Monday, April 20, 2009

Peppery beef tenderloin and some news

I guest posted on design*sponge last week. It’s one of my very favorite blogs and I was completely honored to have a feature (and such great feedback on my photography)! Thanks Grace for all of the fun – I’m looking forward to the next one.

Judd Pilossof, one of my all-time favorite food photographers, is teaching a studio still life class at the Maine Media workshops this summer. You can find out more about the class here.

Last, a bit odd to announce but I feel like it's time . . . I am 7+ months pregnant! All very exciting. Lots of changes ahead. Inspiring some simpler recipes right now : ).

Now on to the post . . .

A post and a few updates. Will start with the fun updates first.

I’ve been trying to eat a higher protein diet and have been incorporating more meat than I would usually be inclined to. When I do eat meats, I tend to love tender meats and braises. Braises are a bit of a cooking commitment, so one of my favorite quick and easy cuts is beef tenderloin, which is always fork-tender, buttery and delicious. While certainly not the most cost-conscious of cuts, I find we get a number of meals out of a one pound portion. We usually have the first serving hot and then have leftovers cold, served on a bed of herb-y salad. Then it turns into lunch and snacks. Several meals later it’s done but we’re still not tired of it.

Here’s the way I prepare it, although I measure absolutely nothing and it’s always great. So don’t worry too much about being literal here.

Peppered beef tenderloin

1 lb beef tenderloin
½ cup Worcestershire sauce
1 Tbs prepared horseradish
2 garlic cloves, crushed
1-2 Tbs each whole green peppercorns, black peppercorns, pink peppercorns and white peppercorns, crushed with a mortar and pestle (or under a heavy skillet)
Coarse sea salt (I love grey sea salt for this)
2 Tbs olive oil
Italian flat leaf parsley, for garnish

Pre-heat oven to 400 degrees F.

Place beef in a baking dish, pour Worcestershire sauce over it, slather with garlic and horseradish. Sprinkle heavily with peppercorn mixture and sea salt. I don’t usually marinate it, but you certainly could.

Heat oil in a heavy bottomed skillet (not non-stick) over medium heat. Brown beef on all sides (~2 minutes per side) to give it a nice color and texture.

Return beef to the baking dish and cook for ~30-40 minutes until done to your liking. Don’t over-cook, that would be a crime!

Place on a cutting board or serving platter, cover with foil and allow to sit for 10 minutes. Drizzle with any remaining marinade. Sprinkle with more salt and pepper. Garnish with chopped parsley.


Sweet Tooth said...

Oh wow! Exciting news!


Y said...

Congratulations, Sabra :)

Simones Kitchen said...

How exciting Sabra! Congratulations on your pregnancy!! And only 2 more months to go... :) Love the photos as always!

angela@spinachtiger said...

You are one of my favorite bloggers. The food is always FIRST class as is the photography. I'm so happy for your "baby" news.

Your tenderloin recipe looks great. BTW, I cooked a tenderloin using your lollychop lamb chop recipe and it was equally fabulous.

Your photographs always inspire me. In fact, I will often think about them all day, especially when I'm getting ready to style my food.

Giff said...

Congratulations! We just had our second a month ago (baby boy). Definitely keeping our schedules full :)

lovely photographs, and I'm heading over to design*sponge now to see :)

Laura said...

Wonderful news, and that photo of the beef is so perfect. It makes it look so rustic rather than porn-y, I love it!

fresh365 said...

So exciting- Congrats! And thank you for the link to the Maine media workshop as well. I would like to look into this...

Monica said...

I love food photos, so i love your site!
Your photos are really beautiful, and the recipies look delicious.

catchall fan in brooklyn said...

look forward to haivng you join me in motherhood.
beautiful post.

sweet paul said...

Great news Sabra, So exciting.
Wish you all the best.
Love the meat pics as well

Sabra said...

Thanks for all of the lovely comments everyone! Will keep you posted.

Unknown said...

Congratulations sabra...brilliant photos...that beef tenderloin sounds delicious...gonna try it soon. uphere i always have a hard time trying to find of my friend introduced me to a great site and i thought that i pass great along as well.

La Tartine Gourmande said...

Wonderful news Sabra, on all fronts, but especially the baby. It is cliché but it's true that everything will change, for the best. We feel like Lulu our baby daughter was always there. Love love the new life as a mother. Good luck and stay well.

Peter G | Souvlaki For The Soul said...

I missed this in my reader (sorry!). Let me "officially" congratulate you on this only gets better from here on (so I've heard!). Great photographs as usual!

Anonymous said...

Congratulations! I hope that you will continue cooking and inspiring all of us with your delightful photos.

Laila said...

This looks absolutely delicious ... love the photos ... Laila ..

Genevieve said...

what cut of meat should I use? It's hard for me to pick out the perfect piece of meat.


Sabra said...

Thanks again everyone for the kind wishes and the enthusiasm for the recipe!
gschro: beef tenderloin is a cut of beef

veron said...

I found your blog via Design Sponge. Such lovely pictures and that steak looks so yummy!
congratulations on the baby news!

Kristina Gill said...

Hi Sabra,

It was a pleasure to feature your recipe and photography in the In the Kitchen With column at design*sponge.

Editor, In the Kitchen With

johnervin11 said...

Nice recipe, this is really yummy. There is nothing to argue about. Keep posting stuff like this i really like it. thank you for sharing this recipe..

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