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I Had a Bad Day, So I Decided to Roast Something

Imitating Ina Garten: Day One.

by
Becky Graebner

Bio

January 8, 2014 - 11:30 am
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Day 1 of my Ina Garten Cookbook Journey.  I am using Ina’s “foolproof” book (it’s purple if that helps).  Today was a record-breaking, freezing-cold day and I was in the mood for something warm and filling.  This afternoon was a little rough, so I was definitely in the mood to ROAST something.

The recipe of the day ended up being “slow-roasted filet of beef with basil Parmesan mayonnaise.”

***

1 whole filet of beef tenderloin, trimmed and tied (4 ½ pounds)

3 tablespoons good olive oil

4 teaspoons kosher salt

2 teaspoons coarsely ground black pepper

10 to 15 branches fresh tarragon

Basil Parmesan mayonnaise (see below)

***

Now, I don’t think I have ever followed a recipe (as written) in my life and I definitely started off this cooking journey that way.

To begin, I switched out the cut of meat Ina asked for… (Bad, Becky!)

Living in a city and having smaller grocery stores, sometimes you can’t always get the ingredients you want—even if they seem really basic.  The store did not have beef tenderloin yesterday (I know, right?) so I got a bottom round roast (2.73 lbs).  I knew the basil Parmesan sauce would still pair well with round roast (beef is still beef!).

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All Comments   (6)
All Comments   (6)
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That looks very good, now I want to make it. I find mayo to be a deeply satisfying sauce to make. You can add so many touches to get just the taste and texture you might want. You did one of my favorite things in the kitchen, substitute like mad as needed.
40 weeks ago
40 weeks ago Link To Comment
I was thinking of buying the cookbook on your praise, but I live by myself, and a 4 1/2 lb. roast would feed 8 or more. :(
40 weeks ago
40 weeks ago Link To Comment
Darkstarsf,
Yes, a 4 1/2 lb roast is quite large. :/ But, you can always halve Ina's recipes. (I usually make them a little smaller than described). On the plus side though, if you do make the full amount, you can freeze half of what you make and pull it out when you don't feel like cooking! :)

Thanks for reading!
Becky
40 weeks ago
40 weeks ago Link To Comment
Good camera work. Food can be very difficult to photograph, more than you'd think.
40 weeks ago
40 weeks ago Link To Comment
I appreciate the positive praise. I felt awkward trying to photograph that hunk of meat and really wondered how it would turn out. :)
thanks for reading!

Becky
40 weeks ago
40 weeks ago Link To Comment
Yum, as they would say on America's Test Kitchen
40 weeks ago
40 weeks ago Link To Comment
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