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 followed the recipe and received rave reviews from my Christmas Eve guests. There are so many Fine Cooking recipes from which to choose, but I'm glad I settled on this one. I made the Porcini-Leek sauce and the Port and Cranberry sauce the day before - both are delicious!
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!
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