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Courtesy
of Canyon Ranch (Tucson) and Prevention.Com
 "Season
meat well with salt and pepper before cooking - meat will be more flavorful and you won't need to add extra salt, thereby
limiting the sodium content of your meal. Try to combine sweet, sour, bitter, and salty flavors in every dish, as I did with
this salad. Your palate will be more stimulated and satisfied, and you won't feel something is missing from a meal (plus you
may be less likely to forage for a snack later). I prefer sea or kosher salt to table salt when cooking." -- fresh cooking
tips from Scott Uehlein, corporate chef, Canyon Ranch, Tucson
Roast:
12 lb center-cut beef tenderloin
1/2 tsp sea salt
1
tsp black pepper
Salad:
2 lb asparagus, trimmed
2 Tbsp chopped fresh basil
2 Tbsp lemon zest
2
Tbsp fresh lemon juice
1/2 tsp sea salt
Caper Oil: 2 Tbsp + 1 tsp olive oil
1 tsp capers, drained and
rinsed
To
prepare roast: Preheat oven to 350 degrees F. Season tenderloin with sea salt and pepper. Heat large sauté pan over high heat.
Add beef and sear outside until light brown, about 5 minutes. Place roast in baking pan and insert meat thermometer into center.
Place in oven and roast until internal temperature reaches 130 degrees F, about 45 minutes. Remove from oven and cool. Refrigerate
for at least 2 hours.
To prepare salad: Just before serving, bring 8 cups of water to a boil in large pot. Add asparagus
and blanch 3 to 4 minutes or until tender. Drain and place in 8 cups of ice water for 1 minute. Remove asparagus and chop
into 1" pieces. In large bowl, combine asparagus, basil, zest, juice, and salt. Mix well and set aside.
To prepare
caper oil: In blender, combine oil and capers and puree, or use a mortar and pestle to form a thin paste.
To serve:
Slice beef thinly and serve 3 ounces with 1/2 cup of salad per person. Drizzle beef with 1 teaspoon of caper oil.
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