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Ultimate Beef Tenderloin

Beef tenderloin is perfect holiday fare. add a rich stuffing, and you’ve got the perfect main course – at least in theory.

by Sandra Wu

serves 4 to 6

STEP BY STEP – stuffing and tying a tenderloin

  1. insert chef’s knife about 1 inch from bottom of roast and cut horizontally, stopping just before edge. open meat like a book.
  2. make another cut diagonally into thicker portion of roast. open up this flap, smoothing out butterflied rectangle of meat.
  3. spread stuffing evenly over entire surface, leaving 1/2 inch border on all sides. press spinach leaves evenly on top of filling.
  4. using both hands, gently but firmly roll up stuffed tenderloin, making it as compact as possible without squeezing out filling.
  5. evenly space 8 pieces kitchen twine (each about 14 inches) beneath roast. tie each strand tightly around roast.

 

Roast beef tenderloin with caramelized onion and mushroom stuffing

to make ahead: the roas can be stuffed, rolled, and tied a day ahead, but don’t season the exterior until you are ready to cook it.

to double: follow the recipe for roast beef tenderloin with caramelized onion and mushroom stuffing, making two roasts instead of one. sear the roasts one after the other, cleaning the pan and adding new oil after searing the first roast. both roasts can be cooked on the same rack.

 

stuffing

8 ounces cremini mushrooms, cleaned, stems trimeed, and broken into rough pieces.

1/2 tablespoon unsalted butter

1 1/2 teaspoons olive oil

1 medium onion, halved and sliced 1/4 inch thick

1/4 teaspoon table salt

1/8 teaspoon ground black pepper

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)

1/2 cup Madeira or sweet Marsala wine

 

beef roast

1 beef tenderloin center-cut Chateaubriand (2 to 3 pounds), trimmed of fat and silver skin.

Kosher salt and ground black pepper

1/2 cup lighly packed baby spinach

3 tablespoons olive oil

 

Herb Butter

4 tablespoons unsalted butter, softened

1 tablespoon chopped fresh parsley leaves

3/4 teaspoon chopped fresh thyme leaves

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)

1 tablespoon whole-grain mustard

1/8 teaspoon table salt

1/8 teaspoon ground black pepper

 

METHOD:

  1. FOR THE STUFFING: process mushrooms in food processor until coarsely chopped, about six 1-second pulses. heat butter and oil in 12-inch nonstick skillet over medium-high heat until foaming subsides. add onion, table salt, and pepper; cook, stirring occasionally, until onion begins to soften, about 5 minutes. add mushrooms and cook, stirring occasionally, until all moisture has evaporated, 5 to 7 minutes. reduce heat to medium and continue to cook, stirring frequently, until vegetables are deeply browned and sticky, about 10 minutes. stir in garlic and cook until fragrant, about 30 seconds. slowly stir in Madeira and cook, scraping bottom of skillet to loosen any browned bits, until liquid has evaporated, 2 to 3 minutes. transfer onion-mushroom  mixture to plate and cool to room temperature.
  2. FOR THE ROAST: following illustrations 1 and 2 above, butterfly roast. season cut side of roast liberally with kosher salt and pepper. following illustration 3, spread cooled stuffing mixture over interior of roast, leaving 1/2 inch border on all sides; lay spinach on top of stuffing. following illustrations 4 and 5, roll roast lengthwise and tie.
  3. in small bowl, stir together 1 tablespoon olive oil, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons pepper. rub roast with oil mixture and let stand at room temperature for 1 hour.
  4. adjust oven rack to middle position and heat oven to 450 degrees. heat remaining 2 tablespoons olive oil in 12 inch skillet over medium high heat until smoking. add beef to pan and cook until well browned on all sides, 8 to 10 minutes total. transfer beef to wire rack set in rimmed baking sheet and place in oven. roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium rare, 20 to 22 minutes.
  5. FOR THE BUTTER: while meat roasts, combine butter ingredients in small bowl. transfer tenderloin to cutting board; spread half of butter evenly over top of roast. loosely tent roast with foil; let rest for 15 minutes. cut roast between pieces of twine into thick slices. remove twine and serve with remaining butter passed separately.

Technique

SLICING ONIONS THIN

orb-shaped foods like onions are difficult to slice whole because they do not sit stable on a flat side. unless whole sliced onion rings are the goal, to slice an opinion, halve it pole to pole, peel it, set it on a cut side, and then slice.

