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.
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.
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
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!!!!
I've been making Judy Rodgers (Zuni Cafe) recipe for filet of beef for many years now. Here's the online version -
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.
Here is a recipe for an absolute killer (in the best sense of the word): Beef Tenderloin with Roasted Shallots, Bacon and Port
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
Iceberg Wedges with Thousand Island Dressing
Garlic Mashed Potatoes
What a night!!