Suggested Wine Pairing – Cabernet Sauvignon Reserve, Robert Mondavi, Napa, California


2 to 2 1/2 pounds beef tenderloin, trimmed and tied
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 lb crimini mushrooms, whole
3 tablespoons extra virgin olive oil

2 pounds Idaho potatoes, peeled, quartered
3/4 cup heavy cream
2 tablespoons unsalted butter
Salt and freshly ground black pepper
18 fresh green asparagus, trimmed

2 shallots, finely chopped
2 tablespoons unsalted butter
1/2 cup green peppercorns, canned and drained
2 tablespoons brandy
1/2 cup demi~glace (page 149)
1/3 cup heavy cream
Salt and freshly ground black pepper

Rosemary sprigs

Preheat oven to 350°F.

Season beef with salt and black pepper. In a heavy sauté pan over medium high heat, warm oil and sear beef on all sides. Place beef on a rack in a broiling pan. Roast for 30 minutes for rare or until the desired doneness, turning once. Remove from oven and let rest.

For mashed potatoes, place potatoes into salted cold water, bring to a boil and cook until potatoes are easily pierced with the tip of a knife, about 15 minutes. Drain and press potatoes through a potato ricer into a heated bowl. Stir in cream, butter and nutmeg. Adjust seasoning with salt and pepper and keep warm.

Blanch asparagus in boiling, salted water for 3 minutes. Cool in ice water, drain, and set aside. Reheat in hot water, at the last minute, for a few seconds.

In a small saucepan over high heat, warm olive oil and sauté mushrooms for 5 minutes or until nicely browned. Keep warm.

For sauce, sauté shallots in butter over medium heat until translucent. Add peppercorns and then brandy. Stir well. Add demi-glace and let simmer for about 15 minutes. Add cream and adjust consistency by simmering for a few minutes to reduce if too thin. Season with salt and black pepper.

Slice tenderloin and arrange on warmed plates over mashed potatoes and three asparagus per plate. Finish with green peppercorn sauce. Garnish with mushrooms and rosemary sprig.

Serves 6.


When roasting or broiling meats it is best to let it “rest’ for 10 to 20 minutes before slicing. As the meat cooks, the internal juices are drawn toward the surface. If you slice the meat right after it comes out of the oven, the juices will drain out and your lovely and well dressed roast will be dry and lifeless.

Remove the roast from the oven about 10 degrees short of the desired doneness and allow it to rest, covered, for 10 to 20 minutes. The meat will continue to cook or “carry over” and standing time will assist in achieving the perfect finished cooking temperature.

* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook


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