Okay maybe this isn't the most traditional summer meal but then again we haven't been experiencing the hottest summer either... In the freezer I had some beef shanks that were part of the Holy Spirit offering we had received from our local church a couple of weeks ago. It's quite the tradition for Azorean portuguese families. I found this great recipe for Osso Buco from Giada, made a few changes to it by using the beef shanks instead of the veal shanks indicated in the recipe and I was extremely impressed with how it turned out... I think you'll like it too!
Helena’s Take on Osso Buco
Ingredients:
1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole beef shanks (about 1-2 pound per shank)
1 lb of stewing beef, cubed
Sea salt and freshly ground black pepper
1/4 cup butter
1 onion soup mix
4 carrots, sliced
3-4 stalk celery, sliced
2-3 cloves of garlic
1 tablespoon tomato paste
1 tablespoon hot pepper paste
½ cup dry white wine
½ cup water
2 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest
1 raw garlic clove, thinly grated
Directions
For the beef shanks, pat dry with paper towels to remove any excess moisture. Season each shank with salt and freshly ground pepper.
In a large Dutch oven pot, heat butter until melted. Add bee shanks and stewing beef to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pot, add the onion soup mix, carrots and celery. The salt in the soup mix will help draw out the moisture from the vegetables. Saute until soft. Add the tomato paste and mix well. Return browned shanks and stewing beef to the pan and add the white wine, water, hot pepper paste and garlic, reduce liquid by half, about 5 minutes. Add rosemary, thyme, bay leaf and 2 cups of the chicken stock and bring to a boil.
Lay beef shanks and stewing beef at the bottom of the crockpot, pouring out all liquids, spices and juices from your pot. Set crockpot to high (4 hours) to ensure meat is tender and falls off the fork.
Once done, carefully remove the cooked shanks from the pot and place in decorative serving platter. Remove bay leaf, rosemary twig and oregano twig before serving. Pour all the juices and sauce from the pot over the shanks.
Garnish with traditional gremolada of: chopped parsley, lemon zest and grated raw garlic and serve with a saffron rissotto.
Enjoy!
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Wednesday, July 22, 2009
Tuesday, April 7, 2009
Taco Leftovers
A couple of weeks ago for March Break we hosted a fun sleepover for the kids in our family and a Doggie Birthday Party for our little jack russell Dumbo who turned 13 years old. Where has all the time gone. A quick and easy dinner for the kids of soft and hard tacos became a quick Taco Pizza lunch for me the next day.
Taco Pizza
Taco Pizza
I had some Lebanese flatbreads in the fridge, mixed it with mild salsa, then spread the meat mixture on the bread and topped it with shredded cheddar cheese. I placed it in a preheated oven of 350 and baked it for approximately 12 minutes until the cheese had melted and it was heated through.
Enjoy! I know I did :)
More Leftovers...
So hubby and I tried very hard last month to stay on budget and for the first time in a year we both actually made RRSP contributions (who would have thought especially with being on mat leave). Although the temptation was there to go out to eat (many times!) we had to think twice in most cases. This day was going to be no exception so I looked very quickly in the fridge to find something I could throw together I came across some leftovers from our Slowcooker Pot Roast
Visiting my handy dandy Canadian Living Magazine, I found this great recipe for the beef leftovers. Not having had any pizza dough, I used the fresh Portuguese buns I had picked up that morning for my base and turned them into an open-faced sandwich... Wow was this every quick and delicious!!
Philly Cheese Steak Pizza
Ingredients:
1 tbsp (15 mL) extra-virgin olive oil
1 sweet green pepper, sliced
2 cloves garlic, minced
Half sweet onion, sliced
2 cups (500 mL) sliced mushrooms
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) pizza dough
1/2 cup (125 mL) pizza sauce
8 slices provolone cheese
1 cup (250 mL) thinly sliced cooked roast beef
Preparation:
In large skillet, heat oil over medium-high heat; sauté green pepper, garlic, onion, mushrooms, oregano, salt and pepper until onion is golden and no liquid remains, about 5 minutes. Set aside.
