What unbelievable weather. I guess it took bazillion-mile an hour winds that knocked out power lines yesterday…
…to blow in 60 degrees, sunny, make-me-buy-tulips, kids-wash-the-car weather today.
I know this weather won’t stay around past tomorrow, but for now – to the deck! Let’s grill!
I made Mark Bittman’s Blowout Rib Eye where you start them on the cool side of the grill and then flip them to the hot side. Worked out well.
Wasn’t planning on another red meat night so soon, but I must be craving iron. Because last Sunday for Valentine’s Day, I decided the theme would be Steakhouse-Light. OK, I know it’s still steak and potatoes, but keep reading. Lighten up, Francis (name the movie).
Garlic Beef Tenderloin
WHAT YOU NEED
3-4 pound beef tenderloin
2 TBSP kosher salt
2 tsp Italian seasoning (or combo of oregano, basil, parsley)
2 cloves garlic
WHAT YOU DO
Place beef on a metal rack on a cookie sheet. Rub the kosher salt all over the beef and then put it in the refrigerator overnight uncovered. This seems so wrong, but it seriously does make for the juiciest meat.
Take beef out of refrigerator about an hour before cooking to bring to room temperature. Heat oven to 425. Slice garlic really thin (or borrow my tiny garlic mandolin. What?! No, I don’t have too many gadgets thankyouverymuch). With a paring knife, make small slits in the beef and push a slice of garlic into each hole. Rub meat with Italian seasoning. Bake roast on rack until desired degree of doneness, at least 125 degrees for rare. Should take anywhere from 30 minutes to 50 minutes.
By the by, this is my favorite meat thermometer. It makes a huge difference to have an accurate thermometer and this one is super fast and will shut off when you close it or after it is idle a few seconds. There I go, talking gadgets again.
What is beef without a Wedge Salad with Parmesan Ranch from The Pioneer Woman.
It’s actually supposed to be parmesan peppercorn ranch, but I don’t really like black pepper in large quantities. That’s right, I said it and I’m not sorry. Sticking with the steakhouse-light theme, in the dressing I used lower fat mayonnaise and greek yogurt instead of sour cream.
But wait, you know how sometimes in a movie there’s that scene after the credits roll? LIke Ferris Bueller telling you to leave, or the Avengers eating shawarma in a diner or Howard the Duck after Guardians of the Galaxy, or, oh…,sorry #Nerdfoiles. ANYWAY, after Steakhouse-Lite came this end of credits, decidedly non-light, moment.
This is a very easy, throw together ice cream cake. Drummer Boy helped make it. Soften three flavors of ice cream you like just a little, you don’t want it soupy. Take a frozen pound cake (like Sara Lee) and slice it horizontally into three even slices. Put plastic wrap in the foil pan it came in with the sides overhanging (so you can lift it out later). Put the first slice in and spread the first ice cream on it, top with next slice and so on. End with the last ice-cream on top. Cover in Magic Shell and sprinkle on whatever candy you like. We used crushed Valentine’s Day M&Ms. Cover the whole thing in plastic wrap and freeze.
Lest you think we were Valentine’s Day gluttons with all this food, it was dinner for 10 people. Only 6 that ate anything besides buttered noodles and apples, but enough people to justify the ice cream cake!
Oh well, tomorrow we’ll be back to the cold weather. But for tonight, a window stays open a bit longer.