
Knowing that we were going to have a new patio cover installed on Friday (last week), I decided we should have a celebratory dinner. And we’d sit outside, no matter how chilly it was. It’s not every night I dig out beef tenderloin steaks. But this was special. It’s just starting to be warm enough to sit outside in the evenings. If we wear jackets.
I’ll give you photos of the patio when it’s fully completed. We’re having two fans installed and lights too (neither of which the installers do – that’s work for an electrician). That won’t happen for a few weeks when our electrician son-in-law (well, now he’s our ex-son-in-law) comes to visit. So we have a couple of weeks to pick out what we want and it shouldn’t take long for him to do the work once he’s here.
You see, I gave my DH a kind of an ultimatum. No more entertaining in the summer (we eat outside all summer long) until we have a proper patio cover of some kind. We’d had a cheapo $299 12×12 gazebo flat-topped thing for the last several years – we bought it from OSH, that had fabric covers we’d insert during the hot months. But it was falling apart. Made in China, you know. It was rusted and about to collapse on some unsuspecting guests. And we had no lighting outside except for candles. Wasn’t the kind of atmosphere I really liked.
So, we decided to install something called alumawood. It’s made of aluminum, but it’s sculpted, coated and painted to look like wood. Will never need to be painted. Ever. Yippee. Won’t ever get dry rot. More yippee. Won’t get blown about by winds because the wind will whistle through the slats (it’s very lightly screwed down into the bricks of our patio). It’s just beams and crosspieces, so in the late afternoon we’ll have full shade. Just what we want and need. I’m thrilled. It’s high enough that it doesn’t really reduce the light coming in our kitchen or family room. But gives a nice cozy outdoor area. We have a seating area with comfy seating for 4, but with extra chairs here and there if we have a larger group. Our table will seat about 8 if we squish. And we have sufficient chairs.

The recipe I used came from an ‘09 issue of Food & Wine, but it apparently comes from a relatively new cookbook out, called Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint. I baked some garlic and that went into the garlic-herb-butter (with fresh rosemary, oregano and thyme) that was slathered on top of the steak when it was served. Delicious! Quite easy altogether except for the 45 minutes to bake the garlic. And the steaks need to sit at room temp for an hour with a kind of wet-dry pepper rub on them. We liked the recipe a lot. With a nice glass of 10-year old Cabernet, and a patio cover over our heads!
Now, now that we’ve christened the patio cover, so to speak, you know what this means? I’m going to need to entertain sometime soon. Should we have a patio-cover-(house)warming?
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Peppered Beef Tenderloin with Roasted Garlic–Herb Butter
Recipe By: From Bib Bob Gibson’s BBQ Book (found in Food & Wine, Jan. ’09)
Serving Size: 6
NOTES: We use a meat thermometer in all of our steaks, and remove them when they reach precisely 123 degrees. Tent lightly with foil for about 5 minutes, then serve.
2 tablespoons freshly ground black pepper — coarse grind, preferably
1 teaspoon kosher salt
1 teaspoon dark brown sugar
1 teaspoon soy sauce
1/2 teaspoon apple cider vinegar
1 teaspoon extra-virgin olive oil
6 small beef tenderloin steaks — about 1 1/2 inches thick
HERB-BUTTER:
4 whole garlic cloves — unpeeled
2 1/2 teaspoons olive oil
1/4 teaspoon fresh thyme — rosemary and oregano
4 tablespoons unsalted butter — softened
1. Preheat the oven to 275°. In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil. Rub 2 teaspoons of the paste all over each steak. Wrap the steaks individually in plastic and let stand at room temperature for 1 hour.
2. Meanwhile, on a double-layer square of aluminum foil, toss the garlic with the herbs; drizzle the olive oil on top. Fold the foil to enclose the garlic and transfer to a baking sheet. roast for 45 minutes, until the garlic is very soft.
3. When the garlic is cool, squeeze the cloves from their skins into a bowl; add the herbs. Using a fork, mash the garlic with the herbs and butter. Spoon the garlic butter onto a sheet of plastic wrap, roll into a log and refrigerate until firm, 30 minutes.
4. Build a very hot fire on one side of a charcoal grill or light a gas grill. Unwrap each steak and grill over high heat for about 7 minutes, turning once, for rare meat. For medium-rare, transfer the steaks to the cool side of the grill, close the lid and cook for 4 minutes longer, turning them once halfway through. Top the steaks with the garlic-herb butter and let stand for 5 minutes, then serve.
Per Serving: 383 Calories; 33g Fat (78.0% calories from fat); 18g Protein; 3g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 421mg Sodium.
A year ago: Peanut Butter Fudge Brownies
Two years ago: Molten Chocolate Cake w/Caramel Sauce
Three years ago: Baked Onions with Thyme (a favorite)

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