But When You Give To The Needy

This is so delicious that I'm going to cook it again. Before I do so, I better have the recipe up.
A very robust dish but with delicate flavours. Simple ingredients and straight forward cooking. The star is Guinness Stout but I have never tried drinking stout.  Not even a sip from the leftover.

Creamy potato mash is the best complement to this dish. Unlike tomato based stews, this doesn't go with well with rice.

This is cooked with Campbell's real beef stock commonly sold at supermarkets everywhere. This stew is always better made one day in advance.


Beef and Guinness Stew
Guinness Storehouse
Ingredients

200ml of Guinness foreign Extra Stout
400g stewing diced beef, I used beef shin
1 medium onion, diced
1 large carrot, diced
1 large celery, diced
1 large parsnip, diced
1 litre of thick beef stock
sprigs of fresh thyme or rosemary

Method

• Stir fry the beef, add the vegetables and cook until tender, then pour the Guinness and reduce by half. Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half. Serve with the champ potato and honey roast carrot and parsnip.

But when you give to the needy, do not let your left hand know what your right hand is doing, so that your giving may be in secret. Then your Father, who sees what is done in secret, will reward you.

Matthew 6:3-5

I Am With You

Chaliapin Steak is a Japanese invention. Made for Russian opera singer Feodor Chaliapin at the Imperial Hotel in Tokyo in 1936. He had requested for a tender steak.

This steak uses grated onions as a marinade to tenderize the beef. Sauteed onions is then placed on top of cooked steak to replace sauce. The final touch is using a knife to create a grid pattern on the finished steak which makes it very pretty. You can't see the grid on my steak probably due to the uneven browning of onions and meat. Nevertheless, it is very tender and succulent.

I cooked this steak by following the video Cooking With Dog. I used a cheaper cut flank steak and will cook this again, and be watching the fire to get even browning.










We walk with Jesus every day. Some wander and never seem to be settled. The LORD watches over us and makes us pilgrims walking with Him every day. Walking all the way, to Home wherever we are....

I am with you and will watch over you wherever you go, and I will bring you back to this land. I will not leave you until I have done what I have promised you. Genesis 28:15

We All Stumble In Many Ways

American celebrity grill master chef  Bobby Flay 's tips on how to make the prefect burger. 

•  He recommends handling the meat as little as possible when forming patties. Make a well in the center by pressing your thumb to push a depression into the center. This prevents it from bulging and reduces the need to press down on the burger while it grills.
• You can use any cut of beef but the fat content must be 20 percent. Anything less than that and it'll be too dry.
• You only need to add salt and pepper on both sides of the patty. You don't need any 'secret ingredients' inside the burger itself.
• Brush a little oil on the patty and don't ever push down the burger. Let a crust form, and then flip it.

That's it! That's all you need for a classic Bobby Flay's basic burger. We all know Bobby Flay is big on flavour, his recipes are usually with a long list of ingredients. I'm not totally sold. To be honest, I bought my mince from a gourmet butcher, making sure they're of top quality and with at least 20% fats. I want my burger to be moist, juicy and beefy.

My beef patty with a thumb depression. Seasoned with salt and crushed black pepper.

Lightly brush with olive oil, cook on hot grill. I do not need to press the patty down. They're evenly browned with a crust.

Prepare the chipotle ketchup ahead. I got this salsa chipotle instead of chipotle in adobo sauce.

Cook white button mushrooms with thyme and parsley for topping. This can be done ahead.

Wild Mushroom Cheddar Burger
Adapted from Foodnetwork
serve 4( serve one in red)

2 tablespoons olive oil
1 tablespoon unsalted butter
12 ounces assorted mushrooms 250g white button mushrooms
1 small shallot, finely diced
kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 pounds ground chuck (80% lean)or ground turkey (90% lean) 150g beef
1 1/2 tablespoons canola oil to brush
4 slices sharp cheddar cheese one slice
4 hamburger buns, split, toasted one hamburger bun

Chipotle Ketchup(optional)
1 cup ketchup 2 tablespoons
2 to 3 pureed canned chipotle in adobo 2 tsp Chipotle salsa
1/4 tsp kosher salt
1/4 freshly ground black pepper

• Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavour to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.

