I fell in love with these dishes several years ago at the Rockport Antique Show. I believe they are called Ruby Red and date back to the 1940’s and 50’s. I don’t know whether it was the color or the shape that drew me in, but there was no question they should belong to me!
As it turns out, most of what is on the table is old. The tablecloth, which I use again and again, is vintage French. If you look closely you can see that it has some flaws and that makes me like it all the more. The classic thumbprint glasses are also from another era and work perfectly with the ruby red.
2-4 pound beef tenderloin, trimmed and tied
kosher salt and freshly ground pepper
3-6 garlic cloves
4 bacon slices which not only add flavor but keep the meat moist
In a large skillet, brown the meat in olive oil. When it is cooled, transfer to a roasting pan; sprinkle with salt and pepper and rub the surface with minced garlic. Lay the bacon slices across the top and bake in a 350 oven to desired doneness or until meat thermometer registers about 175. Remove from the oven, tent with foil and let the meat rest for about 10 minutes before slicing. Serve with red wine sauce.
For the sauce, pour off all but about 1 T. of drippings. Add 1 scallion, finely chopped and cook on stovetop until softened. Add 1/2-1 c. each of good red wine and beef stock;continue cooking until the liquid is reduced by half.
With grits soufflé as a side dish, you need nothing more than a salad to make a perfect meal. Enjoy.
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