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Beef: It’s What’s for Dinner

November 15, 2009

Hosting a dinner to impress your Pam and Russ? If your parents are like mine, they love their beef and potatoes, especially when cooked to medium-rare perfection and served with a creamy, white topping. My brother once dated a girl that didn’t eat red meat. The horrors! Yes, the record scratched, the music stopped and everyone gawked at her in silence for hours. She would have been better off painting a big scarlet “A” over herself. Needless to say, the relationship didn’t last very long.

Growing up, our meals always consisted of a starch, vegetable and something of the meat variety. The ‘puter hub grew up with a carnivorous family, too. While you don’t have to indulge in these predatory eating practices, there’s something pleasing about providing a meal for your parents that they once prepared for you. Plus, if you neglect to serve meals without a cooked animal, they might refuse to babysit their future grandchildren while you vacay in the islands. It’s a win-win for both parties. Don’t you think?

Roasted Beef Tenderloin with Lemon Horseradish Sauce

  • Beef tenderloin (We used a four pound butt of a large tenderloin. Account for 6-8 ounces a person)
  • 1/4 cup of Worcestershire sauce
  • 1 cup of beef broth
  • 2-3 teaspoons of garlic powder
  • 2 teaspoons of onion powder
  • Salt and pepper

Marinate beef tenderloin in Worcestershire sauce, beef broth and seasoning for up to four hours. Preheat oven to 425 degrees. Place beef in roasting pan with a meat thermometer. Begin cocktails at six o’clock promptly, and start cooking the meat. Place it in the oven, and quickly turn the heat down to 375 degrees. This is a trick my mom does; it’s called “sealing the meat.” Cook for about an hour until the meat has reached 138 degrees. Take the beef out of the oven. Do not begin slicing until the thermometer in the beef has reached 145 degrees. It will magically continue to cook outside of the oven. This is how it cooks to medium-rare perfection!


To moo or not to moo?

Lemon Horseradish Sauce

  • 1/4 cup of sour cream 
  • 2 tablespoons of horseradish 
  • 2 teaspoons of dijon mustard
  • 1 teaspoon of lemon rind
  • Salt and pepper

Combine ingredients in a small bowl and stir. Serve with roasted beef tenderloin and potatoes.


serve on top of meat and potatoes

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