25 french sauces for beef tenderloin Recipes

grated orange zest, chili powder, sea salt, center-cut beef tenderloin, trimmed, olive oil, an 8-oz french baguette (about 1/2-inch thick), toasted, green sauce and additional herbs, for serving

tenderloin filet of beef , center-cut and well trimmed of any fat, with a thin piece of pork back-fat tied on top in several pl (ask your butcher to do this for you), unsalted butter, salt & freshly ground black pepper, chopped shallot (about 5 shallots), water, madeira wine, cornstarch mixed with 1 tbsp water, heavy double cream, chopped fresh parsley

beef tenderloin fillet tips, cut into 1 1/2-inch cubes, red wine vinegar, red wine, olive oil, worcestershire sauce, minced garlic, minced shallots, essence, plus more for sprinkling , recipe follows, soy sauce, dijon mustard, freshly ground black pepper, thick) slices french or italian bread, olive oil, bamboo skewers , soaked in warm water for 30 minutes, heads romaine lettuce , torn into pieces, recipe creamy parmesan dressing , recipe follows, shaved parmigiano-reggiano, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, eggs, at room temperature, anchovy fillets, drained, minced garlic, kosher salt, freshly ground black pepper, freshly grated parmigiano-reggiano, fresh lemon juice, dijon mustard, extra-virgin olive oil, worcestershire sauce, drops hot pepper sauce (recommended : emeril s kick it up red pepper sauce)

trimmed beef tenderloin, sliced and very finely chopped to a smooth pulp, chopped onion, capers, gherkins, finely chopped, brandy, worcestershire sauce, chopped parsley, strong french mustard, salt , to taste, black pepper , to taste, egg yolk, clarified butter, smooth, dry red wine