1 (3 to 5 pound) beef tenderloin, butt-end or tail-end cut |
3 tablespoons extra-virgin olive oil |
1/2 cup cream sherry |
2 tablespoons steak seasoning (recommended: mccormick montreal steak seasoning) |
1/2 cup chopped fresh basil |
1/2 cup chopped fresh flat-leaf parsley |
1/4 cup chopped fresh chives |
3 sprigs fresh rosemary leaves |
3 sprigs fresh thyme leaves |
spinach stuffing, recipe follows |
serving suggestion: marinated and roasted red and yellow peppers, and green salad with maple balsamic vinaigrette, recipe follows |
3 tablespoons extra-virgin olive oil |
1 pound frozen chopped spinach |
4 cloves garlic, chopped |
1 to 2 teaspoons red pepper flakes |
1/2 cup sweet sherry |
1 cup fresh bread crumbs |
1/2 cup grated romano cheese |
salt and freshly ground black pepper |
1 teaspoon chopped fresh basil leaves |
1 teaspoon chopped fresh parsley leaves |
1 teaspoon chopped fresh chives |
1 teaspoon chopped fresh rosemary leaves |
1 teaspoon chopped fresh thyme leaves |
1 cup dijon mustard |
1/3 gallon balsamic vinegar |
1/4 gallon white vinegar |
1 1/2 gallons 10 percent salad oil |
1/4 cup dried basil |
1 1/2 tablespoons freshly ground black pepper |
1 1/2 tablespoons kosher salt |
1/4 gallon maple syrup |