Skip to main content
Epicurious
Cookbooks

Sauté of Beef Tenderloin

Ingredients

Preparation

  1. Cut the meat into 2-inch chunks—you will probably want 3 chunks, or about 6 ounces, per serving. After drying them off, toss and brown them on all sides for several minutes in hot butter and oil, until beginning to take on springiness to the touch—they should remain rare. Remove to a side dish and season with salt and pepper. Deglaze the pan with 1/4 cup of dry Madeira or port, and pour in 1/2 cup of heavy cream. Return the meat to the pan. Bring to the simmer for a very few minutes, basting meat with the sauce as it thickens lightly. Serve on hot plates and decorate with sprigs of fresh parsley.

Julia's Kitchen Wisdom Knopf
TagsFrenchEuropeanBeef TenderloinBeefMeatMainDinnerGluten FreeNut Free5 Ingredients or FewerSauteCookbooks
Read More
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and grilled shrimp with chimichurri.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.