photo courtesy of Painted Cave Cattle Co.
Ingredients:
1 pound range fed beef tenderloin *
Olive oil
Truffle oil
Bay leaf
Pasilla chile
Black peppercorns
Shallot
Garlic cloves
Red wine burgundy or rose
Salt
1/2 pound Broccoli
1/2 pound Yukon Gold Potatoes
Marinade:
1/8 cup olive oil
1 bay leaf
1 dry pasilla chile crushed
1/2 teaspoon whole black peppercorns crushed
1 shallot
2 garlic cloves
1/4 cup any red wine burgundy or rose
1/2 tsp salt
Infuse olive oil with the aromatics by placing all ingredients except wine and salt into a saucepan and heating to 135 degrees. Simmer for approximately 20 minutes, and then strain through fine sieve or cheesecloth. Reserve oil and let cool.
Add wine and salt to infused oil and place tenderloin into this marinade in a pan. Push plastic wrap onto the meat so it rests on top of the marinade and meat. Then cover the pan and place in ‘fridge overnight.
Remove pan from ‘fridge and let rest until room temperature or until oil has become uncoagulated. These oils solidify at cold temperatures, so don’t be alarmed. Once the oil has melted, remove meat.
Prepare your barbecue with mesquite wood or a wood of your choice. Place meat on the grill on the cut sides for 1 - 1/2 minutes to achieve nice grill marks before flipping it over. Use tongs, not a fork, when flipping meat to retain juices.
Give it a one quarter turn cook for another 1 - 1/2 minutes, then flip it over and repeat the same procedure. Cook to an internal temp of 120 degrees. Remove meat and let rest about two minutes before serving. The resting period allows the meat to reabsorb the flavorful juices. The grill marks on the meat are not only attractive but also properly sear in the juices.
Preparing Potatoes and Broccoli
Blanch potatoes in boiling water until fork tender. Remove from water and let cool until they can be handled. Slice into 1/4 inch circles. Lightly coat with olive oil, season with salt and pepper, place on sheet pan, and roast until golden brown.
In a separate pan, bring to boil salted water as salty as the ocean. Blanch broccoli until bright and al dente or tender.
Plate-up
Place meat front and center, broccoli at a two o’clock position, and the potatoes at a 10 o’clock position. Drizzle just a touch of the truffle oil over the top of the meat for just a touch of extra flavor. This also gives it a nice sheen for serving.
Wine Pairing
This flavorful cut balances well with a bold Shiraz. We recommend either “Two Left Feet” or “The Boxer” from Molly Dooker.
* Recipe prepared using Painted Cave Cattle Company range fed beef, available at
PaintedCaveCattle.com
1 pound range fed beef tenderloin *
Olive oil
Truffle oil
Bay leaf
Pasilla chile
Black peppercorns
Shallot
Garlic cloves
Red wine burgundy or rose
Salt
1/2 pound Broccoli
1/2 pound Yukon Gold Potatoes
Marinade:
1/8 cup olive oil
1 bay leaf
1 dry pasilla chile crushed
1/2 teaspoon whole black peppercorns crushed
1 shallot
2 garlic cloves
1/4 cup any red wine burgundy or rose
1/2 tsp salt
Infuse olive oil with the aromatics by placing all ingredients except wine and salt into a saucepan and heating to 135 degrees. Simmer for approximately 20 minutes, and then strain through fine sieve or cheesecloth. Reserve oil and let cool.
Add wine and salt to infused oil and place tenderloin into this marinade in a pan. Push plastic wrap onto the meat so it rests on top of the marinade and meat. Then cover the pan and place in ‘fridge overnight.
Remove pan from ‘fridge and let rest until room temperature or until oil has become uncoagulated. These oils solidify at cold temperatures, so don’t be alarmed. Once the oil has melted, remove meat.
Prepare your barbecue with mesquite wood or a wood of your choice. Place meat on the grill on the cut sides for 1 - 1/2 minutes to achieve nice grill marks before flipping it over. Use tongs, not a fork, when flipping meat to retain juices.
Give it a one quarter turn cook for another 1 - 1/2 minutes, then flip it over and repeat the same procedure. Cook to an internal temp of 120 degrees. Remove meat and let rest about two minutes before serving. The resting period allows the meat to reabsorb the flavorful juices. The grill marks on the meat are not only attractive but also properly sear in the juices.
Preparing Potatoes and Broccoli
Blanch potatoes in boiling water until fork tender. Remove from water and let cool until they can be handled. Slice into 1/4 inch circles. Lightly coat with olive oil, season with salt and pepper, place on sheet pan, and roast until golden brown.
In a separate pan, bring to boil salted water as salty as the ocean. Blanch broccoli until bright and al dente or tender.
Plate-up
Place meat front and center, broccoli at a two o’clock position, and the potatoes at a 10 o’clock position. Drizzle just a touch of the truffle oil over the top of the meat for just a touch of extra flavor. This also gives it a nice sheen for serving.
Wine Pairing
This flavorful cut balances well with a bold Shiraz. We recommend either “Two Left Feet” or “The Boxer” from Molly Dooker.
* Recipe prepared using Painted Cave Cattle Company range fed beef, available at
PaintedCaveCattle.com
