SUNDAY NIGHT HOLIDAY SUPPER ~ BEEF TENDERLOIN with BLUE CHEESE PEPPERCORN BUTTER

POINTSETTIA HISTORY & LORE

The botanical name, Euphorbia pulcherrima, was assigned to the poinsettia by the German botanist, Wilenow. The plant grew through a crack in his greenhouse. Dazzled by its color, he gave it the botanical name, Euphorbia pulcherrima meaning "very beautiful."

~ Poinsettia

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BEEF TENDERLOIN with BLUE CHEESE-PEPPERCORN BUTTER

~ 20 year old holiday favorite adapted from Bon Appetit (Dec 1987)

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1 32-oz. center cut well-trimmed tenderloin

2 snipped fresh rosemary springs or 1 tsp. dried

4 snipped sprigs fresh thyme or 2 tsp. dried

2 bay leaves

2 cloves crushed garlic

1/4 cup dry red wine

3 Tbsp. Pickapeppa sauce

3 Tbsp. Tamari or soy sauce

1 tsp. crushed whole pink peppercorns

1 tsp. crushed whole white peppercorns

1 tsp. crushed whole black peppercorns

1/2 cup extra-virgin olive oil

2 Tbsp. extra-virgin olive oil

Fresh Italian parsley sprigs

Butter

1/2 cup room-temperature unsalted butter

1/4 pound crumbled blue cheese

1/2 cup chopped fresh parsley

2 Tbsp. crushed mixture of peppercorns

(pink, white & black)

1 Tbsp. fresh lemon juice and zest

1 minced small garlic clove

1/8 tsp. dried crumbled tarragon

• Combine chopped thyme, rosemary, bay leaves and garlic with red wine, Pickapeppa sauce, soy and peppercorns. Slowly whisk in 1/2 cup olive oil. Pour over tenderloin, turning to coat. Refreigerate 4 hours or overnight.
• Blend all ingredients for butter. Transfer to bowl and refrigerate. (Can be made ahead).
• Preheat oven to 475-degrees. Drain tenderloin and pat dry. Heat 2 Tbsp. olive oil in heavy ovenproof skillet (like cast iron) over high heat (almost smoking). Add tenderloin and brownn on all sides, about 3 minutes.
• Place skillet in oven and cook tenderloin until thermometer inserted in thickest part registers 120-degress for rare, about 15 minutes. Remove from oven and let stand 5 minutes.
• Cut into 8 thick slices. Place 2 on each plate. Top with blue cheese butter. Garnish with parsley sprigs and serve with roasted new potatoes, buttered haricots verts (thin french green beans), crisp salad, and full-bodied Cabernet or Pinot Noir. (4 servings)