Skip to content

Robert St. John

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

Tenderloin with Sizzling Butter

Ingredients

1 Center-Cut Beef tenderloin, 3 1/2-4 pounds

1 cup Creamy Balsamic Dressing

2 tsp Creole Seasoning

1 tsp Seak Seasoning

2 tsp Black Pepper

1 cup Clarified Butter

Instructions

Trim excess fat from tenderloin. Place tenderloin in a large zip lock bag and pour the creamy balsamic dressing into the baggie with the beef. Marinate in refrigerator for 5-6 hours. Occasionally shake the bag to ensure all of the beef is covered with the marinade.

Remove marinated beef from the baggie and blot it dry using paper towels. Season the surface of the tenderloin with Creole seasoning, Steak seasoning, and the black pepper.

Prepare grill. Sear tenderloin over medium heat until it is well marked, about 15 minutes, turning one quarter of a turn every 4-5 minutes. Remove from direct heat and continue cooking until desired doneness is reached, about 15-20 minutes for medium rare.

Remove from grill and allow tenderloin to rest for 6-7 minutes before slicing. Slice tenderloin into 1/4 inch thick slices.

Just before serving, heat the clarified butter in a skillet until it begins to bubble. Drizzle over the sliced meat and serve immediately.

Yields: 6-8 servings

Recent Recipes

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

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more