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    from "Louis Osteen's Charleston Cuisine" by Louis Osteen

    This preparation is great for a light lunch, despite what you might think about the heaviness of beef. Adding the vegetables and thinly slicing the meat lessens the intensity of the tenderloin.

    Serves 4 people.


    1 cup Green Chile Rub (recipe follows)
    One 2-pound piece beef tenderloin from the large end, trimmed
    Salt and freshly ground black pepper to taste
    1/4 pound fresh morels
    2 quarts water with 1 tablespoon salt
    1 cup trimmed sugar snap peas (6 ounces)
    4 tablespoons unsalted butter
    1/2 cup minced scallions, white and light green parts
    2 sprigs fresh thyme
    1 bay leaf
    3/4 cup chicken stock
    3 tablespoons minced fresh parsley
    1 1/2 tablespoons minced fresh mint
    1 large clove garlic, peeled and minced

    Green Chile Rub
    1/4 cup minced garlic
    1/4 cup chopped fresh cilantro
    1/4 cup chopped fresh Italian parsley
    1/4 cup chile powder (preferably freshly ground from dried chiles)
    1/4 cup crushed coriander seeds
    1/4 cup minced green chiles, such as poblano, serrano, jalapeño, or a combination (with the seeds if you like heat)
    2 tablespoons black peppercorns

    Print recipe

    1.Spread the green chile rub evenly over all sides of the tenderloin. Place in a large non-reactive baking pan, cover, and chill for at least 6 hours or overnight.
    2.When ready to cook the tenderloin, preheat the oven to 400°F.
    3.Place the tenderloin on a rack in a large roasting pan. Roast in the preheated oven for about 35 minutes for rare or until a meat thermometer inserted into the center registers 125°F. Remove from the oven, salt and pepper to taste, and cover with aluminum foil. Let stand for 10 minutes before slicing.
    4.Halve the morels lengthwise or quarter them if they're large. Wash in a bowl of cold water and drain on paper towels.
    5.Bring the salted water to a boil. Add the sugar snap peas and cook for 2 minute. Drain, refresh in an ice bath, and drain again.
    6.Combine 2 tablespoons of the butter with the scallions, thyme, bay leaf, 1/4 cup of the stock, and salt and pepper to taste in a large heavy-bottomed skillet over medium-high heat. Bring to a simmer, cover, and cook for 5 minutes. Add the morels and the remaining 1/2 cup of stock. Cover and simmer for 10 minutes or until the morels are tender. Add the sugar snaps, parsley, mint, and garlic. Cover and simmer for 1 minute.
    7.Dice the remaining 2 tablespoons of butter and add to the skillet, stirring until the butter is just melted. Discard the bay leaf and season with salt and pepper to taste.
    8.Slice the beef into 1/3"-thick slices, place on a warm platter, and surround with the vegetables and sauce. Serve immediately.
    Green Chile Rub (Makes 1 cup)
    This is a very thick and spicy rub. Use it on almost any kind of meat—lamb, pork, chicken, rabbit, veal, or beef.
    1.Combine the ingredients in a food processor fitted with a metal blade and pulse until the mixture is the consistency of rough paste.
    2.Rub the meat with the paste, place the meat in a non-reactive pan, cover, and refrigerate overnight.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Choice Chateaubriand Roast - $27.99/lb
     Small, USDA Choice, Hand-cut, Standard Pack
      Dried Morel Mushrooms - $33.99/ea

    Sugar Snap Peas - $3.99/lb
     Farm Fresh
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
      Thyme - $1.49/ea
     Farm Fresh
      FreshDirect Chicken Stock - $3.49/ea
      Italian Parsley - $1.99/ea
     Farm Fresh
      Mint - $1.99/ea
     Farm Fresh
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
      Spice Supreme Chili Powder - $1.19/ea
      FreshDirect Whole Indian Coriander - $3.59/ea

    Jalapeńo Pepper - $2.99/lb
     Farm Fresh
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      FreshDirect Bay Leaves - $3.79/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
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