THE Dish: Doc Willoughby's roast beef tenderloin

Chef and cookbook author, Doc Willoughby is just as comfortable in "America's Test Kitchen" as he is in a classroom.

He brought his ultimate dish, Roast Beef Tenderloin with Dried Fruit and Nut Stuffing, to "CBS This Morning: Saturday.

For Doc, journalism and cooking have turned out to be a great combination. As executive editor of "America's Test Kitchen" cookbooks, Doc helps aspiring cooks on a local and national level (and in Canada, too!) discover the very best flavors in America's favorite dishes.

The Harvard grad, who has a degree in English, was the executive editor of "Cook's Illustrated" when the magazine was founded in 1993, according to his official biography.

In 2001, he moved to New York to take the job of executive editor at Gourmet magazine, a position he held until the fall of 2009. In February of 2010, he returned to "America's Test Kitchen," where he landed the title of executive editor for magazines.

Doc, whose real name is John (Doc is a moniker that stuck with him from his Harvard days) is also the co-author, with Chef Chris Schlesinger, of nine cookbooks, including the award-winning "The Thrill of the Grill" and "How to Cook Meat."

Doc also dabbles in the wonderful world of food and travel with his "Power Ingredients" column for The New York Times dining section. He's also on the advisory board of "Chop Chop," a magazine covering healthy cooking for children.

Enjoy all our "CBS This Morning: Saturday" recipes!

DOC'S RECIPES:

ROAST BEEF TENDERLOIN WITH DRIED FRUIT AND NUT STUFFING

SERVES 4 - 6

The Chateaubriand is a cut taken from the center of the tenderloin. It should be an even thickness from end to end, without any portion of the butt end attached. The stuffing can be made a day in advance, but it must be microwaved to just room temperature before being stuffed into the roast. The roast can be stuffed, rolled, and tied the day before cooking. When carving the roast, the kitchen twine performs two duties. First, and more important, it keeps the roast intact while carving. Second, it provides a good guideline for carving the roast-simply cut the meat into thick slices between each piece of twine. If serving a crowd, this recipe can be doubled to make two roasts. Follow the recipe as directed, searing the roasts one after another, cleaning the pan and adding new oil after searing the first roast.

INGREDIENTS:

Stuffing

• 2 teaspoons olive oil
• 1 large shallot , minced (about 3 tablespoons)
• 1/4 cup chopped prunes
• 1/4 cup dried chopped apricots (unsulfured)
• 2/3 cup ruby port
• 1/2 teaspoon minced fresh thyme leaves
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons balsamic vinegar

Beef Roast

• 1 beef tenderloin center-cut Chateaubriand , 2 to 3 pounds, trimmed of fat and silver skin
• Kosher salt and ground black pepper
• 2 tablespoons toasted pecans , chopped
• 3 tablespoons olive oil

Stilton Butter

• 1 ounce Stilton cheese, crumbled
• 3 tablespoons unsalted butter, softened
• 1/8 teaspoon table salt
• 1 tablespoon chopped fresh parsley leaves

INSTRUCTIONS

1. FOR THE STUFFING: Heat oil in medium saucepan over medium heat until shimmering. Add shallot and cook, stirring occasionally, until softened and golden brown, 2 to 3 minutes. Meanwhile, combine prunes, apricots, and port in microwave-safe bowl; cover with plastic and microwave on high until simmering, about 2 minutes. Set aside until needed.

2. When shallot is softened, add dried fruit/port mixture, thyme, salt, and pepper; continue to cook, stirring occasionally, until mixture is thick, 1 to 2 minutes. Remove pan from heat and stir in balsamic vinegar. Transfer dried fruit mixture to plate. Set aside and cool to room temperature.

3. FOR THE ROAST: Following illustrations 1 and 2, butterfly roast. Season cut side of roast liberally with salt and pepper. Following illustration 3, spread cooled stuffing mixture in an even layer over interior of roast, leaving 1/2-inch border on all sides. Sprinkle pecans in an even layer on top of stuffing. Following illustrations 4 and 5, roll and tie beef roast.

4. In small bowl, stir together 1 tablespoon olive oil, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper. Rub exterior of roast with oil mixture. Let roast stand at room temperature for 1 hour.

5. Adjust oven rack to middle position; heat oven to 450 degrees. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total. Transfer beef to rimmed baking sheet and place in oven. Roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium-rare, 20 to 22 minutes.

6. FOR THE BUTTER: While meat roasts, stir all ingredients together in a small bowl until combined. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast. Loosely tent roast with foil; let rest for 15 minutes. Slice roast between pieces of twine into thick slices. Remove twine from individual slices and serve with remaining butter passed separately.

For more of Doc's recipes, go to Page 2.

PEAR SALAD

Serves 4 to 6

The test kitchen prefers Bartlett pears for this recipe, but Bosc pears can also be used. With either variety, the pears should be ripe but firm; check the flesh at the neck of the pear-it should give slightly when pressed gently with a finger. If using Bartletts, look for pears that are starting to turn from green to yellow. Romaine lettuce may be substituted for green leaf.

