Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Beef Tenderloin with Horseradish-Spiked Bordelaise Sauce

Ingredients

3 Sprigs Fresh Thyme
¼ cup Olive Oil
5 pounds Beef Tenderloin, cleaned
2 tsp kosher Salt
2 tsp Black Pepper, freshly ground

Horseradish-Spiked Bordelaise

2 Tbl Unsalted Butter
½ cup Yellow Onion, small dice
⅓ cup Carrot, peeled, small dice
¼ cup Celery, small dice
2 tsp Garlic, minced
½ tsp Salt
2 Tbl Tomato Paste
½ tsp Black Pepper, freshly ground
1 cup Dry Red Wine
1 Bay Leaf
1 quart Veal Stock (or rich beef stock)
3 Tbl Prepared Horseradish
1 tsp Fresh Thyme Leaves, chopped

Instructions

Preheat oven to 400.

Remove the leaves from the thyme sprigs and chop the thyme.

Add the thyme to the oil and rub the outside of the beef tenderloin. Sprinkle the tenderloin with the salt and pepper. Place a large heavy duty skillet over high heat and once the skillet it very hot, sear the tenderloin for 3-4 minutes on each side.

Place the tenderloin on a baking rack inside of a roasting pan, and put it in the preheated oven. Roast until the internal temperature is 125 degrees (for medium rare), approximately 30-40  minutes.

Remove from the oven and allow the meat to rest for 15 minutes before slicing and serving.

Horseradish-Spiked Bordelaise

Heat the butter in a two-quart saucepot over medium heat. Place the onion, carrot, celery, garlic and salt in the heated pot and cook until vegetables soften, approximately 5-6 minutes. Add the tomato paste and black pepper, stir constantly and cook for 5-6 minutes. Using a wire whisk, stir in the red wine and bay leaf. Simmer until the wine has reduced by half. Add the veal stock and bring to a boil. Reduce the heat to low-medium and simmer very slowly until reduced by half, about an hour to an hour and a half. Adjust the seasoning and hold warm until ready to serve. Stir in the horseradish and fresh thyme just before serving.

To serve the tenderloin, slice the beef into 3/4 inch slices and arrange on a serving platter. Pour half of the sauce over the beef and place the remaining sauce in a gravy boat for those who wish to add more.

Yield: 8-12 servings

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more