Tuesday, November 25, 2008

Beef Provencale

When I was a kid, my mom was always getting these 'join our recipe club!' packages in the mail. With the invitations they would include a sample of the recipe cards. Mom never joined the clubs, but always kept the free cards. I have mostly inherited these cards since Mom doesn't really cook that much anymore. This recipe was from one of these sets. The set is called 'Simply Delicious'.

We decided to make this recipe during Thanksgiving week, since Chris and I both had off. We were going to go out on a 'date' but decided that we would probably have more fun and have better food if we just stayed home and cooked together. We also spent about half of what we would have for dinner.

The recipe is easy, but a little pricey. You take a beef tenderloin (go to the butcher, not the supermarket!), brown it in some butter on all sides and season with salt and pepper. Cover and let it cook over low heat for about 10 minutes. Remove it from the pan, cover it with foil and let it rest for about 30 minutes. Slice it into 1/2 inches slices, put it in a dish and spread with some garlic butter (6 Tbl softened butter, 2 cloves minced garlic, 3 Tbls finely chopped flat leaf parsley, mix together until smooth) and put into a 425° oven for 8 minutes.

Now you may notice the potatoes in the picture above. You should ignore them. They were part of the recipe that was annoying and should have been called 'Simply Bland'. I would serve this with a good gratin or mashed potato and some steamed veggies.

Now, this dinner (minus potatoes) was delicious. This is a very, very good cut of meat (1 1/2 lbs filet tenderloin cost us $35.00). It was tender and practically melted in your mouth.

The next day we decided to make lunch with the leftovers. Now dinner was good. We had fun making it. What Chris did with the leftovers was just simply the best sandwich I have ever eaten in my whole life.

He cut up the beef, mixed it with the garlic butter and basically made a grilled muenster cheese and beef sandwich out of it. The kicker? He toasted garlic in the pan before adding the bread. I know it sounds so simple but really it could not have been better. There was not one thing that either of us said 'oh next time we should....'