My husband Mark and I are big Food Network fans. One of our favorite shows is “Good Eats”, starring the most awesome cook in the world (in my opinion, anyway), Alton Brown. Beef tenderloin was on sale at our local butcher shop, so we bought half of one. Prior to seeing Alton preparing tenderloin on his show, we might never have attempted cooking it for fear of ruining such an expensive cut of meat.
We made Beef Tenderloin in Salt Crust; a great recipe we’d tried once before. Basically, the tenderloin is surrounded by fresh herbs and wrapped in a crust made of flour, egg white and lots of Kosher salt. Sounds crazy, but boy is it good! On the outside, like Alton says, it looks like an ugly loaf of bread, but the meat inside is to die for.
We were just getting ready to sit down to dinner. The only thing left to do was to slice the meat. Unfortunately, the electric knife jumped out of Mark’s hand, clattered to the floor and sliced his right middle finger in the process. So dinner was interrupted for a couple of hours. Three stitches later, Mark is doing just fine.
We finally sat down for dinner, and the meat was moist and flavorful. And no, we don’t like meat well-done.
We had this Lemon and Blueberry Tea Cake from an Emeril Lagasse recipe afterward. I was inspired by all the fresh local blueberries for sale in recent weeks. I am not usually a person who likes fruit-containing desserts, but I thought it was very good, especially when served warm with vanilla ice cream. I’d better hit the gym every day this coming week!