Christmas Tenderloin

Ok this may ramble a bit...

The short instruction is to follow the directions in Joy of Cooking (1975 edition aka "JoC" below)

But it hasn't been so simple for me...

1) Remove the meat from the fridge an hour before, as they say.

2) Preheat the oven to 500F (actually I don't really like my built-in oven getting quite the hot.  I do 475F)

3) Trim fat and the thin connective tissue that runs along the tenderloin to the extent you wish.  (I don't worry about the fat ... fat is yummy, but I try to get rid of some of the connective stuff.  Doesn't need to be perfect).

4) They suggest coating with butter or larding with bacon.  I think I have done both at one time or another.  Actually I really like mashing some anchovies in olive oil and coating the tenderloin with the resulting paste.  Yum!).  Cutting some slits with the end of a knife and inserting slivers of garlic is pretty easy and good.

(note this is an "do as you wish" recipe....)

5) Place the meat on a rack in a roasting pan and put it in the oven.  Reduce heat to 400F.  Leave uncovered.

Now JoC says it takes 30 minute and to remove at 130F.

I have had trouble matching their timing.  Perhaps several reasons...
- I am starting at 475F
- I think our fridge runs cold so the meat may still be cold after one hour.
- I have been cooking it to 135F which seems plenty rare for most audiences.

In any case, my notes from the past show anything from 45 minute to 60 minutes.  I suggest using a good instant read meat thermometer to make the final call.

But this dish is pretty forgiving so don't stress it will be good!

Stuffed Eggplant (Melanzane)

Two medium sized eggplants
1/2 cup pasta sauce
2 garlic cloves
1 shallot
Butter
Parsley
Herbs de Provence
Salt and Pepper
Grated Parmesan (about one cup)
Olive oil

Slice the eggplants in half lengthwise and place them in a shallow casserole baking dish.

Using a knife, carve out most of the pulp from the eggplants and set it aside.  The remaining egg plant shell should be about a 1/4 inch thick.

Take the pulp that was set aside, and cut it into 1/4 inch cubes.

Dice the garlic and slice the shallot

In a sauce pan, add about a tablespoon of butter and lightly brown the garlic and  shallot slices.

Add the eggplant pulp, pasta sauce, herbs de Provence, salt and pepper and simmer until the eggplant is cooked through.  Monitor that it doesn't  start to stick or burn.  (add a little more butter if needed to keep it from drying out)

Remove from heat and stir in half of the grated parmesan.

Spoon the pulp mixture into the eggplant shells.  Sprinkle the remaining parmesan on top and the top that with a little parsley and a drizzle of olive oil.

Bake for 45 to 60 minute at 350F.  Then serve.

Beef and Polenta

Ingredients:
2 pound beef stew meet in cubes
Butter
Red Wine
Bay Leaf
3 Garlic Cloves
1 Shallot
Flour
Sea Salt (course)
Pepper (course)
(to be served over prepared polenta or mashed potatoes)

Coat beef cubes with a mixture of flour, salt and pepper ( I add the flour, salt and pepper to a ziplock bag then add the beef and shake the combination until the beef cubes are covered)

Dice the garlic cloves and set aside

Dice the shallot and set aside

Starting with a heavy skillet (I use a 12 inch iron pan)...
- On medium heat add enough butter to coat the bottom of the pan.

- Once the pan is sufficiently hot (sprinkle the pan with a little water, and see if it "sizzles").  Then add the cubes of beef to brown.  Don't crowd the pan.  Do half the beef at a time if necessary.  Add butter as needed.

- Once all the beef is brown, and no butter remains, add enough red wine to half submerge the beef.

- The add salt, pepper, garlic, shallot slices and one bay leaf.

- Simmer on low for 90 to 120 minutes.  The wine should reduce to a sauce with the consistency of gravy.  Add wine as needed to keep the sauce from becoming excessively thick.

Serve over polenta.