Serious Eats: Recipes
Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce
With all of the Thanksgiving talk around here lately, it might seem silly to talk about a show-stopping main that's not turkey. But this Roasted Beef Tenderloin with Red Wine Butter Sauce from Eric Ripert's Avec Eric I made recently was just too good not to mention, especially since Thanksgiving is only the beginning of holiday entertaining season.
This whole roasted tenderloin recipe is a holiday dinner ace up your sleeve—one you can easily serve (and impress) in about an hour, including resting time, with some simple herb-roasted potatoes that can be roasted simultaneously. When dealing with tenderloin this size, variations in temperature are a given—you'll have slices ranging from rare to well, pleasing a variety of meat eaters. Once sliced, the tenderloin is sauced with a red wine reduced with red wine vinegar and shallots, then finished with a sizable knob of butter, a sauce that is simple, rich and absolutely delicious.
As always with our Cook the Book feature, we have five (5) copies of Avec Eric to give away this week.