Ingredients
1 beef tenderloin
Directions
Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut
the end and wrap the meat with 4 thin slices of pork fat lenghwise.
In a large saute pan, heat the oil until very hot and saute the meat
on all sides. Season with salt and black pepper. Let the meat brown
slightly. Place in the hot oven for 15 to 20 minutes for rare to
medium. (20 minutes if beef is hot 25 minutes if beef is room
temperature. See note Remove from oven and let rest at room
temperature or in a lukewarm place for 15 minutes before carving.
This is important to allow the juices concentrated in the center to
permiate all around the meat. SPECIAL NOTE; you can sear this 2 to 3
hours ahead of the roasting time. Per serving: 635 Calories; 52g Fat
(74% calories from fat); 40g Protein; 0g Carbohydrate;
159 mg Cholesterol; 108mg Sodium
Posted to MC-Recipe Digest V1 #
From: tpogue@IDS2.IDSONLINE.COM (terry pogue)
Date: Mon, 9 Dec 1996 12:10:29 +0100
Servings: 1 servings
Academie De Cuisine Tenderloin Of Beef Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
Historians have tracked the existence of recipes far back into ancient history, in truth as far back into recorded history as early Egypt, and maybe further still. Having said that, generally, these early cook books were just very basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to historians is a series of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts which described recipes prepared by the Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, a very modern way of dining. This early Roman chef describes how the Romans used a wide range of spices and herbs, including a few that will be familiar to modern cooks like basil, mint and asafoetida. In the 15th century, people returning from the crusades brought us many new foods and herbs from the holy lands, including coriander, basil and rosemary. The introduction of these new foods and spices created an explosion in cookery books, the majority of which still exist in academic collections. Over the next few centuries, the upper classes tried to lay on the most extravagent meals, and consequentially the best cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery books are increasing in popularity mostly as a result of better eduction, people having more leisure time and having more money. |
We hope you enjoy this Academie De Cuisine Tenderloin Of Beef recipe.
