{"id":1844,"date":"2015-03-28T16:30:43","date_gmt":"2015-03-28T22:30:43","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1844"},"modified":"2015-03-28T16:30:43","modified_gmt":"2015-03-28T22:30:43","slug":"roasted-beef-tenderloin","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/roasted-beef-tenderloin.html","title":{"rendered":"Roasted Beef Tenderloin"},"content":{"rendered":"<p><em>You can serve this as an\u00a0entree\u00a0or an hors d&#8217;oeuvre if the party is really all\u00a0about grazing.<\/em><\/p>\n<p><strong> Ingredients:<\/strong><\/p>\n<ul>\n<li>1 beef tenderloin (4 To 5 Lbs.)<\/li>\n<li>4 Tab butter<\/li>\n<li>garlic salt<\/li>\n<li>Sour Cream Horseradish Sauce<\/li>\n<li>Blue Cheese Butter<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 325\u00b0.<\/li>\n<li>Rinse meat well.<\/li>\n<li>With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage\u00a0underneath. You definitely don\u2019t want to take every last bit of fat off\u2014not at all. As\u00a0with any cut of meat, a little bit of fat adds to the flavor.<\/li>\n<li>If tenderloin is large, cut in half lengthwise and tie into 2 rounds.<\/li>\n<li>Put several tablespoons of butter all over the meat.<\/li>\n<li>Sprinkle meat generously with garlic salt.<\/li>\n<li>Place in a 325\u00b0 oven until the internal temperature reaches just under 120\u00b0, about 40\u00a0minutes. Stay near the oven and keep checking the meat thermometer to make sure it\u00a0doesn\u2019t overcook.<\/li>\n<li>Let meat stand ten minutes or so before slicing.<\/li>\n<\/ol>\n<p style=\"text-align: center\"><strong>Sour-Cream Horseradish Sauce<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 c sour cream<\/li>\n<li>\u00bc c prepared horseradish, drained<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Combine the sour cream and horseradish and mix well.<\/li>\n<li>Season to taste with salt and ground pepper.<\/li>\n<li>Store in the refrigerator, covered, until ready to serve.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> 1 \u00bc cup<\/p>\n<p><strong>Source:<\/strong> Joshua Paul, Pioneer Woman Cooking<\/p>\n<p style=\"text-align: center\"><strong>Blue Cheese Butter<\/strong><\/p>\n<p style=\"text-align: left\"><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1\/2 lb crumbled firm blue cheese (2 cups)<\/li>\n<li>1 cup unsalted butter, softened<\/li>\n<li>1\/4 c Port<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<p>Gently mash together all ingredients in a bowl with a fork, leaving some texture.<\/p>\n<p><strong>Serves:<\/strong> Makes about 3 cup<\/p>\n<p><strong>Source:<\/strong> Gourmet &#8211; October 2003<br \/>\n<strong>Comments:<\/strong> Butter keeps, covered and chilled, 1 week. It will freeze.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You can serve this as an\u00a0entree\u00a0or an hors d&#8217;oeuvre if the party is really all\u00a0about grazing. Ingredients: 1 beef tenderloin (4 To 5 Lbs.) 4 Tab butter garlic salt Sour Cream Horseradish Sauce Blue Cheese Butter Directions: Preheat oven to 325\u00b0. Rinse meat well. With a very sharp knife, begin taking the fat off the &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/roasted-beef-tenderloin.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Roasted Beef Tenderloin&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,30],"tags":[74],"class_list":["post-1844","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-beef","tag-vpwl-june-2014"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1844","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1844"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1844\/revisions"}],"predecessor-version":[{"id":2122,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1844\/revisions\/2122"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}