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Beef Tenderloin, your best recipe

p
paulgardner Dec 13, 2006 08:45 PM

I know it's an expensive cut and I don't want to screw it up, please share your best recipes.

  1. Andiereid Dec 14, 2006 03:51 PM

    I've posted this elsewhere, but for our party Saturday night, I'm rubbing ours down with garlic, salt and pepper, roasting it in a pan on the grill and serving it with a bourbon and cracked black pepper cream sauce. It was a hit last year.

    4 Replies
    1. re: Andiereid
      n
      Nyleve Dec 14, 2006 04:37 PM

      Ok - don't hold back. The bourbon and cracked black pepper cream sauce sounds great. How do you make it?

      1. re: Nyleve
        Andiereid Dec 14, 2006 06:38 PM

        I use the drippings from the pan and add a little flour - maybe a couple of tablespoons, to thicken, then add about 1/4 cup of Maker's Mark to deglaze the pan, stir that and add salt (if needed) and a healthy few grinds of black pepper, then add about a cup of cream and simmer until it's the right consistency for a good sauce. It's just your basic pan sauce, but it gets gobbled up.

        1. re: Andiereid
          n
          Nyleve Dec 14, 2006 08:24 PM

          Thanks - sounds delicious!

          1. re: Nyleve
            Andiereid Dec 14, 2006 09:01 PM

            You are most welcome!

    2. m
      malibumike Dec 14, 2006 03:06 PM

      Beef tenderloin is relatively flavorless even though it is tender because it does not have much marbeling of fat such as a good ribeye. Restaurants know this and almost always serve it with some type of sauce such as beranaise(spelling) to flavor it up.

      1. h
        howboy Dec 14, 2006 02:59 PM

        I'd go with any simple recipe that was high heat for a short time. I always just use s & p, and some garlic. No need to gild the lily with this cut of meat.

        1. k
          kasey j miller Dec 14, 2006 01:17 PM

          If you like simple, look up martha Stewart's recipee, using only salt and pepper. Delicious and so easy!

          1. d
            Doreen Dec 14, 2006 01:16 PM

            Because beef tenderloin is so lean, I season it and sear it first. Let it cool a bit and then I wrap it in thinly sliced panchetta and tie it up, keeping the "skinny end" tucked under. I serve it with a mushroom sauce. It gets roasted at 400 for 40-45 minutes for beautifully med. rare.

            1. m
              Mel Dec 14, 2006 12:13 AM

              I made this the other night and it was amazing, and so easy

              sage roasted pork tenderloin with beans

              2 15oz cans great northern beans, drained
              1 14oz can artichoke hearts, drained and quartered
              1 14.5oz can italian style diced tomatoes, undrained
              1 t grated lemon peel
              3 t dried sage
              2 lb pork tenderloin
              2 cloves of garlic cut into slivers
              pepper
              olive oil

              preheat oven to 425

              combine beans, artichokes, tomatoes lemon rind and 2 t sage in 9x13 baking dish

              cut slits in tenderloin and stuff with slivers of garlic
              sprinkle tenderloin with pepper and 1 t sage. Place ontop of bean mixture and drizzle with olive oil

              bake at 425 for about 35 to 40 minutes, or until juices run clear.

              Slice pork and serve ontop of beans.... yumm!!!!

              1. Melanie Wong Dec 13, 2006 11:58 PM

                I've been making Judy Rodgers (Zuni Cafe) recipe for filet of beef for many years now. Here's the online version -
                http://www.nytimes.com/2002/08/07/din...

                In the version that was passed on to me, the small end is tucked under and tied, not cut off. Give the meat a full 48-hours of salting. Then instead of searing and roasting in the oven, these steps are done on the Weber. Searing over a mesquite fire gives great flavor, don't be afraid to get it good and brown, just keep rolling it. Then finish roasting it with the cover on over indirect heat.

                Be sure to let it rest before you slice it. It's great for a dinner party . . . I've served it for 14 guests. Have your dinner plates hot. The slightly warm slice of filet on a hot plate topped with hot bordelaise sauce (made with as good a red wine as you can afford, bone marrow, shallots, and rich demi-glace) will be warmed from top and bottom and fine for service.

                Oh, and I buy the whole tenderloin from Costco. You'll need to do some trimming, but it turns out to be quite economical for a group dinner.

                1. JoanN Dec 13, 2006 11:32 PM

                  There's a wonderful and dead-simple recipe for Herb-Wrapped Filet of Beef in the Silver Palate Good Times Cookbook. If you'd like a paraphrase, let me know.

                  1. onefineleo Dec 13, 2006 09:57 PM

                    Here is a recipe for an absolute killer (in the best sense of the word): Beef Tenderloin with Roasted Shallots, Bacon and Port

                    http://www.epicurious.com/recipes/rec...

                    Though you didn't ask, I served this at a dinner party for 10 of us last Jan.

                    Nibbles: spiced pecans
                    Double-Salmon Dip with Black Bread
                    Champagne Punch

                    Iceberg Wedges with Thousand Island Dressing

                    Beef Tenderloin
                    Creamed Spinach
                    Garlic Mashed Potatoes
                    Crusty Bread

                    Tiramisu Parfaits
                    Dessert Wines

                    What a night!!

                    5 Replies
                    1. re: onefineleo
                      CindyJ Dec 14, 2006 03:10 PM

                      I'd love your recipe for tiramisu parfaits.

                      1. re: CindyJ
                        Andiereid Dec 14, 2006 03:49 PM

                        Yeah, me too!

                        1. re: Andiereid
                          onefineleo Dec 14, 2006 10:09 PM

                          Tiramisu Parfaits: this worked wonderfully in a trifle dish. It's easy and fun to make, can be made the day before, and is a show-stopper when brought to the table. Have fun!

                          http://www.epicurious.com/recipes/rec...

                          1. re: onefineleo
                            Andiereid Dec 14, 2006 10:10 PM

                            Thank you dahlink! You rock!

                            1. re: Andiereid
                              onefineleo Dec 14, 2006 10:24 PM

                              You are so very welcome!

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