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Pre-heat oven to 350 degrees.
Photo Courtesy Claudia Restaurant
Beef Tenderloin by Trevor Teich of Claudia, Chicago
Beef tenderloin appears on the menu at The Bar at Claudia, and the recipe is inspired by chef Trevor Teich's mother's cooking. Claudia restaurant received its first Michelin star in 2022.
04 May, 2022
serves for
4
ingredients
For the beef tenderloin
Beef tenderloin
4 oz
Kosher salt
Fleur de sel
Ground pepper
Mixed
Butter
1/2 stick
For the Red Wine Onanade
White onion
2 cups, diced
Red wine
2 cups
Red port wine
2 cups
Red wine vinegar
1/4 cup
Kosher salt
Butter
Step 01
Step 02
Brown the butter: Heat a thick-bottomed skillet to medium heat. Slice the butter and add to pan. Whisk frequently for about 5 minutes. Once melted, the butter will foam up a bit and then subside. Remove from heat and set aside in a bowl.
Step 03
Season the beef on all sides with salt, fleur de sel and mixed ground pepper.
Step 04
Roast the meat in a sauté pan on medium-to-high heat until meat is brown on all sides.
Step 05
Baste the meat with the foaming brown butter.
Step 06
Remove from pan and place in oven. Cook until medium rare / medium / medium well (your choice).
Step 07
Remove from oven and allow the meat to rest before slicing.
Step 08
Top with red wine onionade (recipe below) and serve immediately.
Enjoy.
Step 09
Sweat the onions in a medium-sized rondeau in foaming butter until cooked or translucent.
Step 10
Deglaze the pan with half of the red wine and port. Cook until wine reduces by 2/3.
Step 11
Add the rest of the wine and stir the onions and wine mixture very gently.
Step 12
Cook the liquid down until glazed.
Step 13
Add the vinegar and mount with butter.
Step 14
Hold at room temperature until ready to serve.
