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Garlic- and Pepper-Crusted Beef Tenderloin

Posted on by The Olive Oil Hunter

Ancient Indian and Egyptian cultures used peppercorns as an anti-inflammatory and analgesic. Rich in antimicrobial compounds, pepper acted as a preservative, too. Contemporary research has found that there’s science to back up those early practices, thanks primarily to the powerful compound piperine, the source of its spicy punch. It has enzymes that help the body better absorb both conventional and herbal medications—turmeric supplements often come with piperine for this reason. There’s even the possibility that it could play a role in the development of medications to combat illnesses as varied as Parkinson’s, cancer, and depression. According to studies in Phytotherapy Research and other journals, although research is still in the early stages (most has been done only in the lab), one day there could be value well beyond pepper’s great taste for making it an important part of the diet.

Ingredients

  • 8 cloves garlic, peeled 
  • 2 tablespoons kosher salt
  • 1/3 cup extra virgin olive oil plus 2 tablespoons for searing 
  • 1 tablespoon freshly cracked black peppercorns
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup fresh rosemary needles from a 3- or 4-inch sprig 
  • 2 tablespoons coarse grain mustard
  • One 3-pound center-cut beef tenderloin, trimmed 

Directions

Step 1

Preheat your oven to 450ºF. In a small food processor, combine the garlic and salt and process until the garlic is finely chopped. Let it rest for 10 minutes for the powerful allicin in the garlic to develop. Add the olive oil, black pepper, thyme, and rosemary, and process until the herbs are evenly chopped. Stir in the mustard.

Step 2

Heat a large cast iron skillet or Dutch oven on the stovetop. Add the remaining 2 tablespoons of olive oil and heat until it shimmers. Sear the beef tenderloin on all sides until nicely browned, 3 to 4 minutes per side, turning with tongs. Transfer the meat to a cutting board and let cool slightly.

Step 3

Coat the meat evenly on all sides with the garlic, pepper, and herb mixture. Transfer the tenderloin to a meat rack set in a roasting pan. Roast the tenderloin until the internal temperature reaches desired doneness on an instant-read thermometer, about 20 to 30 minutes (depending on its thickness). So that the juices will redistribute, let it rest for at least 10 minutes before carving.

Yields 8 servings.

Composed Pear Salad With Port Vinaigrette

Posted on by The Olive Oil Hunter

This dish is made for the fall, when pears are bountiful across the US. It’s also an effortless way to put together a composed salad for a brunch, a lunch or even a meatless supper with a combination of ingredients that is a little surprising…and totally delicious. While you can use poached pears or even grill pear halves just as you would bell peppers, for an elegant meal in minutes, pick a pear variety that tastes best au naturel (see the Healthy Ingredient Spotlight below to get familiar with varieties besides Bartlett). The vinaigrette is great on everything, so if you have extra, enjoy it on steamed veggies or even as a marinade for chicken breasts.

Ingredients

  • 1/4 cup good-quality red wine vinegar
  • 2 tablespoons port wine
  • 1 tablespoon honey, preferably eucalyptus honey
  • 1/2 teaspoon salt or more to taste
  • 1/2 teaspoon coarsely ground black pepper
  • 3/4 cup extra virgin olive oil
  • 6 cups salad greens, such as mesclun or a mix of frisée, arugula and mâche, torn if needed
  • 2 ripe, unpeeled pears, such as Bartlett, Anjou, Comice or Starkrimson, halved and cored
  • 4 tablespoons Gorgonzola Dolce or another creamy and mild blue cheese
  • 1/3 cup hazelnuts, toasted and chopped
  • 1/3 cup pomegranate seeds 

Directions

To make the vinaigrette, add the vinegar, port, honey, salt and pepper to a blender. Turn on the machine and slowly trickle in the olive oil through the cap in the lid, processing until emulsified. Divide the salad greens among four plates. Center a pear half, cut side up, over the greens on each plate, and fill the center of each pear with a spoonful of the cheese. Drizzle a tablespoon of the vinaigrette over the pears and greens, then sprinkle on equal amounts of the nuts and pomegranate seeds.

