Do we eat like this all the time?
But it’s a nice treat when we do.
The summer filet of beef with bernaise mayonnaise is not so different from the other slow-roasted beef tenderloin recipe that Ina has published before. The bernaise sauce is simply amazing, and really easy to make. Why the splurge? Even with pricey ingredients, it’s a lot less expensive than eating out, and the leftovers make amazing sandwiches. When I think about what we spend at the deli counter for freshly-sliced roast beef, this seemed like a steal by comparison. And I had to have some kind of incentive for Neil to try glorified baby food, or what looks suspiciously like cat barf in the photo. I have to say, the carrot & cauliflower puree was the sleeper hit of this meal. It doesn’t look like much (next time I’ll use the food processor instead of the called-for food mill for a smoother look), but the browned butter made it completely addicting.
Besides, it’s spring! We’re celebrating a great spring break, and most of us are finally sort of starting to feel better after the worst winter for illness that I can remember. At least the dwindling supply of antibiotics in the fridge would lead us to think that we ought to be feeling better… can you tell that I’m afraid to jinx it? We’re well enough to cook, anyway, which is something to celebrate.