For a crowd-pleasing yet simple holiday entree, try this traditional beef tenderloin with decadent red-wine butter sauce from chef Eric Ripert's "Avec Eric" cookbook. Serve with his Sauteed Broccoli Rabe, if desired.
The sauce was tasty though I didn't use as much butter. The tenderloin took much longer than 20 minutes to reach 120 degrees. And it had been out of the refrigerator for a couple of hours so it wasn't completely cold to begin with, though not room temperature yet. I saw another recipe that called for oven temp of 500 with same cut and cooking time. I would use a higher oven temp next time, maybe 450. The end result was delicious. My guests loved it. It was quite rare however, could have used a few more degrees on the thermometer.
Suck of the highest magnitude.
$40.00 piece of tenderloin Just finished off an extra 8 minutes in the microwave. Sauce sucked. Christmas Dinner destroyed. Do yourself a favor and never make this.
I suggest you take it off the website.
I almost ruined Xmas dinner with this recipe -- the beef was fine but took much longer than stated for rare beef - the times had to be way off in the recipe. However, the sauce was just awful and was made exactly as stated in the recipe. Luckily, I made some great gravy with the drippings, which saved the dinner. I will NOT be making this again!
This is my new favorite easy entertaining recipe. I made this for a party of 15. It was a hit with children and adults a like. So easy and so deliciouse!