 

source: cook’s illustrated – holiday entertaining 2010

The Other Cool Restaurants

someone asked me to post more about restaurants. so this is it!

 

Pizza E birra

when it’s time to sleep, but you feel really hungry and rambunctious, it’s time to go to PIZZA E BIRRA! we usually eat pizza with the stuffed crust, and heavy. well, it’s a very different pizza in here, duh.. it’s dip dish and very chunky. pizza e birra is owned by the Ismaya Group. the name is self explanatory: pizza e birra has mostly pizzas (+appetizers, and soups) and beers (all kind, there’s also the fruit flavored!)

pizza e birra also has a very cool live music on friday and saturday night, and the beer pong tournament that takes place once in a while. and the drawback, of course, it’s very expensive.

pizza e birra is nicer when we go with friends. it’s a kind of sharing food system. are you guys sure that you can finished one brass of pizza all by yourself? (yes, if you haven’t eat for a couple of days, i think). and the soups are also in a quite big size, that you can share it with a friend of yours.

 

price rate: 100.000-150.000/person.

places:

  • Plaza Indonesia. 5th floor, unit E 22
  • Setiabudi building, Kuningan. Jl. HR. Rasuna Said II.

 

Kitchenette

“The kitchen is a country in which there are always discoveries to be made.” –Grimod de la Reyniere

Kitchenette & Crêperie is also a restaurant owned by the Ismaya Group. Kitchenette is serving you with home cooked goodness, great coffee and various fresh off-the kitchen comfort foods.

the foods:

  • galettes
  • crêpes
  • salads
  • and many more..

their savory galettes are freshly made to order right in front of you and handcrafted with buckwheat flour, natural ingredients, and also a dash of love 😉 Their crêpes are very light and sweet filled with every delicious idea to spoiled your tongue and satisfy your sweet tooth.

their salad bar provides freshly prepared salad selections that can be served as a main course or as a complement to our crêpes.

 

Place:  Plaza Indonesia Lt 1, E16

 

Better Glazed Salmon

BY BRYAN ROOF

Glazed salmon usually falls victim to the harsh heat of the broiler. We turned down the heat to bump up the flavor.

glazed salmon

serves 4

note: use center-cut salmon fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a 1 1/2 – to 2-pound whole center-cut fillet and cut it into 4 pieces. prepare the glaze before you cook the salmon. if you nonstick skillet isn’t ovensafe, sear the salmon as directed in step 2, then transfer it to a rimmed baking sheet, glaze it, and bake it as directed in step 3.

  • 1 teaspoon light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cornstarch
  • 4 center-cut skin-on salmon fillets, 6 to 8 ounces each (see note) ground black pepper
  • 1 teaspoon vegetable oil
  • 1 recipe glaze (recipes follow)
  1. adjust oven rack to middle position and heat oven to 300 degrees. combine brown sugar, salt, and cornstarch in small bowl. pat salmon dry with paper towels and season with pepper. sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute.
  2. heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. using tongs, carefully flip salmon and cook on skin side for 1 minute.
  3. remove skillet from heat and spoon glaze evenly over salmon fillets. transfer skillet to oven and cook until center of thickest part of fillets registers 125 degrees on instant-read thermometer and is still translucent when cut into with paring knife, 7 to 10 minutes. transfer fillets to platter or individual plates and serve.

            1. soy-mustard glaze

makes about 1/2 cup

note: Mirin, a sweet Japanese rice wine, can be found in Asian markets and the international section of most supermarkets.

  • 3 tablespoons light brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin (see note)
  • 1 tablespoon sherry vinegar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1/8 teaspoon red pepper flakes

whisk ingredients together in small saucepan. bring to boil over medium-high heat; simmer until thickened, about 1 minute. remove from heat and cover to keep warm.

           2. pomegranate-balsamic glaze

makes about 1/2 cup

  • 3 tablespoons light brown sugar
  • 3 tablespoons pomegranate juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon cornstarch
  • pinch cayenne pepper

whisk ingredients together in small saucepan. bring to boil over medium-high heat; simmer until thickened, about 1 minute. remove from heat and cover to keep warm.

3. Asian Barbecue Glaze

makes about 1/2 cup

  • 2 tablespoons ketchup
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoon Asian chili-garlic sauce
  • 1 teaspoon grated fresh ginger

whisk ingredients together in a small saucepan. bring to boil over medium-high heat; simmer until thickened, about 3 minutes. remove from heat and cover to keep warm.

