Spring is an amazing time of year and my favorite because that’s when the Earth comes alive. All sorts of beautiful things happen. Trees are budding, tender plants push through the ground, romance is in the air and warm weather is just a few weeks away.
I am a romantic through and through. Always have been and with any luck I always will be. Romance is much more than a quick trip to tangle the sheets. It is about being with someone you love and doing little things to show them how much they mean to you. In my case I cook because I love it.
When summer arrives and the gardens are ablaze in color, I want to move the romance outside. So why not share a summer night with your someone special? What better way than with a sizzling romantic dinner, candles, wine, and music. You don’t need much to set the mood and turn your patio, balcony, or kitchen into a lover’s nook. Make your night special with great food because it is the doorway to infinite possibilities.
A printed flat sheet is perfect for a festive tablecloth or set out placemats for the plates and serving dishes. Use plenty of candles in different sizes and a variety of holders scattered around the table to enhance the mood, but definitely avoid scented candles. Stemmed wine glasses sparkle in candlelight and add a festive feel to your dinner. Use your regular dishes or, for fun, mix it up with a number of different plates that don’t match but complement each other for the different courses. Experiment and have fun.
Now that you have the perfect location and setting for you and that right person, may I suggest you spoil yourself with an intimate dinner meant for lovers. It is easy to prepare and leftovers make marvelous sandwiches. This recipe also works great in the oven.
Ask your butcher to dress the tenderloin. If he won’t, then you need to remove the excess fat and sliver out the silver strip along the side. Easy to do. Slide a sharp knife under the strip close to one end. Use a back and forward motion like sawing to ease your knife between the meat and the strip as you lift it away from the beef.
Marinated & Grilled Beef Tenderloin
Potatoes Baked on the Grill
Dry Red Wine – Valpolicella.
2 – 3 lb. (1 – 1.5kg) beef tenderloin
½ cup (120ml) olive oil
½ cup (120ml) dry red wine
3 rosemary sprigs or 1½ tsp. (7.5ml) dried
6 thyme sprigs or 1 tsp. (5ml) dried
1 bay leaf
3 garlic cloves, chopped fine
Freshly ground pepper to taste
Oil to coat grill grate
Combine all ingredients in a long bowl or plastic bag and a shallow pan. Marinade in fridge 2 – 20 hours. Seems like a strange time span, but the longer the marinade the tastier the beef.
Remove meat from refrigerator 1 hour before grilling or roasting in oven. Meat needs to be almost room temperature.
Preheat grill to medium-high.
Pat tenderloin dry. Discard marinade. Add beef, close lid, and grill 15 – 20 minutes or until meat is done to your preference. Be sure to turn meat several times to avoid burning.
Preheat oven to 400° F (200°C).
Line a roasting pan with aluminum foil. Pat tenderloin dry. Discard marinade. Add beef to pan. Roast 30 – 40 minutes or until meat is done to your preference. Save the juice to moisten he meat when you serve.
May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!
For more great al Fresco meals check out Sloane’s cookbook
About the Author:
Sloane Taylor is an Award-Winning Romance Author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog http://sloanetaylor.blogspot.com/ every Wednesday. The recipes are user friendly, meaning easy.