Sunday, August 13, 2017

Meal No. 1888: Slow-Roasted Beef Tenderloin

It's hard to walk past the Harris Teeter beef tenderloin when it's on a big sale, and that leads to a great excuse to have the table full of the regularest regulars of the Roediger House, even on a weeknight, as occurred this past Thursday. Slow-roasted to a perfect temperature, and then broiled briefly with a shallot-thyme butter dousing to give it a crusty goodness on the outside, the amazing beef was joined by layered green bean casserole and homemade creamy mashed potatoes. For some of us, the beef tenderloin can't be complete without spicy horseradish sauce. It was heart-warming to see all plates return to the buffet counter for seconds, and for there to be at least one nomination for "best beef tenderloin yet."

Gern was ready.

"Slow-Roasted Beef Tenderloin," from J. Kenji López-Alt, Managing Culinary Director of

"Spicy Horseradish Sauce" from "Beef Tenderloin in Wine Sauce," from The All-New Ultimate Southern Living Cookbook. Compiled and Edited by Julie Fisher Gunter. Oxmoor Press (2006), p. 295, 296.

"Creamy Mashed Potatoes," from Ree Drummond, the Pioneer Woman. Published online 03 November 2007.

"Layered Green Bean Casserole," from my sister Allison in Rossville, Indiana.

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