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
Recipes as a concept can be observed way back into ancient history, at least as far back into history as the ancient Egyptians, and maybe further still. Having said that, sadly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to experts are some tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Moving our culinary historical trip onwards, there were a couple of interesting recipe books dating from the 14th Century : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of meals enjoyed by the nobility of the time. Over the succeeding few centuries, the upper classes competed with each other to lay on the most exotic banquets, and as a result cooks and their collection of recipes were highly sought after. Even so, it was during the 19th century the formal cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording recipes to help cooks of their time. When we get to the 20th century, cookery books are in high demand, mostly due to increased literacy, people having more free time and disposable income. |
We hope you enjoy this Academie De Cuisine Tenderloin Of Beef recipe.
