There was atime, when I first discovered this online store, back in the time when it soldonly books, that I went through severe shopping bouts. And I really want toemphasize severe. To the point where I got two boxes delivered in one week anddidn’t have a clue as to what cookbooks where inside. To be clear, all I boughtwere cookbooks. Dozens and dozens of cookbooks. That was the end of the 1900’sand nothing could stop me from entering the new millennium with a truckload ofcookbooks that would take me another thousand years to go through them.
But well,obsessions are obsessions and I’ve come to terms with the fact that I’m acookbook and food magazine hoarder. I don’t mind really, and you shouldn’teither since there’s a big chance I can make you acquainted with many books andrecipes you didn’t know were out there.
Today’ssimple recipe comes from the great Charlie Trotter.
If you have a few years, likeme, there was a time when he was the hotshot, miracle maker, ground breaking chef,admired probably by every person in the food industry. Of course his book ofat-home recipes made it into my cart and onto my doorstep.
So it’s a bit surprising that this isthe first and only recipe I ever made from it; yet I made it so many times,every year when asparagus were in season, for many parties, buffet tables,weekend lunches by the pool, you name it. I think so many other cookbooksstarted piling on my night table that’s the reason I never pursued the rest of this one.
For the record, I have been reading it again in the last couple of weeksand wow, there are so many recipes I want to try it’s ridiculous. Guess mytaste buds are different now.
This recipebasically involves good ingredients.
Fresh, firm, in season asparagus, redonion and a good piece of meat. I used tenderloin though I usually gravitatetowards rump steak because it’s so much flavorful. But the tender beef is spot on here.
This is adish that screams spring. Which is exactly what the weather feels like today.
BEEFTENDERLOIN WITH ROASTED ASPARAGUS AND RED ONION VINAIGRETTE
adapted abit from Charlie Trotter Cooks at Home, by Charlie Trotter
Theamount of vinegar, salt, pepper and oil is really up to your personal taste.The amounts I give here are guidelines. I use the largest amount of balsamicvinegar because I´m mad about a vinegar flavor. The same with pepper, I use a lot.
1 mediumred onion
¾ cup extravirgin olive oil
3 to 6 Tbsbalsamic vinegar
2 Tbschopped chives, plus more for sprinkling
Salt andfreshly ground black pepper
1 ½ poundsbeef tenderloin, at room tº
2-3 Tbsextra virgin olive oil
Salt andfreshly ground black pepper
1 pound asparagus spears, trimmed
A fewcherry tomatoes, for garnish
Preheatoven to 350º.
Peel andcut onion in four pieces. Put in a bowl, add olive oil, cover with aluminum paperand bake for 1 hour, until it’s soft. Let cool in the oil. Chop onion verycoarsely, add vinegar, chives and season generously with salt and pepper.
In a bakingtray lined with parchment paper, arrange trimmed asparagus in single layer.Drizzle with olive oil, salt and pepper. Roast until easily pierced with aknife. Reserve.
Cut beeftenderloin in four portions. Season with salt and pepper. Add a few Tbs ofolive oil to a skillet and cook meat until browned, about 3 minutes on eachside for rare. Transfer to a cutting board and let rest 5 minutes to let juicesdistribute evenly.
Meanwhilearrange asparagus on four serving plates. Slice meat and arrange on each plateoverlapping the asparagus, dividing evenly.
Add someonions on top of the meat. Mix red onion vinaigrette well and drizzle onto eachplate. Sprinkle with chives and garnish with halved cherry tomatoes.