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Beef Tenderloin with Anise and Crushed Peppercorns
by
The Diva on a Diet
Calificación: 4.0
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%20end%20for%20him,%20save%20the%20skinny%20(well%20done)%20portion%20for%20me%20...%20joy%20and%20happiness%20abound!%3C/p%3E%3Cp%3ERoast%20Beef%20Tenderloin%20with%20Anise%20and%20Crushed%20Peppercorns:%3C/p%3E%3Cp%3E2%20lb.%20beef%20tenderloin,%20tied%20at%202%20-3%20inch%20intervals%3C/p%3E%3Cp%3E2%20whole%20star%20anise%20seeds%3C/p%3E%3Cp%3E1%201/2%20teaspoons%20mixed%20peppercorns%20(black,%20green,%20white%20and%20red)%3C/p%3E%3Cp%3Epinch%20of%20Kosher%20salt%3C/p%3E%3Cp%3Eolive%20oil%3C/p%3E%3Cp%3EAllow%20the%20beef%20to%20stand%20at%20room%20temperature%20for%2045%20minutes%20prior%20to%20continuing%20with%20this%20recipe.%3C/p%3E%3Cp%3EPre-heat%20your%20oven%20to%20425%20degrees%20F.%3C/p%3E%3Cp%3EGrind%20the%20whole%20star%20anise%20and%20peppercorns%20together%20using%20a%20spice%20grinder,%20small%20food%20processor,%20or%20mortar%20and%20pestle,%20until%20they%20are%20crushed%20and%20powdery.%20Its%20ok%20if%20the%20peppercorns%20remain%20chunky,%20but%20you%20want%20the%20anise%20to%20be%20fully%20crushed.%20Remove%20to%20a%20small%20bowl%20and%20add%20a%20pinch%20of%20Kosher%20salt.%20Rub%20the%20entire%20surface%20of%20the%20tenderloin%20with%20the%20spice%20mixture%20to%20coat%20and%20allow%20the%20seasoned%20meat%20to%20rest%20at%20room%20temperature%20for%2015%20minutes.%3C/p%3E%3Cp%3EHeat%20a%20large,%20heavy,%20cast%20iron%20skillet%20over%20high%20heat%20and%20to%20it%20add%20some%20oil%20(I%20used%20olive%20oil)%20to%20coat.%20Sear%20the%20tenderloin%20on%20all%20sides%20until%20nicely%20browned,%20then%20immediately%20transfer%20the%20skillet%20to%20the%20middle%20of%20a%20pre-heated%20425%20degree%20oven.%20Roast%20for%20approximately%2030%20minutes,%20or%20until%20an%20instant-read%20thermometer%20inserted%20into%20the%20thickest%20part%20of%20the%20loin%20reads%20125%20degrees,%20for%20a%20nice%20medium%20rare.%20Adjust%20your%20cooking%20time%20as%20needed%20for%20your%20desired%20degree%20of%20doneness%20and%20according%20to%20the%20size%20of%20your%20roast%20-%20adding%20more%20time%20for%20a%20more%20well-done%20roast,%20etc.%20Use%20your%20judgement.%3C/p%3E%3Cp%3ERemove%20from%20oven%20and%20allow%20the%20meat%20to%20rest%20for%20at%20least%205%20to%2010%20minutes%20before%20carving.%3C/p%3E%3Cp%3EIf%20desired,%20you%20may%20serve%20with%20a%20simple%20and%20flavorful%20pan%20sauce.%20I%20adapted%20this%20sauce%20from%20a%20recipe%20that%20appeared%20in%20the%20December%202007%20issue%20of%20Bon%20Appetit.%3C/p%3E%3Cp%3EMelt%20the%20butter%20in%20a%20small,%20heavy-bottomed,%20skillet%20and%20to%20it%20add%20the%20shallots.%20Saute%20for%202%20to%203%20minutes,%20over%20medium-high%20heat.%20Add%20the%20rosemary%20sprigs%20and%20saute%20for%201%20minute.%20Add%20the%20Cognac,%20raise%20the%20heat%20to%20high,%20allow%20the%20mixture%20to%20come%20to%20the%20boil,%20and%20once%20the%20Cognac%20has%20evaporated.%20Add%20the%20Port%20and%20the%20beef%20broth,%20stirring%20well%20to%20combine.%20Allow%20the%20mixture%20to%20boil%20and%20cook%20until%20reduced%20by%20half.%20Strain%20into%20a%20small%20sauce%20pan%20and%20return%20to%20heat,%20and%20season%20to%20taste%20with%20some%20freshly%20ground%20pepper.%20As%20the%20mixture%20simmers,%20add%201%20tablespoon%20of%20cold%20butter,%20one%20small%20piece%20at%20a%20time,%20whisking%20well%20to%20combine%20after%20each%20addition.%20The%20sauce%20will%20thicken%20as%20you%20whisk%20in%20the%20butter.%20The%20finished%20sauce%20may%20be%20kept%20warm,%20covered,%20over%20low%20heat%20until%20you%20are%20ready%20to%20plate.%20Whisk%20well%20before%20serving.%3C/p%3E%3Cp%3EAs%20written,%20this%20recipe%20will%20serve%20approximately%204%20-%205,%20depending%20on%20portion%20size.%20May%20be%20doubled%20as%20desired.%3C/p%3E%3Cp%3EHonestly,%20this%20was%20one%20of%20the%20best%20meals%20I've%20had%20in%20a%20long%20time.%20The%20roast%20was%20tender%20and%20juicy%20and%20the%20anise/peppercorn%20combination%20is%20simply%20exquisite.%20Judging%20by%20the%20moans%20of%20pleasure%20coming%20from%20the%20husband's%20side%20of%20the%20table,%20I'd%20say%20he%20was%20in%20heaven.%20Color%20us%20both%20happy%20and%20well-fed,%20indeed.%3C/p%3E%3Cp%3EI'll%20be%20submitting%20this%20to%20Dinner%20at%20Christina's%20new%20Friday%20Firsts%20feature%20...%20pop%20on%20over%20and%20share%20your%20culinary%20firsts%20with%20Christina%20and%20her%20readers%20each%20and%20every%20Friday.%20Its%20bound%20to%20be%20a%20delicious%20romp.%3C/p%3E%3Cp%3EBon%20appetite!%3C/p%3E){kind=link}