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.

Elegant Roasted Beef Tenderloin

  • One 2 or 3-pound beef tenderloin, at room temperature
  • 1/4 cup butter softened and divided
  • 1/4 cup chopped green onions
  • 1/2 - 1 teaspoon mined garlic
  • 2 tablespoons soy sauce
  • 1 teaspoon Dijon mustard
  • 3/4 cup dry sherry

  • Preheat oven to 400 degrees.
  • Sprinkle beef tenderloin roast with salt and pepper
  • Sear the beef tenderloin roast on high heat in a shallow pan with about a teaspoon of olive oil and a teaspoon of butter until all sides are browned (you can skip this part if you want - I just like the grill marks in the beef)
  • Remove and let cool
  • After beef is cooled, place it in a shallow baking dish and spread 2 tablespoons of softened butter all over the beef
  • Cook uncovered in the preheated oven for about 20-25 minutes
  • While the beef is in the oven, in a small skillet cook the chopped green onions and garlic in the remaining 2 tablespoons of butter until tender, about 5 minutes.
  • Add the soy sauce, mustard and some freshly ground pepper and stir in.
  • Then stir in the sherry and heat until boiling. Remove from heat.
  • Remove the beef from the oven and pour the green onion mixture over the beef and continue cooking for about another 15-20 minutes.
  • Using a meat thermometer, remove from the oven when the internal temperature reaches 135-140 degrees for medium rare. Depending on your oven, you may need to cook it more or less.
  • Let stand for about 10 minutes before carving into 1-inch slices.
My Horseradish Sauce
2 tablespoons of mayonnaise
1/4 teaspoon dijon mustard or tarragon mustard
1 or more teaspoons prepared horseradish (depending how spicy you like it)

Recipe courtesy of the Colorado Collage Cookbook and modified by me.

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