First of all, A very HAPPY NEW YEAR TO YOU ALL!
Each year on new-years eve we have been to my mom’s house and had a wonderful last meal of the year. This year my mom is not in the country so we changed the tradition! Instead of a new-years-eve dinner I made a dinner for the first day of the new year 🙂 This was what was for dinner today:
A wonderfully tender oven-backed beef Tenderloin with lemon and Rosemary potatoes.
I got a gorgeous piece of beef tenderloin (cost me a fortune). Covered it with freshly ground salt. Took 2 tbs of whole black-pepper, roasted it in the pan for a few seconds and grounded it on to the tenderloin. Some fresh or dried Rosemary to top it all. Put some EVOO in a pan on high heat and roast the beef on all sides so that it gets the golden color and the juices are sealed inside it. You then put the whole tenderloin in the oven on 160 degrees Celsius with a meat thermometer in it. When the thermometer shows 60 degrees, you have perfectly cooked medium tenderloin. Tenderloin should never be made well-done as that “kills” the wonderfully tender meat.
Peal and cut the potatoes. Take a big skillet and boil plenty of water with salt added. When boiling put in the potatoes together with whole garlic cloves and whole lemon. Let it boil for 10-12 minutes. Discard the water. Put the potatoes in the same pan you roasted your tenderloin. Add EVOO and rosmary and mix well. Cook in the oven for about 45 minutes. HEAVEN!!!
With the tenderloin and the potatoes I have made mushroom gravy and pepper-sour-cream. Use the beef broth after cooking out the pan you initially roasted you beef in. Put this in your gravy…. together with mushrooms.
This was an amazing start of an hopefully amazing years! Cheers!!