POINTSETTIA HISTORY & LORE
The botanical name, Euphorbia pulcherrima, was assigned to the poinsettia by the German botanist, Wilenow. The plant grew through a crack in his greenhouse. Dazzled by its color, he gave it the botanical name, Euphorbia pulcherrima meaning "very beautiful."
BEEF TENDERLOIN with BLUE CHEESE-PEPPERCORN BUTTER
~ 20 year old holiday favorite adapted from Bon Appetit (Dec 1987)
1 32-oz. center cut well-trimmed tenderloin
2 snipped fresh rosemary springs or 1 tsp. dried
4 snipped sprigs fresh thyme or 2 tsp. dried
2 bay leaves
2 cloves crushed garlic
1/4 cup dry red wine
3 Tbsp. Pickapeppa sauce
3 Tbsp. Tamari or soy sauce
1 tsp. crushed whole pink peppercorns
1 tsp. crushed whole white peppercorns
1 tsp. crushed whole black peppercorns
1/2 cup extra-virgin olive oil
2 Tbsp. extra-virgin olive oil
Fresh Italian parsley sprigs
1/2 cup room-temperature unsalted butter
1/4 pound crumbled blue cheese
1/2 cup chopped fresh parsley
2 Tbsp. crushed mixture of peppercorns
(pink, white & black)
1 Tbsp. fresh lemon juice and zest
1 minced small garlic clove
1/8 tsp. dried crumbled tarragon
- Combine chopped thyme, rosemary, bay leaves and garlic with red wine, Pickapeppa sauce, soy and peppercorns. Slowly whisk in 1/2 cup olive oil. Pour over tenderloin, turning to coat. Refreigerate 4 hours or overnight.
- Blend all ingredients for butter. Transfer to bowl and refrigerate. (Can be made ahead).
- Preheat oven to 475-degrees. Drain tenderloin and pat dry. Heat 2 Tbsp. olive oil in heavy ovenproof skillet (like cast iron) over high heat (almost smoking). Add tenderloin and brownn on all sides, about 3 minutes.
- Place skillet in oven and cook tenderloin until thermometer inserted in thickest part registers 120-degress for rare, about 15 minutes. Remove from oven and let stand 5 minutes.
- Cut into 8 thick slices. Place 2 on each plate. Top with blue cheese butter. Garnish with parsley sprigs and serve with roasted new potatoes, buttered haricots verts (thin french green beans), crisp salad, and full-bodied Cabernet or Pinot Noir. (4 servings)