Method

• Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4 inch thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Cook the burgers, using the canola oil and topping each one with a slice of cheese and a basting cover during the last minute of cooking.
• Place the burgers on the bun bottoms and top each burger with chipotle ketchup(top only), if using, and a large spoonful of the mushrooms. Cover wit the bun tops and serve immediately.

I made this burger for my younger son who has just booked out from camp. I pinched some of the beef and mushrooms while he was eating. Wow! moist, juicy and tender beef, and don't leave out the chipotle sauce. It's good!






This post is linked to 'Cook Like Bobby Flay' event hosted by Yen from Eat Your Heart Out, 
Zoe from Bake for Happy Kids and Grace of Life Can be Simple.












How well do your actions mirror the faith that you proclaim? This is a question that we all struggle to answer well.

We all stumble in many ways. Anyone who is never at fault in what they say is perfect, able to keep their whole body in check. James 3:2

Love The Lord Your God

Steak Diane is a classic restaurant show stopping dish usually prepared and flambé at the table.
A steak Diane sauce is typically made of shallots, mustard, cognac, butter and cream. The flambé is for caramelizing and browning sauce.

I have never done a flambé before but by accidents on a few occasions. I was so panicky that I doused the flame in water and ruined the dish! So how was my first real flambé experience? To be honest, it was still as scary as those accidental flambés. I have fear of singeing hair and eyebrows.
Despite my flambé fear, I will definitely make steak Diane again. This dish is a classic and retro. Serve with sautéed potatoes and peas, you have a timeless dish.

I love the sautéed potatoes too. It is soft inside and crisp on the outside. Traditionally, the steaks are rolled thin to cook quickly. I cooked for two using sirloin steak of about 230g each and one big russet potato for side.


My thanks to Linda, a blogger friend for giving me the idea to cook this dish. Do visit Linda's blog for some laughter and inspirations.


Steak Diane with Sautéed Potatoes and Peas
Gordon Ramsay
serves 4

Ingredients
4 x small sirloin steaks, approx 200g each trimmed of rind and excess fat
3 shallots,peeled
100g chestnut mushrooms, cleaned
1 garlic clove, peeled
Worcestershire sauce, to taste
1 tbsp Dijon mustard
50ml brandy
200ml single cream
Small handful of flat leaf parsley
300g peas
Approx 30g salted butter
olive oil
salt and pepper

For the sauteed potatoes
Approx 500-600g small Charlotte potatoes, cut in half
2 garlic cloves,peeled
few sprigs of rosemary (thyme)


Method

• Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.
• Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper.
• Heat a little olive oil in a heavy based pan. Quickly saute the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest.
• Bring the same pan backup to temperature and add a little more oil if necessary. Slice the shallots and mushrooms add to the pan, season with salt and pepper and saute briefly. Crush in the garlic and stir.
• Add the Worcestershire sauce and mustard and heat through for 1-2 minutes. Tilt the pan away from you, pour the alcohol has burnt off, swirl the juices around the pan. Pour in the cream and add the juices around the pan. Pour in the cream and add the steaks and any resting juices back into the pan.Allow the steaks to heat through for 2-3 minutes.Chop the parsley  and sprinkle itinto the pan.
• Introduce the steaks back into the pan and cook for 2-3 minutes (depending on how well done you like your steak)
• Heat a little oil in a separate pan and add the potatoes. Season with a little salt and pepper and add the rosemary.Crushing two garlic cloves and saute. Toss the potatoes, add a knob of butter and saute for a further 1-2 minutes until golden and cooked through.
• Cook the peas for 2-3 minutes, in boiling salted water with a little butter. Drain, and keep warm.
• To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sauteed potatoes and peas alongside.

