Unsolicited Kudos to Art of the Table
September 17th, 2008
Slowly, we are starting to blog here at Art of the Table. There is SO much to do each day that I don’t take time to sit down and think and write and such. I should, because I know blogging is cool – and informative. When techno saavy people suggest I should “blog” and “twitter” I think that yes, i should. Then i roll my eyes a little as I think – why? They have a point, it’s great marketing for the ’08 set of marketers. And soon. Yes, soon I’ll have a newly designed website. I’ll have a new gift basket marketing piece and maybe, just maybe I’ll blog more or figure out this Twitter thing…
In the meantime, here is a note from some friends who are oh so good at singing our praises. Guest bloggers, Deirdre Honner & Paul Kratochwill entertain and inspire you:
From Deirdre:
“I am actually embarrassed to say how much I love Art of the Table. I feel like a strange customer bordering-on-stalker; I read the blog, read the emails, read the newsletter. I actually cut out, scan, write down and store some of the recipes. I even send Amy ideas for her blog. So it’s no surprise that one vacation day, I shamelessly suggested that she let some of her favorite (maybe she would use another word) customers write about the wine and goodies we purchase and love. And she said yes.
The reason for our most recent visit to Art of the Table was to purchase yet another wonderful bottle of wine. We love to tell Amy what we are cooking and ask for recommendations. May I say that we have NEVER been disappointed. Currently, our kitchen is in the throes of remodel. We are down to the original floorboards, no sink, no stove, ovens or dishwasher. Last Saturday, before the demolition started, we had our last dinner, cooked in the soon-to-be-demolished kitchen. We needed to make something special. This is my favorite dinner, cooked by my husband, Paul.
Here was our menu. The tenderloin recipe has no source, other than my sister-in-law in Connecticut, from her mother-in-law. If I find the source, I will happily correct my post.
Beef Tenderloin Deluxe
- 1 beef tenderloin (which we purchased at Horrocks for an incredible $4.99/lb)
- 2 tablespoons softened butter (yup, butter, not for sissies)
- ¼ cup chopped scallions
- 2 tablespoons butter (not to be confused with the softened butter)
- 2 tablespoons soy sauce
- 1 teaspoon Dijon mustard
- ¾ cup, more or less, cooking sherry
- Dash of ground pepper
The meat should sit at room temperature for 2-3 hours before roasting. Preheat oven to 400 degrees
1. Spread the tenderloin with the 2 tablespoons softened butter. Place in a rack in a shallow roasting pan and cook uncovered for 20 minutes.
2. . Meanwhile, sauté the scallions in the remaining butter until tender. Add the soy sauce, mustard and pepper. Stir in the cooking sherry and heat until just boiling.
3. When the meat has cooked for 20 minutes, pour the sauce over the roast and cook it until done (125F for medium rare). Baste the roast frequently.
4. Remove the roast when done, place it on a cutting board, cover with aluminum foil and let it rest for 10 minutes. Reserve the liquid from the roasting pan. Carve into 1 inch slices
5. While the roast is resting, pour the liquid from the roasting pan into a small pan and keep warm. After the roast is carved, pour the accumulated juices into the pan and serve with the meat as au jus.
To accompany the Beef Tenderloin, we cooked long grain rice and grilled asparagus. We needed wine. Amy recommended a 2004 red wine from Spain, Vizcarra.
“Bright red-ruby. Sappy aromas of currant, black raspberry, sandalwood and nutty oak, lifted by a floral element; rather pinot-like. Sweet, lush and smooth, with a liqueur-like wild strawberry flavor complicated by meat and leather. Finishes fresh and persistent, with a firm peppery edge. A very good early example of this superb vintage, aged six months in French oak.”
All those things yes, and our words – simply magnificent. This wine was perfect in every way. Robust, fragrant, smooth with just a touch of sweet. We will have this wine again. Once the kitchen is done, we look forward to many more years of cooking and wine from Art of the Table”
