| We hope you enjoy your visit. You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. In order to get an active account, you must first validate your email address. After you register, you should receive an email shortly. Then, a staff member will approve your account shortly, and you should be able to log on and enjoy the site! Hope to see you soon! Join our community! If you're already a member please log in to your account to access all of our features: |
| beef tenderloin; w/ 2 sauces | |
|---|---|
| Topic Started: Feb 27 2009, 06:15 PM (57 Views) | |
| nellie | Feb 27 2009, 06:15 PM Post #1 |
 
|
this sounds SO good: 2 tablespoon(s) Dijon mustard 1/2 cup(s) flat-leaf parsley, chopped 1 tablespoon(s) fresh thyme, chopped 1/2 teaspoon(s) salt 1/2 teaspoon(s) pepper 1 (4-pound) beef tenderloin, well-trimmed, (see note below) Red Wine sauce 1 onion, chopped 1 tablespoon(s) olive oil 2 teaspoon(s) all-purpose flour 1 1/2 cup(s) dry red wine 1 can(s) (10 1/2 ounces) double-strength beef broth 1 tablespoon(s) balsamic vinegar Horseradish Cream Sauce 3 tablespoon(s) prepared horseradish 2 tablespoon(s) mayonnaise 1/2 cup(s) heavy cream, lightly whipped DIRECTIONS 1. Heat oven to 475 degrees F. Stir mustard with parsley, thyme, salt, and pepper. Place beef on jelly roll pan, tucking small end under. Spread mixture over beef. Roast in top half of oven for at least 30 minutes, until browned and an instant-read thermometer registers 135 degrees F for medium-rare or 150 degrees F for medium. Let stand 15 minutes before slicing. 2. For Red Wine Sauce, cook onion in oil in medium saucepan until golden. Add flour; cook 30 seconds. Stir in wine, broth, and vinegar. Boil 20 minutes, until slightly thickened. Strain. Serve with fillet. Makes 1 cup. 3. For Horseradish Cream Sauce, stir horseradish and mayonnaise into whipped heavy cream. Makes 1 1/4 cups. Note: An untrimmed tenderloin will weigh 5 to 6 pounds; ask the butcher to trim the fat and membrane. REVIEWS Star! Star! Star! Star! Star! colleen59 says: love this really simple and does not take to long ideal for mum and dad when the kids have gone to bed ,try a bottle of mateus rose with it , you wont be disappointed |
 |
 
|
| shughes | Feb 28 2009, 06:54 AM Post #2 |
 
|
Oh my gosh! that sounds absolutly wonderfully delicious!!!! I may have to price a beef tenderloin for this summer  (talk about planning ahead right ) gotta save this for a special occasion 
|
|
|
|
| horsey | Mar 1 2009, 11:31 AM Post #3 |
A little North of Center
|
The herb mixture does sound good! I'm thinking I'll try it as a marinade for a less expensive cut. |
|
|
|
| nellie | Mar 1 2009, 11:42 AM Post #4 |
|
i'm thinking that horseradish goo would be tasty on BBQ'd burgers this Summer too drool |
|
|
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Main Dishes · Next Topic » |
7:15 AM Nov 25
