20147 (Ashburn, VA) Office delivery?

    show messages
    hide messages
    Asparagus & Artichokes Carrots Eggplant Leafy Greens Organic Vegetables Satur Farms Vegetables Tomatoes
    Avocados Celery Family Packs Lettuce Peppers Specialty Vegetables Vegetarian Entrees
    Beans & Peas Corn Fresh Herbs Local Vegetables Potatoes Spring Vegetables
    Broccoli & Cauliflower Cucumbers Fresh Juice Mushrooms Root Vegetables Sprouts & Microgreens
    Cabbage Cut Vegetables Green Salads Onions & Garlic Salad Mixes Squash & Zucchini
     

    BEEF TENDERLOIN WITH MORELS, SCALLIONS AND SUGAR SNAPS
    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.

    INGREDIENTS (CLICK TO BUY)

    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
    PREPARATION

    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
     2oz
     

    lb
    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
     pint
     
      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
     4.37oz
     
      FreshDirect Whole Indian Coriander - $3.59/ea
     1.2oz
     

    lb
    Jalapeńo Pepper - $2.99/lb
     Farm Fresh
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      FreshDirect Bay Leaves - $3.79/ea
     0.14oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list



    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users