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Roast Tenderloin Charentais Recipe

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This recipe for Roast Tenderloin Charentais, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pamela Newell


2- 3 pound piece of beef tenderloin
1/2 C olive oil
2 T wine vinegar
Bouquet garni (Bay leaf, 2 sprigs parsley, 2 sprigs thyme, leeks)
3 cloves
Dash nutmeg
3 thin slices of salt pork (I use bacon sometimes)
C dry white wine
1 shallot, finely minced
salt and freshly ground pepper
1 t tarragon leaves, finely chopped
-⅓ C heavy cream
C butter

Heat oven to 350
The evening before serving, marinate the beef in olive oil, wine vinegar, bouquet garni, cloves, and nutmeg.
About 2 hours before serving remove the meat from the marinade, tie salt pork over the top, and roast for 1 hour and 45 minutes to 2 hours until meat thermometer registers well done (if you want rare roast for 40-45 minutes.)
Baste occasionally with the marinade.
Remove to a hot platter and keep warm.
Remove all but 1 T of fat from the roasting pan.
Deglaze the pan with the white wine and strain into a small saucepan.
Add 1 t wine vinegar, the shallot, and salt and pepper if needed.
Simmer for 10 minutes.
Then add the tarragon and as much heavy cream as you have sauce.
Reheat and then remove from heat and swirl in the butter.
Slice the tenderloin and pour the sauce over it.

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