Un-Americanize Your Diet

Our Christmas dinner plans.  it is amazing!!

Perfect beef tenderloin

5 lbs beef tenderloin, trimmed and tied 1 head roasted garlic puree or 1 tablespoon minced fresh garlic salt and pepper thyme and rosemary

1 Blend herbs, garlic and salt and pepper into rub. 2 cover beef. 3 Allow beef to come to room temperature before cooking. 4 Cook 400 degree until internal temperature 130-135 5 cover with foil and allow to rest 15 minutes

Servings: 10

Tips With large tenderloin make need to cut thicker end and cook before thinner side. Need to get internal to 130 on thicker side then thinner side a bit more done. Trim meat of all tendons, fat ect..

Sauce Bordelaise

makes 1 quart

1 bottle red wine 1 onion, diced 1 tbsp whole black peppercorns 1 spring thyme 1/2 bay leaf salt and freshly ground black pepper 1 tbsp oil 5 cups demi-glace

1 May do ahead- reduce red wine to approximately 1 cup. Pour entire bottle and simmer about 20-30 minutes until reduced, 2 In a saucepan heat oil and add onion. Lightly caramelize and add herbs and wine. 3 Add demi-glace and bring to a simmer. 4 Reduce sauce to proper consistency and season with salt and pepper. 5 Strain through fine mesh strainer or cheesecloth. 6 Final step: add 1 tablespoon butter and melt just before serving.

Servings: 20 Yield: 1 quart

Cooking Times Preparation Time: 20 minutes Cooking Time: 20 minutes