Roast Beef Tenderloin with Butternut Squash Soup
|
The following combination of recipes is from a book we grabbed recently. The book is "Four Seasons of Entertaining" and it is written by Shayla Copas. It includes recipes that revolve around seasonal events like "Kentucky Derby" or "Fall Fest." Here are the recipes for butternut squash soup and roast beef tenderloin:
"Butternut Squash Soup Topped with Ginger CreamServes 6
4 pounds butternut squash, peeled, seeded, and cubed 1 large onion, roughly chopped 1/2-inch piece of fresh ginger, peeled, roughly sliced 1/4 teaspoon nutmeg 4 cups vegetable stock Olive oil Salt and pepper to taste |
|
Directions
In a large, deep pan, sauté onion over medium heat, softening with the salt and pepper. When the onions are soft, scoot them aside and tumble in some of the squash cubes and let brown for about 10 minutes, stirring occasionally. Add the rest of the squash, along with the ginger, nutmeg, and stock. Simmer until the squash is cooked. Pour mixture into food processor or a large blender and purée. Return to pot. Salt and pepper to taste. To serve, top with ginger cream.
Tip: Add maple syrup to sweeten if desired.
In a large, deep pan, sauté onion over medium heat, softening with the salt and pepper. When the onions are soft, scoot them aside and tumble in some of the squash cubes and let brown for about 10 minutes, stirring occasionally. Add the rest of the squash, along with the ginger, nutmeg, and stock. Simmer until the squash is cooked. Pour mixture into food processor or a large blender and purée. Return to pot. Salt and pepper to taste. To serve, top with ginger cream.
Tip: Add maple syrup to sweeten if desired.
Roast Beef Tenderloin with Rosemary-Infused Root Stack
Serves 6
1 whole beef tenderloin, 4-5 pounds
4 tablespoons salted butter, or more to taste
2 tablespoons chopped garlic
2 tablespoons house seasoning*
Vegetable oil
*House seasoning: Mix equal parts granulated garlic, Tony's seasoning, black pepper, and parsley flakes.
Directions
Preheat oven to 475 degrees. Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. Sprinkle both sides generously with house seasoning and rub in with fingers. Heat vegetable oil in a heavy skillet. When the oil reaches the smoking point, place the tenderloin in the hot pan to sear it. Throw a couple of tablespoons of butter into the skillet. When one side is starting to brown, flip and repeat. Place the tenderloin in a roasting pan with a rack. Put several tablespoons of butter all over the meat. Stick a thermometer lengthwise into the meat. Roast until the temperature reaches just under 140 degrees, 15-20 minutes. Keep checking the meat thermometer to make sure it doesn't overcook. Let meat stand 10 minutes or so before slicing. To serve, spoon the olive oil/butter juices from the skillet onto the top of the meat.
1 whole beef tenderloin, 4-5 pounds
4 tablespoons salted butter, or more to taste
2 tablespoons chopped garlic
2 tablespoons house seasoning*
Vegetable oil
*House seasoning: Mix equal parts granulated garlic, Tony's seasoning, black pepper, and parsley flakes.
Directions
Preheat oven to 475 degrees. Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. Sprinkle both sides generously with house seasoning and rub in with fingers. Heat vegetable oil in a heavy skillet. When the oil reaches the smoking point, place the tenderloin in the hot pan to sear it. Throw a couple of tablespoons of butter into the skillet. When one side is starting to brown, flip and repeat. Place the tenderloin in a roasting pan with a rack. Put several tablespoons of butter all over the meat. Stick a thermometer lengthwise into the meat. Roast until the temperature reaches just under 140 degrees, 15-20 minutes. Keep checking the meat thermometer to make sure it doesn't overcook. Let meat stand 10 minutes or so before slicing. To serve, spoon the olive oil/butter juices from the skillet onto the top of the meat.
Rosemary-Infused Root Stack
Choose whatever root vegetables you like. Slice them thin and toss with olive oil, rosemary, salt, and pepper. Place on a sheet pan and roast at 400 degrees for 15-20 minutes or until golden."
- from "Four Seasons of Entertaining," by Shayla Copas
- from "Four Seasons of Entertaining," by Shayla Copas