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Beef Tenderloin, your best recipe

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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.

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  1. onefineleo RE: paulgardner 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 RE: onefineleo Dec 14, 2006 03:10 PM

      I'd love your recipe for tiramisu parfaits.

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

        Yeah, me too!

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

            Thank you dahlink! You rock!

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

              You are so very welcome!

    2. JoanN RE: paulgardner 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. Melanie Wong RE: paulgardner 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. m
          Mel RE: paulgardner 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. d
            Doreen RE: paulgardner 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. k
              kasey j miller RE: paulgardner 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. h
                howboy RE: paulgardner 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. m
                  malibumike RE: paulgardner 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. Andiereid RE: paulgardner 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 RE: Andiereid 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 RE: Nyleve 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 RE: Andiereid Dec 14, 2006 08:24 PM

                          Thanks - sounds delicious!

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

                            You are most welcome!

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