This is one of the recipes I got from the LC Cooking class taught by Kim Pottlitzer, Central Market Cooking School Chef in Houston, TX:

Beef Tenderloin with Scallion Butter
For Beef:
3 lb. Beef tenderloin
Olive oil
Salt and pepper

Preheat oven to 350 degrees. Rub tenderloin generously with olive oil, salt and pepper. Heat large nonstick skillet over high heat, until smoking.

Add beef to hot pan and sear until brown on all sides. Put tenderloin on sheet pan and roast until thermometer reaches 140 degrees (for medium rare).

Allow meat to rest for 5-10 minutes. Slice tenderloin, top with butter and serve. Serves 12.

For Butter:
½ cup unsalted butter, room temperature
3 tbsp minced scallions
2 tbsp chopped parsley
¼ tsp minced garlic
2 tsp lemon juice
1 tsp soy sauce
Salt and pepper to taste.

Work the butter by hand or with a mixer until soft. Mix in the remaining ingredients. Season with salt and pepper. Can be used now, or rolled into a log, wrapped in plastic, frozen, and cut into shapes for later use. Serves 12.

*You may also crumble bleu cheese on top of tenderloin instead of scallion butter

194/178.5/125 (5'4)

And I'm gonna make it this time!

Dear Patricia,

Thank you for sharing all these recipes...they all sound wonderful. I have to cook a main course for a progressive dinner on New Year's Eve. These would be great!!!

This does sound delicious, but I think the "serves 12" idea is a bit optimistic...I'm sure I'd have no trouble putting away a pound of this stuff all by myself!

Sky
Atkins since 8/02
186/144/150