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Fresh-Pressed Olive Oil Club
Pressing Report Page 25

Dry-Rubbed Beef Tenderloin with Red Wine Sauce

Posted on 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

Maine Downeast Pumpkin Bread

Posted on by The Olive Oil Hunter

Make a double batch of this moist bread, as it freezes well and is great for sharing with family and friends. If you’re a “from scratch” kind of person, you can make your own pumpkin purée from pie pumpkins.

Ingredients

  • One 15-ounce can pumpkin purée (not pie filling)
  • 4 large eggs
  • 1 cup extra virgin olive oil
  • 2/3 cup water
  • 3 cups granulated sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Directions

Step 1

Preheat the oven to 350°F. Grease and our three 7 x 3 loaf pans.

Step 2

In a large bowl, mix together pumpkin puree, eggs, olive oil, water and sugar until well blended. In a separate bowl, whisk together the our, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Step 3

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Serves 24 — Recipe from allrecipes.com

Antipasto Bites

Posted on by The Olive Oil Hunter

For a carb-free version of these colorful, festive skewers, replace the cheese tortellini with cherry tomatoes, marinated mushroom caps, or pepperoncini.

Ingredients

  • 1/2 cup extra virgin olive oil, plus 1 tablespoon,
  • divided use
  • 9 ounces fresh cheese tortellini
  • Coarse salt (kosher or sea) and freshly ground
  • black pepper
  • 2 tablespoons balsamic vinegar
  • 8 ounces mozzarella balls, such as Ciliegine
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon hot red pepper akes
  • 4 ounces sliced salami
  • 1/4 pound roasted red peppers,
  • cut into bite-size pieces
  • 1 bunch fresh basil
  • 14 ounces marinated artichoke hearts,
  • drained and cut into bite-size pieces
  • Large brined green or black olives, or a mix

Directions

Step 1

Add 1 tablespoon of olive oil to a large pot of boiling water. Cook the tortellini according to the package directions until al dente. Drain and transfer to a large bowl.

Step 2

Season the cooked tortellini with salt and pepper. Add the balsamic vinegar and 1/4 cup of olive oil and mix to combine. Set aside.

Step 3

Marinate the mozzarella: Add the mozzarella balls to a small bowl along with the Italian seasoning, hot red pepper flakes, and the remaining 1/4 cup of olive oil. Mix to combine and set aside.

Step 4

Assemble by threading one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and olives on skewers.

Serves 4 to 6 — Recipe adapted from delish.com

Ribolitta

Posted on 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