California Spit-Roasted Tenderloin of Beef

Name: California Spit-Roasted Tenderloin of Beef
Cuisine: French
Ingredients: 1 bottle light Cabernet Sauvignon; 1 tablespoon dark soy sauce; 3 large cloves garlic, finely chopped; ¼ cup finely chopped fresh Italian parsley leaves; 2 teaspoons finely chopped fresh oregano flowers or 1 teaspoon leaves; 2 teaspoons finely chopped fresh oregano flowers or 1 teaspoon leaves; ½ teaspoon finely chopped fresh rosemary leaves; ½ teaspoon finely chopped fresh summer savory leaves; ¼ teaspoon ground allspice; 1 whole tenderloin of beef, 5½ to 6 pounds, fat and silverskin removed; Salt; Pepper from the mill; Olive oil as needed; Fat-free trimmings from chain and tail of the tenderloin; 5 cups Primary Veal Stock; 2 cups Cabernet Sauvignon of your choice; 3 shallots, finely chopped; 2 to 6 tablespoons unsalted butter, to your personal taste

Preparation info

FCR—
8 to 10
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe will bring California to your celebration dinner, and can also be used for:

A rib of beef completely trimmed of fat and tied
A sirloin strip completely trimmed and tied

Purchase an IMPS No. 189A, full tenderloin defatted, from a butcher. In the last five years what seems to have been sold as tenderloin in supermarkets is only what in colloquial butcher language is called the bullnose or thick end of the tenderloin, whic

Ingredients

Americas
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United States
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California
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Ingredients

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