Entrees Archives - Page 24 of 42 - Fresh-Pressed Olive Oil

Dry-Rubbed Beef Tenderloin with Red Wine Sauce

Posted on December 19, 2020December 21, 2020 by The Olive Oil Hunter

Nothing says “special occasion” more eloquently than beef tenderloin. To make sure the mild flavor of the meat is front and center, we rub it with a fragrant paste of fresh herbs, garlic, and extra virgin olive oil before oven-roasting. You can even skip the red wine sauce and drizzle the sliced meat with more olive oil.

Ingredients

4 pounds beef tenderloin, trimmed, but left whole
1/4 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons fresh thyme leaves, plus an extra sprig for a garnish
3 tablespoons chopped fresh rosemary, plus an extra sprig for a garnish
2 tablespoons peeled minced garlic
3 tablespoons coarsely ground black pepper
2 tablespoons coarse salt (kosher or sea)

For the sauce:

1 cup good red wine, preferably Italian
2 tablespoons chopped peeled shallots
Coarse salt and freshly ground black pepper, to taste
1 tablespoon fresh thyme
1 tablespoon cold butter

Directions

Step 1

Preheat the oven to 425°F. Place an empty, heavy-bottomed roasting pan into the oven for 10 minutes. While it is heating, combine 1/4 cup of olive oil, the thyme, rosemary, garlic, pepper, and salt in a bowl. Rub this seasoning paste evenly over the beef tenderloin.

Step 2

After 10 minutes, remove the roasting pan from the oven, drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the bottom of the pan, and add the seasoned meat. Place in the oven for 10 minutes. Turn the tenderloin over and return to the oven to sear the second side for an additional 10 minutes. Reduce the oven temperature to 375°F and cook until the meat reaches your desired doneness using a meat thermometer (an internal temperature of 135°F for medium rare), approximately 15 to 18 minutes of additional cooking time.

Step 3

In the meantime, make the wine sauce: In a saucepan, combine the wine, shallots, and salt and pepper. Reduce by half. Whisk in the thyme and butter just to heat through. When the tenderloin has finished
roasting, remove it from the oven and allow it to rest for 15 to 20 minutes. Slice the tenderloin into 1/2-inch slices and arrange on a platter. Spoon some wine sauce over the top.

Serves 8 — Recipe adapted from epicurious.com

Ribolitta

Posted on December 15, 2020December 21, 2020 by The Olive Oil Hunter

In the spirit of cucina povera (poverty cuisine), Italian mothers and grandmothers have repurposed for generations a thick vegetable stew (every family has their own recipe) by submerging bread and cheese in it and reheating.

Ingredients

5 tablespoons extra virgin olive oil, plus more for drizzling
1 small onion, peeled and chopped
1 carrot, trimmed, peeled, and chopped
1 celery stalk, chopped
1 tablespoon minced peeled garlic
Coarse salt (kosher or sea) and freshly ground black pepper
2 cups cooked or canned cannellini beans
One 15-ounce can whole
peeled tomatoes, crushed with a spoon or your fingers
4 cups vegetable or other stock, such as chicken or beef
1 sprig of fresh rosemary
1 sprig of fresh thyme
3/4 pound chopped kale or escarole
4 large, thick slices country-style bread, toasted
1 small red onion, peeled and thinly sliced
1/2 cup freshly grated Parmesan

Directions

Step 1

Put 2 tablespoons of the oil in a large oven-proof pot over medium heat. When it’s hot, add the onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables are soft, 5 to 10 minutes.

Step 2

Heat the oven to 450°F. Drain the beans; if they’re canned, rinse them under cold running water, then drain again. Add them to the pot along with the tomatoes and their juices, as well as the stock, rosemary, and thyme. Bring to a boil, then reduce the heat so the soup bubbles steadily; cover and cook, stirring once or twice, until the flavors meld, 20 to 30 minutes.

Step 3

Fish out and discard the rosemary and thyme stems and stir in the kale. Taste and adjust the seasoning. Lay the bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter the red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.

Step 4

Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve with extra virgin olive oil for drizzling.

