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Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce

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.

Source: The Martha Stewart Show, December 2010



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How would you rate this recipe?
  • lisbethsolberg
    1 JAN, 2018
    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.
  • ringside141yah
    25 DEC, 2015
    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. Terrible
  • Debbielu
    27 DEC, 2010
    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!
  • tinker_brat
    20 DEC, 2010
    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!

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