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filet mignon / tenderloin medallions...

post #1 of 19
Thread Starter 
anyone here have any sauce or gravy recommendations/recipes to serve with filet mignon or beef tenderloin medallions???
post #2 of 19
I've been marinading beef tenderloin steaks in a plum-ancho bbq sauce and then searing them, finishing with butter and sliced garlic to pick up the pan juices. Its fantastic.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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post #3 of 19
Thread Starter 
since you mentioned butter, i was throwing around the idea of garlic herb butter.
post #4 of 19
Saute diced shallots in butter, deglaze with dry white wine, add demi-glace and about 2 TBSP of good blue cheese (Maytag) per 1 cup of demi-glace.

Excellent sauce, and goes well with potatoes on the side.

doc
post #5 of 19
Thread Starter 
that sounds good... thanks for the suggestions.
post #6 of 19
Sauce Perigourdine (shallots, Madeira) In most classical cookbooks.
Another I would consider would be a good Bernaise. Both of these being the old tried and true partners for the delicate filet. Serve both on the side if possible. Sauce will get mor intense as you reduce it.:roll:
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post #7 of 19
Thread Starter 
i was looking at that last night... although ive never had it, is it strong in flavour or subtle?

post #8 of 19
Since Filet is wrather delicate in flavour as compared to other cuts .This sauce is the classic that has been served with it for years. I might also consider a Bernaise . Serve both on side if possible. The More the Madeara wine is reduced, the stronger the sauce.
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post #9 of 19
Just to clarify if I may, sauce perigourdine from Perigord France is a wonderful sauce derived from demi,but the main flavor profile is less supported by Madeira as it is the black truffles of the Perigord. But, you can of course omit the $$$$$ fungus and use some seasonal wild mushrooms.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #10 of 19
Dijon-tarragon demi
post #11 of 19
Bernaise
Burgundy
Perguidine

All available in any good cook book or on line:bounce:
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post #12 of 19
i like to do nice bearnaise or compound butter with tenderloin b/c it's so lean and benefits from a nice fatty sauce. just my opinion, stay away from somethiing acidic like a red wine sauce because the flavor (or lack therof in tenderloin) tends to get lost.
post #13 of 19

Most steak sauces call for butter.  There probably isn't an equal substitute, but for those who can't eat butter is there something else that would work?  I have duck fat, bacon fat, natural lard, and light olive oil.

 

Also, I have on hand shallots, demi-glace, and a good Brandy.  Anyone used this combination for a steak sauce (not fillet)?

 

Thanks.     

post #14 of 19

Reduced Balsamic, add some honey to take the tart out and add body.  Place in squeeze bottle, back and forth over steak and onto plate 4/5 times.  I use a long white plate with starch at 1 end, veggie other, steak in middle.  Looks and tastes great, requires no time at service, keeps for ever (well long enough anyway) has tons of other uses (over scallops and risotto/squeeze a little onto sauteed mushrooms etc..)

 

Q

post #15 of 19
I'd go with a Bernaise or a simple herb butter. As somebody else stated I'd stay away from a red wine or even a balsamic reduction. I feel like "balsamic drizzle" is put on just about everything everywhere nowadays.
post #16 of 19



I'm not sayin' ... I'm just sayin'.








This just happens to be my post #1501.
post #17 of 19

Nothin' sets off a fine steak like some ketchup!:chef::lol:

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #18 of 19

post #19 of 19

I use a cabernet Jus or Au Jus with cabernet added. Simply thicken it a little more than Au Jus, use just a little corn starch.

Kenneth Tanasy

Chef / Owner

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Kenneth Tanasy

Chef / Owner

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