Roast Tenderloin of Beef with Merlot Sauce

Preparation info

  • Serves


    , with lots of leftover steak
    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

A few times a year I cook big, festive dinners for people who buy my services at auction for one charity or another. This dish is one I often include in those dinners. My guests seem to be impressed that I turn a whole bottle of wine into about a quarter cup of sauce. That’s an easy trick, though.


  • 1 whole beef tenderloin, trimmed of silverskin and fat
  • Salt and freshly ground black pepper
  • 2 tsp. butter, soften


  1. Preheat the oven to 350 degrees F. Lightly season the tenderloin with salt and pepper. Coat a skillet, large enough to hold the tenderloin, with the butter and heat it over high heat. Add the tenderloin and cook until well browned all over. Transfer the tenderlo