Wednesday, May 25, 2016

Roast Beast with Dragon Blood sauce

Early stories about dragons are found in nearly every advanced civilization around the world. Ever wonder why? As a kid, I noticed how they resembled dinosaurs, so I just thought it was memories of them. As I grew up “science” taught me that was impossible and dragons were just myths. How boring!

A fancy dinner of roast beef can be one of the easiest meals to put together if you remember a few simple rules. For example: tonight a 3 lbs beef tenderloin roast, simply rubbed with a few cloves of garlic and olive oil, maybe sprinkled with salt & pepper. Stick it in the oven at 375 for about 20 minutes per pound. That's it! Check with thermometer:
145 degrees for medium rare
160 degrees for medium
170 degrees for well done.
Place on a rack over a lined pan. DO NOT add liquid (that would steam the beef and make it really tough)
Remove, tent with foil and let stand for 15 minutes. Simple Simple Simple, but you know slave has to fancy it up a bit.

3 lbs beef tenderloin roast
1 head garlic
olive oil
1/3 cup prepared horseradish
1/3 cup breadcrumbs
½ tsp dried basil
½ tsp dried thyme
salt & pepper

Dragon blood sauce:
½ cup mayonnaise (low fat)
¼ cup shrimp cocktail sauce
2 Tbs prepared horseradish
2 Tbs mustard

Pre-heat the oven to 435 degrees

Cut a large sheet of foil and fold twice, once up and once across. Place a soup can in center and wrap the foil up around the can like a cup.
Now remove the paper-like skin from the head of garlic but do not separate the cloves. Place in “cup” and drizzle with olive oil. Crimp together the top. Roast for 35 minutes. Remove to cool for 20 minutes. Reset the oven to 375.

As soon as you place the garlic in the oven remove the roast and let sit out to reach room temperature. It will be ready when you are.

While the garlic roasts, line a pan with foil and place a baking rack in it for the roast. Make sure it fits.

Mix together the Dragon sauce.
In a medium bowl: stir together the mayo, horseradish and cocktail sauce. Then mix in the mustard, cover and let the tastes blend as it rests in the refrigerator.

When the garlic is cooled, squeeze it into a bowl and mix in the prepared horseradish, the basil & thyme and salt & pepper to taste. Stir in the bread crumbs and it will become almost a paste. (if you have any oil left in the foil cup – save it. This garlic oil is fantastic.)

Smear this combination on top of the roast and press it to stick. Let this roast in center of the oven for 20 minutes per pound60 minutes. This should take it to a temperature of near 160 for medium Check it!

Now for a simple side dish. Line a baking sheet with foil and spread 1 package of potato wedges (or thick “steak-type” fries) with a package of fresh green beans. Drizzle with olive oil (or any of the garlic oil saved back.) and slide that in the lower part of oven for the last 10 minutes on the roast. 

Leave roasting while the meat “rests” for 15 minutes before cutting. Serve with the dragon sauce and be amazed at the fantastic taste!

What a wonderful feast for your Master!

For our music, how about:

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

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