Charlie and Zoe's Beef Tenderloin and Pimm's

Charlie and Zoe were the chefs of the night!

Charlie left rainy UK to arrive during the only precipitation of the summer in Ontario (meanwhile it had turned to 30° and sunny in London!).   However, Charlie spread his own special sunshine here at the cottage.  Halfway through his vacation, Charlie’s friend Zoe joined us by way of South Korea, and the two of them treated us to a beautiful meal.  It started with Pimm's Cocktails, and featured Smoked Beef Tenderloin with Mustard Sauce, roasted potatoes and braised kale from our garden, roasted cauliflower, and a delicious Slow Roasted Cherry Tomato and Avocado Salad.

 



Pimm’s Cocktails

1 ounce Pimm’s

1 ounce gin

Chilled lemonade (Sprite in Canada-speak)

Cucumber spears, sliced strawberries and mint, for garnish

Pour Pimm’s and Gin into a glass filled with plenty of ice.  Add the Sprite and garnishes.  Repeat. 

 


Smoked Beef Tenderloin

 

1 whole beef tenderloin, trimmed

1 ½ teaspoons ground coriander

1 ½ teaspoons ground cumin

1 teaspoon dark brown sugar

1 teaspoon kosher salt

¼ teaspoon cinnamon

Dash ground cloves

Freshly ground black pepper

 2 cups Mesquite wood chips

Combine the spices in a small bowl and rub them all over the tenderloin.  Let the beef come to room temperature for ½ hour while lighting the Broil King Keg.  Meanwhile, soak the wood chips in water.

Once the coals are lit, drain the wood chips and scatter them over the coals, then place the tenderloin on the grids and close the lid.  Position the upper and lower vents to maintain a temperature of about 350, probably 2 ½ and 3 respectively.    

Rotate the tenderloin every 10-15 minutes for a total cooking time of 30-45 minutes, depending on the circumference.  Test with a meat thermometer, and take it off when it is just below your desired endpoint temperature.  Cover with foil and a kitchen towel and let it rest for 10 minutes.  The temperature will continue to rise.  Slice thickly and serve with mustard sauce.

Mustard Sauce

2 small shallots, minced

1 clove garlic, minced

½ cup butter

Juice of 1 large lemon

2 tablespoons Dijon mustard

Heat a small skillet on LOW and add a small amount of the butter.  Add the prepared shallots and garlic, and sauté until translucent and very fragrant.  Add the remaining butter, lemon juice and mustard and whisked until melted and combined.  Serve warm.

Slow Roasted Cherry Tomato and Avocado Salad

1 quart slow roasted cherry tomatoes, see directions below

2 firm-ripe avocadoes, cubed

1 large ball buffalo mozzarella, cubed

4 green onions, thinly sliced

Handful fresh basil, finely chopped

8 cups fresh baby greens and arugula

For the Vinaigrette:

1 teaspoon Dijon mustard

2 tablespoons white balsamic vinegar

1 tablespoon lemon juice

¼ cup olive oil

Kosher salt and freshly ground black pepper, to taste

For the tomatoes:

1 quart assorted cherry tomatoes, halved

1 teaspoon Maldon salt

Pinch sugar

1  teaspoon dried thyme

2 tablespoons olive oil

Preheat the oven to 375°.  Arrange the tomatoes cut side up on a parchment lined baking sheet.  Sprinkle with salt, sugar and thyme, then drizzle with olive oil.  Place them in the oven, turn off the heat and leave them in the oven for 6 hours or overnight.

Arrange the greens and other vegetables in a salad bowl.  Pour the dressing ingredients into a tightly sealed glass jar and shake well to combine.  Dip a salad leaf into the dressing to taste and adjust seasonings.  Pour over the salad and toss well.  

One last bit of fun wake surfing before heading back to the UK.