If there's a special on beef tenderloin at the Harris Teeter, I'm likely to scoop one up and to plan a big gathering at which we might enjoy it. Hence, this past Wednesday evening's dinner for six together with another edition of the Roediger House reading party. On our plates at about 8 o'clock: slow-roasted beef tenderloin with creamy horseradish sauce, layered green bean casserole, and slow-cooker scalloped potatoes. Goodness gracious, what a feast, and it was pretty delicious!
"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.
"Layered Green Bean Casserole," from my sister Allison in Rossville, Indiana.
"Slow-Cooker Scalloped Potatoes," by Kelly Price. In Cook's Country, January 2011, p. 6.
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