Vancouver Sun - - YOU -

Celebrity chef Anna Olsen’s new cook­book is a com­plete guide to cook­ing cel­e­bra­tory meals. This sim­ple roast beef is a cen­tre­piece of Set for the Hol­i­days. Con­sider it an early Christ­mas present.

■ 5-6 lb (2-3 kg) whole beef ten­der­loin

■ ½ cup (125 mL) Di­jon mus­tard

■ 2 tbsp (30 mL) chopped fresh thyme ■Coarse sea salt and black pep­per

■ horse­rad­ish hol­landaise

■ 1 cup (250 mL)) un­salted but­ter

■ 3 large egg yolks

■ 3 tbsp (45 mL) dry white wine

■ 3 tbsp (45 mL) fresh lemon juice

■ 3 tbsp (45 mL) pre­pared horse­rad­ish

■ Salt and black pep­per

1. Pre­heat oven to 400°F (205°C). Fit the roaster with a wire roast­ing rack. Trim the head (the wide por­tion) and the tail (the skinny por­tion) from the ten­der­loin. Next, trim away the chain — the piece of meat that runs along the length of the ten­der­loin. Us­ing a sharp knife, re­move and dis­card sil­ver skin (the white con­nec­tive tis­sue).

2. Us­ing butcher’s twine, tie the roast so that it holds its shape. Tie the twine tightly around the width of the roast at 2-inch (5 cm) in­ter­vals and then run it all the way around the length of the roast, loop­ing it through the width ties and knot­ting where the ends meet. Com­bine mus­tard, thyme, salt and pep­per. Rub mix­ture over ten­der­loin, coat­ing meat com­pletely. Roast ten­der­loin, un­cov­ered, for 10 min­utes and then re­duce the oven tem­per­a­ture to 300°F (150°C). Con­tinue roast­ing the meat for about 1 hour more, un­til the in­ter­nal tem­per­a­ture reg­is­ters 120 to 125°F (49 to 52°C). Let the ten­der­loin rest on a cut­ting board, loosely cov­ered with a piece of alu­minum foil, for 15 min­utes.

3. Mean­while, melt but­ter in a saucepan over medium heat and set aside (keep it warm and melted). Place egg yolks, white wine, lemon juice and horse­rad­ish in a me­tal bowl set over a saucepan of gen­tly sim­mer­ing wa­ter. Whisk vig­or­ously un­til mix­ture more than dou­bles in vol­ume and holds a rib­bon when the whisk is lifted, about 4 min­utes. Re­move bowl from heat. Whisk­ing con­stantly, slowly driz­zle but­ter in a thin stream. Con­tinue whisk­ing un­til all the but­ter, ex­cept the milk solids at the bot­tom of the pan, has been added. Sea­son to taste with salt and pep­per. To serve, cut away and dis­card the butcher’s twine. Slice the roast across the grain. Ar­range beef on in­di­vid­ual plates and spoon a lit­tle of the sauce around the beef.

4. Serve im­me­di­ately.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.