Beef Tenderloin

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  • Base dish: Beef tenderloin, roasted following the basic roasting procedure in Roast Rib of Beef au Jus, Bordelaise Sauce, potatoes, and broccoli
  • Plate 1: A slice of roast tenderloin with Bordelaise sauce is plated in a traditional style with steamed, buttered broccoli and mashed potatoes.
  • Plate 2: This arrangement of tenderloin with Oven Roasted Potatoes and Broccoli Mornay is still fairly traditional but looks modern on a large, square plate.
  • Plate 3: Instead of the simple roast tenderloin, this presentation is lifted to another level by featuring Beef Tenderloin Sous Vide, flavored with garlic and herbs. A long, rectangular plate showcases, in the center, the sliced tenderloin resting against sautéed mushrooms and accompanied by broccoli flavored with grated lemon zest and lightly browned, shaved garlic. The potatoes in this plating take the form of Potato Rods Rissolé sprinkled with parsley chiffonade. The long, narrow shape of the potatoes echoes the shape of the plate.
  • Plate 4: A large square plate holds an arrangement of Beef Tenderloin Sous Vide, garnished with a little special sea salt called fleur de sel and resting on Olive Oil and Garlic Confit Red Potatoes, with the same shaved-garlic and lemon-scented broccoli in the rear. The Bordelaise sauce in front is complemented by Caramelized Roasted Onion Purée in the rear. Finally, the beef is topped with crispy fried shallot rings.