Christmas is a major meat-eating occasion here in Estonia, so even those of us, that aren't that carnivorous the rest of the time succumb to peer pressure. Classically the meat factor in the traditional Christmas meal is a fatty-fatty pork that comes with sauerkraut and black pudding sausages (see my Foodbuzz 24-24-24 entry from about a year ago), but for those of you who're still undecided, not planning to die of cardiac arrest any time soon and are looking for a meaty idea - maybe you should try this. I just made it a couple of days ago and it was lovely, if I do say so myself (which I constantly seem to do on this blog).
Glazed beef-tenderloin with braised red onions and crushed potatoes (Laagerdatud veise sisefilee glasuuriga, serveeritud punaste sibulate ja kartulitega):
For the beef:
~1 kg beef tenderloin
freshly ground salt and pepper
a knob of butter
a glug of oil
For the glaze:
a generous glug (about 2 tbsp I imagine) of:
- premium quality extra virgin olive oil
- Thai Sweet chili sauce
- Worcestershire sauce
- Teriyaki sauce
- apple sauce or apple jam
For the sides:
6-12 potatoes (depending on the size)
4-5 red onions
glass of pink wine (on the sweet side)
a knob of butter
1 tpsb of honey
1 - 2 tbsp of Balsamic vinegar
Make sure your beef is at room temperature, before you start cooking it. Sprinkle the meat with salt and pepper. Set aside for a while.
Preheat the oven to 220C.
Peel the potatoes and put them to boil.
Heat a large pan and melt the butter and the oil until they're very hot, but not smoking.
Sear the beef on each side until nice and brown (1-2 minutes each side).
Transfer to an oven-pan, cover loosely with tinfoil and roast for about 15 minutes.
Meanwhile transfer all the ingredients of the glaze to a small saucepan and put over medium heat. Cook, stirring occasionally until it's nice and thick (coats the back of a rubber spatula).
Thinly slice the onions.
Take out the meat and increase the heat of the oven to 250C. Generously brush all the sides with the glaze. You should have plenty left over. Return the meat to the oven, uncovered. Take the meat out to brush it with the remaining glaze every 5-7 minutes. In about 20-25 minutes the meat should be done (medium/rare).
Meanwhile heat your third knob of butter in a pan, add the sliced onions and cook until glassy but not brown.
Remove the meat from the oven, cover loosely with foil and let the meat rest before serving for at least 10 minutes. Add the wine, reduce. Season with salt, pepper, Balsamico and the honey. Stir.
Serve the meat with crushed boiled potatoes and the braised onions. You'll have some juices from the meat + the glaze that will serve as the sauce. If there's not enough you can always make more by adding wine (or stock) and a tiny bit of flour to the pan where you roasted the meat, stirring and brining to a boil (flour first, then the liquid).
Now that was another one of those meals that kind of makes it impossible to seriously contemplate completely giving up meat.