SaltyCajun.com

SaltyCajun.com (http://www.saltycajun.com/forum/index.php)
-   The Roux (Cooking/BBQ/Recipes) (http://www.saltycajun.com/forum/forumdisplay.php?f=17)
-   -   beef tenderloin (http://www.saltycajun.com/forum/showthread.php?t=36256)

honkypig 09-17-2012 07:22 AM
beef tenderloin
 
1 Attachment(s)
always wanted to try and cook tenderloin in the oven so i finally tried it yesterday. Man it came out good. I googled a red wine reduction sauce and picked one that i liked which came out great. First seared the tenderloin in a black iron skillet on the stove to get a good crust then put it in the oven at 450 for 8 minutes. It came out perfect. Only thing is you better take out the batteries in your smoke detector because i smoked it up pretty good when i was searing the steaks. Topped it off with some asparagus pan fried in sesame oil.

simplepeddler 09-17-2012 07:49 AM
that looks dang good

GIBob 09-17-2012 07:52 AM
yes, very tasty looking

cmcnabb 09-17-2012 07:59 AM
That looks good. Can you post the link to that sauce?

honkypig 09-17-2012 11:51 AM
i will try to find the one i used

honkypig 09-17-2012 11:58 AM
Red Wine Sauce
  • 2 tablespoons canola oil
  • 8 ounces shallots, sliced (about 2 cups)
  • 1 6-ounce package sliced mushrooms
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar
  • 1 750-ml bottle Pinot Noir or other dry red wine
  • 1 14-ounce can low-salt chicken broth
  • 1 14-ounce can beef broth
  • 2 fresh thyme sprigs
  • 1 1/2 teaspoons whole black peppercorns
  • 1 Turkish bay leaf
  • 1 tablespoon butter, room temperature
  • 1 tablespoon all purpose flour
Beef Tenderloin
  • 1 2-pound beef tenderloin roast
  • 1 tablespoon olive oil
Creamed Spinach
  • 1 cup whipping cream
  • 2 9-ounce packages fresh baby spinach leaves
print a shopping list for this recipe view wine pairings

http://www.epicurious.com/rd_images/...ts_divider.gif
Preparation

For red wine sauce:
Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)



Read More http://www.epicurious.com/recipes/fo...#ixzz26kNg7emT

cmcnabb 09-17-2012 12:01 PM
Awesome. Thanks

meaux fishing 09-17-2012 12:31 PM
You know what would make that really good? Get you a nice grass fed beef tenderloin from my farm;)

GIBob 09-17-2012 12:42 PM
Quote:
Originally Posted by meaux fishing (Post 493964)
You know what would make that really good? Get you a nice grass fed beef tenderloin from my farm;)
Where??:confused:

jaclyn.renea 09-17-2012 12:44 PM
Good beef in a red wine sauce is amazing. Everyone needs to try it at least once.

meaux fishing 09-17-2012 01:00 PM
Quote:
Originally Posted by GIBob (Post 493969)
Where??:confused:
We sell it at a couple of farmers markets in Lafayette and from the farm. Check us out @ Brookshirefarm.com or Brookshire Farm on Facebook

I can also deliver small quantities when I'm traveling around the state for fishing or football

CAMP CANARD 09-17-2012 01:18 PM
Quote:
Originally Posted by troydugas (Post 493951)
Red Wine Sauce
  • 2 tablespoons canola oil
  • 8 ounces shallots, sliced (about 2 cups)
  • 1 6-ounce package sliced mushrooms
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar
  • 1 750-ml bottle Pinot Noir or other dry red wine
  • 1 14-ounce can low-salt chicken broth
  • 1 14-ounce can beef broth
  • 2 fresh thyme sprigs
  • 1 1/2 teaspoons whole black peppercorns
  • 1 Turkish bay leaf
  • 1 tablespoon butter, room temperature
  • 1 tablespoon all purpose flour
Beef Tenderloin
  • 1 2-pound beef tenderloin roast
  • 1 tablespoon olive oil
Creamed Spinach
  • 1 cup whipping cream
  • 2 9-ounce packages fresh baby spinach leaves
print a shopping list for this recipe view wine pairings



For red wine sauce:
Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)




Oh heck yeah. I am going to try this.

honkypig 09-17-2012 02:55 PM
Quote:
Originally Posted by meaux fishing (Post 493978)
We sell it at a couple of farmers markets in Lafayette and from the farm. Check us out @ Brookshirefarm.com or Brookshire Farm on Facebook

I can also deliver small quantities when I'm traveling around the state for fishing or football


gonna check ya out when im in laffy next time thanks

Hydro 09-17-2012 05:55 PM
Very tasty stuff you got goin !!!

Hydro

merirasoi28 10-10-2012 03:27 AM
Delicious....
 
Quote:
Originally Posted by troydugas (Post 493951)
Red Wine Sauce
  • 2 tablespoons canola oil
  • 8 ounces shallots, sliced (about 2 cups)
  • 1 6-ounce package sliced mushrooms
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar
  • 1 750-ml bottle Pinot Noir or other dry red wine
  • 1 14-ounce can low-salt chicken broth
  • 1 14-ounce can beef broth
  • 2 fresh thyme sprigs
  • 1 1/2 teaspoons whole black peppercorns
  • 1 Turkish bay leaf
  • 1 tablespoon butter, room temperature
  • 1 tablespoon all purpose flour
Beef Tenderloin
  • 1 2-pound beef tenderloin roast
  • 1 tablespoon olive oil
Creamed Spinach
  • 1 cup whipping cream
  • 2 9-ounce packages fresh baby spinach leaves
print a shopping list for this recipe view wine pairings

http://www.epicurious.com/rd_images/...ts_divider.gif
Preparation

For red wine sauce:
Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)



Read More http://www.epicurious.com/recipes/fo...#ixzz26kNg7emT
Hi,


It sounds delicious. I am excited to make it as early as possible.
Thanks for sharing this recipe

DUCKGOGETTER 10-10-2012 01:03 PM
Looks great!!!

GringoJohn 10-12-2012 08:51 AM
Looks awesome! Going to have to try this!


All times are GMT -5. The time now is 03:23 AM.

Powered by vBulletin®
Copyright ©2000 - [ARG:3 UNDEFINED], Jelsoft Enterprises Ltd.
vB.Sponsors
All content, images, designs, and logos are Copyright © 2009-2012,
Salty Cajun, LLC
No unathorized use is permitted