Thursday, November 13, 2008

New Thanksgiving Tradition

Jason and I have spent the last two years in Chicago, alone over Thanksgiving. It may sound like I'm complaining, but I'm not! It's actually given us a chance to start making our own Thanksgiving traditions. Last year, we decided not to attempt a turkey (I'm scared to make turkey for some reason), and we went for the beef tenderloin instead. This is the recipe that we tried, and it is absolutely the best! I cannot tell you how good it is! Okay, I'll calm down. I'm getting annoyed with my use of the exclamation point. 
Needless to say, I'm looking forward to our new cooking tradition, the Thanksgiving Beef Tender. Even if you don't make this for your own Thanksgiving, I would highly suggest giving it a try sometime. Here's the recipe:

2 pounds beef tenderloin (the butt end), tied with kitchen string
3 cloves garlic, finely chopped
Salt and pepper
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons Worcestershire sauce
2 limes, juiced
1/2 cup sour cream
3 tablespoons prepared horseradish, drained
Special equipment: heavy duty aluminum foil

Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil "basket" for it to sit in. It is very important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil into the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.

Rub the garlic over the entire tenderloin and season really, really well with salt and pepper. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice. Let marinate in the refrigerator for at least 3 hours.

Adjust the oven rack to the highest point and preheat the broiler. (I used to sauce pan to place underneath the baking dish to prop up the beef closer to the broiler). Place the pan right underneath the broiler and broil for about 8-10 minutes. (It will look like the flames are burning or touching the meat, but that is fine). Carefully pull the pan out and turn the meat over. Broil for about another 5-7 minutes or until cooked to desired doneness. (When the meat is done under the flame, it will look like it is burned, but it's not). Wrap it up very tightly in the foil and let it stand to cook inside the foil on the kitchen counter for about another 1.5 hours.

Whisk together the sour cream and horseradish and season with salt and pepper. Slice the meat and serve with sour cream mixture on the side.


I must give credit where credit is due. This is a recipe from Bobby Flay's wife, Stephanie March. It's name is "Kathy Baker's Beef Tender".

1 comment:

Amanda said...

Hey Morgandi! I'm scared to make turkey, too, and so this year I am going to try to cook an alternative -- this tenderloin recipe sounds perfect! I was just thinking this afternoon about what on earth I could make.

You are a gorgeous pregnant lady and I wish you guys nothing but happiness. :) You are in a for a lot of fun!