Ingredients Jump to Instructions ↓

  1. 1 whole beef tenderloin (3 to 3-1/2 pounds), well trimmed Salt, preferably sea salt

  2. 3 tablespoons beef concentrate (B-V, Kitchen Bouquet or Gravy Master, etc.)

  3. 3 tablespoons peanut or corn oil

  4. 2 tablespoons unflavored gelatin

  5. 2 cups Burgundy or other full-bodied red wine

Instructions Jump to Ingredients ↑

  1. Preparation: Cut off the narrow tip and trim the bull nose so the tenderloin is more uniform in shape. Lightly salt on all sides and rub in. Stir together the beef concentrate and oil and rub the meat well with the mixture. Push the narrow end in and press the fat end out. Double-wrap tightly with heavy-duty plastic freezer wrap. Place the meat on a pan and freeze solid. Allow 2 days in the freezer. Preheat the oven to 425 degrees F. (218 degrees C.). Heat an unlined heavy iron grill smoking hot on top of the stove. Remove the hard-frozen tenderloin from the freezer, unwrap, and sear on all four sides. Sprinkle the gelatin over the Burgundy in a 3-cup measuring cup. Place the tenderloin on a double thickness of heavy-duty aluminum foil in a jelly-roll pan and form the foil into a "canoe." Pour the wine-gelatin mixture over the meat. Loosely close the top of the canoe and roast 20 to 25 minutes depending on size. Remove from the oven and leave at room temperature or refrigerated until ready to finish cooking. May be refrigerated, ready to heat, for up to 4 days. When ready for final cooking, preheat the oven to 450 degrees F. (232 degrees C.). Open the foil to expose the top of the tenderloin and roast 15 to 25 minutes. Use an instant-read thermometer to check the temperature in the middle of the roast for desired doneness. About 130 degrees F. should be medium-rare. Allow to stand 15 to 20 minutes before serving. Slice into 1/2-inch slices, fan attractively on a serving platter, and serve with béarnaise or your choice of sauce. Yield: 6 to 8 servings Source: Cookwise by Shirley Corriher (Willam Morrow & Co) Reprinted with permission.


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