Beautiful tenderloin

The Never Fail Tenderloin never fails me and I can cook it just right - mooing!

The Never Fail Tenderloin never fails me and I can cook it just right - nice and rare!

 

A friend introduced me to a new cookbook and I simply love it. It’s beautiful, it has wonderful food and it’s even local. Written in honor of Carlene Banks, one of Wichita’s late “Grande Dames” and with proceeds benefitting our terrific museum (the Wichita Art Museum or WAM), Artfully Done Across Generations is both a cookbook and a coffee-table-worthy art book featuring images of art from the WAM collection. 

 With 538 recipes (I’ve only tried a handful), but I can testify that they have all been spectacular. In fact, I’ve included several in my cooking school and served the Never-Fail Beef Tenderloin several times already. The family even asked for it for this year’s Easter dinner! I’m thinking we’ll go with a more traditional ham, though! 

You all should try this terrific recipe – it’s incredibly easy and very tasty! It gives a sweet and savory crunch to the outside of a succulent and tender cut of meat. And it is simple to ensure you reach your desired “doneness” with this recipe, as well. Just make sure you have a thermometer!

Another little trick? This rub works beautifully with a skirt steak or flank steak – you know those less expensive cuts meant for fajitas in the meat case? Follow the same instructions, but start watching your meat after about 10 minutes – those thin cuts cook quickly!

Never Fail Beef Tenderloin (modified)
Original recipe from Artfully Done Across Generations
1 (5 to 6 pound) beef tenderloin, trimmed
1/4 cup Dijon mustard
2 pressed garlic cloves
1 teaspoon garlic salt
1/2 teaspoon onion salt
3/4 teaspoon black pepper
3/4 cup brown sugar  (packed)
1 cup beef stock

Preheat your oven to 375. Combine mustard, garlic, salts and pepper then coat the tenderloin with your mustard mix. Then, press brown sugar evenly into the mustard and place in the oven, uncovered. Bake until reaches desired doneness. (140 degrees for rare and 150 for medium rare. Anything more than that and you’ve committed blasphemy and ruined a 40-buck cut of meat.)

I serve the tenderloin sliced and without any sauce or decoration. It’s too good to cover up in my opinion. However, the formal recipe says that while you allow the meat to rest (10 minutes should do it) that you add the stock to your pan drippings and heat through to serve as a sauce.

Hint: This is extra good the next day, sliced thinly and served on a fresh croissant with a creamy horseradish sauce.
Artfully Done cookbook

 

 

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