beef and potatos

[dmiklojcik]

my favorite thing to do with a tenderloin owes its origin to Julia Child, my goddess. I toss it in a bit of red wine the morning of the dinner- not too long, then maybe around noontime I dump the wine, rub it with a bit of olive oil and dried Italian seasonings which I've rubbed by hand pretty well and I pack them onto the beef. Then I refrigerate and just ignore it until I'm ready to pop it into the oven.
Now a question for the forum - What internal temp for a fillet roast? My opinion is that you pay the extra money because you can't ruin a fillet. (My parents were children of the Depression, so "well done" was reached about a half hour before my mother thought the meat was edible.) For them, I could have the meat cooked through and it would still be tender. I like it rare, and its great that way too.
As for the "batatas" - I would opt for escalloped, - Julia has a fabulous recipe for that as well that involves the sliced potatoes sitting in cream just under the simmer for an hour or more - and omigodaretheygood!
good luck - but I know you won't need it.

[bluezebra]

If I'm doing a "scallop" potato then I will hands down always do potatoes daphinois. So easy and so good and they get better the next day.

I cook my beef tenders to an internal temp of 120. I get about 5-7 degrees holdover so it get's up to about 125-127 internal. I brown them in olive oil and butter prior to finishing in the oven so the outside is nice and caramellized. It is a very rare tender but for philistines who want it more cooked, I either serve them an end piece of I throw a piece in a simmering aus jus bath that I always have going and cook to order if need be. Lucky for me all my friends/family and most of my old clients liked it the way I cooked it!

[OregonYeti]

Oh yah scalloped potatoes. I love 'em with a bit of sharp cheddar and some carmellized onions, just a few, on top.

[shroomgirl]

potatoes, cream, whole garlic cloves, s&P.....bake for an hour- hour 1/2

Rib eyes or rib roast.....rib roast with sour cream/horseradish.....pretty heavy meal for hot summer.

[bluezebra]

shroomgirl throw a little gruyere in there and cut the cream with 1/2 cream and 1/2 milk, and butter (which is kinda funny...why not just use all cream then and back off a little on the butter, right?) but maybe the milk helps to keep the cream from breaking...dunno. Bring sliced tatoes to a low rolling simmer and stir gently till mixture starts to thicken then layer with the gruyere, finishing with a top off of gruyere and you have potatoes daphinois! It's not an overwhelming amount of cheese though, just enough to add the gruyere flavor without gumming it all up. It's amazingly creamy in texture. God I may have to make these soon!

[kuan]

I like them baked all the way in a pan like shroom, but add the cheese at the end and let it bake until brown. Be sure to tamp down the potatoes before adding the cheese. They serve up beautifully. You can cut them in nice little squares.

[bluezebra]

Hi Kuan, these are baked in a baking dish but they are started on the stove, I think in order to really allow the potatoes to soak up a maximum amount of liquid first? I don't really know why the process is different but I do know the result is a creamier consistency potato dish without any of the cream break-up that you sometimes see in an escallope dish. Also the total gruyere for the dish is only about 1 cup, can't remember and don't have it in front of me (it's an old recipe and not in my db). So that could easily be added to the top instead of mixing it in.

Not trying to say mine is better. Just trying to give yall an additional recipe to your files. I can type in the actual recipe later today if anyone wants it.