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Full Episode Fridays: Giving is Thanking - 3 Recipes for a Non-Traditional Thanksgiving
May 3, 2024
Giving is Thanking - 3 Recipes for a Non-Traditional Thanksgiving - Paula is sharing Thanksgiving dinner ideas, including a whole roasted beef tenderloin recipe with smashed potatoes, and a homemade horseradish sauce recipe. Positively Paula, Season 1, Episode 6.
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00:00 Intro
0:34 Peppercorn Tenderloin Recipe: https://www.positivelypaula.tv/s1ep06
11:27 Smashed Broiled New Potatoes Recipe: https://www.positivelypaula.tv/s1ep06
19:37 Horseradish Sauce Recipe: https://www.positivelypaula.tv/s1ep06
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Show More Show Less View Video Transcript
0:00
[upbeat music]
0:05
♪
0:20
- Hey, friends, I hope y'all are all well today,
0:22
because I'm gonna be sharing with y'all
0:24
a great recipe that is so wonderful for the holidays.
0:29
You know, I'm gonna put the turkey and the ham aside
0:32
for this particular holiday,
0:34
and I'm gonna share with y'all a recipe
0:37
that a friend shared with me
0:39
that I think probably is the best beef tenderloin
0:42
I have ever put in my mouth.
0:45
The hardest part is crushing your peppercorns,
0:48
because you want this tenderloin coated
0:52
in fresh, black peppercorns.
0:55
But in order for the flavors of those peppercorns to come out,
1:00
you gotta crush 'em.
1:02
And the best way to crush 'em is just put 'em in a skillet
1:05
that you can't hurt.
1:07
And I have a little skillet that I use for meltin' my butter
1:11
for my baked potato right here. [laughing]
1:14
But you just take that and kind of roll it on your peppercorns,
1:18
and it'll crush 'em.
1:21
And I've tried--I tried the first time
1:23
I ever made this, y'all,
1:24
I tried puttin' it in my food processor,
1:27
but it didn't work.
1:28
It just came out to be a lot of powder.
1:31
So that doesn't work well.
1:33
You kind of got to just get in there
1:36
and donate the time to crushin' these peppercorns.
1:40
And after I get these all broken up,
1:43
we gonna put it on the stove
1:46
and we gonna sauté 'em for about five minutes.
1:50
And that oil that we sauté 'em in
1:54
will be hot as fire.
1:56
It, like, takes all the heat out of 'em.
1:58
But you have this fabulous flavor of the peppercorns.
2:04
[peppercorns crunching]
2:06
Hear 'em crunchin'?
2:11
All right, so I've got 6 tablespoons of olive oil, y'all,
2:15
and I'm just gonna pour that oil...
2:20
over those peppercorns.
2:24
And like I said, we gonna sauté 'em on low
2:26
for about 5 minutes.
2:29
[upbeat music]
2:32
♪
2:33
And while this is gettin' hot and cookin' up,
2:37
we're gonna prep our tenderloin.
2:39
And this is a beautiful piece of tenderloin.
2:42
And if you're like me,
2:44
you know, you don't wanna throw good money after bad.
2:47
You wanna make sure that this is gonna be delicious
2:51
because it's not cheap, my friend.
2:54
It is not cheap.
2:57
But it's so perfect
2:59
for special holiday with your family or your friends.
3:03
All right, so in this bowl, I've got a combination
3:06
of sugar, salt, and bakin' soda.
3:10
And the soda is gonna kind of act like glue
3:14
on your meat.
3:16
Because we're gonna coat it with those peppercorns.
3:19
♪
3:22
All right, so you wanna just rub that in your meat real good,
3:25
and you'll notice, now, this is, like, a 6-pound tenderloin.
3:29
But if you spread it out like that,
3:31
this would get so overdone, and you don't want that.
3:35
So I just fold it so it makes kind of a uniform
3:40
slab of meat.
3:41
Mmm. I can't tell y'all how good this is.
3:45
I couldn't believe, though, when...when my friend--
3:48
I asked him, I said, "Where's the bacon?"
3:51
[laughs] There is no bacon on this.
3:55
Which is hard to believe.
3:57
So I think the next time I made it,
3:59
I probably wrabbed a little bacon around it.
4:02
All right.
4:04
So there we go.
4:06
We got our 1/2 a cup of black crushed peppercorn
4:10
sautéing ' back here,
4:12
because that's just gonna cause those peppers
4:14
to explode with flavor.
