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Aug 24, 2007 01:22 PM

Suggest a sauce for my beef tenderloin.

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.

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  1. 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

    2 Replies
      1. re: Quine

        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.

    1. 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.

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

        1. 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.

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