Beef Tenderloin Steak au Poivre
There is no excuse for complications. Look at this recipe. I actually copied and pasted it from the link.
- 3 pounds beef eye of round roast
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
- Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
This was also just too good to pass up — and also proving that, roast beef is a pretty well known homemade dish, but for some reason, it always gets thrown out of regular rotations. I think it’s as useful as a baked ham, which often sees regular rotation.
For the fun of it, here is another roast beef recipe but in English.
One of my earliest kitchen culture memories of the United States and that I was living here and not in Italy although my home seemed like I was living in the place that was the City of Rome for some reason — to me alone I think this may have been my impression — I remember it did take me a while trying to understand the United States wasn’t the country of Italy and everyone thought that was funny to learn. Now I also think it is funny and it’s making me laugh again, but as a child, I couldn’t understand how places were separated for whatever purpose it served. The land was great and large and the Italian nation was obviously a bilingual or historic choice! I believed that Italians were calling the nation the United States for the government (and also, since the Italian government is half run by antiquities and patronages), that the rest of the nation was in its historical hideaway somewhere. You know? I mean that everyone living in North America was Italian and that this is Italy and that Italy — I knew we lived overseas, was just a satellite of itself. I have always wondered if other Italians that are spirited at birth to this foreign place and kept in the best ancient traditions all the same have wondered the same. But I have never found out.
The way I began to have to accept the truth of the place, because I didn’t believe anyone who told me otherwise for many years, was by the difference in the make of some typical dishes. So I believed that a regular staple of everyone’s diet was roast beef. It took me about 10 years to figure out whatever everyone’s mistake to me was about — including my own family for misunderstanding me. There’s roast beef that you get at the deli, there’s pot roast that you make at home from the raw pot roast meat you get ready to go at the butcher shop in the grocery and then there’s just sliced roast beef that you make at home. No one knows this and even at home they don’t seem to understand that roast beef is something different. What IS everyone’s problem?
But roast beef at home is a dinner staple in Italy and I understand it passes by to nothing ever made in North America. So I found this here today as the example of examples and decided to post it. Someone will say it’s some kind of pot roast. Of course there’s pot roast — that you can make a million different ways and different by culture as well. This is roast beef!
Well I am going to go back to being an anonymous Italian now. I wish I had had a better story to tell about roast beef home made. But I don’t.
Pancarre is just regular “house” white bread — the kind you’d make at home traditionally, so probably more durable white bread than the regular soft white bread you can buy. But anyway, durable white bread. Also, spelt bread.
Chili with Corn Dumplings
Smoked Brisket Sandwich
I decided to have a big meat day. I haven’t mentioned yet to my blog (where I also mentioned before that I had banned myself from McDonald’s because of the soon to be Beyond Meat burger there), that I had a recall on my situation and I will be able to safely eat at McDonald’s soon enough, after all my checks happen to be true — that is that contact with Beyond Meat isn’t going to be a bad experience for me. It seems that it will be a pass through experience, so I will be able to continue (with my family) to eat there.
So since this is recent news and because I haven’t had a big meat day in a while on my blog and because I had a lot of meat recipes to post, I have decided to post a big meat day.
Just a warning. (Today, for archive future reference is October 17, 2019.)
More on this in the post just above today.
This entire web page is loaded with delicious meat recipes for your kitchen.
Slow Cooker Style Rotisserie Chicken
Slow Cooker Mississippi Roast Sandwiches
Slow Cooker French Onion Shredded Beef Sandwiches
Slow Cooker Mexican Pot Roast
Slow Cooker Pot Roast with Chimichurri
Slow Cooker Pulled Pork
And keep scrolling down to find:
Grandma’s Chicken Casserole
Slow Cooker Chicken Burgundy Stew
Slow Cooker Beef Roast with Onions and Potatoes
Easy Butter Chicken Casserole
Onion Crusted Beef Prime Rib Roast
Impossibly Easy Cheeseburger Pie
I’ve italicized the recipes I wish I had had time to post directly. But you can just click through on your own of course.
Round Steak Italiano
Cheddar & Onion Smash Burgers
Beef and Bean Tamale Pie
At my new fast food restaurant there is NO meatless meat. BUT, you can get a burger in ground meats that are: beef, chicken, turkey, veal, or also lamb (not always lamb, but a monthly special). There are vegan patty burgers — you can ask for a chick pea burger, a butternut squash burger, an eggplant burger, a mushroom burger and a black bean burger. I’m thinking of also adding a basic Boca Soy burger. There are salads and fried vegetables and pastas there too. And very few sandwiches, like a pulled pork, a pulled chicken, a fried cod, a philly cheesesteak and also meatball subs in both the vegan class and also the non-vegan class. The vegan materials are pre-prepped and they are also assembled in their own area, so no more grill contaminations. There are other things you can get there.
I don’t know when I will open it. I hope sometime before the end of the 20s. I’d like to call it McNamara’s but that’s a pretty famous person’s name, I have already forgotten who, so it makes it a little seedy and yes, it was just to include a “Mc” on it. So I don’t know what to call it yet. Possibly, Tarquin’s, but there’s no better reason for it than antiquity. Haven’t really decided.
Taco Cornbread Casserole
Make Ahead Unstuffed Shells
Strange to say, I find it difficult to find a recipe for Salisbury Steak. It’s a simple little dish, that gets passed up and pushed aside because it doesn’t shine with any glamour at the announcement of itself on a menu, but it is actually an ethical menu staple, if used as a menu staple, and could be considered as reliable as baked chicken or ham steaks or subs during the weeknight humdrum cycle.
The other recipes on this list of 28 ground beef recipes are also useful for an easy and pleasant rotation.