4:16
Plus, it's gonna remove the heat.
4:18
And I've made a combination up of sugar, salt,
4:22
bakin' soda-- not powder, but bakin' soda--
4:26
and I've sprinkled that on our meat.
4:29
And then I've got some orange zest.
4:31
And then I'm gonna use a fresh nutmeg,
4:36
and I'm gonna grate that on the top of the roast.
4:38
You're not gonna believe how good it is, y'all.
4:42
You're not gonna believe it.
4:45
So I'll be right back.
4:47
I'm gonna wash my hands,
4:48
and I'll meet ya back in the kitchen.
4:50
So if you go get you somethin' to drink, hurry.
4:52
'Cause I want y'all sittin' down watchin', not listening.
4:55
[chuckles] Don't just listen.
4:57
Come join me.
5:02
I so hope y'all are enjoying the show.
5:04
And if you do.
5:06
Be sure to click like, subscribe and
5:09
notification bell so you'll never miss a video.
5:13
And we'll be right back after the break.
5:18
[upbeat twangy guitar music]
5:21
- As I promised, y'all,
5:24
I'm sharing a recipe for the most incredible
5:27
pepper-encrusted beef tenderloin.
5:30
And I like the sound of that,
5:32
because that's exactly what it is.
5:34
Now, we've had our peppers over here sautéing '
5:37
for, oh, gosh, five or eight minutes.
5:40
I just stuck my finger in that oil, y'all,
5:43
and that oil is so hot.
5:46
All right, so I'm gonna give these...
5:49
a little, bitty rinse.
5:52
I'm gonna get every one of those peppercorns outta there.
5:56
And I'm gonna, like I said,
5:58
just give this a quick little rinse.
6:00
And I want y'all to look at my strainer.
6:03
I found this at a... little antique shop
6:06
100 years ago.
6:08
[sizzling] Whoa! Listen to those peppers!
6:10
[laughing] Ooh, it's so hot.
6:14
Oh...I found this little strainer 100 years ago
6:18
at a little junk antique shop,
6:21
and I just love it.
6:23
I just lost a handle on it last week,
6:25
and I'm so afraid I'm gonna lose this other handle.
6:30
So I'll just put 'em in this bowl.
6:32
And then I'm gonna put some fresh oil on 'em.
6:38
Because we want those peppercorns
6:40
to...to stick to that...
6:43
tenderloin.
6:46
Okay, so there we go.
6:48
♪
6:55
So now I am gonna--
6:58
I'm gonna start patting it down.
7:00
I think I'll flip it over and do the bottom first.
7:04
Tenderloin, y'all, has a silver--
7:07
a silver little sleeve on it.
7:11
And some people don't like that silver.
7:14
We took the silver off of this one,
7:17
because it can really sometimes be kind of chewy and tough.
7:23
So--so we did choose
7:26
to remove the silver.
7:29
By putting that combination--
7:31
that baking soda, y'all,
7:35
it makes the piece of meat, like, tacky,
7:39
so the peppercorn will stick to it.
7:43
See how that peppercorn's--that peppercorn's not
7:46
rolling off of our roast.
7:48
It's staying on.
7:53
Look at that.
7:55
It's crazy how that works.
7:57
I know there's probably some scientific reason,
8:02
but thank goodness we're not in science class today.
8:05
[laughs] We'd be up the creek.
8:10
Mmm-mmm-mmm.
8:15
Wow, kabow.
8:17
I'm gonna wash my hands, give them a quick rinse,
8:20
and then I'm gonna just tie this meat up so that bottom piece
8:24
that I folded over won't jump out.
8:27
All right, so like I said, I'm gonna just wrap this up.
8:31
I'm gonna tie it up.
8:33
It's gonna be a meal that your family
8:37
will never forget.
8:39
All right, now it's time for us to add a couple of ingredients
8:45
that's gonna help counteract some of the other ingredients
8:49
that we've put in it.
8:52
I'm gonna pat it with some orange zest.
8:56
And believe it or not, that orange zest just really
8:59
does something to it, so y'all don't skip this step.
9:04
Just a delicious combination of flavors, y'all.
9:10
This came in at around $72 or $73.
9:14
But when you think every bite of it is servable
9:19
and gonna get eaten,
9:21
it's really not that terribly bad,
9:25
especially since it's a holiday.