This post is linked to Cook Like A Star 'Gordon Ramsay' hosted by Zoe from Bake for Happy  Kids,
Mich from Piece of Cake and Yen from Eat Your Heart Out.

Love the Lord your God with all your heart and with all your soul and with all your mind.
Matthew 22:37

This Is How We Know What Love Is

Great food doesn't have to be complex, as these simple Chilli Beef Lettuce Wraps shows. Fast, fresh and simple party food to prepare.  It won't break your bank too if you have a large crowd to feed.

I halve the recipe because I'm not sure if my younger son likes the food. Huge mistake. This is so appetizing! I like the accompanying sauce too. Sweet, sour and spicy. As I was chowing down the wrap, I thought of the Orange and Ginger Caramelised Chicken wings just made by Zoe. This is also another Thai inspired dish by Gordon Ramsay. How nice if I can have the wings too! That would make a very satisfying meal complete!

Ultimate Cookery Course Ep 2 Chilli Beef Lettuce Wrap

Its really important to get a good colour on the mince(mine is slightly unevenly browned). Strain the mince too after frying to keep it crisp



Chilli Beef  Lettuce Wrap
Gordon Ramsay
serves 4


Ingredients

olive oil, for frying
200g lean minced beef
200g minced pork
sea salt and freshly ground black pepper
Sesame oil, for frying
2 garlic cloves, peeled and finely chopped
5cm piece fresh root ginger, peeled and finely chopped
1-2 red chillies, deseeded and chopped'1 tbsp light brown sugar
1 tbsp fish sauce
Zest of 1 lime, juice of a lime
3 spring onions, trimmed and chopped
2 little gem lettuces, separated into leaves, to serve

For the Dressing
1 tbsp soy sauce
Juice of 1/2 lime
1 tsp sesame oil
1/2 red chilli, thinly sliced
Small bunch of coriander leaves, chopped
1-2 tsps fish sauce, to taste
1 tsp light brown sugar
1 tbsp olive oil


Method

• Heat a large fring pan and add a little oil.
• Mix the minced beef and pork together. Season with salt and pepper and mix well to ensure the seasoning is evenly distributed.
• Fry the mince in the hot pan for five to seven minutes until crisp and brown and broken down to a fine consistency. Drain the crisped minced in a sieve - this will help it stay crispy. Set aside.
• Wipe out the pan and add a tablespoon of toasted sesame oil. Add the garlic,ginger and chilli. Fry with a pinch of salt and the sugar for two minutes. Add he drained mince and stir to mix.
• Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions, stirring for 30 seconds. Turn off the heat.
• Mix all the dressing ingredients together and adjust to taste. Spoon some of the mince mixture into the lettuce leaves, drizzle with a little dressing and serve.

This post is linked to Cook Like A Star 'Gordon Ramsay' hosted by Zoe from Bake for Happy kids,
Mich from Piece of Cake and Yen from Eat Your Heart Out.

This is how we know what love is: Jesus  Christ laid down his life for us. And we ought to lay down our lives for our  brothers and sisters. 1 John 3:16

Our Citizenship Is In Heaven

This has to be the best lunch I ever cook! Steak and Chips. from Nigellisma  TV series 1 episode 1. I have previously cooked an egg dish from the same episode.



TUSCAN FRIES

Tuscan Fries are chips deep fried with herbs and garlic but the method Nigella uses to deep frying the chips is new to me. The cut potatoes are soaked in room temperature oil and leave to cook till the oil boils. Then herbs and garlic are added into the hot oil.

 You may cringed thinking the potatoes are soaked with oil, but it is not. This method of frying is like the double frying method where you get crisper fries on the outside and melting tender on the inside.




TAGLIATA

Tagliata is steak cut into thin slices (tagliare simply means to cut),  is cooked first and marinate later. The cooked steak oozes with juices is then left on a marinade of herbs infused oil, slice and serve.

