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Apr 1, 2010 08:41 AM

Help with a beef tenderloin

Dear Hounds: I'm preparing a whole beef tenderloin (grilled to brown and finished in the oven to medium rare. My problem is while, tender, I think its a boring (but easy) cut of beef and needs a sauce. I usually make a pan gravy but with this prep, no fond. I plan to make a sauce from shallots, rehydrated cepes, and use a homemade beef/chicken stock supplemented with demiglace gold. I've not used this product before. Will it provide the oomf that i lack by not having a nicely caramelized roasting pan? Thanks in advance

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  1. Did you buy a whole, untrimmed beef tenderloin? If so, you can throw your trimmings into a fry pan to create a fond and release some meat juices for your sauce. If not, and you're really worried about it, you can buy some cheap chuck roast for the same purpose.

    If you don't want to do that, then demi glace gold is a solid, though not perfect substitute.

    2 Replies
    1. re: jeremyn

      Thanks. great Idea. I could get some beef rib bones and roast them. I've already purchased 1.5 oz of the demiglace so I could do both.

      1. re: gourmaniac

        Doing both sounds good. And, of course, feel free to cook those trimmings to death. Nobody's eating them anyway, so get as much juice as possible out of them by severely "overcooking." Same goes for roasting bones.

        On the other hand, this may be overkill if you're using a good, reduced, homemade brown beef stock. But then again, there's nothing wrong with overkill.

    2. One of the best restaurant meals I ever had included tenderloin with a buttery roquefort and caramelized onion sauce.

      1 Reply
      1. re: greygarious

        I was going to suggest something very similar. YUM.

      2. My wife wraps the entire beef tenderloin with bacon before it gets roasted. The meat stays moist using this procedure.

        2 Replies
        1. re: ChiliDude

          Thanks for all the help. I don't have a problem with moistness or tenderness. i just find tenderloin isn't beefy enough. I generally prefer a rib roast but for presentation purposes and ease of carving and serving size, I'm going with the tenderloin. RE deglaze, there won;t be much to deglaze unfortunately. RE roquefort sauce, it sounds very nice but might fight with the sides (asparagus and shiitake with soy butter and roast potatoes). I will add heavy cream to finish the sauce to be a little over the top. the event is a 50th and 60th birthday dinner.

          1. re: gourmaniac

            We serve Bearnaise sauce with our tenderloin. Old school, but delicious, and should complement the asparagus very well.

        2. deglaze with red wine. Make a reduction. Mmmm

          1. I haven't used demiglace gold. I prefer "better than bouillion" but I suspect the demiglace will be fine. Use some red wine in it. I think I would use a couple of spoonfuls of dijon mustard. There are lots of recipes on the web but you could throw some cognac or brandy and cream in at the last if you like. That should give you some ideas.

            3 Replies
            1. re: tonka11_99

              (demiglace gold) >> (better than bouillon)

              The latter is more like flavored salt. It is fine in some applications, but it won't produce the sauce that the OP is looking for.

              1. re: jeremyn

                I made a port wine reduction with demiglace gold for some wellingtons that came out very good (no fond was used).

              2. re: tonka11_99

                FYI: Better Than Bouillon comes in an Au Jus base variety (