Walnut Crusted Beef
Ingredients
1 cup Walnut Halves and Pieces, chopped
½ cup lightly toasted breadcrumbs
⅓ cup extra-virgin olive oil
2 medium cloves garlic, grated
1 Tbsp. lemon zest
1 tsp. chopped fresh rosemary
¼ tsp. kosher salt
1 beef tenderloin*, trimmed, about 4 lbs.
*You can also substitute beef round top (roast beef) for the tenderloin [but in this case, we used chuck tender instead. Tenderloin and roast beef weren't available :(]
For more information on Cuts of Beef, click here.
Instructions
1. Preheat the oven to 400°F (204°C).
2. Combine nuts, bread crumbs, olive oil, garlic, zest, rosemary and salt in a medium bowl.
Ingredients
1 cup Walnut Halves and Pieces, chopped
½ cup lightly toasted breadcrumbs
⅓ cup extra-virgin olive oil
2 medium cloves garlic, grated
1 Tbsp. lemon zest
1 tsp. chopped fresh rosemary
¼ tsp. kosher salt
1 beef tenderloin*, trimmed, about 4 lbs.
*You can also substitute beef round top (roast beef) for the tenderloin [but in this case, we used chuck tender instead. Tenderloin and roast beef weren't available :(]
For more information on Cuts of Beef, click here.
Instructions
1. Preheat the oven to 400°F (204°C).
2. Combine nuts, bread crumbs, olive oil, garlic, zest, rosemary and salt in a medium bowl.
3. Place tenderloin onto a roasting pan. Tuck under small end to allow for more even cooking. Press topping firmly onto top and sides of tenderloin.
4. Roast for 35 to 40 minutes for medium. Remove from oven and let rest 10 minutes before slicing.
Personally, I am not a fan of medium steak. Medium rare (or the occasional rare) is how I like my steak done. Plus, lack of beef cuts knowledge only made this endeavor more disappointing.
Personally, I am not a fan of medium steak. Medium rare (or the occasional rare) is how I like my steak done. Plus, lack of beef cuts knowledge only made this endeavor more disappointing.
Bearnaise Sauce
Ingredients and Instructions
Vinegar Reduction
Finely chop:
1 shallot
1 tbs fresh tarragon
1/2 tbs fresh chervil (optional)
Put these herbs into a small pot with 2 1/2 tbs white wine vinegar and a little salt and pepper. Bring to the boil, and reduce the vinegar by two-thirds. Allow to cool.
Keep at the ready:
1/2 cup (125g) softened butter cut into small cubes. You can, if you choose, make the recipe with the same amount of clarified butter.
To the cooled mixture add:
1 tbs water
2 egg yolks (room temperature)
Ingredients and Instructions
Vinegar Reduction
Finely chop:
1 shallot
1 tbs fresh tarragon
1/2 tbs fresh chervil (optional)
Put these herbs into a small pot with 2 1/2 tbs white wine vinegar and a little salt and pepper. Bring to the boil, and reduce the vinegar by two-thirds. Allow to cool.
Keep at the ready:
1/2 cup (125g) softened butter cut into small cubes. You can, if you choose, make the recipe with the same amount of clarified butter.
To the cooled mixture add:
1 tbs water
2 egg yolks (room temperature)
The first time I had Bearnaise sauce, I fell in love with it. This might be one of the things I'd refine to perfection!
Taste Test
Flavorful walnut crust mix! While cutting the beef to serve, I couldn't stop munching on the roasted mix! The beef, however, wasn't as good as hoped - wee bit tough. :(
Bearnaise Sauce - I can do betterrrrrrr! Honestly, it tasted only a little like the one I had before (which is far from delicious). BUT! It apparently went well with the beef. So, that's the silver lining.
Lessons Learnt
1. Beef cuts are IMPORTANT (Duh!).
2. Recipes are IMPORTANT (Double Duh!). Better to be safe than sorry. Remember to compare several recipes before committing to one!
Flavorful walnut crust mix! While cutting the beef to serve, I couldn't stop munching on the roasted mix! The beef, however, wasn't as good as hoped - wee bit tough. :(
Bearnaise Sauce - I can do betterrrrrrr! Honestly, it tasted only a little like the one I had before (which is far from delicious). BUT! It apparently went well with the beef. So, that's the silver lining.
Lessons Learnt
1. Beef cuts are IMPORTANT (Duh!).
2. Recipes are IMPORTANT (Double Duh!). Better to be safe than sorry. Remember to compare several recipes before committing to one!