Tuscan Fries
Nigellisma
serves 4-6

Ingredients

1 kg waxy potatoes
1.5L corn oil or flavourless vegetable oil
1 head garlic, cloves separated but not peeled
8 sprigs thyme, rosemary or sage, or herbs of your choice (I used rosemary and thyme)
sea salt flakes, to taste


Method

• Cut the short ends off each potato(but don't peel it) so that it can sit up vertically, and then slice it downwards into generous 1 cm slices. Cut these slices into chips about 1 cm thick, again err on the generous side. Load up a clean tea towel with the chips as you cut them.
• Put the oil into a wide, heavy based pan (mine is approx 28cm ) and add the freshly cut potatoes. Then put the pan over a high heat and bring to a boil, which should take about 5 mins. Keeps careful watch on the pan at all times.
• Continue to cook the fries, without stirring them, for another 15 minutes. Once the oil temperature reaches 160C, turn down the heat slightly and keep the fries cooking at between 150-160C. The pan will bubbling vigorously. If the oil gets too hot or bubbles too hard, reduce the heat a little, and always keeps close eye on it.
• Now you can very carefully give the chips a gentle stir with a pair of tongs held in an oven glove, moving any that might stuck away from the bottom or sides of the pan. Add the unpeeled cloves of garlic to the pan, stir gently again, and cook for another 5-10 minutes (watching the temperature and making sure the garlic doesn't look burnt or the fries too dark), before testing a chip for crispness on the outside and tenderness on the inside. Do not burn your mouth! You might need another five minutes or so beyond this, but stand by your pan, the chips can turn from a cooked gold to a burnt bronze quickly (mine was almost bronze!)
• At the point when the chips are pale gold, but crisp, toss in the herbs, then after a minute or so scoop everything out- using a couple of perforated scoops for ease, and wearing oven gloves to protect your hands- onto a tray or platter lined with a double thickness of kitchen roll. Once any excess oil has been absorbed, tip the chips off the kitchen paper clatteringly onto the plate and sprinkle with sea salt flakes to taste, serving immediately.

Tagliata
Nigellisma
serves 2

Ingredients

2 tablespoons extra virgin olive oil,plus some for oiling
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano just under a teaspoon
kosher salt or 1/2 teaspoon table salt, or to taste
2 teaspoons red wine vinegar
12 ounces New York strip steak (sirloin)
8 ounces cherry or grape tomatoes, halved
few sprigs fresh oregano, to serve (optional) (thyme)

• Heat a grill pan or cast-iron or heavy non stick frying pan.
• In a small dish that can take the steak snugly later, combine the evo, red pepper flakes, dried oregano, salt and red wine vinegar.
• Oil the steak lightly and put it in the hot pan and cook for 2 minutes on each side, then remove it to the dish of spicy marinade and sit the cooked steak for 2 minutes a side in the dish. Your steak will be rare, but that's the way it's meant to be - although if you want to cook it for longer, I won't stop you.
• Remove the steeped steak to a board, ready for slicing, and while it sits there, arrange the cherry tomatoes, cut-side down, in the marinade dish. Cut the steak into thin slices on the diagonal and arrange on a serving dish or 2 dinner plates. 
• Smoosh the tomatoes around in the marinade, hen pour them, and the marinade over the ribbons of meat. Add a few leaves of fresh oregano, if you get them, and serve immediately.

Note: I cook for one with 2 potatoes and  230g of sirloin. This meal is cooked for my son and ends with a strawberry frozen yoghurt pop.

This post is linked to Cook like A Star  "All Stars" organised by Zoe from Bake for Happy Kids,
Mich from Piece of Cake and Joyce from kitchen flavours.

But our citizenship is in heaven. And we eagerly await a Saviour from there, the Lord Jesus Christ,
Philippians 3:20

Hope In Christ

This is my second time cooking a Moroccan dish. My first Moroccan dish was Moroccan Chicken and I cooked it in a tajine on a stove top. However, this time I am not using a tajine pot to cook but to serve. My tajine pot is quite small and I am cooking this dish for 6. This is Beef Tajine, a recipe from Jamie Oliver.

