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Beef Tenderloin

Nancy Hammond’s Herbed Beef Tenderloin

Sauce

2 tbsp. olive oil
2 tbsp. minced garlic
1 tsp. sugar
1 tbsp. flour
1 tbsp. minced fresh thyme
2 tsp. minced fresh rosemary
1 bay leaf
1 tsp. grated orange peel
pinch of ground nutmeg
pinch of ground cloves
3 ¼ c canned beef broth
1 ½ c dry red wine
¼ c brandy

Heat oil in large saucepan over medium heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 ¾ cups, about 20 minutes. Discard bay leaf.

Tenderloin

2 tbsp. fresh rosemary leaves
2 tbsp. fresh thyme leaves
4 large garlic cloves, peeled
2 bay leaves
1 large shallot, peeled, quartered
1 tbsp. grated orange peel
1 tbsp. coarse salt
1 tsp. black pepper
½ tsp. ground nutmeg
¼ tsp. ground cloves
2 tbsp. olive oil
2 – 2 lb. Beef tenderloin pieces, trimmed

Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of meat. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. Preheat oven to 400* Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125* for rare, about 35 minutes. Remove from over and cover with foil; let stand 10 minutes. Transfer to cutting board. Pour any accumulated juices from roast into the sauce. Bring the sauce to a boil. Remove from heat and whisk in ½ stick of unsalted room temperature butter. Season with salt and pepper. Slice beef and serve with sauce.

Scalloped Potatoes with Goat Cheese

1 ½ cups whipping cream
1 ½ cups canned chicken broth
1 c dry white wine
½ c minced shallots
1 tbsp. minced garlic
4 tbsp. herbed de Provence (a mixture of basil, thyme, rosemary and oregano)
¾ tsp. salt
1 11oz. log soft fresh goat cheese, crumbled
4 lbs. Russet potatoes, peeled and thinly sliced

Prepare oven to 400* Butter a 9x13x2 baking dish. Mix first 7 ingredients in large pot. Bring to a boil. Simmer over medium heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.

Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes. Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.