YIELD: 4–5 ENTRÉE SERVINGS
Eli bought all of his custom-cut, dry-aged meats from his close friend Bobby Hatoff, a meat purveyor who was first with Stockyards Packing and later moved on to Allen Brothers. Our family always ordered the Chateaubriand for special occasions, birthdays, and anniversaries. It was prepared perfectly, tender on the inside but beautifully charred on the outside, and served with a colorful array of vegetables. Today, I make beef tenderloin for every special occasion at home.
¼ cup black peppercorns, cracked
2½ pounds beef tenderloin, center cut trimmed
1 teaspoon vegetable oil
Water, for blanching
1–2 teaspoons salt, for blanching
1 medium bunch asparagus, trimmed
6 ounces green beans
8 whole small new red potatoes
3 whole baby artichokes
8 ounces cipollini onions, sliced
8–10 ounces baby carrots, sliced
1 large bulb fennel, sliced
2 tablespoons unsalted butter
1. Rub the cracked black peppercorns all over the beef, ensuring that the entire surface of the meat is covered. Cover and chill overnight in the refrigerator.
2. Set the oven rack at the middle position and preheat the oven to 325°F. Remove the beef from the refrigerator.
3. Warm a large cast iron skillet over medium–high heat until a drop of water dances on the skillet’s surface. Then, using a paper towel or brush, coat the skillet’s surface with the oil. Immediately place the beef in the center of the skillet and sear it, rotating it often, until all surfaces of the meat are browned. (Note: You will know the meat is adequately browned when it lifts off the skillet easily.)
4. Transfer the meat to the center rack of the oven and cook for about 30 to 35 minutes, until the meat’s internal temperature reaches 120°F for medium rare.
5. Blanch the vegetables: Place a large saucepan filled halfway with water over medium–high heat. Place a large bowl filled with ice water next to the cooktop. Once the water is boiling, plunge the asparagus into it and allow to boil for 2 minutes. Using a slotted spoon, remove the asparagus from the saucepan and plunge it into the ice bath. Taste for doneness, and if satisfied, transfer the asparagus to a strainer to drain. If not, return to the boiling water and repeat each minute until the appropriate level of doneness is reached. Repeat with the remaining vegetables, one at a time. Remove from the heat.
6. Remove the skillet from the oven and tent with foil, allowing the meat to rest for 15 minutes before slicing.
7. While the meat is resting, warm the butter in a nonstick skillet over medium heat. Add the blanched vegetables and sauté for 2 to 3 minutes, stirring occasionally. Remove from the heat.
8. Slice the meat and arrange it on a platter with the sautéed vegetables. Serve family style.