Friday, November 11, 2011

Beef Tenderloin with Herb Butter

beef tenderloin with herb butterOne of the best things about our local Asian grocer besides the fact that there is a BYOB crawfish restaurant inside the store, is that you can get beef tenderloin there for $4.99 a pound. There is no point in cooking with a cheaper cut of beef, because nothing is really cheaper than that. And nothing tastes better than tenderloin.  This is my friend Courtney's recipe.  She is a fantastic cook.  Her recipes never disappoint (fat bread and Jambalaya-Mary-laya.)  And she shares my love of the Asian grocer tenderloin.  We had fajitas made with it at her birthday party a few weeks back.  Beef tenderloin fajitas...yum.
Beef Tenderloin with Herb Butter

1 (3-pound) center-cut beef tenderloin roast
Cracked black pepper
Tony Chacheres Cajun spice
1 tablespoon olive oil

Set oven temperature to 475°F. Pat tenderloin dry. Rub oil over tenderloin, then sprinkle with Tony’s and black pepper liberally, rubbing. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 125°F, 20 to 25 minutes for medium-rare with instant read thermometer. Let beef stand on rack in pan 10 minutes before serving covered in foil. Cut beef into ¼ to ½ inch-thick slices and serve with a dot of rosemary butter on top.

Herb Butter

1 stick salted butter
2 teaspoons rosemary sprigs, finely chopped (can also use thyme or any other favorite herb)
2 garlic cloves, minced
1 teaspoon black pepper, freshly ground
2 teaspoons lemon juice
1 teaspoon Dijon-style mustard

Cream the butter and blend in the rosemary. Mix in the pepper, lemon juice, garlic and mustard. Spoon the mixed butter onto a sheet of plastic wrap and roll into a log shape. Place in the freezer to chill for half an hour, then remove to keep in the refrigerator until ready for use.
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