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Dry-Rubbed Beef Tenderloin with Red Wine Sauce

Posted on by The Olive Oil Hunter

Nothing says “special occasion” more eloquently than beef tenderloin. To make sure the mild flavor of the meat is front and center, we rub it with a fragrant paste of fresh herbs, garlic, and extra virgin olive oil before oven-roasting. You can even skip the red wine sauce and drizzle the sliced meat with more olive oil.

Ingredients

  • 4 pounds beef tenderloin, trimmed, but left whole
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 3 tablespoons fresh thyme leaves, plus an extra sprig for a garnish
  • 3 tablespoons chopped fresh rosemary, plus an extra sprig for a garnish
  • 2 tablespoons peeled minced garlic
  • 3 tablespoons coarsely ground black pepper
  • 2 tablespoons coarse salt (kosher or sea)

For the sauce:

  • 1 cup good red wine, preferably Italian
  • 2 tablespoons chopped peeled shallots
  • Coarse salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh thyme
  • 1 tablespoon cold butter

Directions

Step 1

Preheat the oven to 425°F. Place an empty, heavy-bottomed roasting pan into the oven for 10 minutes. While it is heating, combine 1/4 cup of olive oil, the thyme, rosemary, garlic, pepper, and salt in a bowl. Rub this seasoning paste evenly over the beef tenderloin.

Step 2

After 10 minutes, remove the roasting pan from the oven, drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the bottom of the pan, and add the seasoned meat. Place in the oven for 10 minutes. Turn the tenderloin over and return to the oven to sear the second side for an additional 10 minutes. Reduce the oven temperature to 375°F and cook until the meat reaches your desired doneness using a meat thermometer (an internal temperature of 135°F for medium rare), approximately 15 to 18 minutes of additional cooking time.

Step 3

In the meantime, make the wine sauce: In a saucepan, combine the wine, shallots, and salt and pepper. Reduce by half. Whisk in the thyme and butter just to heat through. When the tenderloin has finished
roasting, remove it from the oven and allow it to rest for 15 to 20 minutes. Slice the tenderloin into 1/2-inch slices and arrange on a platter. Spoon some wine sauce over the top.

Serves 8 — Recipe adapted from epicurious.com

Cannellini Bean and Gorgonzola Bruschetta

Posted on by Oceana Garceau

Creamy beans, crispy prosciutto, and tangy gorgonzola cheese—what could make a more satisfying and delicious bruschetta topping? But if you want to skip the bread, enjoy this as a side dish with lamb or another roasted meat.

Ingredients

  • 12 thin slices prosciutto (about 6 ounces)
  • 1 baguette cut into 1/2-inch slices
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 1 tablespoon chopped fresh rosemary needles
  • 2 cloves garlic, minced
  • 1/2 teaspoon hot red pepper flakes (optional) 
  • Two 15-ounce cans cannellini beans, drained and well rinsed 
  • 3 ounces gorgonzola dolce or another mild blue cheese 
  • 2 teaspoons fresh lemon juice
  • Kosher salt 
  • Freshly ground black pepper 

Directions

Step 1

Preheat your oven to 350°F. Line a baking sheet with parchment paper and arrange the prosciutto on it in a single layer (use two baking sheets if necessary). Bake for 12 to 15 minutes, or until the prosciutto has changed color slightly and is crisp (it will continue to crisp as it cools). Transfer to a cooling rack and set aside. Toast the bread while the oven is hot (you can do this while the prosciutto bakes if your oven is large enough). 

Step 2

In the meantime, heat the 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the rosemary, garlic, and hot pepper flakes (if using them), and sauté for 2 to 3 minutes or until the garlic softens but does not brown. Stir in the beans, mashing them roughly with the back of a spoon. Stir in the cheese and cook until it melts. Add the lemon juice, and then season to taste with salt and pepper. 

Step 3

To serve, spread the bean and cheese mixture on the toasted bread. Drizzle with more olive oil, and then crumble prosciutto on top. 

Yields 4 to 6 servings.

Maine Downeast Pumpkin Bread

Posted on by The Olive Oil Hunter

Make a double batch of this moist bread, as it freezes well and is great for sharing with family and friends. If you’re a “from scratch” kind of person, you can make your own pumpkin purée from pie pumpkins.

Ingredients

  • One 15-ounce can pumpkin purée (not pie filling)
  • 4 large eggs
  • 1 cup extra virgin olive oil
  • 2/3 cup water
  • 3 cups granulated sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Directions

Step 1

Preheat the oven to 350°F. Grease and our three 7 x 3 loaf pans.

Step 2

In a large bowl, mix together pumpkin puree, eggs, olive oil, water and sugar until well blended. In a separate bowl, whisk together the our, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Step 3

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Serves 24 — Recipe from allrecipes.com

Antipasto Bites

Posted on by The Olive Oil Hunter

For a carb-free version of these colorful, festive skewers, replace the cheese tortellini with cherry tomatoes, marinated mushroom caps, or pepperoncini.

Ingredients

  • 1/2 cup extra virgin olive oil, plus 1 tablespoon,
  • divided use
  • 9 ounces fresh cheese tortellini
  • Coarse salt (kosher or sea) and freshly ground
  • black pepper
  • 2 tablespoons balsamic vinegar
  • 8 ounces mozzarella balls, such as Ciliegine
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon hot red pepper akes
  • 4 ounces sliced salami
  • 1/4 pound roasted red peppers,
  • cut into bite-size pieces
  • 1 bunch fresh basil
  • 14 ounces marinated artichoke hearts,
  • drained and cut into bite-size pieces
  • Large brined green or black olives, or a mix

Directions

Step 1

Add 1 tablespoon of olive oil to a large pot of boiling water. Cook the tortellini according to the package directions until al dente. Drain and transfer to a large bowl.

Step 2

Season the cooked tortellini with salt and pepper. Add the balsamic vinegar and 1/4 cup of olive oil and mix to combine. Set aside.

Step 3

Marinate the mozzarella: Add the mozzarella balls to a small bowl along with the Italian seasoning, hot red pepper flakes, and the remaining 1/4 cup of olive oil. Mix to combine and set aside.

Step 4

Assemble by threading one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and olives on skewers.

Serves 4 to 6 — Recipe adapted from delish.com