Tenderloin with Sizzling Butter

Main Dish

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

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

RobertStJohn.com