4. Orange-Miso Glaze

makes about 1/2 cup

  • 1/4 cup juice plus 1 teaspoon finely grated zest from 2 oranges
  • 2 tablespoons white miso
  • 1 tablespoon light brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon whole grain mustard
  • 3/4 teaspoon cornstarch
  • pinch cayenne pepper

whisk ingredients together in small saucepan. bring to boil over medium-high heat; simmer until thickened, about 1 minute. remove from heat and cover to keep warm.

 

science WHITE, OUT

what’s the white stuff that sometimes mysteriously form on salmon and sometimes doesn’t? this film is a protein called albumin. when the muscle fibers in the fish are heated, they contract, pushing the moisture-filled albumin to the surface of the flesh. once this protein reaches temperatures between 140 and 150 degrees, its moisture is squeezed out, and it congeals and turns white. not only does the white albumin detract from the salmon’s appearance, but its formation indicates a loss of moisture in the fish.

cooking salmon at a low temperature can mitigate albumin coagulation. gentle cooking results in less intense muscle contractions, so that less of the albumin moves to the surface of the fish and more of it stays trapped in the flesh. the fish not only stays more moist, but it looks better, too.

low heat = less white stuff

high heat = more white stuff

source: cook’s illustrated February 2011

Thin-Crust Pizza

NOTE: our preferred brand of whole-milk mozzarella is Dragone. you can shape the second dough ball while the first pizza bakes, but don’t top the pizza until right before you bake it. if you don’t have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet. it is important to use ice water in the dough to prevent overheating the dough while in the food processor. semolina flour is ideal for dusting the peel; use it in place of bread flour if you have it. the sauce will yield more than needed in the recipe; extra sauce can be refrigerated for up to a week or frozen for up to a month. for our free recipe for thin-crust white pizza, go to www.CooksIllustrated.com/feb11.

Dough

  • 3 cups bread flour, plus more for work surface (see note)
  • 2 teaspoons sugar
  • 1/2 teaspoon instant or rapid-rise yeast
  • 1 1/3 cups ice water (see note)
  • 1 tablespoon vegetable oil, plus more for work surface
  • 1 1/2 teaspoons table salt

Sauce:

  • 1 can whole peeled tomatoes, drained and liquid discarded
  • 1 tablespoon extra-virgin olive oil
  • teaspoon red wine vinegar
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • 1 teaspoon table salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground black paper

Cheese:

  • 1 ounce finely  grated Parmesan cheese (about 1/2 cup)
  • 8 ounces shredded whole milk mozzarella (about 2 cups) (see note)
  1. FOR THE DOUGH: in food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. with machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. let dough stand 10 minutes.
  2. add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. remove dough from bowl, knead briefly on lightly oiled countertop until smooth, about 1 minute. shape dough into tight ball and place in large, lightly oiled bowl. cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
  3. FOR THE SAUCE: process all ingredients in food processor until smooth, about 30 seconds. transfer to medium bowl or container and refrigerate until ready to use.
  4. TO BAKE THE PIZZA: one hour before baking pizza, adjust oven rack to second highest position (rack shout be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. remove dough from refrigerator and divide on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
  5. coat 1 ball of dough generously with flour and place on well-floured countertop. using fingertips, gently flatten into 8 inch disk, leaving 1 inch of outer edge slightly thicker than center. using hands, gently stretch into 13-inch round. using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4 inch border around edge. sprinkle 1/4 cup parmesan evenly over sauce, followed by 1 cup mozzarella. slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. remove pizza and place on wire rack for 5 minutes before slicing and serving. repeat step 5 to shape, top, and bake second pizza.

Topping tips:

we like our thin-crust pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and parmesan, but additional toppings are always an option-provided they’re prepared correctly and added judiciously. (an overloaded pie will bake up soggy.) here are a few guidelines for how to handle different types of topping:

HEARTY VEGETABLES

aim for a maximum of 6 ounces per pie, spread out in a single layer. vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sauteed (or microwaved for a minute or two along with a little olive oil) before using.

DELICATE VEGETABLES AND HERBS

leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.

MEATS:

proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat. we like to poach meats like sausage (broken up into 1/2 inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.

Technique

Baking the pizza on the top rack-rather than the usual approach of placing it near the bottom of a home oven-means heat will hit the top of the pie, browning the toppings before the crust overcooks.

source: cook’s illustrated February 2011

article by: andrew janjigian