Why Dogs and Food?



Why Dogs and Food?

It's simple. Write about what you love. And what is better than dogs and food? If you are anything like me - and millions of other people - you will relate to and understand the unwavering love I have for my dogs and my passion for cooking - and eating - great food. I hope you will enjoy reading about my day to day experiences with good food and a couple of very special dogs.

Thanks for visiting.

Saturday, August 27, 2011

Beautiful Beef

“The feeling of friendship is like that of being comfortably filled with roast beef; ....” ~ Samuel Johnson

There are lots of reasons people don't eat meat - or beef, in particular. Red meat seems to be the evil enemy these days and I have to admit that I sometimes have a pang of guilt when I prepare and eat beef. But the guilt doesn't last for long when I look at an organic beef tenderloin roast. I'm sorry all you vegetarians out there, but it is a thing of beauty.

My favorite way to make this special cut of meat is to slightly sear it in a pan and then roast it until medium rare and serve it sliced with a horseradish sauce. The roasted beef practically melts in your mouth and whether a mouthful is paired with a dab of spicy horseradish, a bite of a perfectly roasted potato or a sip of full-bodied Cabernet Sauvignon, it is simply delicious.

I roasted the beef with green onions, garlic and a sherry-mustard sauce, carved the meat into 1 inch slices and served it with mini herb-roasted potatoes and asparagus.

Check out some photos:

Chopped green onions and garlic are sauteed and combined with sherry, mustard and soy sauce

Lovely mini gold potatoes combined with olive oil and herbs and roasted in the oven

Fresh, organic asparagus spears, roasted in foil with a dab of butter and sprinkled with tarragon leaves

Finished tenderloin, roasted to a perfect medium rare:

Check out the recipe for this Elegant Roasted Beef Tenderloin


Happy Eating!

6 comments:

dive said...

Yum, that last shot made my tastebuds ache with longing.

Liz Berry Wagner said...

Dive: Oh, go ahead and break down and make yourself a nice filet mignon! Your taste-buds will thank you!

Susan Campisi said...

That meal looks and sounds so incredibly delicious, Liz! I was off red meat for about 8 years but now I'm a big fan of humanely raised and organic beef. I have to satisfy my craving once a week but I usually just get a good burger. I'm not talented in the kitchen like you are, unfortunately.

Stewart M said...

Hi there - its at times like this I wish the geeks who invent things would come up with some form of "aroma-net" - its a bit like the inter-net, but it has smells as well! (Although I think this may make spam even less welcome!)

Cheers - Stewart M - Australia

Al said...

I don't eat any beef that's not well-cooked, but that does look good anyway!

Liz Berry Wagner said...

Sue: Red meat is not a frequent event in this household but when it is, it is organic and humane grass-fed beef only. What I love about San Francisco is that everything is sustained here and there are so many organic food sources available.

Stewart: LOL. Yes, Aroma-Net would be fun for some things but not so much for other foul-smelling unsolicited "aromas"! Thanks so much for stopping by!

Al: I know - sometimes looking at rare meat can be a little scary but I cannot bring myself to cook a $65 tenderloin to a crisp...it would be a sin. Thanks for stopping by!