On lightly floured surface, roll out pizza dough to fit 12-inch (30 cm) pizza pan. Spread with pizza sauce. Arrange half of the cheese over sauce; spoon vegetable mixture over top. Top with roast beef and remaining cheese.
Bake in bottom third of 500°F (260°C) oven until crust is golden and cheese is bubbly, about 10 minutes.
Ingredients:
1 tbsp (15 mL) extra-virgin olive oil
1 sweet green pepper, sliced
2 cloves garlic, minced
Half sweet onion, sliced
2 cups (500 mL) sliced mushrooms
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) pizza dough
1/2 cup (125 mL) pizza sauce
8 slices provolone cheese
1 cup (250 mL) thinly sliced cooked roast beef
Preparation:
In large skillet, heat oil over medium-high heat; sauté green pepper, garlic, onion, mushrooms, oregano, salt and pepper until onion is golden and no liquid remains, about 5 minutes. Set aside.
On lightly floured surface, roll out pizza dough to fit 12-inch (30 cm) pizza pan. Spread with pizza sauce. Arrange half of the cheese over sauce; spoon vegetable mixture over top. Top with roast beef and remaining cheese.
Bake in bottom third of 500°F (260°C) oven until crust is golden and cheese is bubbly, about 10 minutes.
Enjoy!
Thursday, March 26, 2009
Mini Meat Loaves... what a perfect portion size too!
I've been making this recipe for years but for whatever reason never seemed to have written it down until today. I had some leftover ground beef from the tacos we made for the kids sleepover and this was the perfect and easiest recipe to use it in.
Note: Please don't mind the paper plates but I was determined to not do any dishes that night! LOL!
Mini Meat Loaves
Ingredients:
1 tablespoon olive oil
½ chopped yellow onions
1 tsp minced garlic
1 tsp Italian seasoning
1 tsp salt
1 tsp freshly ground black pepper
1 egg, beaten
2 tsp Worcestershire sauce
2 tsp red wine vinegar
1 pound extra lean ground beef
1/2 cup plain dry bread crumbs
1/2 cup ketchup
Directions:
Preheat the oven to 350 degrees F. Spray a muffin tray with nonstick cooking spray.
Heat the olive oil in a medium saute pan. Add the onions, garlic, seasoning, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Remove from heat and allow to cool slightly.
In a bowl, add egg, worcestershire sauce and red wine vinegar.
In a large bowl, combine the ground beef, onion mixture, bread crumbs, and egg mixture, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 muffin tins, filling the remaining muffin areas with water to prevent any burning. Spread about a tablespoon of ketchup on the top of each portion.
Bake for 30 to 35 minutes, until the meat is cooked through. Serve with mushroom mashed potatoes and steamed carrots
Enjoy!
Ingredients:
1 tablespoon olive oil
½ chopped yellow onions
1 tsp minced garlic
1 tsp Italian seasoning
1 tsp salt
1 tsp freshly ground black pepper
1 egg, beaten
2 tsp Worcestershire sauce
2 tsp red wine vinegar
1 pound extra lean ground beef
1/2 cup plain dry bread crumbs
1/2 cup ketchup
Directions:
Preheat the oven to 350 degrees F. Spray a muffin tray with nonstick cooking spray.
Heat the olive oil in a medium saute pan. Add the onions, garlic, seasoning, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Remove from heat and allow to cool slightly.
In a bowl, add egg, worcestershire sauce and red wine vinegar.
In a large bowl, combine the ground beef, onion mixture, bread crumbs, and egg mixture, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 muffin tins, filling the remaining muffin areas with water to prevent any burning. Spread about a tablespoon of ketchup on the top of each portion.
Bake for 30 to 35 minutes, until the meat is cooked through. Serve with mushroom mashed potatoes and steamed carrots
Enjoy!
Tuesday, March 10, 2009
Leftovers in a Pie...
