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THE IRISH KITCHEN
Margaret Johnson is perhaps
the most prolific Irish-American writer of topics dealing with Irish
food and drink. Holding dual citizenship in the US and Ireland,
Margaret is the author of five Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets', and has authored more than 200 food and travel articles
in a number of publications, including the "Irish Echo," "Irish
America Magazine," the "Los Angeles Times Syndicate," "Newsday," and Dublin's "Food and Wine" magazine.
To see what else Margaret has to offer, why not visit her website
at www.irishcook.com and www.margaretmjohnson.com.
Beef tenderloin, or filet, is the most expensive and most tender cut of beef. It also has little fat—and fat is what usually accounts for a meat’s taste—so to “flavor-it-up,” try marinating it or rubbing it with an herbed blend, or serving it with a sauce or cheese-flavored butter. Grilling, too, adds its own unique flavor to meats, and faultless grilled tenderloins translate into a delicious fall salad made with homemade blue cheese dressing. A 4-pound piece usually serves 6 to 8; a 6-pound piece usually serves 8 to 10.
