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

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Read more

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

Read more

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more