After Julia of course. Christmas day dinner 2010:
Soup Course: Potage Parmentier (Leek and Potato Soup)
Main Course: Beef Tenderloin and steamed new Asparagus in Bearnaise sauce served with Bette's Minnesota Wild Rice
1.5 T clarified butter + 1.5 T peanut oil on med high- but not smoking or burned - in a non-stick fry pan
pat dry 3 room temperature prime well-marbled beef tenderloins 1.5 to 2 inches thick
cook 3 mins on one side, flip and salt, the cook 3 mins on the other side so both are well seared
remove to 350 degree oven for 6 to 8 mins - instant read temperature will read slightly over 140 for med rare
.1.5 = +medium rare / 2 = medium rare
Serve with a Bearnaise and a good Bordeaux.
This is scrumptious.