The Official Chef Robert Irvine Blog

It’s no coincidence that Ground Hog Day occurs 6 weeks before the first day of spring because, as the legend goes, if Punxsutawney Phil sees his shadow, there will be 6 more weeks of winter. The truth be told, in the natural course of events, there will be 6 more weeks of winter anyway!

The dark days of winter tend to get oppressive and by the beginning of February, we long for the better days of warmer weather, more daylight, and the promise of renewed life of which spring reminds us. The effects of global warming, whereby the extremes of each season supposedly tend to be more extreme, (that is, the cold of winter is colder and the hot of summer is hotter), exacerbate our February 2nd feelings of “get me outta’ here… I need some Spring!” We gather ‘round the ground hog for the reminder of the light at the end of the tunnel, and for the hope of the slight possibility that warmer weather could conceivably occur sooner rather than later. But the cold weather and the low points are a part of life, and because of their inevitability, we need to take care to avoid using the dark days as an excuse for shabby behavior. We all go through good times and bad times. There is no question that it is very difficult to be at our best when times are tough, weather-wise or otherwise.

Unlike Bill Murray’s character in the movie, none of us gets a do-over, making it all the more important to get it as right as possible the first time. Of course we all make mistakes. That’s not the point. The real message is simply to live our lives mindful of the proven maxim to do unto others as we would have them do unto us. And, if there is a mistake you can fix, fix it.

This time last year, my team and I were up against it in Punxsutawney on Dinner: Impossible, with all the wrong food, the wrong helpers (!), no time, but we did our fighting best and accomplished the mission. We are well advised that when life gives us lemons, we should make lemonade. Since it is not lemonade season, I would advise you that when life gives you beef shoulder, make Mock Beef Tenderloin.

Never give up!

Mock Beef Tenderloin
Copyright 2009, Robert Irvine, All rights reserved

Yield: 6 to 8 servings

Ingredients:
2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
2 tablespoons Irvine Spices Garlic Pepper
1½ to 2 pound beef shoulder
1 tablespoon grapeseed oil (1 tablespoon to sear the beef and 1 for the onions and mushrooms)
1 large red onion, sliced
2 cups white mushrooms (about 6 ounces), cleaned, trimmed and sliced
Salt and freshly ground black pepper, to taste

Method:
Rinse the beef shoulder to remove any unwanted residue, pat dry with paper toweling, and place on a clean work surface. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside overnight in the refrigerator or for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to “cure” the meat.)

Pre-heat the oven to 425 degrees F. In an ovenproof skillet heat 1 tablespoon of the oil over high heat (reserving the rest), and sear all sides of beef. Cover the pan (with a lid or aluminum foil) and transfer to the oven to finish the beef, bringing to an internal temperature of 115 to 120 degrees F as measured with a meat thermometer, about 30 minutes.

While the beef is in the oven, heat the reserved oil over medium high heat and cook the onions until they are translucent. Add the mushrooms and cook until they soften and begin to give up their juices. Season to taste with salt and pepper.

Remove the beef from the oven and let rest to carryover cook to an internal temperature of 132 degrees for medium rare, about 10 to 15 minutes.

Slice the beef into steaks, and transfer to a serving dish. Top with mushrooms and onion.