The choicest, tenderest cut, known as the fillet or tenderloin is the lean muscle that runs alone either side of the backbone. Cut into small pieces, this is the fillet often ordered in restaurants that costs a premium. Our tenderloin is the entire loin and we prefer roasting whole, at a high temperature. Leftovers can be sliced into thin slices and served warm covered with the jus that is made from the fresh drippings from the meat.
Use a shallow pan just big enough for the meat. Place a rack in the center of the oven. Preheat the oven to 425. Lightly oil the pan.Pat dry the meat, then rub the mixture on it.
Keep it simple. The rub: 2 Tablespoons softened butter, 1 1/2 teaspoons salt, 1 teaspoon black pepper.
Put the meat on the hot pan that is in the oven. Insert a meat thermometer into the thickest part of the meat. 120 is rare, 125-130 medium rare, 135-140 medium. Meat will continue to rise in temperature 5-10 degrees after removal from oven. Cover loosely with aluminum foil for 15-20 minutes while meat rests.
Place the roasting pan over medium heat and add 1/2 to 3/4 cup of any flavorful stock, (preferably beef or mushroom), or canned stock. Bring the liquid to a boil and scrape the bottom of the pan with a wooden spoon until the fond or roasting particles are all dissolved. After this deglazing process, season with salt and pepper and drizzle the jus over the sliced beef. Keep in mind that a jus does not rule out the use of a more robust sauce, it simply enhances it.
Soak 1 pound pinto or red beans overnight and rinse off water. (Or simmer (without boiling) for 1-2 hours then rinse and drain.) Cover beans with 2 inches of water, bring to a boil. Bean skins should burst when you blow on a few in a spoon. (2 hours or more) While they are boiling add a can of stewed/diced tomatoes and proceed with meat and veggies.
Next is the meat. Hamburger, round steak or chuck roast. If using hamburger, just brown it in a skillet. If using the latter, cut into half-inch cubes and brown in hot oil. Drain and set meat aside. Aunt Roma uses two pounds of meat for each pound of beans.
Then come the veggies. Using the same skillet with the meat drippings, add onions and bell peper, cook until transparent. To the onions add garlic and half the meat with 1 teaspoon cumin and one-quarter cup Chili Powder. Cook about 5 minutes, mixing well. Add remainder of meat, cook another 5 minutes then add it all to the bean pot. Add 1 can tomato sauce, Salt and Pepper to taste.
On a very low boil continue to cook until beans are tender. If you like a thicker chili, add a small can or two of tomato paste.
Aunt Roma says to always make cornbread with chili because beans and corn make up a complete protein.
If you're not making your own noodles, serve the soup over store bought homestyle thick egg noodles.
Serve one pepper to a soup bowl, then ladle soup around pepper.
Place 1 1/2 pounds of stew beef into a saucepan. Cover with water. Simmer until tender. While it is cooking add onion and garlic powder. Salt and Pepper to taste. When it is tender, place in baking pan, layer biscuits on top and bake additional 12 minutes.
In a hot skillet add 2 Tablespoons Olive Oil
Saute meat on med-low heat just until no more pink meat is visible.
Drain and blot well with a paper towel.
Cool and refrigerate until ready to use.