Tuesday, December 25, 2007

Yummy~issimo: My Recipe for Double Truffle Beef Tenderloin

Well, Christmas is almost over and, as always, I have mixed feelings about it. On one hand, the right one, my hands hurt from double duty chopping and whisking. But on the other hand, the left one, I wish we could keep the feeling of peace and kindness that seems to be in abundance this time of year.

Santa Adam
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So I arrived at the Cristo's beautiful home yesterday morning, pots and pans in tow and enough bags of food to feed an army. Santa Adam was waiting for me, singing hat, blinking red nose and Christmas jammies.

First things first. Adam makes the most incredible cappuccino of all time. Move over Starbucks. His double cappuccino, double foam and extra cinnamon is a work of art. After my shot of caffeine, I'm ready to cook.

The entire family was going to be at dinner as well as several friends for the pre~dinner cocktail party. The food had to be magnificent. The appys:

Marinated Jumbo Shrimp Cocktail with Dill and Garlic Aioli
Smoked Salmon Red Pepper Dip with assorted crackers
Stuffed and Baked Baby Bellas
Prosciutto and Gruyere Pastry Pinwheels
With two vegetarians in the dinner group, I always need a WOW salad. A few days ago I was fooling around with some pomegranates and decided to make a pomegranate vinegar. This stuff is absolutely incredible! Look for the pomegranate vinegar and my soon~to~be world famous Pomegranate and Shallot Vinaigrette Salad Dressing under the Yummy~issimo! label sometime in the near future.

They didn't want the typical Christmas dinner fare of beef tenderloin, lamb or ham. No seafood either. That left chicken. For dinner:

Microgreens Salad with Baby Oranges with Pomegranate and Shallot Vinaigrette
Chicken Breasts Stuffed with Artichokes and Herbed Goat Cheese
Couscous and Spicy Mango Stuffed Chicken Breasts
Roasted Butternut Squash with Caramelized Shallots, Sage and Balsamic
Risotto with Parmesan, Sun~Dried Tomatoes and Baby Peas
Double Cheese Spinach Gratin
With sweet husband Tim helping in the clean up, I was home in front of the fire with a glass of wine by 8:30.

Red Nose Tim
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Speaking of sweet husband, he really got into the Christmas spirit this year!

Sweet husband is really excited about his Christmas present this year. I bought a 42" HD flat screen plasma TV with DVR. It's going to be installed in the wall over the fireplace on Thursday. For the last 20 years I've fought the idea of a TV in the family room but I guess this year he can watch the Bowl games in front of the fire.

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This is the first year that we could actually have a Christmas dinner together and we invited his sister, Judy, and her husband, Alan, to join us. After cooking for everyone and her sister this month, it was really nice to be at home in my comfy clothes in my kitchen cooking dinner for the people I love.

Double Truffle Beef Tenderloin
4 pound beef tenderloin, trimmed and tied
2t Truffle salt
1t fresh cracked black pepper
White truffle oil for drizzling
Remove beef tenderloin from refrigerator at least 3 hours prior to cooking. Sprinkle with truffle salt and cracked pepper. Wrap tightly in plastic wrap and allow to come to room temperature.
Preheat oven to 475. Unwrap tenderloin and roast 30~35 minutes. Remove from oven when internal temperature reaches 135. Tent loosely with foil and allow to rest at least 30 minutes and up to one hour. Slice and drizzle with white truffle oil. Yummy~issimo!

Merry Christmas. May 2008 be filled with peace, love, happiness, good food and great wine!

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