Yields 4 servings

Dried Apricot and Cranberry Pilaf

Posted on by The Olive Oil Hunter

Rice is the perfect vehicle for a wide range of flavors, both sweet and savory. I’m a fan of the subtle aroma of jasmine rice, but any long grain will work. Dried apricots and cranberries are evocative of the season and give this pilaf a sweet-tart taste, but feel free to use whatever dried fruits you like, instead of or even in addition to. When sprinkled on the finished dish, the fresh orange zest gives it a wonderful perfume. I love to use a Microplane grater because it makes such a fine zest, and it’s so easy to move over the entire surface of the peel to get all the goodness.

Ingredients

  • 1 medium onion, diced
  • 2 tablespoons extra virgin olive oil 
  • 1 cup jasmine or basmati rice
  • 2-1/4 cups chicken broth, homemade or low-sodium canned
  • 1/2 cup dried apricots, chopped fine
  • 1/3 cup dried cranberries, chopped fine
  • 3 tablespoons sliced almonds, toasted
  • 2 tablespoons chopped Italian flat-leaf parsley
  • Freshly ground pepper to taste
  • 1 tablespoon or more orange zest 
  • Pinch of cinnamon, optional

Directions

In a covered saucepan over medium-low heat, sauté the onion in the olive oil until translucent. Add the rice, stirring to coat it in the oil. (This helps keep the grains distinct in the finished dish.) Stir in the broth and increase the heat to medium. Bring to a low boil, cover, and cook until the rice is tender and most of the liquid is absorbed, about 20 minutes. Stir in the apricots and cranberries and remove the pan from the heat. Put the cover back on, wait another 5 minutes, and then fluff the rice with a fork. Stir in the almonds, parsley, and freshly ground pepper. Transfer to a serving bowl and grate the orange zest right over the top. Sprinkle with cinnamon if desired.

Yields 4 servings.

Roasted Squash and Sage Risotto

Posted on by The Olive Oil Hunter

Risotto is a time-honored classic from Milan, in northern Italy, where the culinary emphasis is on dairy, unlike the tomato-based dishes of the south. It’s labor-intensive because you must slowly add liquid to the rice and stir constantly to coax it to creamy perfection. Risotto is an impressive dish for entertaining, but you want to have the technique down first. While you don’t want to make your first risotto when company’s coming, it can be mastered quickly, and once you know the basics, you can start to experiment with different ingredients—shrimp, wild mushrooms, peas and leaks…risotto is infinitely customizable.

Ingredients

  • 1-1/2 pound squash, such as Hubbard or kabocha 
  • 5 tablespoons extra virgin olive oil 
  • 3 large fresh sage leaves, finely minced 
  • 1 leek, trimmed, cleaned and thinly sliced crosswise 
  • 5 to 6 cups chicken or vegetable stock, homemade or low-sodium canned 
  • 1-1/2 cups rice, such as Carnaroli, Vialone Nano or arborio
  • 1 cup dry white wine, warmed
  • Pinch of nutmeg
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • 5 ounces baby spinach, rinsed and patted dry with paper towel
  • Salt and freshly ground black pepper 

Directions

Step 1

Preheat the oven to 400 degrees. Peel, seed and cut the squash into 1″ cubes to make 2 cups (if your yield is higher, roast them all and save the overflow to toss in a salad the next day). Place 2 tablespoons of the olive oil on a rimmed baking sheet, add the squash and sage and toss to coat. Bake for 30 minutes or until tender, flipping them with your metal spatula at the halfway point. 

Step 2

Meanwhile, heat a large, heavy sauté pan over medium-low heat and add the remaining 3 tablespoons of olive oil. Add the leeks and sauté them until soft, but don’t let them color. While they’re cooking, heat the stock in a saucepan. Once the leeks are soft, immediately add the rice to the sauté pan and stir to thoroughly coat with the oil. Cook until the rice is slightly translucent, about 7 to 10 minutes. Increase the heat to medium, add the wine and nutmeg, and stir until the liquid has nearly evaporated. Ladle a cup of the hot stock into the rice mixture and stir attentively. When the liquid has mostly been absorbed, stir in another cup of hot stock. Repeat until the rice is nearly al dente, about 15 to 20 minutes. Stir in the 1/2 cup of Parmigiano-Reggiano, the roasted squash and the spinach. Cook for 3 to 5 minutes, until the squash is warmed through and the spinach is wilted. If the risotto seems a bit dry, add a little more stock. Season to taste—the risotto might taste salty enough from the cheese, but add a few twists from your pepper grinder. Top with more grated cheese and serve immediately.

Yields 4 main course or 6 side dish servings.