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Q&A on cooking roast beef By Lori Gysel & Gerry Kentner whatscooking@theifp.ca Gerry is writing today... Happy Valentine's Day! Here's a delicious, oldschool recipe that you just don't see very often anymore. Great one to try for Valentine's. I will warn you though, that beef tenderloin is not inexpensive, however, it's tenderness is key to the recipe. The beef gets just barely cooked, so with any other cut of meat, you would most likely find it tough. Following several comments on the roast beef article from a few weeks ago, here is more clarifying information to answer some of your questions. For this particular sirloin tip roast that I wrote about, this three-hour, 3-lb., 350 degrees F method yields a well-done roast. The roast should be covered by foil or a roast pan lid. You can add a half cup of water to the roast pan but it is not completely necessary. If you do this in a slow cooker, it will take eight hours on low and will give you a very tender, juicy result, but I find it tends to fall apart and doesn't yield nice slices. This method works well with most cuts of beef, but not the expensive prime rib or tenderloin. Join us for a free skate Date: February 15, 2016 What's Cookin' Prime rib is the cut of beef served in most restaurants and can be cooked anywhere from rare to well done (heaven forbid)! A meat thermometer is a great investment if you're trying to cook a roast. The general rule for cooking prime rib is low and slow; some cookbooks suggesting that you roast at an oven temperature of 350 F degrees. I prefer to roast prime rib at 275 to 325 F degrees. Do not cover prime rib. For rare, roast for about 20-25 minutes per pound and for medium, about 30 minutes per pound. When resting, the temperature of your roast will rise up to 10 F degrees, so remove the roast from the oven just shy of your preferred temperature. For rare 125-130 F. For medium, 140-145 F. Remember, when any meat comes out of the oven, it needs to rest at least 15 minutes, tented with foil to allow the juices to absorb back into the roast. The molecules are still in action and you need to have patience, enjoy the aromas and wait. So, serve your soup or salad and now's a good time for another glass of wine! Have fun and keep cooking! Time: 2:00pm ­ 3:20pm Location: Mold-Masters Sportsplex, 221 Guelph St, Georgetown A little wobble. A lot of fun. "With a special guest appearance from 2 time gold medal winner Cheryl Pounder" Sometimes good old family fun can help encourage our skates and a healthy active lifestyle. So strap on your join us as we wobble across the ice. Let's make SomedayTM happen. Understand difficulties in a new light Develop healthier coping strategies Increase meaning in life Offering a range of assessment and treatment services for both individuals and couples Beef Stroganoff Serves 8 INGREDIENTS · 2 lbs filet of beef (beef tenderloin) · 2 tbsp butter · 2 tbsp olive oil · 1 cup sliced Spanish onion · 2 cloves garlic, chopped · 1/2 lb button mushrooms, sliced · 3 tbsp flour · 2 tbsp tomato paste · 1 tsp freshly ground black pepper · 1 and 1/2 cups beef stock · 1/2 cup dry white wine · 2 tbsp fresh dill, chopped · 3/4 cup sour cream · salt to taste METHOD 1. Trim fat from beef, cut crosswise into slices, then into strips. 2. In a heavy skillet, heat butter and oil. Add 311 Commercial Street, Suite 108, Milton, Ontario L9T 3Z9 www.drtoddmurphy.com 905-878-9665 beef strips, not crowding the pan and sear on medium high heat until just browned. Turn and sear other side. Beef should still be pink (rare) inside. Remove beef and set aside. 3. Add garlic, onion and mushrooms, sauté 5 minutes until onion is golden. 4. On low heat, add flour, tomato paste and pepper. Gradually add beef stock and wine. Bring to a boil, then reduce to a simmer. Cook for 10 minutes. 5. Over low heat, add the sour cream, dill and salt if needed. Blend till smooth. Add the beef to reheat. Serve over buttered noodles. Thursday, February 11, 2016 - The IFP - Halton Hills - www.theifp.ca dg greenhouses Local growers of fine quality perennials, annuals and herbs for 50 years! 8890 Eighth Line, Georgetown Phone: 905-877-9842 www.dggreenhouses.com Page 27