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Nov 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


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)


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. 

Would you like to comment?

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

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

    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.

  3. the meat in the picture looks like a prime rib roast, is it beef tenderloin? Usually tenderloin doesn't have fat around the outside??

    1. It wasn't the narrow tenderloin, but the thicker chateaubriand.

  4. This looks amazing. How many people does this serve? I'm planning on making this for thanksgiving for 5 adults and 3 children (age 8-10yr)

    1. Thanks michelle! I think that if you have a 4 pound roast, you will have enough for everyone. If you have big eaters, or want leftovers, I'd make 2 3 pound roasts.

  5. WOW - what a great recipe! I actually put a little rub I made with coffee and brown sugar in addition to the peppercorn and salt. It was absolutely perfect!! Everyone was blown away. Thank you

    1. Thanks so much Michele. I'll have to try the coffee/sugar rub too!

  6. What kind of red wine did you use?

    1. I think I used a Chilean Carmenere, but a merlot or cab would both be fine.


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