped
1/2 cup each chopped fresh parsley and mint
1/2 cup olive oil
Juice of 1 lemon
2 garlic cloves, peeled and crushed
Salt and freshly ground black pepper, crushed
Sweet red pepper or additional cucumber, for garnish
(optional)
Cut the bread into cubes and sprinkle with a little water. Place in a bowl with the cucumber, lettuce, shallots, parsley and mint, and toss them together until well mixed. Place lemon juice, oil, garlic, salt and pepper in a jar and shake well. Pour the dressing over the salad, then garnish with shredded red pepper or very thinly sliced unpeeled cucumber.
Serves 4
Source:
Herbs: A Connoisseur’s Guide
by Susan Fleming.
“You don’t have to cook
fancy or complicated
masterpieces—just good
food from fresh ingredients.”
- Julia Child