9:28
Okay, so all I've got to do now is grate a little fresh nutmeg
9:33
over it,
9:34
and we're ready to put it in the oven.
9:40
You don't want too much.
9:41
Just--just a little bit.
9:45
Okay, so we're ready to put our roast into the oven.
9:50
And we're gonna cook it for--I don't know.
9:54
I'll watch it.
9:56
I've got me a meat thermometer up here.
9:59
We like ours medium-rare.
10:01
I've got my temperature set at 300 degrees.
10:06
So I'm gonna transfer it to my roasting pan.
10:11
And if you have a pan like this with the--
10:15
it's like a drain board, you know, for your sink.
10:21
All right, so I'm gonna pick up that beauty
10:25
and put it right in there.
10:26
Oh, gosh.
10:29
So in the oven it goes, 300 degrees,
10:34
and I'll just keep a real close eye on this, y'all,
10:37
because if it came out medium
10:41
or medium-well,
10:44
I would be so upset.
10:48
Because I--to me, the crime in cooking something like this
10:52
is overcooking it.
11:01
I hope y'all are enjoying the show
11:03
and I want to hear from you.
11:05
Tell me what recipes or videos you'd like to see me
11:08
make by just leaving a short comment below.
11:12
Now, let's get back to the show, y'all.
11:16
- Hey, y'all, I think my babies know that I've got
11:19
the finest chunk of meat in that oven,
11:21
'cause they're hanging pretty close to me.
11:24
Well, guess what.
11:25
Beef may be your favorite food,
11:27
but I'm fixin' to fix my favorite food.
11:31
And you know what that is, don't you?
11:33
It's a potato.
11:35
But I'm doing a smashed potato
11:38
to go along with that wonderful
11:41
black peppercorn encrusted beef tenderloin.
11:45
Now, I've got my potatoes, and I use red potatoes.
11:49
If I'm gonna do a baked potato for dinner,
11:51
I'll go to the grocery store, and I'll pick out the big reds.
11:56
All right, so these are done.
11:59
And I'm gonna come over here, and I'm gonna
12:02
pour this water off of them.
12:08
I'm gonna bring them over here,
12:11
and this little cast-iron pot
12:14
is old as dirt,
12:17
but it's come in real handy now twice today.
12:21
I couldn't have done those black peppercorns
12:23
without this cast-iron little container.
12:27
All right, so I'm just gonna pour our potatoes
12:31
on our baking sheet.
12:34
And--now, see, I let them drain,
12:38
and still a lot of water came out,
12:41
and I don't want that water.
12:43
I don't want my potatoes watered down.
12:45
So I'm just gonna dry that off
12:49
real quick-like,
12:52
'cause I've got a couple of things that I'm gonna put on
12:54
these potatoes that's gonna make 'em very, very special.
12:58
So I'm gonna take 'em and just smash 'em.
13:01
That's a smashed potato, y'all.
13:05
And I'm gonna put it in the oven and cook 'em some more,
13:10
and they're gonna get crispy
13:14
and so good.
13:18
You don't want to tear 'em up.
13:19
You just want to smash 'em.
13:22
Whoa, no.
13:23
I just lost the potato.
13:25
That's a sin.
13:28
That is a sin.
13:32
I love 'em so much.
13:36
And you're not supposed to love something in that way.
13:38
[chuckles]
13:40
God don't want you to love something that much.
13:45
It's not a person. [chuckles]
13:49
Okay, so they're good and smashed.
13:51
And now for the good stuff.
13:54
I think my son Bobby was the one that shared this recipe with me.
13:59
And he said, "Now, Mama, you're gonna think I'm crazy,
14:02
"but when I tell you you really salt your water
14:05
for these potatoes," he said, "I'm talking about a cup
14:08
or a cup and a half of salt."
14:10
But it makes 'em so good.
14:13
The salt content has gotten all the way to the center
14:16
of these potatoes, and they're perfect.
14:20
But if you're worried about your salt intake,
14:22
you don't have to do that, so I'm gonna brush these
14:25
with butter, naturally.
14:28
You can't eat a potato without butter.
14:30
Well, you can, but it's just not nearly as good.
14:35
Look at that.
14:36
Look at that.
14:37
Mmm. Mmm-mmm-mmm.
14:40
So now I'm gonna take some malt vinegar.
14:44
I'm just gonna brush our potatoes with that vinegar.
14:47
This is not a very good brush.
14:50
You know, you don't want to soak 'em, but you want to get 'em--
14:56
you want to get 'em pretty good.