With so many leftovers from last night’s Slow Cooker Pot Roast, I was excited once again to revisit my Canadian Living Special Issue magazine… With 3 options for these leftovers, I decided to select The Shepherd’s Pie recipe on page 46. Now if leftovers could taste like this all the time, I’d be in heaven and have way more time for myself. This recipe was definitely a keeper for our family, hope you think so too…
Canadian Living Shepherd’s Pie
Ingredients:1 tbsp (15 mL) vegetable oil
1 large onion, chopped
1 tsp (5 mL) dried thyme
2 tbsp (30 mL) all-purpose flour
4 cups chopped cooked Sirloin Tip Oven Roast
1 cup Porcini Mushroom Jus (recipe below)
1 bag of small potatoes (454 g)
1 large carrot, peeled and shredded
1 cup (250 mL) milk, warm
4 tsp (20 mL) butter, softened
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) leftover peas & corn
Directions:
In large nonstick skillet, heat oil over medium-high heat; cook onion and thyme, stirring occasionally, until softened and golden, about 5 minutes.
Sprinkle with flour; cook, stirring for 1 minute. Add beef, jus and ½ cup water; simmer for 2 minutes. Spread in 8-inch square glass baking dish.
In saucepan of boiling salted water, cover and cook potatoes (with skin, chopped in ½ ) until tender, about 8 minutes. Drain potatoes and return to dry saucepan; mash together with warm milk, butter, salt and pepper until smooth.
Scrape beef mixture into 8-inch (2 L) square glass baking dish. Cover with shredded carrots, peas and corn; spread mashed potatoes over top. Bake in 400°F (200°C) oven until filling is bubbly and potatoes are golden, about 40 minutes.
Make-ahead: Cover and refrigerate for up to 24 hours; add 20 minutes to baking time.
Porcini mushroom Jus:
1 pkg (14 g) dried porcini mushrooms
1 tbsp (15 mL) vegetable oil
1 clove garlic, minced
Pinch dried thyme
Pinch salt
1 tbsp (15 mL) brandy or sodium-reduced beef stock
1-1/2 cups (375 mL) sodium-reduced beef stock
Preparation:
Soak mushrooms in 1 cup (250 mL) boiling water for 20 minutes. With slotted spoon, remove mushrooms and chop. Strain liquid and set aside.
In saucepan, heat vegetable oil over medium heat; fry garlic, thyme, salt and mushrooms until softened, about 2 minutes. Add brandy; cook, stirring, until no liquid remains.
Add stock and reserved pan/mushroom juices; bring to boil. Reduce heat and simmer, uncovered, for about 8 minutes or until reduced to about 2 cups (500 mL).
Note: I ended up using all of this jus in my Shepherd’s Pie as it was that yummy :)
Enjoy!
Monday, March 9, 2009
Frugal dinners and yummy leftovers...
..who would have thought...
My husband and I are really trying to make healthier and more frugal choices for our meal. Some months we can rack over $800 on grocery bills and dining out… Lord, forgive us for the amount of food that some months we may throw out due to spoilage or lack of time and ideas as to what to do with all of the food in our fridge.
So during a grocery store run for little essentials, I came across a Canadian Living Special Issue: Make Ahead Meals: Cook Now, Save Time Later. So this month this little magazine of 96 pages will be my inspiration.
Today I start with a recipe from page 45: Sirloin tip Oven Roast with Porcini Mushroom Jus … This basic recipe was to provide for at least another 4 recipes that would use leftovers but of course I had to make a little change to accommodate for my lack of time, placed it into the Slow Cooker with all of my vegetables for a one pot dish…
Slow Cooker Pot Roast
Ingredients
3 pounds outside round roast
6 cloves garlic, minced
1 tbsp vegetable oil
1 tsp each dried thyme and pepper
1 packet dry onion soup mix
1 cup beef stock
3 carrots, chopped
1 onion, chopped
12 mini white potatoes
1 stalk celery, chopped
Directions
Mix the garlic, oil, thyme and pepper. Rub over top and sides of roast. (Will do this next time: Brown on all sides in a large skillet over high heat)
Place onions in slowcooker. Mix onion soup mix with beef stock and add to slowcooker. Place roast in the slowcooker and sprinkle remainder of ingredients around the roast.
Cover and cook on low setting for 8 to 10 hours or on high for 6 hours.
