We ran to the grocery store and threw together a shopping list on the fly. Tenderloin was on sale, so I purchased that, Kate loves a red wine reduction sauce, and goat cheese mashed potatoes are becoming kind a traditional last-night-before-returning-to-college side dish.
Tenderloin
Pre-heat oven to 425 degrees
Rub roast with live oil
Place in roasting pan over heavy baking sheet
Sprinkle with salt and pepper to taste
Cook for 30 minutes or until themometer reads 135 or so
Let stand at least 15 minutes before serving
Red Wine Reduction Sauce
1/2 diced shallot
1/2 c red wine
1/2 c beef stock
1T cold butter
1T Dijon mustard
1T parsley
Sautée shallots in olive oil, be careful not to burn them. Add red wine and reduce by half. Add beef stock and reduce by half. Add butter and mustard, mix well to incorporate. Sprinkle with chopped parsley and serve with the tenderloin.
Goat cheese mashed potatoes
Yukon gold potatoes (I usually do one per guest)
4 cloves of garlic, peeled
8 oz goat cheese
4 T. Butter
1/2 c. Milk
1 1/2 c. Sour cream
Parmesan cheese, grated
Boil potatoes and garlic for 25 minutes. When they are soft, drain and rice potatoes and garlic into a large bowl. Add goat cheese, butter, milk, and sour cream. Turn that mixture into abating dish and sprinkle. With Parmesan cheese. Bake at 375 for 30-40 minutes.
