This weekend is Valentine’s, and I have the perfectly romantic and most delicious menu for you and your Valentine!

First, a trip down memory lane…Oxford, Mississippi holds a very special place in my heart, and aside from the Ole Miss Rebels, one of my favorite parts about Oxford is the outstanding culinary scene! From John Currence’s Shrimp & Grits (City Grocery) and house-cured Tabasco/Brown Sugar Bacon (Big Bad Breakfast) to Chevron’s (yes, as in the gas station) chicken-on-a-stick & the best deep fried catfish in the south (Taylor Grocery), visiting the gastronomic scene in Oxford should be on your bucket list.

Sadly, only memories remain from my all-time FAVORITE steakhouse in Oxford due to a fire a few years ago. Their steaks were crazy delicious, but the real showstopper was the sauce that accompanied these steaks. dəˈliSH əs!!! Through the years, my brother and I have tested many recipes, and have discovered a sauce that mirrors that palatable memory.

Without further ado, I’d like to share our Savvy Steak Sauce…perfectly paired with my go-to Beef Tenderloin recipe from Ina. Bon appetit!


SAVVY STEAK SAUCE

you will need…

1 cup red wine
1/3 cup balsamic vinegar
1/3 cup worcestershire sauce
1/6 molasses
1 stick salted butter
In a small sauce pan, bring wine, vinegar, Worcestershire, & molasses to a soft boil. *Wearing an oven mitt and stirring constantly, carefully boil for about 15-18 minutes, or until reduced by half and sauce is thick enough to coat the back of a spoon when cooled. Remove sauce from cooktop, and add one stick of butter. Cool to room temperature, serve and enJOY!

INA’S BEEF TENDERLOIN

you will need…
1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds)
3 tablespoons good olive oil
4 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
10 to 15 branches fresh tarragon

Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.

Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature.

 

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