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Explore Recipes Entrees Page 27

Herb-Marinated Beef Tenderloin

Posted on by The Olive Oil Hunter

Tenderloin is one of the most elegant cuts of meat, wonderful for romantic dinners and other festive occasions. This recipe features the two-step process called “reverse searing.” It yields meat that is uniformly pink from edge to edge. You can make it an hour ahead of time and serve it at room temperature—it’s perfect as the centerpiece of a buffet.

Ingredients

  • 2 sprigs fresh thyme, plus more for garnish
  • 1 sprig fresh rosemary, plus more for garnish 
  • 1 sprig fresh basil, stems and leaves
  • 1 sprig fresh sage, stems and leaves
  • 2 cloves garlic
  • 1-1/2 teaspoons coarse sea salt, plus more for seasoning
  • 1-1/2 teaspoons coarsely ground black pepper, plus more for seasoning 
  • 1/4 cup red wine, such as a Shiraz 
  • 6 tablespoons extra virgin olive oil, divided, plus more for serving 
  • 2-pound center-cut beef tenderloin, trimmed 

Directions

Step 1

Strip the thyme and rosemary sprigs, placing the leaves/needles on a cutting board along with the basil, sage, garlic, and 1-1/2 teaspoons of salt; coarsely chop everything together. Transfer to a mixing bowl and stir in the black pepper and the wine. Slowly whisk in 4 tablespoons of olive oil.  

Step 2

Place the tenderloin in a large resealable plastic bag, pour in the marinade, and seal the bag. Refrigerate for 2 to 8 hours (or overnight), turning the bag occasionally to redistribute the marinade.  

Step 3

When ready to cook, drain the meat and pat dry with paper towels. Season with salt and pepper, place on a rack in a roasting pan, and let it come to room temperature for up to an hour. Preheat your oven to 250°F. If you have one, insert a remote temperature probe in the thickest part of the meat. Roast the meat until the internal temperature reaches 110°F. If you don’t have a probe, use an instant-read meat thermometer and start checking after an hour. Remove the meat from the oven and tent with foil. Let rest for 15 minutes. 

Step 4

Meanwhile, preheat a cast-iron grill pan or large cast-iron skillet over medium-high heat until hot. (You can also finish the tenderloin on a grill.) Rub the tenderloin with 2 tablespoons of olive oil, then sear on all sides until the outside is deeply browned and caramelized and the internal temperature is 125°F for rare or 135°F for medium rare. Transfer the meat to a cutting board and loosely tent with foil again. Let rest for 5 minutes. 

Step 5

Carve into 1/2-inch-thick slices, reserving the juices. Shingle the slices on a warmed platter. Drizzle with the juices and additional olive oil and garnish with thyme and rosemary sprigs. 

Yields 6 servings

Grilled Skirt Steak with Chimichurri Sauce

Posted on by The Olive Oil Hunter

Verdant and bold-flavored, chimichurri is one of South America’s finest contributions to the world’s sauces. If available, buy “outside” skirt steak, which is considered superior in flavor and tenderness to “inside” skirt steak. Or substitute flank steak or flat iron steak.

Ingredients

  • 1 1/2 pounds skirt steak

For the marinade

  • 1/4 cup extra virgin olive oil
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon chili powder
  • 1 teaspoon coarse salt (kosher or sea)
  • The juice of 1 lime

For the Chimichurri Sauce

  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 medium onion, peeled and coarsely chopped
  • 2 to 3 cloves garlic, peeled and coarsely chopped
  • 1 teaspoon coarse salt (kosher or sea), or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1/4 teaspoon hot red pepper flakes (optional)
  • 1/2 teaspoon dried Italian blend herbs
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar, or more to taste

Directions

Step 1

Whisk together the marinade ingredients. Combine the marinade and steak in a large resealable plastic bag. Seal and chill for 30 minutes, or up to overnight. (An overnight marinade gives the steak more flavor.)

Step 2

Combine all the ingredients for the Chimichurri Sauce in a blender or food processor and process until fairly smooth. heat up until the fat starts to cook out of the fish, about 4 minutes. At this point, you may press gently on fish so that the skin is flat against the pan. Continue to cook until the skin is super-crisp and the flesh is mostly opaque (you can increase or decrease the heat slightly if needed, but don’t try to rush it), 8 to 12 minutes longer, depending on the thickness of the fish. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more olive oil into the skillet if the skin isn’t getting crisp enough. Turn the fish and cook just until opaque all the way through, about 1 minute.

