Sauces for Beef Tenderloin - Please help!!! I'm BORED!!!
- woo! Dec 15, 2004 06:54 PM
I'm getting tired of my old tried and true beef tenderloin sauces. Any ideas/help would be appreciated. I'm cooking for 25 people on Saturday and would've probably done a dijon-dill-cream sauce, but wanted some other options. I'm cooking 3 whole tenderloins for everyone. Don't get me wrong, my Dijon/dill/cream sauce is good, but just looking to try something new... if you've got a unique way of doing this sauce that is fine too. I would really appreciate any ideas.
Oh, one final thought, I'm toying with the idea of doing a mini mixed grill and doing a few racks of lamb and only making 1 or 2 tenderloins to mix it up a bit... so if you've got a sauce idea that would work for lamb... much appreciated. The lamb would be prepared with a dijon-garlic-LIGHT bread crumb crust.
Thanks VERY MUCH in advance for your help and ideas.
The recipe linked below for a chateaubriand with red wine and rosemary sauce sounds really good, and ranked 4 forks on epicurious.
Why not offer a variety of hollandaise-like sauces to top the beef? Bearnaise is *wonderful* with tenderloin. In addition to the standard bearnaise, Julia Child's Mastering the Art of French Cooking has several variations (one with tomato, one with demiglace that both sound very delicious).
A variety of herb butter toppings could work, too.
I like the sound of your mustard sauce -- it reminds me of an early houndly experience I had, at 19, in Paris, at a place that in retrospect almost seemed like the french version of "Sizzler," except the food was *so good* compared to what I'd had at home -- the restaurant was called "Entrecote," and all they served was entrecote steak and frites with a wonderful mustard sauce, and a perfect salad with a classic french vinagrette, topped with walnuts. I *loved* that meal!
Just happened to make a sauce tonight using pan drippings from my roast. Deglazed pan w/ port, added butter, half & half, fresh thyme. Took off heat and whisked in whole-grain mustard. It was yummy...
The tenderloin is indeed a boring piece of meat. Wrap it in dough, sauce it up, any way you look at it, it's basically flavorless. Give up.
Buy a rib roast or a top/short loin shell/strip roast and salt and pepper it!
I like your mixed grill idea - do a nice greasy, rare leg of lamb and slice at the table... wow!
Honestly - I've been to so many parties where they serve that generic, inoffensive roasted tenderloin with whatever sod, and everybody goes mmm, gee how tender... Nobody says, gee, how tasteless (my wife makes me shut up).
Two Barefoot Contessa recipes that I like are:
Gorgonzola sauce (a bit heavy but you need very little):
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
or Mustard Horseradish Sauce (which may go well with Lamb)
1 1/2 cups good mayonnaise
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/3 cup sour cream
1/4 teaspoon kosher salt
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
I served both and baked fresh rolls so people could make beef horseradish sauce sandwiches.