Roast Beef Tenderloin with Crimson Leaves, Buttermilk, Walnuts and Cashel Blue Cheese

 

We had an exceptional Prime Rib for Father's Day at Majordomo. It was humongous, tender and deliciously smokey. No way could we eat it all! We took home the uneaten portion and decided to make a Steak Salad. We tried this recipe for Roast Beef Tenderloin with Crimson Leaves, Buttermilk, Walnuts and Cashel Blue Cheese. It was a great choice. What a Salad! I don't think I could get a Steak Salad this good in a restaurant. This is a keeper!  The Melons this year have been fantastic. We like Speck better than Prosciutto but for some reason none of our favorite markets are carrying Speck right now. I finally found Speck at The Cheese Store of Beverly Hills. They hand carved it, however, I actually liked the prepackaged Speck from Gelson's better. Go figure.

Roast Beef Tenderloin with Crimson Leaves, Buttermilk, Walnuts & Cashel Blue Cheese
From the Oven to the Table
 
A very expensive dish, I know, but this is the kind of thing to serve on festive occasions such as Thanksgiving, Christmas, or New Year's. It's particularly good on those days that aren't weighed down by a traditional dish (basically, when you don't have to serve a turkey), but you want something luxurious and generous. I wouldn't serve a roasted vegetable as well, just some boiled little waxy potatoes or good bread.
 
SERVES 8
 
FOR THE BEEF
4       lb beef tenderloin
sea salt flakes and freshly ground black pepper
1       tablespoon peanut oil, olive oil, or beef fat
 
FOR THE SALAD
1       cup buttermilk
3       tablespoons sour cream
2       tablespoons extra virgin olive oil
2       tablespoons white balsamic vinegar
1       teaspoon Dijon mustard
1       small garlic clove, finely grated
1       lb red bitter greens, a mixture of Treviso (the one that looks like purple quills), radicchio and red Belgian endive is ideal
⅔      cup walnuts, lightly toasted
⅓      cup crumbled Cashel Blue cheese
 
Preheat the oven to 425°F.
Bring the meat to room temperature. Season the beef really well all over and heat the oil or beef fat in a large frying pan. When the fat is smoking, add the beef and brown it on all sides. Transfer the roas to a roasting pan and roast for 10 minutes, then reduce the oven temperature to 400°F) and cook for another
20 minutes. Cover the meat with foil, insulate it with kitchen towels or old towels, and leave it to rest for 15 minutes.
 
To make the dressing, put the buttermilk, sour cream, olive oil, white balsamic vinegar, mustard, garlic, and seasoning into a bowl and mix with a fork. Taste for seasoning.
 
Put the greens- tear the larger ones-into a broad, shallow bowl or onto a platter and throw on the walnuts and the cheese. Drizzle or spoon the dressing over the top (don't drown the leaves, just serve the extra dressing on the side).
 
Slice the beef and serve it with the greens, cheese, and dressing.