Creative Cooking with Southern Flair!
Pepper-Shallot-Herb Crusted Beef Tenderloin
Wet Rub
2 cups med dice red bell pepper (seeded)
1 cup medium dice, shallot-don’t separate layers
6 large garlic cloves, chopped
5 ounces mushrooms-your fave-Cremini, Shitake, Wild mix, etc. Cleaned, trimmed, coarse chop.
21/2 to 3 teaspoons finely chopped, fresh thyme leaves
1 ounce Parmesan cheese-finely grated
Olive oil
Fine sea salt
2 tablespoons double concentrate ( Mutti-Cento)
1 teaspoon smoked paprika
1 teaspoon Ancho powder
Sautéed Peppers-Shallots
2 medium sized red bell peppers
3 large shallots
3 tablespoons unsalted butter
Salt & pepper
1 cup beef stock (Kitchen Basics)
1 tablespoon corn starch
Wet Rub
Add the peppers, shallots, garlic, mushrooms, thyme and Parmesan to a food processor with a fitted blade and pulse on and off until finely chopped, being careful to over process or purée.
Heat 3 tablespoons of olive oil in a large skillet over medium temperature. Once hot, add the chopped ingredients, season lightly with salt and cook until reduced and everything starts to caramelize. Reduce to med-low, add the tomato paste to the center of skillet along with the smoked paprika and Ancho powder. Whisk for about a minute, then mix in the vegetables. Adjust the salt if needed. Remove from heat and let cool.
1 cup med dice shallot-don’t separate layers
5 oz mushrooms
6 large cloves garlic
1 tbsp thyme leaves
1 oz parmesan cheese-fine
Finely chop
Heat 3 tbsps olive oil
Med heat
1/3 to 1/2 tsp salt
Cook until bottom starts get darker brown-reduced about half
Heat low ADD 2 tbsp tomato paste-1 tsp smoked paprika-1 tsp ancho
Cook 2 min remove-cool
Taste salt-
6 pounds tenderloin
4.4 after trim with wet rub