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filet mignon / tenderloin medallions...

post #1 of 12
2/5/09 at 4:09pm
Thread Starter 
anyone here have any sauce or gravy recommendations/recipes to serve with filet mignon or beef tenderloin medallions???
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post #2 of 12
2/5/09 at 4:21pm
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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post #3 of 12
2/5/09 at 4:32pm
Thread Starter 
since you mentioned butter, i was throwing around the idea of garlic herb butter.
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post #4 of 12
2/5/09 at 4:38pm
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
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post #5 of 12
2/5/09 at 5:03pm
Thread Starter 
that sounds good... thanks for the suggestions.
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post #6 of 12
2/6/09 at 5:42am
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:
CHEFED
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post #7 of 12
2/6/09 at 9:12am
Thread Starter 
i was looking at that last night... although ive never had it, is it strong in flavour or subtle?

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post #8 of 12
2/6/09 at 9:31am
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.
CHEFED
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post #9 of 12
2/6/09 at 3:36pm
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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post #10 of 12
4/2/09 at 10:08am
Dijon-tarragon demi
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post #11 of 12
4/2/09 at 11:44am
Bernaise
Burgundy
Perguidine

All available in any good cook book or on line:bounce:
CHEFED
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post #12 of 12
4/15/09 at 10:15pm
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.
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