La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 13)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Beef Tenderloin Roast
Red Wine Shallot Sauce
Meal Preparation Tips
A small 1 ½ - 2lb beef tenderloin roast feeds 4 people and can be seared over high heat and finished
in the oven or cooked at high heat for about 30 minutes in the oven. A larger 4-5lb roast will feed 8
people and is best cooked for 15 minutes at 425° and finished at 350° for 30 minutes.
The plaque is ideal for making sauces and this one can be prepared a day in advance and gently re-
heated on the plaque while you cook the side dishes.
Beef Tenderloin Roast
1 ½ - 2lb center cut beef tenderloin roast
1 – tablespoon kosher salt
1 – teaspoon dried thyme
1 – teaspoon cracked pepper
1 – tablespoon olive oil
Combine the seasonings with the oil and rub into the meat, cover and refrigerate overnight or for at least
6 hours. Because small cuts of meat cook so quickly, they can be placed directly on the roasting pan.
Pre-heat the oven to 425° and cook the meat for 30 minutes. Turn the oven off and let the meat rest
for 10 minutes before slicing.
Red Wine Shallot Sauce
2 – tablespoons butter
½ – cup sliced shallots, about 4 shallots
1 – tablespoon sugar
1 – tablespoon red wine vinegar
3 – tablespoons brandy
1 – cup dry red wine
3 – cups beef stock
Sauté the shallots in the butter over moderate heat on the plaque taking care not to burn them. Stir in
the sugar and the vinegar and cook for several minutes. Add the brandy and cook until almost all the
liquid has evaporated then stir in the wine and stock and bring to a boil. Move the pan to the middle
of the plaque and keep the liquid at a gentle boil for about 20 minutes until it reduces to about 1½
cups of liquid. Strain the reduction into a saucepan pressing on the shallots to remove all the liquid.
Check the sauce for seasoning and keep it warm on the back of the plaque until ready to serve.