Ingredients

• 3 ripe but firm pears (about 1 1/2 pounds), quartered and cored (see note above)
• 2 1/2 teaspoons sugar Salt and ground black pepper 2 tablespoons olive oil plus an additional 2 teaspoons
• 4 tablespoons balsamic vinegar 1 small shallot, minced (about 1 tablespoon)
• 1/2 medium head green leaf lettuce, washed, dried, and torn into 1-inch pieces (about 4 cups)
• 2 small bunches watercress, washed, dried, and stemmed (about 4 cups)
• 4 ounces Parmesan cheese, shaved into thin slices with a vegetable peeler
• 3/4 cup pecans, toasted and chopped

Instructions

1. Toss pears, 2 teaspoons sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Add pears cut-side down in single layer and cook until golden brown, 2 to 4 minutes. Using small spatula or fork, tip each pear onto second cut side; continue to cook until second side is light brown, 2 to 4 minutes longer. Turn off heat, leave skillet on burner, and add 2 tablespoons vinegar; gently stir until vinegar becomes glazy and coats pears, about 30 seconds. Transfer pears to large plate and cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2-inch pieces.

2. Whisk remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1/2 teaspoon sugar, and shallot together in large bowl; season to taste with salt and pepper. Add lettuce, watercress, and cooled pears to bowl; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portions of cheese and nuts. Serve immediately.

OVEN SWEET POTATO FRIES

Serves 4

Make sure to handle the potatoes with a thin metal spatula in the oven. You need to loosen them carefully from the baking sheet so that the crusty exterior does not rip or stick to the pan.

Ingredients

• 1 teaspoon peanut oil plus 1 additional tablespoon
• 2 pounds sweet potatoes (about 3 medium), scrubbed

Instructions

1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 400 degrees. Place 1/2 teaspoon of the oil on each of two rimmed baking sheets. Use a paper towel to spread the oil evenly over the entire surface and place both sheets in the oven.

2. Cut each sweet potato from end to end in eight thick wedges. Toss the sweet potatoes and the remaining tablespoon of oil in a large bowl to coat. Season generously with salt and pepper and toss again to blend. Carefully remove one baking sheet from the oven and place half of the sweet potatoes on the baking sheet cut-side down. Spread them out so that they do not touch each other. Return the baking sheet to the oven and repeat the process using the second baking sheet and the remaining sweet potatoes.

3. Bake until the cut side of the sweet potatoes touching the baking sheet is crusty and golden brown, 15 to 20 minutes. Remove each baking sheet from the oven and carefully turn the sweet potatoes, using a thin metal spatula. Bake until the second cut side of the sweet potatoes now touching the pan is crusty and golden brown, 10 to 15 minutes. Use the metal spatula to transfer the sweet potatoes to a platter and serve the oven-fried potatoes immediately.

SPICED PUMPKIN CHEESECAKE

Makes one 9-inch cake, serving 12 to 16

Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream (related recipe) is a grand addition.

Ingredients

Crust:

• 5 ounces graham crackers (9 whole crackers), broken into large pieces
• 
  
• 3 tablespoons granulated sugar 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 6 tablespoons unsalted butter, melted

Filling:

• 1 1/3 cups granulated sugar (10 1/3 ounces)
• 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon all spice 1/2 teaspoon table salt 1 can (15 ounces) pumpkin 1 1/2 pounds cream cheese, cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
• 
  
• 1 tablespoon vanilla extract 1 tablespoon lemon juice from 1 lemon
• 
  
• 5 large eggs, left at room temperature, about 30 minutes
• 
  
• 1 cup heavy cream

Instructions

1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch Springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared Springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin (see illustrations below): Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.

3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

4. Set Springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped Springform pan in roasting pan. Pour filling into Springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of Springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove Springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

5. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

BROWN SUGAR AND BOURBON CREAM

Makes about 3 cups

Ingredients

1 cup heavy cream
1/2 cup sour cream
1/2 cup packed light brown sugar
1/8 teaspoon table salt
2 teaspoons bourbon.

Instructions

1. In bowl of standing mixer, whisk heavy cream, sour cream, brown sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve cheesecake, at least 4 hours or up to 24, stirring once or twice during chilling to ensure that sugar dissolves.

2. When ready to serve cheesecake, add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer. Spoon cream on individual slices of cheesecake.

DRINK

WINTER SOLACE

• 1.5 ounces Hendricks or other floral gin
• 0.5 ounces Carpano Antica or other sweet vermouth
• 0.5 ounces maple syrup
• 0.5 oz. lemon juice
• Dash angostura bitters
• Lemon rind and oil to garnish

Shake well with ice, then strain into cocktail glass. Garnish with lemon rind curl and spritz lemon oil over the top.