106. Whipped Horseradish Cream p.893

106. Whipped Horseradish Cream p.893

Unfortunately there’s no recipe online for this one.
Beef and horseradish is one of those great combinations, the fiery sinus clearing slap-in-the-face of horseradish works really well with the succulent richness of beef. It’s not much good with other meats, but beef and horseradish is a love story for the ages. In this preparation horseradish is [...]

20 October 2007 | Sauces and Salsas, The Book | 2 Comments
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105. Stilton Sauce p.884

105. Stilton Sauce p.884

No recipe this time
A blue cheese sauce is a classic pairing for a roast tenderloin. This was my favorite of the three sauces I served on this particular evening, but I had trouble remembering anything about it. I incorrectly identified it as a béarnaise sauce in yesterday’s post. I think that says a lot about [...]

19 October 2007 | Sauces and Salsas, The Book | 2 Comments
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104. Beef Tenderloin with Cornichon Tarragon Sauce p.416

104. Beef Tenderloin with Cornichon Tarragon Sauce p.416

The recipe
Some good friends were coming to dinner, and I wanted to make something a bit special. When I’m looking for dishes suitable for an occasion, beef tenderloin is frequently at the top of that list. I had frozen part of the tenderloin I used for the Twenty-First-Century Beef Wellington so it was an easy [...]

18 October 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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103. Grilled Pork Tenderloin with Mojo Sauce p.476

103. Grilled Pork Tenderloin with Mojo Sauce p.476

The recipe
I chose this recipe because it was over 30 degrees, humid, and didn’t look like it was going to cool down overnight. We had dinner late because we couldn’t stand the thought of eating until the relative cool of the evening. This tenderloin fit the bill for a light dish that wouldn’t heat up [...]

16 October 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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77. Twenty-First-Century Beef Wellington p.418

77. Twenty-First-Century Beef Wellington p.418

The recipe
There’s not much left to say about this dish. I’ve described it pretty thoroughly in the posts for Cilantro Walnut Filling and the Sour Cream Pastry Dough . Those two recipes are the main ingredients for the final Beef Wellington recipe. A nice big beef tenderloin seasoned with salt and pepper is thoroughly [...]

20 August 2007 | Beef, Veal, Pork, and Lamb, The Book | 1 Comment
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48. Island Pork Tenderloin p.475

48. Island Pork Tenderloin p.475

This recipe from Epicurious includes the tenderloin recipe from The Book, and a bonus salad.
This was an incredibly easy and delicious way to prepare a pork tenderloin. It took almost no forethought because it’s based entirely on pantry staples. Chances are I wouldn’t even have to go out to get the tenderloins. I’m liable to [...]

8 July 2007 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
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