This dish is very tasty and I like it very much because it is not heavily spiced like most Moroccan dishes. I like the chickpeas,prunes and squash in this dish, making it sweet and savoury. If you do not like prunes and squash, you can always omit them or replace with apricots, and other vegetables like courgettes,turnips or potatoes.

Moroccans like couscous and flatbreads with their mains, and for this beef tajine, I made flatbreads to scoop up the deliciously rich gravy. These flatbreads are also from Jamie;s and they are perfect combination with the beef tajine.


Beef Tajine
Jamie Oliver
serves 4-6


Ingredients

600g quality stewing beef (shin)
1 onion, peeled and finely chopped
1 small bunch of fresh coriander
400g tinned chickpeas, drained
400g chopped tomatoes
800ml organic vegetable stock
1 small squash, approximately 800g, deseeded and cut into 5 cm chunks (butternut)
100g prunes, stoned and roughly torn
2 tablespoons flake almonds, toasted

For the spice rub
sea salt
freshly ground black pepper
1 level tablespoon ras el hanout*
1 level tablespoon ground cumin
1 level tablespoon ground cinnamon
1 level ground ginger
1 level tablespoon sweet paprika


Method

• Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with cling film and put into the fridge for a couple of hours - ideally overnight - that way the spices really penetrate and flavour the meat.
• When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole - type pan and fry the meat over a medium heat for 5 minutes.
• Add your chopped onion and coriander stalks and fry for another 5 minutes.
• Tip in the chickpeas and tomatoes, then pour in 400ml of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours.(2 hours)
• At this point, add your squash, the prunes and the rest of the stock. Give everything a gently stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours (1 hour). Keep an eye on it and splash of water if it looks too dry.
• Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or two of salt.
• Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in. (flatbread)

*Ras el hanout (Arabic for "top of the shop") is a blend of the best spices a vendor has in his shop. The mixture varies depending on who is selling it, but can be a combination of anywhere from 10 to 100 spices. It usually includes nutmeg,cinnamon,mace,aniseed,turmeric,cayenne,peppercorns,dried galangal,ginger,cloves,cardamom,chilli,allspice and orris root.

Linking this post to Cook Like A Star "All Stars Anniversary" hosted by Joyce from Kitchen Flavours,
Zoe from Bake For Happy Kids and Mich from Piece Of Cake.

Three times I was beaten with rods once I was pelted with stones, three time I was shipwrecked, I spent a night and a day in the open sea. 2 Corinthians 11:25

The apostle Paul had many pains and persecutions, but he also had much joy and hope.  He had hope and confidence in Christ knowing that he is saved and God would bring his redeeming work to completion.

If only for this life we have hope in Christ, we are of all people most to be pitied. 
1 Corinthians 15:19

Give Thanks To The Lord

This pot of Padang-Style Beef Rendang which I cooked recently is now one of my favourite home cooked food. The recipe is from Chef Wan, a famous TV chef in Malaysia. This is also the first time I am cooking Chef Wan's recipe. There is another recipe, Portuguese Baked Fish which I have also bookmarked.
I have cooked this dish twice because it is not that difficult to cook and is good. How good is this dish? Well, It is so good that I feel so proud and happy I can cook such delicious food!
Without further ado, let me share the recipe here.

Padang-Style Beef Rendang
Rendang Daging Padang
The Best Of Chef Wan

Ingredients

125ml vegetable oil
2 thsp coriander powder
2 tbsp Fennel powder
2 tbsp cumin powder
2 tbsp freshly ground black pepper
2 stalks lemongrass, bruised
2 kaffir lime leaves
1 kg beef, cut into thick slices(shin)
1 litre coconut milk extracted from 1 1/2 grated coconuts
1 litre water

Mixed spices (2 cardamon,2 cloves, 1 cinnamon,1 star anise)
125ml Tamarind juice from 2 tbsp tamarind pulp mixed with 125 ml water and strained

6 tbsp sugar
salt to taste
8 tbsp pounded roasted grated coconut (kerisik)
1 finely sliced tumeric leaf (kaffir leaf)

Spice Paste
15 shallots, peeled
6 cloves garlic, peeled
2 cm ginger, peeled
3 cm tumeric, peeled
1 tbsp dried prawn paste (belachan)
30 dried chillies, soaked,seeded and drained



Method

• Combine ingredients for spice paste in a food processor and blend until smooth.
• Heat oil in a wok and saute the spice paste together with coriander, fennel, cumin and ground black pepper. (Add in the mixed spices).

