Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [248]
To roast in the oven:
Position the rack in the center of the oven and preheat the oven to 375°F.
Roast, basting three or four times with the additional garlic mixture, until an instant-read meat thermometer inserted diagonally into the thickest part of the tenderloin registers
118°F (our definition of rare), 18 to 20 minutes
122°F (our definition of medium-rare), about 22 minutes
128°F (our definition of medium), about 25 minutes
140°F (the USDA’s definition of medium-rare), about 30 minutes
or 155°F (the USDA’s definition of medium), about 40 minutes
Transfer to a carving board; let stand for 5 minutes. Slice off the twine, then carve the roast into ½-inch rounds.
To grill:
Heat a gas grill to high heat or build a well-ashed, high-heat coal bed in a charcoal grill.
Place the tenderloin on the grate directly over the heat, 4 to 6 inches above it. Cover and grill, turning occasionally and basting three or four times with the butter or oil mixture, until an instant-read meat thermometer inserted diagonally into the thickest part of the tenderloin registers
118°F (our definition of rare), 16 to 18 minutes
122°F (our definition of medium-rare), 20 to 22 minutes
128°F (our definition of medium), about 25 minutes
140°F (the USDA’s definition of medium-rare), about 30 minutes
or 155°F (the USDA’s definition of medium), about 38 minutes
Transfer to a carving board; let stand for 5 minutes. Slice off the twine and carve the roast into ½-inch rounds.
Note: A center-cut tenderloin is the long tube of meat minus the chateaubriand (the thick end) and the thinner tail, as well as the small rope of meat that runs underneath the tenderloin. Trim off any visible fat, then slice off the silver skin, a paper-thin, translucent, indigestible membrane that runs over the surface of the meat. (Or have your butcher trim the tenderloin for you.)
An herb-mustard crust for a tenderloin:
Use only olive oil for the basting mixture; roast or grill as directed. While the tenderloin stands at room temperature for 5 minutes, mix ½ cup chopped mixed herbs on a plate (for example, chives, tarragon, and parsley; parsley, rosemary, and oregano; or parsley and thyme). Spread 2 tablespoons Dijon mustard over the hot roast, then roll it in the fresh herbs before slicing.
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Two Refrigerator Chutneys
A chutney is a savory, vinegary jam, excellent with roasted or grilled meat, particularly beef. It’s usually processed and canned, but you can simplify the process by putting either of these in the refrigerator to set up, where they will keep for 2 months.
Blackberry-Rhubarb Chutney
Makes about 5 cups
4 cups blackberries
3 rhubarb stalks, peeled of stringy excess and then thinly sliced
2 celery ribs, thinly sliced
1 medium red onion, chopped
One 3-inch piece of fresh ginger, peeled and minced
3 garlic cloves, minced
3 dried Chinese red chiles
1¼ cups packed dark brown sugar
½ cup granulated sugar
½ cup dry red wine
½ cup red wine vinegar
1 teaspoon ground cinnamon
1 teaspoon salt
¼ teaspoon ground cloves
Combine the ingredients in a large pot and bring to a simmer over medium-high heat, stirring often.
Reduce the heat to medium-low and simmer until dense and jamlike, about 40 minutes, stirring almost constantly once the blackberries break down and the mixture starts to thicken.
Remove the chiles. Spoon into cleaned glass canning jars. Seal and refrigerate for up to 1 month.
Tomato-Cranberry Chutney
Makes about 7 cups
8 large red tomatoes
2 large red bell peppers, cored, seeded, and chopped
1 large red onion, chopped
1 orange, peeled and cut into segments, plus 1 tablespoon grated orange zest
One 4-inch piece of fresh ginger, peeled and minced
1 cup dried cranberries
1 cup red wine vinegar