P.S. Sorry for the lack of pictures this week but couldn't seem to capture a picture before we all dug into the yummy meals...
My husband and I are really trying to make healthier and more frugal choices for our meal. Some months we can rack over $800 on grocery bills and dining out… Lord, forgive us for the amount of food that some months we may throw out due to spoilage or lack of time and ideas as to what to do with all of the food in our fridge.
So during a grocery store run for little essentials, I came across a Canadian Living Special Issue: Make Ahead Meals: Cook Now, Save Time Later. So this month this little magazine of 96 pages will be my inspiration.
Today I start with a recipe from page 45: Sirloin tip Oven Roast with Porcini Mushroom Jus … This basic recipe was to provide for at least another 4 recipes that would use leftovers but of course I had to make a little change to accommodate for my lack of time, placed it into the Slow Cooker with all of my vegetables for a one pot dish…
Slow Cooker Pot Roast
Ingredients
3 pounds outside round roast
6 cloves garlic, minced
1 tbsp vegetable oil
1 tsp each dried thyme and pepper
1 packet dry onion soup mix
1 cup beef stock
3 carrots, chopped
1 onion, chopped
12 mini white potatoes
1 stalk celery, chopped
Directions
Mix the garlic, oil, thyme and pepper. Rub over top and sides of roast. (Will do this next time: Brown on all sides in a large skillet over high heat)
Place onions in slowcooker. Mix onion soup mix with beef stock and add to slowcooker. Place roast in the slowcooker and sprinkle remainder of ingredients around the roast.
Cover and cook on low setting for 8 to 10 hours or on high for 6 hours.
P.S. Sorry for the lack of pictures this week but couldn't seem to capture a picture before we all dug into the yummy meals...
Thursday, March 6, 2008
Another winter storm on our way...
...which means its time for some comfort food for dinner. Tonight we're having Chili con Carne and this great Cornbread Muffin Recipe I found from a Cooking Light Magazine (October 2007). Hope you enjoy them as much as we did...
Chili con carne
Ingredients
1 tbsp oil
1 large onion
2 tbsp minced garlic
1 tsp chilli powder
1 tbsp ground cumin
1 lb extra-lean ground beef
796 ml (18 oz) can crushed tomatoes
1 cup beef stock
1 tsp dried oregano
2 tsp sugar
2 tbsp tomato paste
398 ml (14 oz) can beans in maple syrup
Directions
Heat the oil in a large pan and add the onion. Cook over medium heat for 5 minutes or until soft and golden. Add the garlic, chilli and cumin and cook for 1 minute.
Add the ground beef and cook for 5 minutes, or until browned, breaking up any lumps with a fork as it cooks.
Stir in the tomato, stock, oregano and sugar. Bring to the boil, reduce the heat and simmer, partially covered, for 1 hour, stirring occasionally.
Run a hand blender to thin out the meat mixture.
Stir in the tomato paste and beans. Cook for 5 minutes to heat the beans, then serve with cornbread to mop up the juices.
Corn Bread Muffins
from: Cooking Light, OCTOBER 2007
Ingredients
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (2 ounces) cheddar cheese
1/2 cup reduced-fat sour cream
1/4 cup thinly sliced green onions
1 (10-ounce) can cream-style corn
Dash of hot sauce
1 large egg, lightly beaten
Cooking spray
Directions
Preheat oven to 375°.
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.
Divide batter evenly among muffin cups coated with cooking spray. Bake at 375° for 17 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.
Enjoy!
Chili con carneIngredients
1 tbsp oil
1 large onion
2 tbsp minced garlic
1 tsp chilli powder
1 tbsp ground cumin
1 lb extra-lean ground beef
796 ml (18 oz) can crushed tomatoes
1 cup beef stock
1 tsp dried oregano
2 tsp sugar
2 tbsp tomato paste
398 ml (14 oz) can beans in maple syrup
Directions
Heat the oil in a large pan and add the onion. Cook over medium heat for 5 minutes or until soft and golden. Add the garlic, chilli and cumin and cook for 1 minute.
Add the ground beef and cook for 5 minutes, or until browned, breaking up any lumps with a fork as it cooks.
