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| This wine is amazing! Rated 90 points in Wine Advocate... |
The 2009 Chateau Montelena Cabernet Sauvignon
is wonderfully supple and fragrant. Silky tannins frame a core of
expressive dark red fruit. Floral and spice notes are nicely woven
throughout. This textured, gracious Cabernet Sauvignon should continue
to age gracefully for another 7-10 years, but it is awfully good right
now. We opened the bottle two hours in advance of our dinner, which is (according to my Wine Enthusiast friend Jim), is what you do for any red wine. Delicious and smooth!! The blend includes 7% Merlot and 1.5% Cabernet Franc. $60.00 normally, Wineontheway price is $38.00, free shipping on any 12 bottles.
The Wineontheway icon is on the right, click and buy! This one tasted amazing with the filet of beef, below and with the Organic Dark chocolate shortbread, I served as part of the dessert. All 6 tasters loved it!
Company coming!
I am pulling out Wee Bear's favorite!! When it comes to grilled beef, I believe the simpler the
better. The more you try to do to a tenderloin with marinades, injections,
and sauces, you lose it's beefy luster. I usually prefer just salt and
pepper and garlic.Looking for a recipe to shock and awe your guests? Look no
further. Maybe it's not quite as flavorful as a prime rib, but it's still
excellent. And there is something about beef tenderloin that says
"luxury". You and your guests will appreciate it.
Beef Tenderloin on the Rotisserie
*Do this 24 hours ahead, if possible, 8 hours at least.
3 - 3 1/2 lb beef tenderloin
2 tsp. Kosher salt
2 tsp. freshly ground pepper (I use multi-blend)
4-5 garlic cloves crushed
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| What you will need |
Trim
up your tenderloin, or have the butcher do it. I have a great
relationship with my butcher, he knows my expectations and he goes out
of his way to make sure I get the best of the best. (that and he knows
he will be on the blog!!) Develop a relationship with your butcher, you
will be rewarded!!
How to trim up your own filet of beef:
Use the following technique to remove the fat and membrane. For roasting
it whole, it should be tied with twine as illustrated so that
the meat keeps its shape and cooks evenly.
STEP 1: To remove the thick
layer of fat that covers the top of the fillet, use a sharp boning knife
to separate the fat from the meat at one end, as illustrated. Grab the
fat with your other hand and peel it back while working the knife
underneath until all is removed.
STEP 2: Carefully remove any of the
translucent membrane on the surface of the meat by running the knife
under it -do not slice away any meat in the process. Work with the knife
and your fingers to clean the fillet.
STEP 3: One end of the fillet
will be smaller and narrower than the other. This is called the tail.
Flip the thin tail under the fillet and then tie it securely with
kitchen twine. This is done for esthetic, as well as practical reasons;
the tail will cook more evenly this way. Make several loops with the
twine along the rest of the fillet.
The latest greatest garlic mincing tool!! I just love it...........why, you ask? There are so many different ones. The old fashioned one, (pictured below) which served us well in the beginning....well, we didn't know any better!! Difficult to clean and hard to get the minced garlic out of the bucket.
Here is the latest and I LOVE IT!
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| First, to get the skin off the garlic, press the flat side of your knife down on the clove of garlic hard. The skin cracks open for you to easily peel it off with your fingers. |
Made by Joseph Joseph, it is called the Rocker garlic crusher!
Crush garlic by pushing and rocking back and forth over the clove
Scoop crushed garlic into pan!!
Easy to clean! Just rinse! I found that for some stubborn pieces, a dish brush, quickly popped them out!!
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| I BOUGHT MINE AT KITCHEN KABOODLE IN PORTLAND, OREGON. IT IS FEATURED AS THEIR GADGET OF THE WEEK, THIS WEEK AND IS ON SALE. IT IS ALSO AVAILABLE AT SUR LA TABLE. |
Okay,............................wheres the BEEF?
Mince the 4-5 cloves of garlic, add 2 tsp. Kosher salt and 2 tsp freshly ground pepper. Rub this mixture all over your beef and put into a Ziploc bag. I use a Ziploc, as this aroma of the mixture permeates throughout the refrigerator. (It could actually add a garlic taste to other exposed food items in your refrigerator.) Refrigerate over night.
Scrape off the marinade, as much as you can,
and skewer the tenderloin. Wrap with plastic wrap or foil (which foil will be
used again after it is roasted, to give it a rest). Let it sit at room
temp for two hours before putting it on the rotisserie.
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| Equipment............ |
About 20 minutes ahead, turn your rotisserie heat element on to HIGH. Close lid and let it preheat.
Put the filet of beef on and turn on the rotisserie unit. Let it cook with lid down for about 20 minutes. It should be done to med/rare at that point. Check with meat thermometer. (If you want your meat done to medium, turn the heat down to medium after ten minutes on the rotisserie. then use thermometer to check) Remove, tent with foil, and let the meat rest for 10 minutes. It will rise in temperature, about 8-10 degrees. Remove from heat, before it reaches these temperatures, or it will be more done than you want it.
Rare
(140°F) |
Medium-rare
(145°F) |
Medium
(160°F) |
Medium-well
(165°F) |
Well Done
(170°F) |
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| Tent the beef for 10 minutes, while you prep the accompaniments. |
Snip the strings, slice and serve. Wee Bear with Beth assisting!
The main course- Filet of Beef, Blue Cheese and Rosemary Scallop potatoes (this Fridays blog) and a mix of vegetables served inside a puff pastry envelope (next wed. blog) served with a beautiful Chateau Montelena Cabernet.
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| We bought a case, it is amazing!! And will be perfect with all this Summer's dinners! |
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The table, set ahead. the flowers in a double vase. It has an insert for the tulips. I wound bear grass around the outer bowl and filled with water. The inner bowl holds the tulips and water. We had planned to dine on the patio, but temperature this day was 100 F, we dined in. I found this vase at Safeway floral department, $19.95.
Eight blooms!! And over ten buds!!
My secret - eight drops of Schultz Cactus Plus liquid plant food in 1
quart of water. Do this in March, to give you many beautiful blooms!
Just in time for our guests to see!! Welcome Wendy and Jim, from San Jose Del Cabo!!
...........love the vista's.
Cheers! See you on Friday! Joan |
