Recipes For Whole Beef Tenderloin

Ann Arbor food and drink calendar

Fondant Fondamentals. 5:30-9:30 p.m. Zingerman's Bakehouse, 3711 Plaza Drive, Ann Arbor. In this class they take you through the steps of making fondant -- that’s right, hand-made fondant! -- and the techniques to shape it while we decorate a 6-inch cake for you to take home. The next time there’s a birthday in your house, you’ll know how to make a cake that will leave everyone asking “How did you do that?” $100. www.bakewithzing.com .

Cooking with Class: Rustic Italian Cooking: Summer Antipasti, with Instructor Francesca Giaraffa. 5:30-8:30 p.m. Ann Arbor Whole Foods, 3135 Washtenaw Ave., Ann Arbor. Prepare and enjoy three traditional Italian appetizers (and a dessert!). The menu includes: carpaccio (rare beef tenderloin salad marinated in lemon juice and truffle oil, then served over a bed of fresh arugula), swordfish (rare swordfish marinated in lemon, garlic and caper vinaigrette, then served over a bed of fresh mixed greens), seafood caponata (steamed mussels dressed with garlic and chili oil and served over homemade bruschetta), and fresh strawberries (marinated in lemon juice and brandy, then topped with mascarpone and honey cream). $39, plus a materials fee of $13. www.wccnet.edu .

Eat it Green, Keep it Clean: Vegan Diets and Disease Prevention. 7 p.m. Cranbrook Whole Foods, 990 W. Eisenhower Parkway, Ann Arbor. Dr. Kahn will describe the relationship between diet and lifestyle choices and chronic disease. Dr. Kahn is a clinical professor of medicine at Wayne State University School of Medicine, and director of preventive cardiology at Detroit Medical Center. Tasty vegan foods to sample, including Avalon Bakery treats. Free. 734-997-7500.

Thursday Night Rush Hour Relief at the Wine Bar. 5-8:30 p.m. Cranbrook Whole Foods, 990 W. Eisenhower Parkway, Ann Arbor. An exploration of wine, cheese and appetizers. This week's topic: Wines of New Zealand. $17.

How to Grill-Roast a Whole Beef Tenderloin - Easy Delicious Recipes

[ Photographs: Joshua Bousel ] Mention “beef tenderloin” around most people and those salivary glands instantly start to kick in. Also known as filet mignon or, when you get a center-cut roast, a chateaubriand , no cut has such a reputation as being “high-end” as the tenderloin, and it carries a price tag to match. What a tenderloin has in buttery tenderness, it lacks in big beefy flavor, but with summer now upon us, we have a the best device to tackle the entire cut at once and add plenty of flavor along the way: the grill. And boy, will you ever be loved by the backyard crowds when they see one of these over the flames. Which Tenderloin Should You Buy? In prepping to grill one myself, I first talked to the Sultan of Steakhimself, Mark Pastore , President of Pat LaFrieda Meat . His number one piece of advice: Don’t skimp on quality—this isn’t the place to go cheap. As muscles work, they produce myoglobin and fat, where most of the flavor we associate with beef comes from.

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