The Dutchess of Litchfield County’s Beef Tenderloin
We are happy to introduce you to a new recipe contributor. Lisa Fielding is a private chef and boutique caterer based in Manhattan who weekends in Litchfield County whenever possible. Many of her Manhattan clients are also Litchfield County weekenders, so work brings her to Northwest Connecticut as well. A Los Angeles transplant, Fielding was a former Hollywood film executive who segued into screenwriting several years ago, which enabled her to pursue her passion for food and entertaining. Lisa’s culinary skill set draws from a broad spectrum of dishes and ingredients. We welcome her former food blog “The Duchess of Litchfield County” to its new home at Rural Intelligence.
Turkey is so been there, done that.
This holiday, forget about the bird and celebrate with the king of cuts: beef tenderloin. It’s so easy to prepare and yet it is decadent, rich and entirely worthy of taking center stage at your holiday table. I have been making this recipe for decades. It is fail safe, requires so few ingredients and accompanied by even easier to prepare Yorkshire pudding and cabernet-sautéed mushrooms, this version of beef tenderloin is superb.
1 5-lb. beef tenderloin, trimmed and tied
2 sticks salted butter
2 tbsp. coarsely ground pepper
1 tsp. kosher salt
You’ll need a roasting dish that transfers from stovetop to oven.
1. Preheat oven to 400 degrees. Coat tenderloin in in salt and pepper. Pat spices firmly into roast.
2. Melt butter in roasting pan until sizzling. Add roast and sear until crispy and golden on all sides.
3. Place in oven and cook for 25 to 30 minutes or until temperature reaches 130 degrees for medium-rare.
4. Remove from oven and allow roast to sit for 10 minutes before carving into 2-inch slabs.
5. Serve smothered with cabernet mushroom sauce and accompanied by Yorkshire pudding made with pan drippings.