Skip to content

Robert St. John

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

Whole Grilled Tenderloin with Chive-Tarragon Mayonnaise

Ingredients

Center Cut Beef Tenderloin- 3 1/2-4  pounds

1 1/2 Tbl steak seasoning

2 Tbl fresh ground black pepper, cracked

Chive Tarragon Mayonnaise

1/2 cup red wine vinegar

1/2 cup white wine

2 Tbl orange juice

3 Tbl shallot, minced

1 tsp fresh garlic, minced

3 Tbl dried tarragon

2 Egg Yolks

2 tsp Dijon mustard

1 tsp kosher salt

1 1/2 cup canola oil

Warm water as needed

1/2 tsp fresh ground black pepper

1/4 cup fresh chives, slice thin

Instructions

Coat the surface of the tenderloin with the steak seasoning and cracked black pepper. Allow seasoned tenderloin to sit at room temperature one hour before grilling.

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

Remove from the grill and allow tenderloin to rest for 6-7 minutes before slicing.

Slice the tenderloin into 1/2 inch thick slices and serve with the chive tarragon mayonnaise on the side.

To prepare mayonnaise:

Place vinegar, wine, orange juice, shallot, garlic and tarragon in a small sauté pan. Simmer over medium heat until mixture has reduced by 75 percent. Remove from the heat and cool.

Place the egg yolks, mustard, and salt in a stainless steel mixing bowl. Beat with a wire whip for 2-3 minutes.  Add in half of the tarragon reduction and slowly begin drizzling in the oil, constantly whipping the mixture. As the mayonnaise begins to thicken, add the remaining tarragon reduction and then continue to whisk in the oil. If the mixture becomes too thick, add 1-2 teaspoons of warm water.

Add pepper and chives and store refrigerated until needed.

Yield: 4-6 servings

The chive and tarragon mayo is an excellent condiment with burgers and roast beef sandwiches.

To crack black peppercorns, place peppercorns on a cutting board and place the palm of your hand in the bottom of a small skillet. Move the skillet bottom back and forth over the peppercorns to break them into tiny, irregular pieces.

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Read more

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.

Read more

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.

Read more