CCSC Recipes

Cold Tenderloin of Beef
With Tarragon Caper Sauce

A recipe from Inspired Cooking, the cookbook published by First Presbyterian Church Charlotte
(A portion of the proceeds from sales of Inspired Cooking support the Community Culinary School of Charlotte)

December, 2008

1 (2-pound beef tenderloin, trimmed of excess fat and tied

1 tablespoon coarsely ground pepper

1 teaspoon coarse salt

2 tablespoons vegetable oil

 

Sauce:

1 teaspoon egg yolk (optional)

2 tablespoons heavy cream

2 tablespoons white wine vinegar

1 teaspoon Worcestershire sauce

1½ teaspoons Dijon mustard

½ cup olive oil

1½ teaspoons minced fresh tarragon

1 tablespoon capers

2 tablespoons minced green onions

 

Serves 4

 

Pat the tenderloin dry and coat on all sides with salt and pepper. Heat oil in large sauté pan and brown meat on all sides. Roast the tenderloin in a heavy pan or skillet at 500° until meat thermometer reaches 130°, approximately 25 minutes. Let cool to room temperature. (Tenderloin may be roasted 2 days in advance and kept wrapped and chilled.)

 

For sauce, in a blender or food processor, blend the yolk, cream, vinegar, Worcestershire sauce, and mustard. With the motor running, slowly add the oil in a stream, blending until emulsified. Transfer the mixture to a small bowl and stir in the tarragon, capers, green onions, and salt. (The sauce may be made one day in advance and kept covered and chilled.)

 

To serve, slice the room temperature tenderloin crosswise into 1/3-inch thick slices. Arrange on a serving platter and serve with sauce.

 

This recipe may be doubled.

 

 

 

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