Friday, November 23, 2012

Beef Tenderloin with Red Wine Dijon Cream Sauce


Beef tenderloin with red wine Dijon cream sauce


OMG, this was good.

When I was growing up, two of the houses I lived in had indoor barbecues. Actual charcoal barbecues with fireplace-type chimneys. I'm pretty sure these are illegal now what with concerns about carbon monoxide poisoning. But really, how are they any different than wood burning fireplaces? I really don't know what I'm talking about... I'm just saying, I still can't believe that we had indoor charcoal barbecues. In southern California. Where you can barbecue outdoors pretty much 365.

I digress. 

One of the big treats that came from those barbecues was "chateaubriand." Doesn't that sound so French? Kind of like "filet mignon." This was before cable, the Food Network, and celebrity chefs. 

So... If I were a contestant on Jeopardy, and the clue was "An alternate name for beef tenderloin," I would say "What is chateaubriand, Alex?"

So, there you go. Oh, and filet mignons (or is it filets mignon?) come from a chateaubriand. Again! There you go. 

I digress one more time.  

Let's get to this fabulous beef tenderloin. 

I found this recipe on my friends' Deirdre and Paul's blog, East of the Equator Cafe. (Definitely check out their blog) Both Deirdre and Paul contribute, and they are both unabashed lovers of good food, wine, and recipes. 

Beef Tenderloin with Red Wine Dijon Cream Sauce

Ingredients

1 3 to 4 pound beef tenderloin
Extra virgin olive oil
1 to 2 T Kosher salt
1/4 C pepper corns coarsely-smashed 
1/2 C red wine
3 T butter
2 T dried or chopped fresh shallots
2 tsp Dijon mustard
1/2 C heavy cream (I used half and half due to a shopping delegation "incident." It worked out fine)

Instructions

Preheat the oven to 450 degrees F
Dry the roast with paper towels
Tie the roast with evenly spaced twine to create an evenly rounded roast
Oil the roast with olive oil and coat it with the peppercorns and Kosher salt
Heat an oven proof frying pan on high heat
Sear the meat in the pan - approximately one minute per "side."
Once each side has been browned, move the skillet to the oven, insert a meat thermometer, and bake uncovered until the meat reaches 125 degrees F for medium rare, approximately 30 minutes (watch closely)
Remove the pan from the oven and move the roast to a cutting board and tent it with foil to rest for about 15 minutes
Place the frying/baking pan over the range and turn on the burner

Pour the wine into the pan to deglaze it and scrape up all of the brown bits and pan drippings.
deglaze the pan




In a separate sauce pan or saucier, melt the butter over medium heat and add the shallots

Add the mustard and cream and bring it to a simmer. Add the deglazed pan drippings.

Continue to stir until you fully develop the flavors and the sauce darkens slightly. 
red wine Dijon cream sauce


Serve the sauce with the roast. 

This is an elegant and sophisticated dinner. So good. 

OMG good. We served it with smashed potatoes and green beans. 

6 comments:

  1. What a wonderful post. I would love to have some tenderloin roast for dinner.

    ReplyDelete
  2. Looks delish. Do you think it would be good with pork loin instead of the beef?

    ReplyDelete
    Replies
    1. I've not tried it and I'm not sure pork tenderloin is juicy enough. You would probably have to brine it before roasting it.

      Delete

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