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

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more

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