~ Succulent beef smothered in fresh herbs adapted from Food & Wine (July 2006)
(4 1/2 lb.) trimmed beef tenderloin
1/3 cup extra-virgin olive oil
6 cloves minces garlic
2 Tbsp. coarsely cracked black pepper
1 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh marjoram
2 tsp. coarse salt
- Fold thin end of tenderloin under roast to make meat an even thickness. Tie at 1-inch intervals. Transfer to large rimmed baking sheet.
- Combine olive oil, garlic, pepper, thyme, rosemary, marjoram and salt. Rub the herb oil over roast and refrigerate 2-4 hours. Bring to room temperature before grilling.
- Grill roast over moderate high heat coals, turning occasionally until nicely charred, about 30 minutes for medium-rare. Transfer to carving board and let rest for 10 minutes.
- Slice roast 1/2-inch thick and place on large platter surrounded by fresh rosemary sprigs.
- Serve with MARINATED GOAT CHEESE, OLIVES, ARTICHOKE & TOMATOES and GRILLED ONION BLOOM. (Serves 6)
MARINATED GOAT CHEESE, OLIVES, ARTICHOKES & TOMATOES
~ Adapted recipe from Food & Wine (July 2006)
1/2 cup toasted pine nuts
1 1/2 lbs. soft fresh goat cheese
2 tsp chopped fresh rosemary
2 tsp. chopped thyme
1 tsp. Herbs of Provence
coarse salt and freshly ground black pepper
1 quart extra-virgin olive oil
20 cooked artichoke hearts
1 cup grape tomatoes
1 cup Nicoise olives
Toasted baguette slices, for serving
- In large bowl, paddle or blend goat cheese with toasted pine nuts, rosemary, thyme, Herbs of Provence, and salt & pepper. Shape into rounded tablespoon balls.
- Pour 1-inch olive into a tall 1-gallon glass container. Layer cheese balls, artichoke hearts, tomatoes and olives in container with enough remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with toasted baguette. (Can be assembled, minus tomatoes, and refrigerated for up to 3 days. Add tomatoes shortly before serving. (Makes 12 servings)
GRILLED ONION BLOOM
~ Adapted recipe courtesy of the National Onion Association
1 medium sweet yellow onion per serving
1 Tbsp. unsalted butter
1/2 Tbsp. chopped fresh thyme (1 tsp. dried)
1/2 Tbsp. chopped fresh rosemary (1 tsp. dried)
coarse salt and freshly cracked pepper
- Cut 1/2-inch off top of onion; peel.
- Cut onion into 12-16 vertical wedges, leaving root base intact. Place onion on piece of foil, large enough to cover. Top with butter, thyme an rosemary. Sprinkle with coarse salt and freshly cracked pepper to taste.
- Wrap foil around onion, pinching edges together tightly.
- Place foil packages on grill rack over medium heat and grill for 25-35 minutes or until juicy and tender. (Makes 1 onion)