Suggest a sauce for my beef tenderloin.

[Frobisher]

I will be grilling a beef tenderloin and some scallops this weekend for a celebratory, though casual dinner. Any suggestions on a sauce to accompany the tenderloin. I am planning on seasoning it simply with kosher salt and ground pepper. Thanks in advance.

[4and20blackbirds]

In Louisville Ky. theres a sauce thats traditionally served with beef tenderloin called Henry Baines sauce--it's easily -made in a food processor ,is served room temp.--you can google it up.basically its A-1, chutney, chili sauce, worchestershire,ketchup & some versions call for pickled walnuts. it keeps for weeks in the fridge, in fact it gets better with age!

[JennyHunter]

For something a littel lgihter and using the abundance of fresh summer herbs, what about a chimichurri sauce. Parsley, Cilantro, Garlic, Olive Oil, Vinegar, S&P. Yum. And would go well with grilled scallops too.

[maisonbistro]

For a blue cheese sauce - such as the one mentioned before, simply heat some full fat cream (35%), and when heated add some blue cheese - you can go from a mild one to a full flavour one depending on how strong you want the sauce to be. You can also add a splash of marsala or balsamic vinegar to give it a little kick. You could also add a few drops of worcestershire sauce instead of the wine or vinegar.

Bon appetit!!!

[alex8alot]

on epicurious there is a wabai garlic cream sauce for tenderloin that sounds great

[cookiejesus]

Maestro used to serve beef with an awesome sauce: Caramelize almond honey, add sliced almonds. Deglace with red wine. Reduce, then add stock. Then it will depend if using real stock or not. Might reduce or add slurry to thicken.

[creativeusername]

One of my favorite restaurants does a tenderloin with gorgonzola cream sauce. I have no idea what's in it but it's heaven.

[lupaglupa]

Fresh grated horseradish, fresh dill finely chopped and good sour cream. Can't beat it with beef. We took a cold beef tenderloin on a picnic this summer with this sauce and practically licked that plates.

[CHEFBUCK]

Try a Au Poive sauce. Or pepper sauce. Char carrots, onions and a little celery add a little tomato paste just to coat vegetables and continue to cook high heat. Reduce a red wine and ad beef stock, add herbs when reducing (thyme, bay leaf). If real stock reduce to a sauce consitancy (this could take 5 hours or so). If not real stock, use a cornstarch slurry after runnig the sauce through a sieve to eliminate the herbs and vegetables. Crack a few black peppercorns and add to sauce and heat to a simmer for a few minutes. Steak au Poive. Or hollandaise, but many people do not like the sauce so leave it on the side

[Quine]

Bernaise

[alanbarnes]

No question. Fresh tarragon, good white vineagar, some shallots ... there's a reason that bearnaise has been THE sauce for tenderloin for more than a century.