Stir in the tomato, stock, oregano and sugar. Bring to the boil, reduce the heat and simmer, partially covered, for 1 hour, stirring occasionally.
Run a hand blender to thin out the meat mixture.
Stir in the tomato paste and beans. Cook for 5 minutes to heat the beans, then serve with cornbread to mop up the juices.
Corn Bread Muffins
from: Cooking Light, OCTOBER 2007
Ingredients
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (2 ounces) cheddar cheese
1/2 cup reduced-fat sour cream
1/4 cup thinly sliced green onions
1 (10-ounce) can cream-style corn
Dash of hot sauce
1 large egg, lightly beaten
Cooking spray
Directions
Preheat oven to 375°.
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.
Divide batter evenly among muffin cups coated with cooking spray. Bake at 375° for 17 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.
Enjoy!
Monday, December 3, 2007
Back to blogging my favorites...
Okay so the month of November has been very busy for me as I get myself ready to return to work after having spent a wonderful year watching my little baby grow. What a blessing it has been!
But that doesn't mean I didn't cook in November it was more about the eating our favorite and easy dishes than of trying new recipes.
Here's a favorite of our home: Filipino Beef Steak (Bistek). It's very similar to a Portuguese dish my mom used to cook for us on special Sundays.
Bistek: Filipino Beef Steak
Ingredients
Marinade:
1/4 cup lime juice
1/4 cup dark soy sauce1 pound of beef sirloin, thinly sliced
1 teaspoon minced garlic
1 teaspoon ground black pepper
¼ cup oil
1 large red onion, thinly sliced
2 cups of mushrooms, sliced
½ teaspoon salt
Directions
In a bowl, mix lime juice and soy sauce. Add beef, garlic and ground pepper. Mix well and let marinate in the refrigerator for 30 minutes.
Heat the oil in a frying pan and sauté the onion until soft. Add mushrooms and sauté until onions are slightly browned. Set aside.
Pan fry the beef slices in batches in the same frying pan, removing them as they brown (1-2 minutes on each side). Pour the marinade into the skillet, add salt and boil for 1 minute.
Return the beef slices, reserved onion rings and mushrooms to the pan and simmer for 1-2 minutes.
Serve at once.
Enjoy!
But that doesn't mean I didn't cook in November it was more about the eating our favorite and easy dishes than of trying new recipes.
Here's a favorite of our home: Filipino Beef Steak (Bistek). It's very similar to a Portuguese dish my mom used to cook for us on special Sundays.
Bistek: Filipino Beef Steak
Ingredients
Marinade:
1/4 cup lime juice
1/4 cup dark soy sauce1 pound of beef sirloin, thinly sliced
1 teaspoon minced garlic
1 teaspoon ground black pepper
¼ cup oil
1 large red onion, thinly sliced
2 cups of mushrooms, sliced
½ teaspoon salt
Directions
In a bowl, mix lime juice and soy sauce. Add beef, garlic and ground pepper. Mix well and let marinate in the refrigerator for 30 minutes.
Heat the oil in a frying pan and sauté the onion until soft. Add mushrooms and sauté until onions are slightly browned. Set aside.
Pan fry the beef slices in batches in the same frying pan, removing them as they brown (1-2 minutes on each side). Pour the marinade into the skillet, add salt and boil for 1 minute.
Return the beef slices, reserved onion rings and mushrooms to the pan and simmer for 1-2 minutes.
Serve at once.
Enjoy!
Monday, September 3, 2007
A Filipino Classic
Every so often, I like to treat hubby to a traditional filipino meal (just like he would have at home). This is my version of Caldereta, a rich beef stew. I like to serve it over some hot steamed rice and a side of corn, although you could add potatoes to it (for the last 20 minutes of cooking) and omit the rice and corn altogether for a heartier meal. It's also a great meal for those cold autumn evenings that will soon arrive.
