- 1 (32-ounce) Certified Piedmontese tenderloin roast
- 2 tablespoons canola oil
- ½ cup kosher salt
- 1 tablespoon cracked black pepper
Remove tenderloin roast from refrigerator 1 hour before you are ready to roast it.
Preheat oven to 400°F. Add canola oil to a heavy bottomed pan and heat until almost smoking. Season the roast with salt and pepper and sear on all sides. Remove from pan, place on rack, and roast in oven for 15 minutes for rare, or until internal temperature reaches desired doneness; a kitchen thermometer inserted into the roast should read 120°F for medium-rare, 125°F for medium. Let rest for about 5 to 10 minutes before slicing. Slice and serve with Smokey Bourbon Jus and Butternut Squash and Farro Salad.
- Butternut Squash & Farro Salad
- 2 cups farro or barley
- 2 tablespoon canola oil
- 1 onion diced
- 1 tablespoon garlic, chopped
- 6 cups of vegetable stock
- 1 sprig of thyme
- 1 medium butternut squash, diced
- ¼ cup canola oil
- ½ red onion, sliced
- ½ cup roasted and salted pumpkin seeds
- ½ cup dried cranberries
- 3 cups baby spinach
- 1 tablespoon chopped sage
- 1 tablespoon chopped parsley
- ¼ cup honey
- ½ cup apple cider vinegar
- ½ cup extra-virgin olive oil
- 2 tablespoons Chinese five-spice
- Salt and pepper
In a large saucepan, add the oil, onion, and garlic; cook until translucent. Add the farro, thyme, and vegetable stock. Bring to a boil, then turn down to a simmer and cook for 30 minutes, or until farro is tender. Strain, cool, and reserve.
Preheat oven to 400°F. Toss butternut squash with the oil, salt, and pepper, and spread on a sheet tray. Roast in oven for 12 minutes, or until squash is browned and tender. Remove from oven and let cool.
In a large mixing bowl, combine farro, roasted butternut squash, red onion, pumpkin seeds, cranberries, sage, parsley, honey, vinegar, oil, spinach, salt, and pepper. Serve this salad room temperature to warm, but cold the next day with lunch is a great accompaniment.
- Roasted Garlic & Smokey Bourbon Jus
- 30 cloves garlic, peeled
- 2 cups canola oil
- Salt to taste
- 32 ounces good-quality beef stock
- 2 cups bourbon (one you would drink)
- 1 shallot sliced
- 3 sprigs thyme
- 3 slices cooked bacon
- 10 black peppercorns
In a 2-quart pot, combine garlic and canola oil. Slowly bring to a boil and cook garlic in a gentle simmer until golden brown and tender, about 40 minutes. Remove garlic from oil. Puree the roasted garlic cloves and set aside. Save the garlic infused oil for later use.
In a 2-quart saucepan, combine bourbon, shallot, thyme, bacon, and peppercorns, and slowly bring to a gentle simmer. (Use a pan with high sides and increase heat slowly to reduce the risk of the alcohol catching fire). Reduce until almost all bourbon is evaporated. Add beef stock and continue cooking until the liquid has reduced by half. Whisk in the roasted garlic puree and any pan drippings from the roast, season with salt, and strain out solids. (The garlic puree will help thicken and enrich the sauce).
Pairing: Wine Pairing: For the Tenderloin Roast, I would use the Laird Pinot Noir. It has great fruit and is well-balanced.