Roasted Beef Tenderloin With Creamed Chard, Turnips & Marchand De Vin

More from this source
SF Gate


Add a comment


4 pounds beef tenderloin, trimmed of silver skin

Kosher salt

2 tablespoons vegetable oil

2 tablespoons cracked peppercorns

Marchand de Vin:

1/4 cup unsalted butter

1/2 cup cubed thick-cut ham

1/2 pound trumpet or other mushrooms, cleaned and diced

1/2 cup sliced greens onions

1/4 cup minced garlic

1/2 cup red wine

4 cups low-sodium veal or beef stock

Kosher salt, and freshly ground black pepper

Cayenne pepper, to taste

Creamed Chard (see recipe in article link)

Roasted Turnips (see recipe in article link)

You might also like

Roast Beef Tenderloin With Mushroom Madeira Sauce
Wolfgang Puck
Roast Beef Tenderloin With Wasabi-Garlic Cream
Roast Beef Tenderloin With Morel Cream Sauce
Food & Wine
Pan Roast Beef Tenderloin With A Mushroom Cream...
Roast Filet of Beef Tenderloin with Sautéed Mus...
Simply Recipes
Roast Beef Tenderloin With Port Sauce
Thyme And Spice-Rubbed Roast Beef Tenderloin Au...
Cooking Light
Roast Beef Tenderloin With Red Currant Jus
Roast Beef Tenderloin
Kraft Foods
Roast Beef Tenderloin With Red Wine & Shallot S...