Thanksgiving and Elections, TV,

I must say I will be glad when Thanksgiving in the US is over. I am sick of all the Thanksgiving sides and desserts in the recipes I am getting. I didn't know there were so many ways to cook Brussels Sprouts, not to mention roasted asparagus (way out of season of course, unless you live in Ecuador or Chile). There there are Pecan Pumpkin Pies, never liked Pumpkin pie anyway, shh don't tell anyone. Of course talking of things "going on forever" we are also having to put up with American Electioneering with which we are being pounded every day from one source or another. Sadly a lot of our TV comes from the States. I have never understood why they can't have their elections over in a few weeks like Canada or the UK. Not that I have ever understood US elections anyway. I was talking to a woman from Philadelphia the other day, she doesn't really understand them either!!

Oops, it is already 11 - got engrossed watching The Chaperone with the lead part being played by Elizabeth McGovern who played Her Ladyship in Downton Abbey. It was an excellent play and I thoroughly enjoyed it. Based on fact apparently. So anyway, I am running late.

Roasted Filet of Beef with Whole-Grain Mustard and Herb Crust

If ever there is a time of year to treat your family to a whole beef tenderloin, Christmas is it. Don't be

intimidated by the size of the roast or the precise cooking times. A fillet of beef is easy to cook as long as you have a meat thermometer handy. Be sure to let the meat rest for at least 15 minutes before slicing to allow the juices and flavors to set.

1/4 cup whole-grain mustard
3 Tbs extra-virgin olive oil
1 Tbs dried savory, finely crumbled
1 Tbs dried thyme, finely crumbled
1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed)
Vegetable oil for sautéing
Coarse salt
Freshly ground black pepper

1. In a small bowl, mix together the mustard, olive oil, savory, and thyme.

2. Trim the meat of all excess fat and silverskin. Cut the filet in half to make two equal pieces about 7 inches long. You’ll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under and tie with twine to fashion two equally thick roasts. Tie each roast at 2-inch intervals.

3. Heat the oven to 450 degrees F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 min. per side (there are three or four sides per roast) to get a good sear.

4. When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120 degrees F for medium rare, about 20 min. (Check after 15 min.; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in the warm spot for at least 15 min. before slicing. Serve warm or at room temperature.

Servings: 10

Source: Fine Cooking

Have a great day