Yield: Yields about 2 cups
Sophisticated yet comforting, this sauce is a sure-fire crowd pleaser.
Make Ahead Tips
The sauce may be made 1 day ahead, but be sure to let it cool before covering and refrigerating. Reheat gently.
The tenderloin can be tied and salted up to 2 days ahead; keep it wrapped in butcher paper or plastic in the refrigerator.
Wonderful recipe; we have made it several times for special occasions and always turns out great. One thing to remember, though, is that carryover heat goes a long way with a lower final internal temperature. We like ours rare and I usually pull the roast from the heat at 95℉ and it coasts up to right about 120℉.
The sauce was amazing. We had it for Christmas dinner and it was so good, that we are having it for New Years! Thanks Fine Cooking - you knocked it out of the park..AGAIN!
It looks so tasty. Thanks for sharing this!
This is a once-a-year recipe that has become a traditional Christmas Day presentation in our family over the past five years. It is an elegant, delicious addition that makes a very special holiday meal, even more special. To say that everyone loves it would be an understatement. Follow instructions to the letter and you won't be disappointed.
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.