So I haven't written in a month...no good excuses. Even worse, I grilled a recipe weeks ago, and have been sitting on it, doing nothing. Well, there was this:
Repairing my porch certainly cut into my cooking, but in reality, it was the absence of The Bride that had a bigger impact. As it turns out, when I'm living alone for an extensive period of time I get VERY lazy about cooking; in fact, downright demotivated.
A couple of weeks ago I invited some friends over for good food and wine. In discussing wine with a friend of mine, we agreed that many of us wine geeks have a hording mentality when it comes to certain bottles. We sit on them, waiting for some special occasion that never comes. Thus, we decided to make our own special occasion, and everyone who came had to bring a bottle that they were reserving. I called it Horde No More, and for dinner I wanted to serve something appropriate. Having recently done beef tenderloin (see the previous post), I was feeling saucy and headed down to Findlay to acquire another one. It was time to cook the Stuffed Herbed Tenderloin on page 137.
I had pretty much all day to cook this, as I had taken the day off. So I began with my mise en place and prep work.
I was happy to use some of the fresh thyme from my garden. It's getting seriously out of control.
I wanted the thyme, but just the leaves, not the woody part. However, I had a plan for the stems, so stripped the stems of the leaves, and set the stems aside.
There's something downright wonderful about leeks in a saute pan.
In went the mushrooms, garlic, and herbs, and it suddenly became even better.
While that was getting happy, I made the paste that would be rubbed all over the outside of the tenderloin.
To stuff the tenderloin, you have to first make a slit, but make sure not to take the cut all the way to the edge. This will create a pocket for the stuffing.
In go the stuffing ingredients (once cooled).
Weber instructs you to close up the pocket and then use toothpicks to hold the seam together. But, remember those thyme and rosemary stems I reserved?
I used those as sutures instead!
The paste was rubbed on, and the whole thing was wrapped in plastic and set in the fridge for several hours to fully develop flavors.
When the guests arrived, I grilled it up. For sides I made a ribboned asparagus salad and a tapenade risotto. T'was lovely.
In Weber's description of the meal, they say to get out the white tablecloth and candlesticks. They aren't lying. This was sinful, and a perfect meal for our Horde No More event. I'd tell you more, but it was a month ago. Just trust me, it was amazing.
