Include Beef Tenderloin In Festive Holiday Meal

PIERRE (December 12, 2006)--When Rapid City cook extraordinaire Helen Magnusson plans her holiday menu this year, it will definitely include beef. In fact, she’s taking a recipe for beef tenderloin out of the The Healthy Beef Cookbook. It’s an easy way, she says, to prepare a festive, delicious entrée low in fat and calories.

            Magnusson is best known in the Rapid City area as ‘the beef lady.’ For years this consultant for the South Dakota Beef Industry Council (SDBIC) has been providing creative cooking ideas for the state’s most popular meat through demonstrations, classes and on a KOTA-TV cooking show.

            This year, her recipe comes from The Healthy Beef Cookbook, produced through a partnership between the Beef Checkoff Program and the American Dietetic Association. Her choice from one of the cookbook’s more than 130 recipes is “Marsala Roast Tenderloin with Shitake-Leek Compote.”

 While the recipe’s title may sound complicated, she says it’s easy to prepare and will make a statement on your table. “The tenderloin is a wonderful and tender cut of beef, and this recipe is almost fool proof,” says Magnusson. “It will not disappoint if you’re planning a special occasion.”

            If you can’t find all of the ingredients in your local grocery store, Magnusson says not to worry. For example, the leeks called for in the compote (side dish) can be substituted with another type of mild, sweet onion like Vidalia, and the shitake mushrooms can be exchanged with regular fresh mushrooms.

She has another word of advice: always use a meat thermometer. “Don’t second guess,” says Magnusson. “You don’t want to overcook this beef.”

The holidays are also a great time to purchase the high-quality tenderloin roast, since many retailers will run specials this time of year, she explains.

            “I’ve served this recipe in my cooking class and to guests,” says Magnusson. “Everyone loves it. Serve it with some steamed small red potatoes and asparagus and you have a beautiful plate and a great beef experience.”

            For additional holiday beef recipes, go to the SDBIC Web site at www.sdbeef.org, and click on Recipes. The Healthy Beef Cookbook is available in bookstores nationwide and on Web sites like www.amazon.com for $21.95. 

Marsala Roast Tenderloin with
Shiitake-Leek Compote

Total preparation and cooking time: 2 hours. Makes 8 servings.

1 ½ tsp. olive oil
1 center-cut beef tenderloin roast (about 2 lbs.)
2 medium shallots, chopped
1 Tbsp. minced garlic
1 cup Marsala (Italian wine that can be found in most places where wine and liquor are sold)
1 can (14 to 14 ½ ounces) ready-to-serve beef broth
3 Tbsp. chopped fresh parsley
2 tsp. cornstarch dissolved in 1 Tbsp. water

Shitake-Leek Compote
6 medium leeks, cleaned, white and light green parts only, cut lengthwise in half
2 Tbsp. butter, divided
2 cups sliced shiitake mushrooms
¾ cup dry white wine
1 tsp. fresh thyme leaves
¼ tsp. salt
¼ tsp. freshly ground black pepper

1. Heat over to 425°F. Heat oil in large nonstick skillet over medium heat until hot. Place beef roast in skillet; brown evenly. Remove roast from skillet. Place on rack in shallow roasting pan. Season with salt and pepper as desired.

2. In same skillet, add shallots and garlic; cook and stir 1 to 2 minutes. Add Marsala ; cook and stir 6 to 7 minutes or until reduced by half. Add broth and parsley; bring to a boil. Pour into roasting pan around roast; brush surface of roast with broth mixture.

3. Insert ovenproof thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425° oven 35 to 40 minutes for medium-rare, 45 to 50 minutes for medium. Baste with cooking liquid halfway through roasting.

4. Remove roast when meat thermometer registers 135°F for medium-rare, 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium-rare, 160°F for medium.)

5. Pour pan drippings into small saucepan; bring to a boil. Stir in cornstarch mixture; cook and stir 1 to 2 minutes or until thickened. Remove sauce from heat. Reserve.

6. To prepare Shiitake-Leek Compote, slice leeks crosswise into ½-inch-thick slices. Melt
1 ½ tsp. butter in large nonstick skillet over medium heat. Add leeks; cook, covered, 10 minutes, stirring halfway through cooking. Add mushrooms, wine, and thyme; cook, covered, 5 minutes. Uncover skillet; continue cooking 10 minutes or until leeks are tender, stirring occasionally. Stir in remaining 1 ½ Tbsp. butter, salt, and pepper.

7. Carve roast into ½-inch-thick slices. Serve with compote.

As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.

Looking for a Thoughtful Gift?

            Is there someone on your gift list that has you fretting over what to buy? Helen Magnusson , consultant with the South Dakota Beef Industry Council (SDBIC) suggests placing a copy of The Healthy Beef Cookbook under the tree.
            Why not add Beef Certificates or South Dakota Beef Bucks to the gift? These beef certificates can be purchased in various denominations and used to purchase beef in restaurants or at the grocer.  You can also purchase a South Dakota Beef Bucks Visa debit card. These are gifts that are always in good taste, says Magnusson. To order, or to find out more, check on the SDBIC Web site at www.sdbeef.org, and click on Gift Shop.