Dinner needed to be something special.
Saturday I bought a beautiful piece of beef tenderloin weighing just under 2 1/2 pounds. I presalted it and wrapped it in plastic and left it in the fridge for three days. The plastic wrap came off Monday night so that the roast could air dry overnight. Early this afternoon (Tuesday) I rubbed the roast with fresh garlic and lots of coarse ground black pepper. The tenderloin was grilled and served with a homemade Bearnaise sauce, yellow beans from our garden, carrots, broccoli, individual corn puddings and parisienne potatoes.
Dessert was a cake - Fondant au chocolat - I found it on another blog - Foodbeam. A dense chocolate cake.
Home Cookin Chapter: Recipes From Thibeault's Table
Corn - Light Corn Custard
Source: Victory Garden Cookbook
2 cups scraped corn
1 cup heavy cream
1 teaspoon sugar
1 tsp salt
1/4 teaspoon pepper
2 Tablespoons melted butter/margarine
Combine ingredients and spoon into a 1 1/2 quart baking dish. Place in a roasting pan; pour boiling water two-thirds up side of the baking dish. Bake in a preheated 350°F oven for 1 hour or until the top is golden and a knife tests clean. Serve immediately.
For a smoother more uniform texture, puree corn and add two tablespoons of flour and proceed as above.