Step 3

Preheat a grill pan or grill to medium-high heat. Oil with vegetable oil. Sear the steak for 2 to 3 minutes on each side until nicely browned on the outside and pink in the middle.

Step 4

Thinly slice the steak on a sharp diagonal across the grain and serve with the Chimichurri Sauce on top.

Serves 4 — Recipe adapted from lecremedelacrumb.com

Crispy-Skinned Salmon with Herb Sauce

Posted on by The Olive Oil Hunter

While we always prefer wild-caught salmon, Chilean Verlasso salmon (farm-raised) is also very good. Feel free to substitute black bass, red snapper, or lionfish if salmon is not available.

Ingredients

  • 2 oil-packed anchovy fillets (optional)
  • 1 garlic clove, peeled and thinly sliced
  • 1 cup chopped tender fresh herbs, such as parsley, dill, and/or basil
  • 1 tablespoon brined capers, drained
  • 2 tablespoons fresh lemon or lime juice, or white wine vinegar
  • 6 tablespoons extra virgin olive oil, divided use
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • Four 6-ounce skin-on fillets of salmon
  • Flaky sea salt, such as Maldon, for finishing

Directions

Step 1

Make the sauce: Using the side of a chef’s knife, mash the anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with the herbs, capers, lemon juice, and 5 tablespoons of olive oil. Season with salt and pepper. (Remember, capers are salty.)

Step 2

Swirl the remaining one tablespoon of olive oil in a large nonstick skillet. Season the salmon generously on both sides with salt, and lay skin side down in a cold skillet. Place the skillet over medium heat and let it gradually
heat up until the fat starts to cook out of the fish, about 4 minutes. At this point, you may press gently on fish so that the skin is flat against the pan. Continue to cook until the skin is super-crisp and the flesh is
mostly opaque (you can increase or decrease the heat slightly if needed, but don’t try to rush it), 8 to 12 minutes longer, depending on the thickness of the fish. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more olive oil into the skillet if the skin isn’t getting crisp enough. Turn the fish and cook just until opaque all the way through, about 1 minute.

Step 3

Spoon the green sauce onto a platter and carefully set the salmon, skin side up, on top. Sprinkle with sea salt before serving.

Serves 4 — Recipe from bonappetit.com

Grilled Chicken with Lemon and Thyme

Posted on by The Olive Oil Hunter

This is a wonderful dish for entertaining, as the chicken can be grilled up to an hour ahead. Plate on a platter with a deep well and let the chicken soak up the delicious olive oil and lemon marinade.

Ingredients

  • 3 tablespoons plus 1/2 cup extra virgin olive oil, divided use
  • 4 skin-on, bone-in chicken breasts (about 3 pounds)
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 2 lemons
  • 4 garlic cloves, peeled and crushed
  • 3 large sprigs fresh thyme
  • 1 cup pitted Castelvetrano olives, roughly torn

Directions

Step 1

Prepare a grill for 2-zone heat—aka indirect grilling. For a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side. Lightly oil the grill grate with vegetable oil. Pat the chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature for at least 30 minutes and up to 1 hour.

Step 2

Thinly slice 1 lemon crosswise into rounds; remove any seeds. Place half of the lemon slices in a small bowl. Add the garlic and 1 tablespoon of olive oil and toss to coat; season with salt and pepper. Set the remaining lemon slices aside for serving. Slice the remaining lemon in half and squeeze the juice into another small bowl (you should have about 1/4 cup). Set aside.

Step 3

Pat the chicken dry again (the salt will have drawn out more moisture) and rub with 2 tablespoons of olive oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill the chicken on the cooler side of the grill, skin side down, until the skin is browned and starting to crisp, 15 to 20 minutes. Turn the chicken over, cover the grill, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 165°F, 8 to 10 minutes longer. If desired, uncover the grill, move the chicken over to the hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest for 10 minutes.

Step 4

Pull the chicken meat from bones and slice 1/2 inch thick. Place on a rimmed platter, shingling the slices attractively. Scatter the thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over the chicken and platter. Season with more salt and pepper; drizzle with the reserved lemon juice and the remaining 1/2 cup of olive oil. Let the chicken sit at least 15 minutes and up to 1 hour before serving.

Serves 4 — Recipe adapted from epicurious.com