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Monday, September 18, 2017

Meal No. 1915: Slow-Roasted Beef Tenderloin


In the marking of a special occasion this past Wednesday night at the Roediger House, a special dinner menu was fitting: slow-roasted beef tenderloin with spicy horseradish sauce; Brussels sprouts gratin; twice-baked stuffed potatoes; and, for those who were so inclined, some homemade cinnamon applesauce.



There was a special salad to start it off as well: spring mix with blue cheese and cinnamon-vanilla-glazed walnuts and a sweet and sour vinaigrette.




"Spiced Pecan and Blue Cheese Salad," inspired by the signature salad at Ryan's Steaks, Chops, & Seafood (an excellent Winston-Salem restaurant). "Sweet and Sour Vinaigrette" from The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 373. "Cinnamon Vanilla Glazed Walnuts" recipe from McCormick & Company. Thanks as always to Jimmy Randolph for helping me track down those recipes.

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

"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.

"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.

"Stuffed Potatoes: Good/Better/Best," a recipe clipping saved from Cuisine at Home, Issue 60 [December 2006], p. 23-25. Reminder about crispier potato skins from "Crispy Baked Potato," from The Kitchen on foodnetwork.com.

Inspiration for Homemade Applesauce came from Evelyn Coulson of Cana, VA. Guidance for Homemade Applesauce came from:

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