Caldereta (Filipino Beef Stew)
Ingredients
¼ cup olive oil
2 tablespoons crushed garlic
1 chopped onion
2 lbs beef sirloin, cubed
3 cups of beef stock
2 tbsp tomato paste
Salt and pepper to taste
1 tsp cornstarch (dissolved in water)
1 ½ cup baby carrots
2 cups chopped mushrooms
Directions
Heat oil in a saucepan then sauté onions over medium heat. Add garlic and tomato paste. Then add cubed beef until beef browns. (Approximately 5 minutes). Add beef stock and allow all the ingredients to simmer for about an hour. *
Season to taste with salt and pepper. Then add baby carrots, chopped mushrooms and dissolved cornstarch in water. Bring to a boil, then allow to simmer for 20 minutes (or until carrots are tender). Serve with hot steamed rice.
*For a make ahead dish, you could stop the cooking process here, allow the stew to cool and put in the fridge. Once ready to serve, place in a saucepan and continue with the rest of the recipe.
Enjoy!
Caldereta (Filipino Beef Stew)
Ingredients
¼ cup olive oil
2 tablespoons crushed garlic
1 chopped onion
2 lbs beef sirloin, cubed
3 cups of beef stock
2 tbsp tomato paste
Salt and pepper to taste
1 tsp cornstarch (dissolved in water)
1 ½ cup baby carrots
2 cups chopped mushrooms
Directions
Heat oil in a saucepan then sauté onions over medium heat. Add garlic and tomato paste. Then add cubed beef until beef browns. (Approximately 5 minutes). Add beef stock and allow all the ingredients to simmer for about an hour. *
Season to taste with salt and pepper. Then add baby carrots, chopped mushrooms and dissolved cornstarch in water. Bring to a boil, then allow to simmer for 20 minutes (or until carrots are tender). Serve with hot steamed rice.
*For a make ahead dish, you could stop the cooking process here, allow the stew to cool and put in the fridge. Once ready to serve, place in a saucepan and continue with the rest of the recipe.
Enjoy!
Saturday, September 1, 2007
What's in our freezer?
Hubby and I are trying to use up all the food we currently have in the freezer so I found a beef roast and decided to cook it up for last night’s meal. I found this recipe on foodtv.ca and what a great one it was. I served it alongside sautéed spinach and steamed baby carrots.
Beef Tenderloin with Peppercorn Sauce
Ingredients
2 lb. beef tenderloin roast (900 g)
1 tsp dry oregano leaves, crushed (5 ml)
1 tsp coarse salt (5 ml)
1 tsp black pepper, crushed (5 ml)
1 clove garlic, crushed
1 tsp dry thyme, crushed (5 ml)
1 tsp paprika (5 ml)
Peppercorn Sauce
1 1/2 cup marsala wine (375 ml)
1 cup chicken broth (250 ml)
1 clove garlic, crushed
10 x peppercorns, multicolored, crushed
1 1/2 cup whipping cream (375 ml)
1/2 tsp dijon mustard (5 ml)
Coarse salt and pepper, to taste
Directions
Beef Tenderloin
1. Heat oven to 425 F.
2. Combine all ingredients in a small bowl. Press combined ingredients evenly onto the surface of the beef tenderloin. Place beef on a rack in a shallow roasting pan.
3. Place a meat thermometer in the centre of the beef. Do not cover beef or place water at the bottom. Allow roast to cook for 35 to 40 minutes for medium rare.
4. When meat thermometer reads 135 F, remove roast from the oven, cover it with aluminum foil and allow it to sit for 10 to 15 minutes. The temperature will rise to 145 F degrees allowing meat to reach a medium rare state. Transfer roast to a carving board and allow it to rest for 5 to 10 minutes before cutting. Cut into ½ inch thick slices.
5. Arrange desired number of slices of beef on a plate. Spoon peppercorn sauce over slices of roast beef.
Peppercorn Sauce
1. Add wine, broth, peppercorns and garlic to the tenderloin roasting pan and cook for 20 minutes or until the liquids are reduced to half. Add cream and mustard and, stirring frequently, cook for 20 minutes or until liquid is reduced by half again. Season to taste and allow to cook for 1 more minute. Remove from heat and spoon sauce over tenderloin.
2. Garnish with a sprig of oregano if desired.
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