Ellen Sullivans Lavender Tenderloin Recipes

GARLIC AND LAVENDER CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 450 degrees. Rub beef with olive oil, salt and black pepper. Brown on all sides in a large non-stick pan over high heat. Place beef on a wire rack in roasting pan. Place vegetables on bottom of pan. Mix all herbs in a bowl with the crushed pink peppercorns. Brush the tenderloin on all sides with Dijon mustard. Place herb mix on all sides of the tenderloin. Roast for 40 to 45 minutes, medium rare. Internal temperature is 125 degrees. Transfer to platter and let rest for 10 minutes. Then slice and serve with Red Wine Sauce.;
• FOR SAUCE: Sweat vegetables in olive oil until deep brown in color. Add red wine and reduce by 75 percent. Add stock and reduce by 30 percent. Strain through a fine-mesh strainer and reserve. In a separate pan heat olive oil and caramelize pearl onions until golden. Add quartered mushrooms and continue cooking until mushrooms wilt. Add red wine sauce and bring to a boil. Season to taste with salt and pepper. Finish sauce with 2 ounces of unsalted butter.

ELLEN SULLIVAN'S LAVENDER TENDERLOIN

Steps:

• 1. The day before serving, grind the lavender, fennel, peppercorns, thyme, and salt to a powder with a mortar and pestle or in a spice grinder. Rub the tenderloin with the spice mixture, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours.
• 2. Remove the tenderloin from the refrigerator and let sit at room temperature for 30 minutes. Place an oven rack in the center position and preheat the oven to 425°F. Place a rack inside a roasting pan.
• 3. Remove the plastic wrap, brush off the spices from the tenderloin, and rub with 1 tablespoon of the oil. Place the tenderloin on the rack and roast for 15 minutes, turning once halfway through.
• 4. Reduce the heat to 325°F and roast for 5 to 15 minutes longer, to the desired doneness (an instant-read thermometer will read 125°F for medium rare).
• 5. Transfer the roast to a carving board and let rest, loosely covered with foil, for 10 minutes. Meanwhile, add the remaining olive oil to the roasting pan, scrape well, and stir to combine the drippings.
• 6. Cut the tenderloin against the grain into 1/2-inch-thick slices and transfer to a serving platter. Drizzle the pan drippings over the meat and serve.

PORK TENDERLOIN WITH HERB SAUCE

Steps:

• In a saucepan, combine the first eight ingredients. Cook for 3 minutes or until butter is melted. Grill pork tenderloins, covered, over medium heat for 18-20 minutes or until a meat thermometer reads 145 degrees F (63 degrees C), basting with herb sauce and turning occasionally. Let stand for 5 minutes before cutting.

TUSCAN PORK TENDERLOIN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.