Rosemary grew in the Mediterranean areas and actually received its name from Latin “Rosmarinus” which means “dew of the seas”. Ancient Greek students wore garlands of it to improve their memory. Rosemary has several different varieties, some of them upright and some creeping.
Rosemary use for years was as a disinfectant. Not only was the resin burned to purify the air, even as late as WWII, but the branches were put in courtyards to ward off typhus and small bags of rosemary were carried in medieval times to sniff in areas that might have plague victims.
In recent times the properties of rosemary as a cancer fighter is under investigation. Animals that had oil of rosemary applied to their skin had half the incidence of cancer as those that did not receive any. Those with rosemary oil in the diet developed lung and colon cancer half as often as those with no rosemary in their diet. An experiment at the University of Illinois in Urbana, on the reduction of breast cancer with rosemary found that it cut the incidence in half when animals had it in their diet.
However, this does not mean that you can take the oil straight up and cure anything. The oil is too potent for the stomach and intestines and overdoses could be poisonous. A tea of rosemary is best to use. Pregnant women should avoid rosemary.
Rosemary stops the DNA from mutating. This comes from the antioxidant effect. The effects on the skin to prevent skin cancer as demonstrated by animal studies earlier, comes from the antioxidant components ursollic acid and carnosol.
During ancient times, rosemary developed its reputation as a strengthener of the memory and it became the emblem for fidelity. Today it’s effects of stimulating the blood flow and getting oxygen to the brain, shows that the ancients weren’t far off in their estimation of it’s uses. One of the chemical components of rosemary is acetylcholine that is integral in the creation of neural transmitters in the brain.
Rosemary cleanses the blood and controls the bad bacteria without killing the good. This is so much better than most antibiotic substances that kills all bacteria and allows yeast infections like candida to take place in the body.
Make a rosemary tea by steeping one teaspoon of crushed dried leaves in a cup of boiling water for ten minutes. Take the pleasant tasting tea as stomach soother, muscle relaxer or to relieve menstrual cramps. Be aware that you can get too much of a good thing. If you use a large amount, it actually upsets the stomach and intestines. If you need a quick antiseptic, use the tea also.
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This recipe contains goat cheese, a great cheese for those lactose intolerant people. You know the tomatoes, olive oil and port wine is good for you. There’s rosemary, which gives a distinct flavor but also has dramatic benefits for your health. Popeye would be proud to eat it because of the spinach. While beef receives bad press today, eating it occasionally can be a good thing. This recipe serves 4.
Stuffed Beef Tenderloin in Port Wine Sauce. Ingredients:
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2-3 pound beef tenderloin
¾ cup frozen spinach
5 ounces of goat cheese at room temperature
2 tsp rosemary
2 tsp thyme
8-ounce jar of roasted red peppers (drained)
1 bunch of Fresh basil leaves
4 tsp olive oil
2 minced shallots
1/3 cup of port wine
1 cup plus 1 tablespoon of beef stock
2 tsp cornstarch
3-½ tbsp tomato paste
1 tsp fresh rosemary
salt and pepper
1 ½ tablespoons cold butter
1.Butterfly 2/3 through the tenderloin and pound the sides until ¾ inch thin.
2. Place the spinach in a colander and squeeze out the moisture. Mix with room goat cheese fresh rosemary and thyme in a large bowl.
3. Lay out the beef opened and season it with freshly ground pepper and salt. Put the roasted red peppers on top of the beef but leave a 1-inch border. Put fresh basil leaves on top.
4. Put the goat cheese spinach mixture on one end of the peppers and basil and begin to roll the beef from the end you put the cheese/spinach mixture. Secure the roll with butcher string. Refrigerate for an hour.
5. Preheat oven to 375
6. Heat the olive oil in a roasting pan over medium heat. Put in the beef tenderloin and brown on all sides. Remove the beef and put in the oven on a rack in a roasting pan for 25 to 35 minutes or until done when tested with a meat thermometer.
7. Use the pan you browned the tenderloin in and add minced shallots, port wine and continue to cook until ½ the juice is gone. Add 2/3 cups of the beef stock and once it boils, put in the cornstarch dissolved in 3 tablespoons of beef stock. Stir until thick.
7. Add the tomato paste, 1 tsp fresh rosemary. Season it with salt and pepper.
8. Remove the tenderloin from the rack and let it set for 8-10 minutes.
9. Take the rack out of the roasting pan and put the pan over medium high eat. Put in 3 tablespoons of beef stock to deglaze and stir to loosen the bits from the bottom of the pan. Put in the sauce made with port wine and simmer for 2 minutes. Add the cold butter and stir until mixed.
10. Slice the tenderloin into 1 inch slices, pour wine sauce on the top and garnish with fresh basil leaves.
