I feel the need to go on record and say I am a food blogger and NOT a food scientist or a culinary inventor. I borrow recipe ideas and inspiration from all kinds of sources. I frequently make recipes from my America's Test Kitchen magazines, from my websites and recipes passed down from my family and friends. I add my own twist to each recipe and "Amy-fy" them and I usually change up the ingredient list based on what I have on hand in my pantry. I tend to simplify recipes so they're easier and quicker to prepare.
It seems to me that throughout history, people have been sharing, copying, reusing and passing down recipes from generation to generation. My feeling is that if someone hands me a recipe or publishes a recipe either in print or through social media, they actually WANT people to use and recreate it. In case there was any doubt in your mind - I hope that everyone who reads my blog will make MY recipes and share them with everyone they know.
Recipes are not owned and they can't be copyrighted. They're simply a list of ingredients, facts and formulas. I don't want to deceive anyone into thinking that I spend days researching, experimenting, measuring, documenting and testing recipe ideas for my blog. Again - I am NOT a food scientist. Most of my recipe ideas are inspired by masterful cooks and culinary experts much smarter than I. I don't always remember to post the recipe inspiration for each recipe but if you're ever curious about the origin of a particular recipe - send me a comment. I'm always happy to share.
The vision for this Roast Beef Tenderloin with Red Wine Sauce came from my Cooks Country magazine. (December/January 2018 edition) I changed up the recipe slightly and I think the results were outstanding. I served this delicious meal last weekend to some guests and everyone loved it.
Roast Beef Tenderloin with Red Wine Sauce
5 pound trimmed whole beef tenderloin
kosher salt and pepper
2 Tablespoons vegetable oil
Red Wine Sauce
5 Tablespoons butter
12 ounces stew meat, cut into 1" pieces
2 Tablespoons tomato paste
2 cups red wine (Pinot Noir)
2 cups beef broth
2 Tablespoons soy sauce
1 1/2 Tablespoons sugar
6 sprigs fresh thyme
2 1/2 teaspoons cornstarch
1 Tablespoon cold water
salt and pepper
Preparing a beef tenderloin can seem overwhelming but it's actually a relatively easy process. It does take a considerable commitment in time but most if it is hands-off time leaving me free to get the rest of the meal ready. Before you begin, make sure that you have a meat thermometer handy to ensure you don't overcook your tenderloin.
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