2 Pound Beef Tenderloin Too Small to Roast? - Page 3

First give me a recipe. Really only want to eat this with some good bread, horseradish sauce and maybe a watercress salad with vinaigrette.

And a nice wine.

Also, a nice little mention in your next column thanking me would be great.

So I just finished eating it. Or some of it. And it was quite the interesting experience. I took rosemary, thyme, garlic and shallot, minced it up, put oil on the meat and realized...we have no butcher's twine. I'm too lazy to go out so I proceed. Heat up the skillet, drop the beef in off I go, except it isn't browning too well. Took about 7-8 minutes to get it golden-ish. It was fine but I was fearful of cooking it too much longer like that. In it goes to a 400F oven. I put it in and realize that my roommate, while cleaning yesterday, moved/got rid of/did something with the meat thermometer (should also add, she does some really stupid shit to have a clean kitchen, or whatever other aim she has. For example, she just put all our measuring spoons on a hook. Not a problem except there are about 18 spoons on there. Or putting all the tubes of spices in an opaque box so you have to take out everyone because you can't read the sides of the label etc). Great. I search everywhere in our kitchen, eventually finding some butcher's twine but no thermometer. Whatever, I pulled it out at 21/22 minutes let it rest for 10, slice it, looks a little too done, turn on the lights realized it was in fact done well (in the good sense) maybe slightly over done but not a big deal. Horseradish sauce not hot enough (turns out I do want to the hot prepared horseradish). Winter arugula with a balsamic mustard vinagrette went great with the meat, as is this tasty as fuck malbec. Bread from whole foods is a little too dense but still good, will be great with sandwiches tomorrow. In short, a success. 8.5/10 or 4.25/5.