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Rosemary beef tenderloin with red currant and cherry sauce!

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  • Rosemary beef tenderloin with red currant and cherry sauce!

    First off sorry not many pics, baby was fussy and the furnace broke. Which is why I had to stray from the plan. Really wanted to hit this with some smoke but life happens! This is the first time trying it with beef. This is usually our Xmas supper but using deer loin, no deer this year so didn't happen. I will say its better with deer. And cheaper!
    1 pound hunk @ $22 a pound

    Grind some garlic, rosemary, coriander seed and make a paste with a little evoo and coat the loin. Put in fridge while the pan gets hot with a little EVOO. Once pan is hot put some S&P on it the sear

    Once all seared throw the pan in a 450 oven and cook till 125. Remove and foil. Deglaze the pan with red wine and dried cherries. Then added a slurry of beef broth, water and corn starch. Toss in a little more rosemary and simmer till it thickens. Then add red currant jelly and whisk that in.

    Sliced

    Served with a spinach pomegranate orange salad and peas

    And for dessert white chocolate mousse

    Thats the wife's valentines dinner. If anybody wants the recipe I'll post it up. Thanks for looking!
    Last edited by Ryan; 02-14-2013, 08:03 PM.
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  • #2
    Your wife must have been nice to you this year! Nice job! I'm not much for sweet sauces, but the rosemary in this one may do it for me.
    Don

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    • #3
      Originally posted by tadowdaddy View Post
      Your wife must have been nice to you this year! Nice job! I'm not much for sweet sauces, but the rosemary in this one may do it for me.
      This sauce isn't sweet its more savory and a great compliment to a loin.
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      • #4
        Originally posted by Ryan View Post
        This sauce isn't sweet its more savory and a great compliment to a loin.
        Ahhh, good to know. I figured hearing cherries and jelly that it'd have a lot of sweetness to it. May have to give it a try! Thanks for sharing!
        Don

        Humphrey's Pint
        Weber Smokey Mountain 18.5"
        Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
        Blackstone Professional Series 36" Griddle
        Weber Spirit SP-310 Gas Grill
        Anova One Sous Vide
        AMPS
        Purple Thermapen
        Maverick ET-733
        DigIQ DX2
        Misfit #1674

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        • #5
          I love it! Tenderloin looks perfect. And cast iron too!
          Becky
          *****

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          • #6
            Recipe
            1 pound loin
            1t each rosemary and coriander seed
            1 large garlic clove
            Grind them up and add 1/2t EVOO to make paste
            1t oil for searing

            Sauce
            De glaze with 1/4c red wine and 1/4c dried cherries.
            Then add the slurry of
            3/4c beef broth
            1/2c water
            2t cornstarch
            when thickened add 2T red currant jelly
            salt and pepper to taste.
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            • #7
              Looks outstanding Ryan!
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              • #8
                Nice job!
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                Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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