I first met the Hempie Chef Raquel while staying at the world-famous Castro Castle “bud and breakfast” owned by Dennis Peron, one of the authors of Prop 215 and a legendary medical marijuana activist. The Castle is the first pot-friendly lodging I’ve come across in the United States, and every room is lovingly decorated with historical memorabilia from Peron’s years of campaigning for the legalization of marijuana. The Hempie Chefs were in town to cater a private party that I was lucky enough to snag an invitation to, and they truly impressed me with their sweet and savory menu. Representing Tehama County, Hempie Chef treats can be found at medical cannabis dispensaries throughout California. This sublime beef tenderloin should be saved for a special occasion—like Tuesday!
STONES 10 TO 12
5 tablespoons THC Oil (see recipe)
15 ounces pancetta; 9 ounces sliced, 6 ounces chopped
6½ pounds boneless beef tenderloin, trimmed and halved crosswise
Salt
Pepper
4 tablespoons Simple Cannabutter (see recipe)
2 cups coarsely ground fresh bread crumbs
1¼ cups finely chopped fresh parsley
3 tablespoons fresh thyme leaves
1½ pounds mushrooms, sliced
½ cup tawny or ruby port
Equipment: Kitchen twine
1. Preheat the oven to 475°F.
2. In an extra-large skillet, warm 1 tablespoon of the THC Oil, swirling to coat the pan. Cook the pancetta slices undisturbed over medium heat for about 2 to 3 minutes to render the fat. Do not overcook, as these slices will later top your tenderloin in the oven. When cooked, transfer the pancetta to a plate and set aside.
3. Using the same skillet, heat 3 tablespoons of the THC Oil over medium heat. Season the tenderloin halves with salt and pepper, add to the skillet, and cook 6 to 8 minutes on each side, until browned. Use a spatula to press the tenderloin down and get a good sear on the meat. Transfer to a work surface and allow tenderloin to cool for 10 to 15 minutes.
4. In the same skillet, cook the chopped pancetta in the remaining 1 tablespoon of THC Oil, stirring until golden, about 5 minutes. Add the cannabutter and allow to melt, then transfer the mixture to a medium bowl.
5. Add ½ cup water to the skillet and cook, scraping up all the yummy browned bits; pour into the chopped pancetta bowl along with the bread crumbs, parsley, thyme, and ½ teaspoon of salt and ½ teaspoon of pepper. Reserve the skillet.
6. Arrange four 12-inch pieces of kitchen twine 3 inches apart on a cutting board, parallel to the front edge of the cutting board. Place a tenderloin half in the center, perpendicular to the strings. Slice the tenderloin lengthwise, three-quarters of the way through, so you can open the meat like a book; next, working from the center out, slice each half lengthwise again, three-quarters of the way through, opening the meat outward, so the split tenderloin consists of 4 attached panels. Spread half of the bread crumb stuffing across the top surface of the meat, leaving a 1-inch border. Then, starting at the short end, roll up the meat into its original shape with the stuffing now inside. Lay half of the pancetta slices in an overlapping pattern on top, then secure with twine. Transfer the meat to a large roasting pan. Repeat this process for the other half of the tenderloin.
7. Insert a meat thermometer into the center of the stuffed tenderloin, and roast in the oven until the thermometer reads 130°F for medium-rare, about 25 minutes. Transfer to a work surface and tent with foil.
8. Pour the pan juices into the reserved skillet, add the mushrooms, season with salt and pepper, and cook over medium heat until browned, about 10 minutes. Stir in the port and continue cooking for 1 minute.
9. Slice the tenderloin (after the meat has rested for about 10 minutes) and spoon the mushroom sauce on top.
Raquel began her foray into the medical marijuana edible business as many others have, through compassion. Her desire to help her ailing mother prompted her first experiment with making pot treats. After much trial and error, Raquel developed recipes that tasted great and looked lovely, and sure enough, her mother’s health improved tremendously. In strict accordance with California medical marijuana laws, Raquel began a company called Hempie Chefs, who work with collectives and dispensaries to help other patients in need. Look for their delicious handcrafted specialties in Nor-Cal dispensaries around Lake Shasta and Red Bluff.