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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?