{"id":7722,"date":"2019-08-05T03:25:07","date_gmt":"2019-08-05T09:25:07","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=7722"},"modified":"2019-08-05T03:25:07","modified_gmt":"2019-08-05T09:25:07","slug":"roast-filet-of-beef-with-orange-juniper-crust","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/roast-filet-of-beef-with-orange-juniper-crust.html","title":{"rendered":"Roast Filet of Beef with Orange Juniper Crust"},"content":{"rendered":"<p><em>A different sort of marinade &#8211; pretend the beef is venison.\u00a0 \u00a0If juniper berries are unavailable add a tablespoon of gin.<\/em><\/p>\n<p><strong>Ingredients:\u00a0<\/strong><\/p>\n<ul>\n<li>2 tsp grated orange rind<\/li>\n<li>1\/2 tsp chopped fresh thyme leaves<\/li>\n<li>1\/2 tsp fresh rosemary<\/li>\n<li>1\/2 tsp chopped fresh sage<\/li>\n<li>1\/2 c chopped Italian parsley<\/li>\n<li>1 tsp juniper berries<\/li>\n<li>1 tsp chopped garlic<\/li>\n<li>3 lbs beef tenderloin, tied<\/li>\n<li>1 Tab olive oil<\/li>\n<li>salt and freshly ground pepper<\/li>\n<li>2 c beef or chicken stock<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Combine orange rind, thyme leaves, rosemary, sage, parsley, berries and garlic in a small bowl.<\/li>\n<li>Brush filet with olive oil.<\/li>\n<li>Season with salt and pepper. P<\/li>\n<li>at crust all over meat.<\/li>\n<li>Place on a roasting pan fitted with a rack.<\/li>\n<li>Let rest refrigerated for at least 2 hours but bring back to room temperature before roasting.<\/li>\n<li>Preheat oven to 450\u00b0.<\/li>\n<li>Roast until rare for 25 to 30 minutes or until desired degree of doneness.<\/li>\n<li>Remove from oven, cover with foil and let rest for 15 minutes.<\/li>\n<li>Remove the twine.<\/li>\n<li>Lightly salt the surface of the meat.<\/li>\n<li>Slice thinly.<\/li>\n<li>Add stock to roasting pan, scraping up bits on the base of the pan.<\/li>\n<li>Bring to boil and boil until reduced by half.<\/li>\n<li>Season.<\/li>\n<li>Arrange meat on platter.<\/li>\n<li>Spoon sauce over meat.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0\u00a0<\/strong> 8<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>\u00a0Lucy Waverman Food Columnist Special to the Glove and Mail<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A different sort of marinade &#8211; pretend the beef is venison.\u00a0 \u00a0If juniper berries are unavailable add a tablespoon of gin. Ingredients:\u00a0 2 tsp grated orange rind 1\/2 tsp chopped fresh thyme leaves 1\/2 tsp fresh rosemary 1\/2 tsp chopped fresh sage 1\/2 c chopped Italian parsley 1 tsp juniper berries 1 tsp chopped garlic &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/roast-filet-of-beef-with-orange-juniper-crust.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Roast Filet of Beef with Orange Juniper Crust&#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":[30],"tags":[44],"class_list":["post-7722","post","type-post","status-publish","format-standard","hentry","category-entree-beef","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7722","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=7722"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7722\/revisions"}],"predecessor-version":[{"id":7752,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7722\/revisions\/7752"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}