This week I will be focusing on recipes for Valentine's Day Dinner.
Today will be Chateaubriand.
1. 1 Beef tenderloin- trimmed & tied (your local butcher can trim it- you will have to tie it. Make sure that the butcher has removed the 'Silver Skin' and ask for all the trimmings to take home, they will be great for seasoning and using in stew.)
2. Olive oil
3. McCormick's - Monterey Seasoning
Tools Needed: Cast Iron Skillet, Meat Twine and Meat Thermometer
Set oven to 475 degrees.
After tying the tenderloin, wash and pat dry. Then rub the tenderloin down with olive oil and sprinkle on the Monterey Seasoning. (Tenderloin may have to be cut in half to fit in skillet. But do not put both pieces in at the same time this will cause the meat to sweat and not sear as well. If you do have to cut in half, do the next step in intervals. You can later put them both in the skillet when they go into the oven.)
Pour about 2 tablespoons of olive oil in the iron skillet and turn on high heat. Let skillet get hot BUT NOT SMOKING. Reduce heat to medium and place one piece only of the tenderloin in the skillet and brown on all sides making sure to brown it and not burn it. When completely browned, place meat in the oven in the skillet. Cook for about 15 minutes then check the internal temperature.
Rare= 120 degrees
Medium= 140-160 degrees
Well Done= anything over 160- Don't do this though.
Tomorrow- Sauteed Asparagus with Lemon Sauce