What is the best recipe for Beef Tenderloin Au Poivre?

Question

cheap but the best

Answer 1

3 - 3 1/2 lb. tenderloin roast
2/3 c. Rhine wine
1/3 c. oil
1 sm. onion, chopped
1 clove garlic, minced
1 1/2 tsp. salt
1-2 tbsp. cracked black pepper

Combine wine, oil, onion, garlic and salt. Place tenderloin in utility dish or plastic bag. Add marinade, turning to coat. Marinate in refrigerator 6 to 8 hours or overnight. Remove tenderloin, pat dry with paper toweling. Place on rack in roasting pan. Do not add water. Do not cover. Insert meat thermometer, roast in hot oven, 425 degrees, until 135 degrees, approximately 45 to 50 minutes. Let stand 15 minutes. Carve into thin slices. Makes 8 to 10 servings.

or
6-1/2 lb. beef tenderloin (allow it to stand at room temperature 30 minutes before cooking)
1/3 cup black peppercorns (place in resealable bag and crush them with a meat pounder)
2 Tablespoons olive oil
1/3 cup very finely chopped shallots
1 large clove of garlic, finely chopped
1 cup dry red wine
1/3 cup brandy
6 Tablespoons demi-glace
1/4 cup heavy cream
salt & freshly ground pepper
1/2 Tablespoon finely chopped rosemary
1/2 Tablespoon finely chopped fresh thyme
1/2 lb. mesclun mix
Garnish: chives
PREPARATION:
1. Trim the silver skin, side piece and fat from the tenderloin. Cut the side piece and fat into 1" pieces and reserve.

2. Pour the olive oil into a large skilled and place over high heat.

Add the reserved trimmings to the hot oil and cook, turning often, until the meat is browned and cooked through, about 6 minutes.

4. Discard the trimmings and pour off all but 1 tablespoon of the oil. Reduce the heat to low.

Preheat grill to high

5. Add the shallots and garlic and cook about 10 minutes, until they are translucent.

6. Add the wine and the brandy, raise the heat to high, stirring to loosen any of the brown bits.

7. Cook until the wine is reduced to about 1/3 of a cup.

8. Add the demi-glace and cream. Season with the salt and pepper and cook for about 6 minutes, until slightly thickened.

9. Reduce heat to med-high, stir in parsley, rosemary and thyme and cook for about one minute. Turn off the heat.

10. Sprinkle the tenderloin with salt and press in the crushed peppercorns.

11. Place on the pre-heated grill and cook until rare, about 40-50 minutes, turning frequently.

12. Remove meat from grill and allow to rest on a cutting board with a well for 10 minutes.
To Serve:
Warm the sauce and place in a gravy boat. Slice the tenderloin and serve surrounded by the mesclun mix and sprinkled with chives.

Answer 2

You don't want to go cheap with a fine cut like tenderloin.
Get a nice piece of beef from your butcher.
Dry rub ground black pepper, garlic, and salt into the meat.
Roast in 350 degree oven until internal temperature is 150 degrees. Slice thinly against the grain, serve with a Mornay sauce or sauce tarragon.