Chef’s Corner
Tenderloin of Beef
Yields 10 servings
4
Pour the herb mixture over the tenderloin.
Cover and refrigerate for at least 8 hours
or up to 2 days.
5
When ready to cook, preheat oven
to 450F. Preheat and oil a grill or flat
heating surface until very hot.
6
Remove meat from the marinade and
pat dry.
7
Season all sides with salt and pepper.
8
Sear all sides of the tenderloin
approximately 2-3 minutes on a hot grill
until the meat begins to caramelize.
9
Transfer the loin to a lightly greased
baking pan. Place in oven and cook until
center of meat reaches 135F for medium
rare. Approximately 10-12 minutes.
10
Remove from the oven and let rest
before slicing into ½-inch slices.
11
Serve with steak sauce or gravy on
the side.
1
5-
pound whole tenderloin of beef,
trimmed of silver skin and fat
½
cup olive oil
5
cloves garlic, peeled and smashed
¼
pound shallots, peeled and sliced
5
sprigs rosemary
5
sprigs thyme
2
bay leaves
¼
cup flat leaf parsley, chopped
1
tablespoon black peppercorns
Coarse salt and black pepper
Delmonico’s Original Steak Sauce
or your favorite gravy or sauce
Directions
1
Trim the thick and thin ends from the
tenderloin, leaving one piece that is
fairly even in diameter. Reserve the
trimmed meat for another recipe.
2
Place the tenderloin in a large glass
baking dish.
3
Combine the oil with the garlic and shallots
in a small bowl. Stir in the rosemary, thyme,
bay leaves, parsley and peppercorns.
CHEERS!
Dry Creek Vineyard Meritage 2007 Sonoma
A blend of the grapes traditionally associated with Bordeaux, Dry Creek’s Meritage is Merlot and
Cab-based, and it is packed with finesse and elegance. This wine would be an excellent pairing
with the elegant and rich tenderloin of beef.
-
Doug Frost, Master Sommelier and Master of Wine
Jimmy Canora
Celebrity Chef Jimmy Canora has
been a consulting chef with our airline
for 13 years. Chef Jimmy is currently
chef/owner of NYC Culinary Events,
which specializes in menu consulting
and catering upscale events. He is
also corporate chef at The Original
Delmonico’s Steakhouse Restaurant
in New York where he authored the
cookbook, “Dining at Delmonico’s, The
Story of America’s Oldest Restaurant.”
The original restaurant has been in the
same location since 1836. More recently,
Delmonico’s opened a second location in
midtown Manhattan.
Chef’s Tip
A tenderloin of beef is an excellent choice
when entertaining large parties. It is
not only delicious, but also provides an
elegant presentation for your guests. Serve
with your favorite seasonal vegetables
and garnish with herbs to enhance the
presentation.
