Sauce for beef tenderloin

B

barbara-in-va

Well-known member
So, I have never made a whole beef tenderloin. Dear SIL has asked me to make one for Christmas Eve dinner. I have read a bunch of recipes and it seems pretty easy but would appreciate any tips/tricks you might have to offer. Also, what, if any, sauce is your favorite to serve with it?
 
Oddly, I like a Remoulade:

Rémoulade Sauce
PARADE | April 2002

Yield: Makes 1 cup (16 tablespoons)

3/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallion (3 inches of green left on), very thinly sliced
Salt and freshly ground black pepper, to taste

Combine ingredients in a bowl. Set aside, covered, in the refrigerator.

This is particularly good with the cold leftovers.
 
But my favourite is green peppercorn sauce. I don't use a recipe but:

I gently soften chopped shallots, add crushed green peppercorns, then brandy for a few moments, and finally heavy cream until it is as thick as I want it.
 
Marg CDN said:
Oddly, I like a Remoulade:

Rémoulade Sauce
PARADE | April 2002

Yield: Makes 1 cup (16 tablespoons)

3/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallion (3 inches of green left on), very thinly sliced
Salt and freshly ground black pepper, to taste

Combine ingredients in a bowl. Set aside, covered, in the refrigerator.

This is particularly good with the cold leftovers.
Click to expand...
This sounds perfect!!! Thank you Marg! Happy Holidays!
 
I've not tried this one, but ATK likes it with beef tender;oin.

Persillade Sauce

Adapted from Persillade Sauce | America's Test Kitchen Recipe

Servings: about 1¼ cup

INGREDIENTS

Gather Your Ingredients:

¾ cup minced fresh parsley
½ cup extra-virgin olive oil
6 tablespoons minced cornichons plus 1 teaspoon brine
¼ cup capers, rinsed and chopped coarse
3 garlic cloves, minced
1 scallion, minced
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
If preferred, skip mincing ingredients and use a food processor.

STEPS

1) Combine all ingredients in bowl. Let sit at room temperature until flavors have blended, about 10 minutes. (Relish can be refrigerated for up to 1 day; bring to room temperature before serving.)
 
This is the celebration beef tenderloin I make for special events. It’s tdf imho and it’s in our T&T because several agree with me. It’s a bit involved to make, but you can do it in steps over time. Originally I got it from epi decades ago (near 500 5 star reviews, and all recipes has 1300+ 5 star reviews now). I don’t think you can miss with this recipe, and can I come have some too?

Beef Tenderloin with Roasted Shallots, Bacon and Port

This is one of the very best dishes I've made, ever! Definitely in the top 5 of all-time! Thanks to Pat - NoCal, MariaD, and barb_b for steering me to this keeper. --LisainLA This sauce would be fantastic with any beef steaks as well. Due to time constraints, I made some tweaks to the...
recipeswap.org recipeswap.org
 
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