{"id":717,"date":"2014-09-25T13:58:29","date_gmt":"2014-09-25T19:58:29","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=717"},"modified":"2016-02-19T05:11:42","modified_gmt":"2016-02-19T12:11:42","slug":"salt-lake-city-rosemary-fillet-of-beef","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/salt-lake-city-rosemary-fillet-of-beef.html","title":{"rendered":"Salt Lake City Rosemary Fillet of Beef"},"content":{"rendered":"<p align=\"LEFT\"><em>Great for that cocktail\/dinner party.<\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li>4 lbs beef tenderloin, room temperature (approximately 2-3 inches diameter)<\/li>\n<li>1 tsp salt<\/li>\n<li>1 tsp freshly ground pepper<\/li>\n<li>3 sprigs of fresh rosemary or 2 tsp dried rosemary<\/li>\n<li>1 loaf French bread (baguette about 2-3 inches in diameter<\/li>\n<li>herb butter<\/li>\n<li>watercress for garnish<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Preheat oven to 450\u00b0.<\/li>\n<li>Rub tenderloin with salt, pepper and rosemary.<\/li>\n<li>Place in shallow pan. Bake 25-30 minutes until internal temperature is 120\u00b0<\/li>\n<li>Let meat stand for 20 minutes and then refrigerate (Meat can be cooked severalhours early, chilled, and hors d&#8217;oeuvre assembled before serving.)<\/li>\n<li>Slice bread \u00bc inch thick.<\/li>\n<li>Spread bread slices with herb butter.<\/li>\n<li>Brown under broiler.<\/li>\n<li>Slice beef very thin<\/li>\n<li>Pile several thin slices of beef on bread.<\/li>\n<li>Garnish with watercress.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Herb butter:<\/b><\/p>\n<ul>\n<li>1 c unsalted butter, softened (\u00bd pound)<\/li>\n<li>2 Tab fresh parsley, finely chopped<\/li>\n<li>2 Tab dill, chervil or tarragon, finely chopped<\/li>\n<\/ul>\n<p align=\"LEFT\">Make herb butter by chopping herbs in food processor, add butter, mix well.<\/p>\n<p align=\"LEFT\"><b>Serves: <\/b>75 pieces<\/p>\n<p align=\"LEFT\"><b>Source: <\/b>A Pinch of Salt Lake, The Junior League of Salt Lake City, Inc.<\/p>\n<p align=\"CENTER\">\n","protected":false},"excerpt":{"rendered":"<p>Great for that cocktail\/dinner party. Ingredients: 4 lbs beef tenderloin, room temperature (approximately 2-3 inches diameter) 1 tsp salt 1 tsp freshly ground pepper 3 sprigs of fresh rosemary or 2 tsp dried rosemary 1 loaf French bread (baguette about 2-3 inches in diameter herb butter watercress for garnish Directions: Preheat oven to 450\u00b0. Rub &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/salt-lake-city-rosemary-fillet-of-beef.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Salt Lake City Rosemary Fillet of Beef&#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":[20,30,39],"tags":[63],"class_list":["post-717","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-beef","category-food-for-fifty","tag-vpwl-dec-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/717","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=717"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/717\/revisions"}],"predecessor-version":[{"id":2073,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/717\/revisions\/2073"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}