The Pioneer Woman Cooks (63 page)

3. Next, start pouring in the liquids. Here’s the red wine.

4. And, generally, if you’re pouring wine into a container with a spigot, it helps to close the spigot first.

5. (Just forget you ever saw that.)

6. Now comes the chilled white wine…

7. See how lovely it is already!

8. I also like to pour in citrus-flavored rum…

9. And citrus-flavored vodka. I’m bad.

10. Finally, to add a subtle sweetness, dissolve the sugar in 1 cup water and add it to the mix.

Stir well, then cover and refrigerate for several hours, giving the fruit and liquids time to meld. Serve in glasses over ice, and have tongs nearby so guests can help themselves to the fruit, which is a hugely delicious treat.

ROASTED BEEF TENDERLOIN

Makes 8 to 10 servings

Tenderloin, as its name suggests, is the most tender cut of beef there is, and holds the distinction of being one of the only cuts of beef that can be cut with a fork. Lean and flavorful, tenderloin is also very pricey, making it more appropriate for special-occasion gatherings than for a typical weeknight dinner. I usually whip it out for cowgirl gatherings, since the men around here usually prefer rib-eye steaks on the grill.

Not that tenderloin is beneath the guys. Whether they have their own steaks or not, they’ll invariably wander over toward the platter of sliced tenderloin, stealing pieces here and there until us womenfolk slap their hands. Tenderloin is totally irresistible.

If you have any left over at the end of the evening, roasted tenderloin keeps in the fridge for a couple of days. And let me tell you, cold tenderloin straight out of the fridge is one of life’s great delicacies.

One 6- to 7-pound whole beef tenderloin or two 3-pound beef tenderloin butts 2 tablespoons kosher salt3 teaspoons freshly ground black pepper1 tablespoon sugar
¹
/
₃
cup plus 1 tablespoon olive oil 2 tablespoons bacon grease (everyone in the South has a jar in the fridge—make that a New Year’s resolution, right along with “get more exercise”)1 tablespoon butter

1. Preheat the oven to 450ºF.

2. First, we need to trim the tough fat from the surface of the tenderloin. I use a very sharp knife and gently pull the fat away from the meat as I cut.

3. Sometimes you have to cut in between the meat layers to remove the larger pieces.

4. Mostly, you want to focus on removing the silvery membrane on the top of the meat.

5. Don’t worry about removing every last bit of fat; some fat contributes to the overall flavor. Just get the larger chunks and you’ll be fine.

Discard the fat, or feed it to your dog if you want a friend for life.