Every holiday (almost every) my brother, his girlfriend and my sister come down to celebrate and catch up. Of course, we cook like idiots because being in the kitchen apparently runs through our blood. It’s nothing for us to run the dishwasher 3-4 times in one day.
I made a last minute decision this Christmas to make a beef tenderloin. Pricey – I know – and trust me, I was scared to death I would ruin it.
But, it’s Christmas, and you only live once, right? Also, with the help of my brother, who I formally deem a little more polished in the kitchen than myself, I decided it wouldn’t be a problem.
I started it out like I normally prep my steaks, which is salting the heck out of them and letting them rest for a little while at room temp. I rinse them off, pat them really dry. Here is where I got this fabulous idea that has produced many, many perfect steaks. Hands down this is one of the most valuable tips I’ve ever gotten from another food blogger.
At that point you can season however you want, but keep in mind less is more. I wanted a peppercorn crust, so we put about 1/2 cup whole black peppercorns, a handful of sea salt and a little granulated garlic in a food processor until finely ground. A coffee grinder would be much easier, but….I don’t have one.
After the salt bath, we threw it on a very hot grill for about 5 minutes or so per side to sear it really good, then put it in a large roasting pan at 400° for about 20 minutes. Take it out of the oven, and let it rest for no less than 15 minutes. This is key to how your meat cuts and tastes. Leave it alone!!!
We had a good bit leftover, and I found that it was just as tender the next day. I’m not kidding. We put this little sandwich together with some fresh bagels and, my husband’s favorite, Mozzarella cheese.
I spread some horseradish sauce on last to round it out.
Just one of these wasn’t enough for my husband, by the way.
Beef Tenderloin Bagel with Mozarrella
1 fresh bagel
1 cup leftover beef tenderloin
4 tbsp butter
Preheat oven to 400°. Heat half of the butter in a small saute pan until melted and add beef; saute until heated through. spread the rest of the butter on top and bottom of the bagel. Pile the beef evenly on one side of the bagel on a cookie sheet. Add cheese on top and broil until melted – starting to slightly bubble. (You may need to remove the bagel side without the beef earlier to prevent burning). Spread the bagel half without the beef with horseradish sauce and add it to the other half.