forgotmyusername
25+ Posts
Looking for a good sauce to accompany some beef tenderloin. Any ideas?
Sauce Recipe Needed
- Thread starter forgotmyusername
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NickDanger
2,500+ Posts
2 shallots minced
4 garlic cloves minced
2 T tarragon
1/4 C wine vinegar
pinch o salt
1/4 T cracked pepper
1/4 C wine
reduce to a few Tbs
Strain into blender. Cool. Add 4 egg yolks, 2T lemon juice and a splort of Tabasco. Melt 2 sticks of good quality unsalted butter. Drizzle into blender while it's blending.
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Roast about 20 shallots and 10 garlics in olive oil at about 400 for 20 minutes or so. Crush. Add to 2 or 3 cups of port and reduce by half. Remove the shallots and garlic. Thicken with butter if you absolutely have to have a thicker sauce.
4 garlic cloves minced
2 T tarragon
1/4 C wine vinegar
pinch o salt
1/4 T cracked pepper
1/4 C wine
reduce to a few Tbs
Strain into blender. Cool. Add 4 egg yolks, 2T lemon juice and a splort of Tabasco. Melt 2 sticks of good quality unsalted butter. Drizzle into blender while it's blending.
---------------------------------------------
Roast about 20 shallots and 10 garlics in olive oil at about 400 for 20 minutes or so. Crush. Add to 2 or 3 cups of port and reduce by half. Remove the shallots and garlic. Thicken with butter if you absolutely have to have a thicker sauce.
I like the idea of doing a bernaise sauce, even if making it in a blender makes you an uncouth barbarian.
For a nicely cooked beef tenderloin, you don't really need a sauce, but I sometimes like to do a compund herb butter. You just mix room temperature butter with herbs, basically, then form it into a cylinder and refrigerate or freeze. I like to use rosemary, thyme, and tarragon, with a little lemon zest and juice, salt, and pepper. Also good to add is finely minced garlic. Use unsalted butter, that way you control the amount of sodium in the final product.
Just add a little pat to a slice of tenderloin. Also good with whitefish.
For a nicely cooked beef tenderloin, you don't really need a sauce, but I sometimes like to do a compund herb butter. You just mix room temperature butter with herbs, basically, then form it into a cylinder and refrigerate or freeze. I like to use rosemary, thyme, and tarragon, with a little lemon zest and juice, salt, and pepper. Also good to add is finely minced garlic. Use unsalted butter, that way you control the amount of sodium in the final product.
Just add a little pat to a slice of tenderloin. Also good with whitefish.
NickDanger
2,500+ Posts
Oh yeah, the butter should be bubbling hot.
Most people who ask about sauces have never done them in a double boiler. The blender method never fails.
Sage in a compound butter works really well on lean meats like tender. It's especially suited for venison.
Most people who ask about sauces have never done them in a double boiler. The blender method never fails.
Sage in a compound butter works really well on lean meats like tender. It's especially suited for venison.
How about a Bordelaise
Tbla butter
shallot
1 C veal stock
1 C Burgandy wine
fresh black pepper
Heat the butter and sweat the shallot for a few minutes
Add wine and let the alcohol cook off for a few minutes
Add veal stock and reduce sauce by half. Season with pepper. Enjoy
Tbla butter
shallot
1 C veal stock
1 C Burgandy wine
fresh black pepper
Heat the butter and sweat the shallot for a few minutes
Add wine and let the alcohol cook off for a few minutes
Add veal stock and reduce sauce by half. Season with pepper. Enjoy
forgotmyusername
25+ Posts
good stuff, thanks
Brisketexan
1,000+ Posts
Nick's pulling your leg.
He's really an A1 man.
He's really an A1 man.
NickDanger
2,500+ Posts
I think I even admitted on that thread that tender needs some help. The wonderful thing about tender is that it has no fat. It also has little flavor unless smoked. Yet, it's often the most expensive piece of cow.
I try not to cut any more than will be served and then cut it cold the next day for sammiches. Potato rolls with horseradish for me. I never buy tender at HEB or, god forbid, Central Market. I have a buddy who is a meatpacker who sells it to me for less than $6 a pound. I don't know if you can get select tender, but prime tender just isn't worth the money to me. It's better, but not $10-15 a pound better.
I try not to cut any more than will be served and then cut it cold the next day for sammiches. Potato rolls with horseradish for me. I never buy tender at HEB or, god forbid, Central Market. I have a buddy who is a meatpacker who sells it to me for less than $6 a pound. I don't know if you can get select tender, but prime tender just isn't worth the money to me. It's better, but not $10-15 a pound better.
Brisketexan
1,000+ Posts
Agreed, Nick. The primary advantage to tenderloin is that it is extremely easy to chew.
So's oatmeal, but I'm not gonna pay $25 for a bowl of it.
For good mix of flavor and tenderness, go with a ribeye or a strip. Strip is less fatty, so not as bad for you (but also loses some of the flavor). Still, I have found strip to be the optimum cut for me.
And of course, with either of those cuts, no sauce. Except of course, a thick layer of A1.
So's oatmeal, but I'm not gonna pay $25 for a bowl of it.
For good mix of flavor and tenderness, go with a ribeye or a strip. Strip is less fatty, so not as bad for you (but also loses some of the flavor). Still, I have found strip to be the optimum cut for me.
And of course, with either of those cuts, no sauce. Except of course, a thick layer of A1.
NickDanger
2,500+ Posts
I lean towards the strip mainlt because 30% of the ribeye that you pay for ends up getting cut off and thrown away at my house. My wife and son won't eat anything but the center and we've learned not to treat the dog with it.
If I get the ribeye roll and cook it whole, they'll eat more of it, but I'd rather grill it.
If I get the ribeye roll and cook it whole, they'll eat more of it, but I'd rather grill it.
Brisketexan
1,000+ Posts
Dammit. I may have to go buy some ribeyes now.
I sure hope I have some A1 handy.
I sure hope I have some A1 handy.
NickDanger
2,500+ Posts
The wife and son tell me they like the strips better in that they don't even have to look at the, uh, "flavor" coating of the ribeye so I have to agree to acquiesce to that request.
Means yes.
Means yes.
LazyEngineer
500+ Posts
Strip is the best cut. Buy the whole thing from Sam's, and then cut off what you want. I like mine 1.5" thick, with plenty of cracked pepper, cracked salt, and garlic.
Save the sauce for another day.
Save the sauce for another day.
ctrl+alt+del
500+ Posts
Instead of a sauce, how about a nice bleu cheese/chevre/butter on top? Mix a 1/2 cup of chevre with 1/2 cup of butter, 1 oz of blue cheese, 1 clove of garlic, 1 t onion powder, and 2 T chopped green onions. Refrigerate that and put a scoop on your tenderloin.
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