The first time I made this dish was for Christmas dinner, and it was an instant hit. Who can resist buttery-tender beef tenderloin with a red wine marinade and not one, but two sauces: a pan sauce made with the drippings and extra marinade, and a parsley, dill, and mint-flecked horseradish cream?
'beef tenderloin' on Serious Eats
Red wine and herb-marinated beef tenderloin pairs with pan sauce and mint, parsley and dill-stippled horseradish cream.
Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing, complemented by a hint of garlicky heat.
To add flavor to this mild cut of beef, the cooks began with a simple technique that worked wonders: salting the tenderloin before roasting. And when searing the meat first resulted in unevenly cooked, gray meat, they found the trick was to reverse the process, roasting the meat first and then searing it on the stovetop. What it gave them was a roast with uniformly pink meat, a deep brown crust, and strong beefy flavor—a beef tenderloin worthy of its price tag. Watch this video for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).
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.
While all kinds of steak and other quick-cooking meats make perfect candidates for sous-vide cookery, tenderloin is particularly well suited. By cooking the steak in a vacuum-sealed bag in a water bath, you can absolutely guarantee even cooking from edge to edge, and added flavorings keep the meat tasty.
The menu that Bloomfield choose for Coco, typical of her cooking, focuses on fresh ingredients prepared simply and seasoned aggressively. The starter, Beef Tenderloin with Horseradish and Watercress Rolls, spotlights a mix of influences: watercress and horseradish from the UK, balsamic and olive oil from Italy, and rich crème fraiche from France. The dish has elements of a carpaccio with arugula, a Sunday roast, and a simple steak and salad combo.