All Sides Weekend: Chefs In The City
The holidays are all about food, for eating out, for eating in, for sharing the joy of the season, and for gift giving.
Today on All Sides with Ann Fisher Weekend Chefs in the City: holiday food.
- Steve Stover, WOSU food critic
- Rich Terapak Sr., WOSU food critic
- Cheryl Krueger, president and founder of C. Krueger’s Finest Baked Goods, founder and former president and CEO of Cheryl & Co.
Rick's Slow Roast Beef Tenderloin (Serves 8)
- 1 4-5 lb. filet of beef tenderloin, trimmed
- 3 TBS olive oil
- 4 TSP kosher or sea salt
- 2 TSP freshly ground black pepper
- 3 TBS finely chopped fresh rosemary
- Butcher’s string for tying
Preheat oven to 275.
Examine the tenderloin to make sure most fat is removed. Fold the narrow portion of the tenderloin toward the center. You may need to remove the last five or so inches of that narrow portion and save for another meal. Tie the tenderloin to create a uniformly portioned log. Pat dry.
Combine the salt, pepper and rosemary. Oil the tenderloin and generously sprinkle the salt mixture all over the beef.
Place the tenderloin on a sided cookie sheet (you can foil the bottom for ease of cleaning). Roast the filet. Use an instant-read thermometer to check the temperature of the meat starting after the first hour. Continue checking until the thermometer registers 125 degrees for rare or 135 degrees for medium rare.
Remove from oven and cover lightly with foil. Allow the filet to rest 10-15 minutes before carving. Serve with choice of sauce.
Adapted from Ina Garten.