Roasted Tenderloin of Beef

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Serve with a salad of frisee and traviso topped with a pancetta, shallot and sherry wine vinegar dressing.  Also serve with the Chanterelle bread pudding (recipe included).
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • Serves 8


  • Bread Pudding:
    • 1 Lbs Fresh chanterelles (trimmed, sliced and sauted in 1 Tbl. Butter and 1 Tbl. Olive oil - save half for the salad)
    • 2 Tbls Whole butter
    • 6 each Eggs
    • 6 cups Cream
    • 6 cups Stale brioche or soft rolls, cubed 1/2"
    • 1 cup Pecorino cheese, grated
    • 4 Tbls Fresh thyme, chopped
    • Tenderloin
    • 1 whole Beef tenderloin, denuded with silver skin removed
    • 0 1/2 Lbs Fatback, sliced very thinly
  • Salad:
    • 2 oz Pancetta
    • 2 cloves Garlic
    • 2 each Shallots
    • 1/3 cup Balsamic vinegar
    • 2 Tbls Sherry wine vinegar
    • 1 Tbl Whole grain mustard
    • 1 cup Light olive oil
    • 1 sprig Fresh thyme and oregano (each)
    • 2 heads Radiccio di Treviso
    • 2 heads Frisee, blanched
    • from above Sauted chanterelles
    • half cup Picked Italian parsley


Bread Pudding
Pre-heat the oven to 350 F.
Heat a saute pan and add the oil and butter. Saute the mushrooms, seasoning lightly with salt and pepper while they cook. Remove and cool.

Combine the cream and eggs in a large mixing bowl. Beat to combine then fold in the cubed bread, sauted mushrooms, fresh thyme and cheese. Season to taste with salt and pepper. Butter the inside of a baking dish (or smaller several dishes if you would lke to serve individual bread puddings like we do a therestaurant) and pour the mixture in. Bake in wa water bath, 1/2 way up the container, for 30 minutes then increase the temperature to 400 F. And bake another 15 minutes or until the top becomes golden brown and a knife inserted into the center comes out clean. (Reduce cooking time if using small dishes). Remove from the oven and keep warm until ready to serve.

Trim any remaining silver skin, fat or gristle from the tenderloin and fold the tail under. Then truss the entire length to uniform thickness. Season with salt and coarsely ground black pepper and sear in a hot pan to evenly brown the surface.

Place the seared meat on a roasting rack and cover well with the back fat. Place into a 450 F. oven for approximately 15 minutes for rare or longer to desired doneness. (Overs vary dramatically. It is best to use a meat thermometer to be sure). Remove from the oven and allow to rest at room temperature for 10 minutes.

Heat a saute pan over medium heat and add about 1 Tbl. of the olive oil. Add the pancetta and saute until crispy brown. Add the garlic and shallots, stirring well and remove from the heat and add the remaining ingredients (do not brown the garlic or shallots). Season to taste with salt and pepper.

Cut the cores from the greens and wash and dry well. Tear the frisee up slightly and cut the treviso into half inch slices, leaving 3" tips for garnish. Place the tips into one bowl and the frisee, parsley sprigs and chopped treviso into another. Dress lightly and arrange the tips around the perimeter of a serving platter.

Finish The Meat
Slice the meat into 1/4" slices and arrange four or five treviso tips around the perimeter of another serving platter. Shingle the meat over around the plate and sprinkle the reserved mushrooms around. Drizzle a small amount of vinaigrette over the meat and serve.
Recipes From - The Gourmet Food And Cooking Resource