14:58
And that vinegar is just gonna give these a great taste.
15:03
Mmm-mmm-mmm-mmm-mmm.
15:05
[chuckles]
15:07
[meat sizzling]
15:08
I heard or roast a-sizzlin', y'all.
15:12
All right, now, I'm not gonna salt these potatoes,
15:14
because they're salted to perfection.
15:18
But I am gonna put a little crushed black pepper on it.
15:23
All right, so we're gonna put these in the oven
15:27
under broil, and we're gonna just broil 'em
15:31
until they're kind of crusty and crunchy.
15:38
If you want to make a man happy,
15:42
just give him some meat and potatoes,
15:46
and you'll have him wrapped around that little finger.
15:49
Meet me back here in the kitchen,
15:51
and I'll prove it to you.
15:56
I so hope y'all are enjoying the show.
15:58
And if you do.
16:00
Be sure to click like, subscribe and
16:03
notification bell so you'll never miss a video.
16:07
And we'll be right back after the break.
16:12
- It's showtime, y'all.
16:13
I promised you that you'd have that man wrapped around
16:16
your little finger or you guys would have that girl
16:19
wrapped around your little finger,
16:21
'cause this is a fine meal we're fixin' to taste.
16:26
I checked my roast, and it's at 125,
16:30
because that's gonna give us
16:33
a medium-rare cook.
16:37
Look at that.
16:38
Listen to that thing sizzling.
16:41
You know what? I might better go there.
16:44
And our potatoes are cooking away in our other oven.
16:51
I'm gonna just transfer this to our platter.
16:53
Look at that, would you?
16:57
Oh, my goodness.
16:58
Now, we're gonna let this rest, y'all,
17:03
for 10 or 15 minutes, maybe 5 minutes,
17:06
depends on how much patience we have, how much willpower.
17:11
But you want that meat to kind of shrink back up, you know,
17:14
and let it capture all that juice in it,
17:18
so I'm gonna try to wait that long, y'all.
17:21
[chuckles] I'm gonna try.
17:23
And look at those beautiful potatoes.
17:27
Okay, look at those yummy potatoes, would you?
17:31
Whoa.
17:34
I do want y'all to try this recipe,
17:38
because it's so simple but so delicious.
17:42
Look at those potatoes.
17:43
They're so moist
17:46
from that malt vinegar that we've put on them.
17:49
So glad I woke up on the right side of the dirt today.
17:55
I have a wonderful horseradish sauce.
17:59
And it's so simple.
18:00
It's, like, sour cream, horseradish,
18:03
red wine vinegar, and a little seasoning salt.
18:07
So simple but gonna be so good.
18:12
But I'm gonna just gonna cut this cord
18:17
on our roast.
18:20
Mmm-mmm-mmm.
18:22
Oh, my goodness.
18:25
This is so juicy, y'all.
18:28
Look at the juice running everywhere.
18:32
So let's cut into this beautiful piece of meat
18:36
and see what we have.
18:39
I cooked it to 125 degrees.
18:46
Ohh.
18:50
Look at this.
18:53
That is a perfect medium-rare,
18:58
completely slap-gadab perfect medium-rare.
19:07
And I broiled my smashed potatoes
19:12
to get them to a nice crusty topping.
19:20
I sure do wish y'all were here with me.
19:25
I would give anything if y'all could be here with me.
19:29
Because you're just not gonna believe how delicious
19:33
this--this beef tenderloin is.
19:36
And I'm so happy to be able to share it with y'all today.
19:41
I'm sorry, guys.
19:46
I need a moment.
19:57
I really don't know which is the best, y'all,
19:58
the $72 piece of meat or the $2 worth of potatoes.
20:03
[laughs]
20:05
They're so perfect together.
20:08
This meat is incredible.
20:13
And you can eat every bite of it,
20:16
except that string I took off.
20:18
That's the only part that you're not gonna be able to eat.
20:22
And I don't know; after I tasted the flavor of this,
20:24
that--that string might not taste too bad.
20:27
[laughs]
20:29
Mmm.
20:31
I think it's fabulous.
20:33
Look at that.
20:35
Best wishes and love, y'all.
20:38
I've got a date with a cow.
20:41
[chuckles]
20:50
Hey, y'all, it's Paula Deen.
20:52
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
and bail to be alerted when I post a video.
21:03
Love and Best Dishes Y'all.
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