One Tenderloin, Many Meals

Chateau Brion Roast

Ingredients:

large end cut of the tenderloin
2 tsp. sea salt
1 tsp. ground back pepper
3 Tbs. vegetable oil

Place a heavy skillet over high heat and preheat pan for several minutes. Use butcher string to tie meat together (figure B). Season beef and add oil to pan. Brown beef on one side, turn and place pan in oven. Roast for 10 minutes in a 450-degree oven. Remove pan and reserve beef to a plate (figure C) to rest for about 25 minutes. Serve warm, sliced thin with salsa verde.

Ingredients:

2 Tbs. vegetable oil
2 lbs. tenderloin beef ends and discard pieces, sliced thin
2 Tbs. butter
8 oz. sliced mushrooms
1 large yellow onion, sliced thin
1 Tbs. dried rosemary
2 Tbs. minced parsley
3 Tbs. paprika
pinch cayenne
3 garlic cloves, sliced thin
2 oz. brandy
4 oz. dry red wine
8 oz. canned diced tomato
1/2 cup beef or chicken broth (canned is fine)
salt and pepper to taste

Preparation:

Heat the oil in a large skillet until smoking. Add the beef and brown. Reserve beef to a plate, add the butter to the pan and brown the mushrooms and onions. When nicely colored, add the herbs, spices and garlic to the pan.

Toss briefly and add the brandy and wine, stirring. Cook for another few minutes, allowing the alcohol to cook off, and add the tomatoes and stock.

If you want to make this a stroganoff, when you are about to serve, tip some sauce out of the pot into a spoon, and stir in four ounces of sour cream. Add the tempered sour cream back to the pot. Stir over the heat for 60 seconds and serve.

Ingredients:

4 each 7 oz. steaks cut from the fillet
salt and pepper to taste
2 Tbs. canola oil
4 Tbs. minced shallots
1 tsp. dried thyme
1/4 cup green peppercorns in brine
1/4 cup brandy
2 Tbs. sherry
1/3 cup beef or veal stock
1/4 cup cream

Preparation:

Preheat oven to 500. Season steaks with salt and pepper. Place a large sauté pan over high heat. Preheat for three minutes and add the oil. When it begins to smoke, add the steaks. Brown very well on the first side and flip the steaks. Place pan into a 500-degree oven. After four or five minutes, pull pan from oven. Reserve steaks to a platter.

Return pan to high heat. Add the shallots, thyme and peppercorns. Swirl pan and add the brandy and sherry. Swirl pan and add the stock. Reduce by 2/3 and add the cream. Simmer briefly and pour sauce over the steaks. Serve.

Use the remaining pieces of the tenderloin in stew, or brush oil on a piece, wrap in plastic wrap and flatten with a meat tenderizer.