Roasted Beef Tenderloin with Basil-Curry Mayonnaise (pg 109) was a snap to make. Crush cumin and coriander seeds, then toast them. Make a paste of garlic and salt, then add the spices and some oil and stir until smooth. Smear it all over the meat. I used a modest eye round roast instead of a tenderloin. I roasted it for a few minutes less than Giada says, because mine weighed a bit less than specified, and it cooked to a perfect medium rare.
She pairs the meat with mayo mixed with mascarpone, curry, smoked paprika, and fresh basil. The recipe, as written, would produce well over a cup of mayo. I made an eighth of the recipe, and it's more than I will ever use.
|There are too many round things on this plate.|
Conclusion: The meat gets a solid, resounding "like." As I said, I don't like the mayo, but the meat itself is good enough that I won't let it detract from my rating.
To go with the beef, I made Roasted Tomatoes with Garlic, Gorgonzola, and Herbs (pg 155). I substituted feta for the gorgonzola because I had half a cake of it in the fridge. I think gorgonzola, with its stronger flavor, would work better.
Halve and seed a tomato. Roll the tomato halves around in oil, garlic, salt and pepper. Mix the cheese and bread crumbs together, then fill the tomato and bake.
Conclusion: Just okay, but I reserve the right to adjust that ruling when I try it with gorgonzola. There was nothing especially remarkable about this, but it would be a good use of overflow tomatoes if your plants have run amok and you don't know what else to do with them.