Serves 4 — Recipe adapted from cooking.nytimes.com

Italian Egg Bake

Posted on December 12, 2020December 11, 2020 by The Olive Oil Hunter

Perfect for brunch or overnight guests, this low-carb breakfast goes together in minutes. It’s an excellent opportunity to introduce family or friends to the pleasures and versatility of fresh-pressed olive oil.

Ingredients

2 tablespoons extra virgin olive oil, plus
more for drizzling
4 ounces diced pancetta
1/2 cup diced onion
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
1/4 cup unsweetened almond milk
2/3 cup shredded Parmesan cheese, plus
extra for topping
1/2 teaspoon minced garlic (1 to 2 cloves)
1/4 teaspoon each sea salt and pepper,
or to taste
1/2 cup diced fresh tomato
1 cup tomato sauce, preferably homemade
4 large cage-free eggs
Chopped at-leaf parsley, for garnish
Hot red pepper flakes,
for garnish (optional)

Directions

Step 1

Preheat the oven to 425°F.

Step 2

Warm 2 tablespoons of olive oil in an 8-inch cast iron skillet or oven-safe pan for 2 minutes, or until fragrant. Sauté the pancetta and onion until the onion is soft, about 5 minutes. Remove the pan from the heat.

Step 3

Whisk together the almond milk and Parmesan cheese. Reserve extra cheese for topping.

Step 4

Stir in the garlic, tomato, sea salt, pepper, tomato sauce, oregano, and basil. Pour the milk and the tomato mixture over the ingredients in the skillet.

Step 5

With a spatula, create 4 wells in the mixture for the eggs. Crack an egg into each well without breaking the yolk. (You may want to crack the egg into a coffee cup first, then slip it into the well.)

Step 6

Add any extra cheese on top of eggs and place the skillet in the oven for 15-18 minutes, or until the egg whites have set (the yolks will be somewhat runny).

Step 7

Garnish with Italian parsley and red pepper flakes. Serve warm.

Serves 4 — Recipe adapted from cottercrunch.com

Garlic- and Pepper-Crusted Beef Tenderloin

Posted on December 11, 2020September 20, 2021 by The Olive Oil Hunter

Ancient Indian and Egyptian cultures used peppercorns as an anti-inflammatory and analgesic. Rich in antimicrobial compounds, pepper acted as a preservative, too. Contemporary research has found that there’s science to back up those early practices, thanks primarily to the powerful compound piperine, the source of its spicy punch. It has enzymes that help the body better absorb both conventional and herbal medications—turmeric supplements often come with piperine for this reason. There’s even the possibility that it could play a role in the development of medications to combat illnesses as varied as Parkinson’s, cancer, and depression. According to studies in Phytotherapy Research and other journals, although research is still in the early stages (most has been done only in the lab), one day there could be value well beyond pepper’s great taste for making it an important part of the diet.

Ingredients

8 cloves garlic, peeled
2 tablespoons kosher salt
1/3 cup extra virgin olive oil plus 2 tablespoons for searing
1 tablespoon freshly cracked black peppercorns
2 tablespoons fresh thyme leaves
1/4 cup fresh rosemary needles from a 3- or 4-inch sprig
2 tablespoons coarse grain mustard
One 3-pound center-cut beef tenderloin, trimmed

Directions

Step 1

Preheat your oven to 450ºF. In a small food processor, combine the garlic and salt and process until the garlic is finely chopped. Let it rest for 10 minutes for the powerful allicin in the garlic to develop. Add the olive oil, black pepper, thyme, and rosemary, and process until the herbs are evenly chopped. Stir in the mustard.

Step 2

Heat a large cast iron skillet or Dutch oven on the stovetop. Add the remaining 2 tablespoons of olive oil and heat until it shimmers. Sear the beef tenderloin on all sides until nicely browned, 3 to 4 minutes per side, turning with tongs. Transfer the meat to a cutting board and let cool slightly.

Step 3

Coat the meat evenly on all sides with the garlic, pepper, and herb mixture. Transfer the tenderloin to a meat rack set in a roasting pan. Roast the tenderloin until the internal temperature reaches desired doneness on an instant-read thermometer, about 20 to 30 minutes (depending on its thickness). So that the juices will redistribute, let it rest for at least 10 minutes before carving.

Yields 8 servings.