Gluten Free To Go (Fancy Style)

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My “Brown Bag” Lunch at Thanksgiving 2013

As a celiac, I have grown to have no problems being that person who asks the waiter/chef/manager a thousand questions when I eat out.  However, sometimes I want to attend bigger events, such as a Thanksgiving buffet, a wedding, or a potluck, where I have no control over the venue. During these instances, I, once again, have no problem being that person who asks to brown-bag a black tie affair.

Next comes the question of what to bring and how to transport your “brown-bag” meal to these fancier venues. To start, we invested in some nicer looking disposable white plates, so my meal blends in with the other dishes. As for food, we only pack things that taste well cool (thank goodness for coolers!). Some of these items are simple like a quinoa salad, broccoli and apple side dish, or an Enjoy Life Chocolate bar. But, the most difficult portion to pack is the entrée.

My favorite entrée to brown bag is a peppered beef tenderloin. Not only does it taste delicious at a cool temperature, but it happens to be one of my favorite warm treats as well. Seriously, it’s simple and easy to cook for a dinner party or date! What could be better? The pepper gives this dish a kick, so your plate just might turn out to be the envy of your friends.  The next time you’re invited out, don’t simply grab a granola bar, treat yourself to a true meal!

As always, happy cooking!

Peppered Beef Tenderloin*

Allergens: Celiac friendly and free of the Top 8. Always check the labels on the ingredients that you choose to purchase.

Ingredients

  • 3 tbsp. coarsely ground pepper
  • 2 tbsp. olive oil
  • 1 tbsp. grated lemon peel
  • 1 tsp. salt
  • 2 garlic cloves, minced
  • 1 3 to 4 lb. beef tenderloin roast

Procedure

  1. Combine the first five ingredients and rub them over the tenderloin.
  2. Place the tenderloin on a greased rack in a foil-lined roasting pan.
  3. Bake uncovered at 400 for 45-65 minutes or until beef is cooked to your liking. Refer to the chart below for internal temperatures.

    Courtesy of TheMeatHouseBlog.com

  4. Cover and let the tenderloin stand for 10 minutes.
  5. Slice and enjoy!

*Adapted from Taste of Home December/January 2005

 

2 Comments

  1. ruralroutelupiac April 11, 2014
    • Kaila511 April 12, 2014

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