Well, tonight marked a semi-special occasion, the vegetarian / pescetarian was out of the house. Full of excitement, I stopped at the store, picked up a grass fed chunk of beef tenderloin, and headed home. With a ton of ideas running through my mind, this is what I finally ended up with:
Beef tenderloin seasoned with mixed peppercorns and black Hawaiian sea salt. Wilted arugula, shiitake mushrooms, and a hazelnut pesto.
A bit heavy on the flavors for a meal that is supposed to let the meat shine through but in the end, the earthy flavors an lack of sauce definitely made the meat the star. I’ll take it easier on flavors next time but this was far from a failure.
Reid Pikul 