Oh what to do when a nice beef tenderloin is on sale at the grocery store! Thank you Epicurious 🙂 My New Year’s resolution is to not only take pictures of what I cook, but also to remember to post them. Hopefully everyone will be so excited about the picture they that will forgive my obvious lack of presentation skills.
2 1/2 – 3 pound beef tenderloin
1 1/2 cups heavy whippping cream
2 garlic cloves
olive oil
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon wasabi powder (paste is ok too)
– Preheat over to 425°F
To make Wasabi-Garlic Cream:
– Combine whipping cream, and garlic in saucepan and cook over medium-high heat until reduced to 1 cup, stirring frequently, about 15 minutes
– Whisk in wasabi
– Remove sauce from heat, season to taste with salt
– Place tenderloin on a rimmed baking sheet
– Pour olive oil over the meat and roll to coat
– Mix together kosher salt and sugar and rub over the sides of the meat
– Roast about 15-20 minutes for medium-rare
– Remove from oven and let rest 10 minutes under an aluminum tent
– Sprinkle with salt and pepper
– Cut beef into thick slices and serve with sauce
Linda’s Notes:
– Start with the meat at room temperature
– Not only does letting the meat rest keep it moist, it will cook it a bit longer too (thanks Alton Brown!)
– You should use a plain beef tenderloin, but one that is marinated might work too as long as it’s not a total clash of flavors
Delusions of Chefery 