• Put in the lemongrass and kaffir lime leaves and cook over low heat until fragrant.

• Add the beef and coconut milk, water and cook for 30 minutes?(2 hours) until beef is tender.

• When the gravy thickens, add tamarind juice,sugar and salt to taste and grated coconut(kerisik).
• Garnish with finely sliced tumeric leaves(kaffir leaf). Serve hot with rice.

Note:  There were no instructions for the mixed spices, and there is also no way one can cook tender beef in 30 minutes

This fragrant beef rendang tastes even better the next day.

Linking this post to Cook-Your-Books organised by Joyce of Kitchen flavours.

Totally Transformed!

We are all prepared and ready for camp this Wednesday 20th November!
Give Thanks to the Lord, for he is good. His love endures forever. Psalm 136:1

Follow My Example

Don't be alarm if you find this roast too raw. It is rare and this is how we like our beef. I have misplaced my meat thermometer and it was hard to tell the doneness. I decided to do it rare because I can always reheat it if someone wants it more cooked and also not everyone eats at the same time.(although there were just 3 )  I prefer to cook it this way because once beef is overcooked, there is no way you can save it.

Ever since I saw the episode of  "Rancher'sDinner" from the Pioneer Woman show, I have been wanting to try the way her husband Ladd seasoned and cooked the beef. On the show, Ladd Drummond seasoned the beef tenderloin with Lawry's seasoned salt, Lemon and Pepper seasoning and cracked black pepper. The roast which was placed on a large aluminium pan was then given a melted butter 'bath' by the Pioneer Woman. The pan was then placed on a barbecue to roast. On her website, Ree has the same seasoning but the beef is done differently. She sears the tenderloin on a hot pan and rubs crack mixed peppercorns on the beef.  Then she put small slabs of butter all over the roast before leaving it in an hot oven to finish cooking.

When my cowboy army boy son (older son) called and said he will be home for dinner, I was delighted. He has been complaining the bland camp food he is eating everyday.This will be a treat for him. It took me less than 20 minutes to get the beef done. I have prepared two sides, Twice Baked Potatoes and Corn Casseroles and there was also my left over Iceberg lettuce with Homemade Ranch Dressing.  Both of the sides are also featured on the show.

  I wish this cut is more affordable so I can cook it the Pioneer Woman's way again and again and again.



Roast Beef Tenderloin
Pioneer Woman Cooks
serve 6

4 to 5 lbs beef Tenderloin
4 tablespoons salted butter, or more to taste
1/3 cup peppercorns, more or less to taste
lawry's seasoned salt
lemon Pepper Seasoning
olive oil;


Method

• Preheat oven to 475F.
• Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife,begin taking the Fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off - not at all. As with any cut of meat, a little bit of fat adds to the flavor.(mine was already trimmed)
• Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & lemon seasoning. (there is no measurements because it depends on your taste, but be sure to season liberally.)
• Place the peppercorns in a ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
• Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one is starting to turn nice and brown, flip and repeat.
• Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475F oven until the temperature reaches just under 140F, about 15 to 20 minutes. Stay near the oven and keep checking checking the meat thermometer to make it doesn't overcook.
• Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit.
• To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

Note: My tenderloin is 600g for 3 servings.

This post is linked to Pioneer Woman ' Ree Drummond' hosted by Zoe from Bake For happy kids,

Baby Sumo from Eat Your Heart Out and Mich from Piece of Cake.

Follow my example, as I follow the example of Christ. 1 Corinthians 11:1