Tenderloin has a wonderful texture, but its flavor can be a bit bland. This recipe brings out its natural goodness by salting ahead to concentrate flavors, searing to develop a rich crust, and glazing with ingredients that add depth. Punch up the flavor with one (or more!) of our make-ahead sauces.
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I wish I could afford to serve 4 lbs of beef tenderloin at every dinner party because it is literally the easiest, most impressive dish I have ever served guests.That being said, for any special occasion, this is the go to recipe. Make a couple of the sauces in the article (I recommend the Porcini-Leek and Roasted Red Pepper Paprika sauces) which are not only very easy, but enhance the dish so your guests feel incredibly lucky to be eating at your house that night.
We served the beef with the roasted pepper and paprika sauce and the minty feta sauce for Christmas dinner and thought it delicious!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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