This Monday night at the Roediger House was a time of celebration. It's always a pleasure when former neighbor and good friend Jon Piper visits, although one of these days he's got to bring his lovely wife (and my former WFU student twice over). This was also a chance to mark off the second challenging day of student teaching for Ben Phillis. Why, he even let me go observe him this afternoon and we snuck in a bit of time to talk while the meal was in its final cooking stages.
My standard recipe for roasting a beef tenderloin continues to be "Beef Tenderloin in Wine Sauce," which is persistently and consistently delicious. I always try to have a side of spicy horseradish sauce, from the same cookbook, and it tends to pretty quickly win over any newbies. The sides were standards: company mashed potatoes and my new old friend, traditional Campbell's Kitchens green bean casserole.
"Beef Tenderloin in Wine Sauce" (p. 296) and "Spicy Horseradish Sauce" (p. 295) from The All-New Ultimate Southern Living Cookbook. Compiled and Edited by Julie Fisher Gunter. Oxmoor Press (2006).
"Company Mashed Potatoes," a Jones family favorite.
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