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Ingredients
- 1 beef tenderloin trimmed of excess fat and silver skin
- 1/2 - 3/4 cup millstone dry rub
Preparation
- Season tenderloin generously w/ rub and allow to sit for 1-2 hours.
- Preheat oven to 350F.
- Sear at high heat on all sides.
- Transfer to roasting pan w/ wire grate roasting rack.
- Roast in 350F oven for 20-30 minutes or until desired temperature is reached.
- 20 - 30 minutes will achieve a medium rare to medium respectively.
- As desired temperature is reached, remove from oven and allow to rest for 10 minutes.
- Slice thin and serve!
Comments
Many factors determine how long it will take for the tenderloin to reach the desired temperature. I do suggest beginning to check your tenderloin after the first 20 minutes regardless of how done you may want it. You can always cook it a little longer but cannot undo an overcooked mistake. Using a probe meat thermometer will help. Rare is 120F and it goes up one temperature every 10 degrees. Medium rare is 130F, while medium is 140F. Keep in mind that meat will continue cooking once taken out of the oven. Usually temperature will rise another 5-10 degrees depending on size. A whole beef tenderloin will serve 8-10 people. Enjoy!
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Ingredients
- 1/2 cup kosher salt
- 1/2 cup brown sugar, packed
- 3T coffee, Turkish grind (very fine)
- 2T ground paprika
- 2T granulated garlic
- 1T ground cumin
- 1T ground cinnamon
- 1t ground cloves
- 1t ground ginger
- 1t ground mace
- 1t ground coriander
- 1/2t ground black pepper
- 1/2t crushed red pepper flakes
- 1/4t ground cayenne pepper
Preparation
- Combine all ingredients in bowl with wire whisk.
- Makes approximately 2 cups.
Comments
This rub is used at Evins Mill for our beef tenderloin but works well with steaks, ribs, pork chops, chicken, and salmon.
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Ingredients
- 1-bag fresh cranberries, washed
- 1-cup granulated sugar
- 1 Granny Smith apple, roughly chopped, w/ peel
- 1 fresh Orange, roughly chopped, with peel
Preparation
- Combine cranberries, orange, apple and sugar in food processor.
- Puree until smooth.
- Refrigerate then serve.
Comments
We often use this to accompany our braised duck, but it will go great with any poultry dish or as a side for any Fall/Winter dinner. Makes about 1 qt of relish. Enjoy!
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Ingredients
- ½ pound (8oz) butter, unsalted at room temp
- 1 fresh lime
- 1-2 chipotle chilies
- ½ t chopped garlic
- 1T fresh herbs (be creative, oregano is good, rosemary too)
- salt and pepper to taste
- 1T honey
Preparation
- Combine all ingredients in a food processor and puree until smooth.
- Refrigerate in desired shape for at least 1 hour. May also be frozen.
- We pipe out the mixture into individual portions so it is easy to serve.
Comments
Makes approximately 10 1oz portions. Preparation time is 10-15 minutes. Gives a nice smoky kick on a thick cut pork chop or steak. Enjoy!
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Ingredients
- 3 qt cubed bread
- ½ cup butter, melted
- 5 eggs
- ½ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1t cinnamon, ground
- 2 cups heavy cream
- 1 T vanilla flavoring
- 1 orange, Zest and Juice
Preparation
- In baking dish, toss cubed bread with melted butter and set aside.
- In bowl, combine eggs, sugars, cinnamon and vanilla with whisk.
- Mix for about 1 minute until sugar begins dissolving.
- Add heavy cream and mix thoroughly.
- Add juice and zest from orange.
- Pour egg mixture over bread in baking dish.
- Press down bread with hands to allow bread to soak up batter.
- Set aside for 30 minutes before baking.
- Press bread again every 10 minutes or so, allowing it to be fully and more evenly saturated with batter before baking.
- Bake at 325F for 45 min to 1 hour or until top is golden brown and middle is set.
Comments
Allow cooling slightly before serving. Cut and serve with caramel sauce. Recipe serves approximately 20.
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- 24oz Cream Cheese, softened
- 1 egg
- 2 cups Breadcrumbs
- 1 cup fresh pesto
- 1t chopped garlic
- salt and pepper to taste
- 100 medium button mushrooms, with stem removed
Preparation
- Preheat oven to 325F.
- Combine cream cheese, egg, breadcrumbs, pesto, garlic, and salt and pepper in mixing bowl.
- Fill mushroom caps with pesto stuffing using a small spoon.
- Bake at 325F for 20-30 minutes; until mushrooms become tender.
Comments
Recipe yields approximately 100 mushrooms but will vary based on size of mushroom and how full you fill them with the stuffing. We have served these as an appetizer with various grains or cold grain salads.
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Ingredients
- 3 pounds fresh tomatoes, diced medium
- 3 to 4 (or more) fresh jalapenos, diced fine
- 1 large yellow onion, diced small
- 1 bunch fresh cilantro, chopped
- 2 T fresh-chopped garlic
- 3 fresh limes, juiced
- ground cumin, salt and pepper to taste
Preparation
- Mix all ingredients together.
- Refrigerate salsa for several hours.
Comments
Recipe yields about 3quarts. Of course this recipe works best with the freshest (preferably home grown) tomatoes you can find.
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Ingredients
