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
The Most-Saved Recipes in the Epicurious App This Week
Like “absolutely decadent” chocolate pudding and fattoush salad.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.