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The Signature Room at Seven Bridges Roasted Tenderloin of Beef
2-2 1/2 lbs. beef tenderloin
2 cloves garlic
2 T. fresh thyme
salt and pepper, to taste
Demi Glaze
6 lbs. veal bones
1 medium onion
1 medium carrot
3 ribs of celery
1 medium head of garlic
2 medium leeks
2 bay leaves
2 T. thyme
1 t. whole black pepper
8 oz. red wine
2 T. tomato paste
6 quarts water
Mushroom Demi Glaze Sauce
8 oz. sliced mushrooms
1 oz. minced shallots
2 oz. butter
4 oz. red wine
1 T. demi glace
fresh lemon juice
Make the demi glace first. In a 350�F. oven, roast the veal bones with the
vegetables, herbs, wine and tomato paste for 6 hours. Reduce heat to 225�F. Add
6 quarts water and reduce to 2 quarts. This will take about 6 hours.
Rub the meat with fresh chopped garlic. Add thyme leaves, black pepper and salt.
Saute the meat in a hot pan 3 to 4 minutes until brown. Finish roasting in a
325�F. oven for 20-25 minutes for rare or medium.
Slice into 12 to 16, 2 1/2-ounce pieces.
For the mushroom sauce:
Saute mushrooms and shallots in butter until brown . Add red wine and cook for 5
minutes. Add 1 T. demi glace and a few drops of lemon juice. Salt and pepper to
taste. Simmer about 10 minutes.
To serve:
Place two slices of tenderloin on a plate, drizzle with mushroom sauce. Serve
with garlic mashed potatoes and green beans.
Serves six to eight.
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