<P>4 ENJOY CALIFORNIA FIGS with recipes from COOKS COUNTRY FROM AMERICAS TEST KITCHEN © 2013 Americas Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl TremblayRoast Beef Tenderloin With Fig and Nut Stuffing and Stilton Butter SERVES 4 TO 6 Center-cut beef tenderloin roasts are sometimes sold as Châteaubriand. The roast should be an even thickness from end to end, without any portion of the butt end attached. The stuffing can be made a day in advance, but it must be microwaved to just room temperature before being stuffed into the roast. The roast can be stuffed, rolled, and tied the day before cooking. If youre serving a crowd, this recipe can be doubled to make two roasts. Follow the recipe as directed, searing the roasts one after the other, cleaning the pan and adding new oil after searing the first roast. Stuffing 2 teaspoons olive oil 1 shallot, minced (3 tablespoons) ? cup ruby port ½ cup Blue Ribbon Orchard Choice or Sun-Maid Figs, stemmed and chopped fine ½ teaspoon minced fresh thyme ¼ teaspoon salt ? teaspoon pepper 2 tablespoons balsamic vinegar Beef Roast 1 (2- to 3-pound) center-cut beef tenderloin roast, trimmed Kosher salt and pepper 2 tablespoons chopped toasted pecans 3 tablespoons olive oil Stilton Butter 1 ounce Stilton cheese, crumbled (¼ cup) 3 tablespoons unsalted butter, softened 1 tablespoon chopped fresh parsley ? teaspoon salt 1. FOR THE STUFFING: Heat oil in medium saucepan over medium heat until shimmering. Add shallot and cook, stirring occasionally, until softened and golden brown, 2 to 3 minutes. Meanwhile, combine port and figs in bowl; cover with plastic wrap and microwave until simmering, about 2 minutes. Set aside. 2. When shallot is softened, add port-fig mixture, thyme, salt, and pepper; continue to cook, stirring occa- sionally, until mixture is thick, 1 to 2 minutes longer. Remove pan from heat and stir in vinegar. Transfer stuffing to plate. Let cool completely. 3. FOR THE BEEF ROAST: Butterfly roast. Season cut side of roast liberally with salt and pepper. Spread cooled stuffing in even layer over interior of roast, leaving ½-inch border on all sides. Sprinkle pecans in even layer on top of stuffing. Roll and tie roast. 4. In small bowl, stir together 1 tablespoon oil, 1½ teaspoons salt, and 1½ teaspoons pepper. Rub exterior of roast with oil mixture. Let roast stand at room temperature for 1 hour. 5. Adjust oven rack to middle position and heat oven to 450 degrees. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Add roast to pan and cook until well browned on all sides, 8 to 10 minutes. Transfer roast to rimmed baking sheet and place in oven. Roast until instant-read thermometer inserted in thickest part of meat registers 120 degrees (for rare), 16 to 18 minutes, or 125 degrees (for medium-rare), 20 to 22 minutes. 6. FOR THE STILTON BUTTER: While meat roasts, stir all ingredients together in small bowl until combined. Transfer roast to carving board; spread half of cheese-butter mixture evenly over top of roast. Loosely tent roast with aluminum foil; let rest for 15 minutes. Slice roast between pieces of kitchen twine into thick slices. Remove kitchen twine from individual slices and serve, passing remaining cheese-butter mixture separately.</p> <UL><LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/1/1/">Front-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/2/2/">Inside-Front-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/3/3/">Page-3</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/4/4/">Page-4</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/5/5/">Page-5</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/6/6/">Page-6</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/7/7/">Page-7</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/8/8/">Page-8</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/9/9/">Back-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publications/1608/x/sitemap.xml" target="_blank">site map</a></LI> </UL>


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