Beef Tenderloin With Red Wine Sauce & Forme D'Ambert Butter
by Andrew Wicklander, Chef, The Continental, Naples, Florida
This recipe is a sophisticated take on classic French flavors. The red wine sauce and fourme d'Ambert butter can be prepared in advance for added convenience.
- 1 (2-pound) Certified Piedmontese beef tenderloin roast
- Blended oil, as needed
- Salt and pepper, as needed
Preheat oven to 375°F.
Season the tenderloin roast with salt and pepper. Coat the bottom of a large, ovenproof sauté pan over high heat with oil and add the tenderloin, browning for about 2 minutes on each of the sides.
Transfer to oven and finish to your preferred internal temperature (between 125°F and 130°F for medium-rare). Rest the tenderloin for 5 to 10 minutes before slicing. Serve alongside the room temperature butter, the reheated red wine sauce and mushrooms.
Red Wine Sauce
- 1 (750-mililiter) bottle red wine
- 12 ounces veal stock
- 4 tablespoons granulated sugar
- 2 bay leaves
- 6 sprigs thyme
- ¼ cup thinly sliced shallots
- 2 garlic cloves, crushed
- 12 black peppercorns
In a non-reactive saucepan, combine all ingredients and bring to a simmer. Skim and slowly reduce to a light syrup consistency and strain. Refrigerate until ready to serve.
Fourme D'Ambert Butter
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups, yellow onions, sliced about ¼-inch thick
- Pinch of kosher salt
- 8 ounces fourme d'ambert, rind removed and cut into ½-inch pieces*
- 4 ounces unsalted butter, room temperature
- ½ teaspoon rosemary, minced
- ½ teaspoon sage, finely chopped
- ½ teaspoon parsley, finely chopped
- ½ teaspoon black pepper, freshly ground
- *Fourme d’Ambert is a semi-hard blue cheese made from cow’s milk. It hails from France and dates back at least 1,000 years. If fourme d’Ambert is not available, saint agur blue and cambazola are excellent substitutes.
In a medium sauté pan, heat the oil and butter over medium heat. Add the onions and a pinch or two of kosher salt. Toss to coat the onions and sauté until they reach a light golden color, stirring frequently to prevent burning, approximately 20 minutes. Remove from the heat and transfer to a mixing bowl. Combine the remaining ingredients in the bowl until evenly mixed, being careful to leave some of the cheese in larger pieces.
Roasted Oyster Mushrooms
- 12 ounces oyster mushrooms, clean (or substitute wild mushrooms)
- 3 ounces clarified butter
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 teaspoon garlic, finely chopped
Preheat oven to 400°F.
Cut the hard stems from the oyster mushrooms and tear the larger caps or pieces down to thumb size. Toss with the clarified butter, fresh thyme, and season with salt and black pepper. Spread evenly on a small baking sheet and roast in oven, mixing the mushrooms occasionally until slightly crispy. Remove from the oven and mix in the chopped garlic. Reheat slightly when needed.
Pairing: With the leanness of the Piedmontese beef, an aged Barbaresco would be perfect. For those who want a bigger wine, a California Cabernet blend would help bring out the herbal components of the butter and red wine sauce.