Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!
This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.
Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.
St. Patrick's Day Tenderloin Dinner
This rich, savory roast is both elegant and festive. The peppery, cool sauce can easily be adjusted with the addition of more horseradish or mustard, if you like a more piquant version. Order your tenderloin already tied from the butcher, if possible. Or, to tie it yourself, fold the thin end of the tenderloin under and tie the roast in about 10 places so it is approximately the same thickness throughout. This ensures even cooking.
Make-Ahead: Sauce can be made 1 day in advance and refrigerated in a covered container until ready to use. If separation occurs, whisk before serving.
For the tenderloin:
1 (4-pound) whole beef tenderloin, tied
2 tablespoons coarsely ground black pepper
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
For the sauce:
1 (8-ounce) container reduced-fat sour cream
2 tablespoons prepared horseradish
1 1/2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Heat oven to 450 degrees F.
For tenderloin: Place meat in a large baking pan. Combine pepper, rosemary, and salt in a small bowl. Rub meat all over with oil, then rub in seasonings.
Roast until meat thermometer measures 125 degrees F. for medium-rare, 30 to 35 minutes. Allow meat to rest for 15 minutes before slicing into 1/4-inch-thick slices. Serve warm with horseradish sauce.
For the sauce: While meat is cooking, whisk together sour cream, horseradish, vinegar, mustard, salt, and pepper in a small bowl. Serve at room temperature with tenderloin.