Peppery beef tenderloin and some news

I guest posted on design*sponge last week. It’s one of my very favorite blogs and I was completely honored to have a feature (and such great feedback on my photography)! Thanks Grace for all of the fun – I’m looking forward to the next one.

Judd Pilossof, one of my all-time favorite food photographers, is teaching a studio still life class at the Maine Media workshops this summer. You can find out more about the class here.

Last, a bit odd to announce but I feel like it's time . . . I am 7+ months pregnant! All very exciting. Lots of changes ahead. Inspiring some simpler recipes right now : ).

Now on to the post . . .

A post and a few updates. Will start with the fun updates first.

I’ve been trying to eat a higher protein diet and have been incorporating more meat than I would usually be inclined to. When I do eat meats, I tend to love tender meats and braises. Braises are a bit of a cooking commitment, so one of my favorite quick and easy cuts is beef tenderloin, which is always fork-tender, buttery and delicious. While certainly not the most cost-conscious of cuts, I find we get a number of meals out of a one pound portion. We usually have the first serving hot and then have leftovers cold, served on a bed of herb-y salad. Then it turns into lunch and snacks. Several meals later it’s done but we’re still not tired of it.

Here’s the way I prepare it, although I measure absolutely nothing and it’s always great. So don’t worry too much about being literal here.

Peppered beef tenderloin

1 lb beef tenderloin
½ cup Worcestershire sauce
1 Tbs prepared horseradish
2 garlic cloves, crushed
1-2 Tbs each whole green peppercorns, black peppercorns, pink peppercorns and white peppercorns, crushed with a mortar and pestle (or under a heavy skillet)
Coarse sea salt (I love grey sea salt for this)
2 Tbs olive oil
Italian flat leaf parsley, for garnish

Pre-heat oven to 400 degrees F.

Place beef in a baking dish, pour Worcestershire sauce over it, slather with garlic and horseradish. Sprinkle heavily with peppercorn mixture and sea salt. I don’t usually marinate it, but you certainly could.

Heat oil in a heavy bottomed skillet (not non-stick) over medium heat. Brown beef on all sides (~2 minutes per side) to give it a nice color and texture.

Return beef to the baking dish and cook for ~30-40 minutes until done to your liking. Don’t over-cook, that would be a crime!

Place on a cutting board or serving platter, cover with foil and allow to sit for 10 minutes. Drizzle with any remaining marinade. Sprinkle with more salt and pepper. Garnish with chopped parsley.