Beef Tenderloin With Red Wine, Anchovies, Garlic and Thyme Recipe (2024)

Although just "sloshing in a few glugs" is fun, it would be helpful to have an idea as to how much brandy and wine to add.

Can this be made without the anchovies. I just can't..........

Absolutely awful. When was the last time you said, "Wow I bet some steamed, very expensive, steak would hit the spot!" Well, probably never, and that is exactly what this is. I should have known better, but I followed the recipe, only to get a nasty product at the end. It would have been so much better to put a decent brown crust on the exterior and then either continued to cook it in the cast iron skillet, or finish it in the oven, perhaps topped by some kind of sauce. This was ghastly.

The photo is of a tenderloin cooked via Sous Vide to 125F. I'd recommend cooking to 125F in the pot and then covering with foil for 5 minutes prior to slicing. The meat should finish at 130 and be perfect. The Themapen is ideal for this.

It tells you in the recipe how much red wine and brandy to add.

I followed the recipe exactly. I am old (62yrs) and kinda know how to cook. I don't know quite how to say this since I am dealing with an erstwhile domestic goddess but...This recipe was really boring to eat. It seemed very bland. Should I have seared the meat turning for like 7-10 min. til it was really black? Should I have left the garlic to saute for longer than two min.? Should I have added a swipe of vinegar to the final sauce? Help me out folks. Thanks for any input.

Try the anchovy paste. instead of the filets. You don't have to look at them!

Maybe use a few teaspoons of fish sauce, which is made from anchovies. That's what I use as a substitute. You can find it in the Asian section of your supermarket or at specialty stores.

You can use miso or soy sauce to get that umami flavor. But you should really try to have the anchovies in the recipe. Can someone else add them in so you aren't physically present when they're added? The flavor they add isn't easily duplicated. I know, they're a bit strange-looking. But worth it!

This was my first braising and first tenderloin and it was delicious. (I’ve cooked a *lot* of filets, so I do have that experience on timing/heat.) I cooked just 1.5 lb tenderloin bc we’re just two adults and two small children. I halved the ingredients and followed the directions to a T except I lightly pre-salted the beef w kosher salt about 5 hours before cooking because Salt, Fat, Acid, Heat. We’ll be making this again.

Too much wine for the beef to be swimming in. Next time I'll cut that portion in half. Flavors were good (no anchovies-ick) and I covered the platter with good blue cheese, crumbled.

Leave off the sugar during browning and the recipe is perfect1

I have to disagree, I made this a fee months ago and it was absolutely delicious. So much so that I’m planning on making it again this weekend.

Absolutely awful. When was the last time you said, "Wow I bet some steamed, very expensive, steak would hit the spot!" Well, probably never, and that is exactly what this is. I should have known better, but I followed the recipe, only to get a nasty product at the end. It would have been so much better to put a decent brown crust on the exterior and then either continued to cook it in the cast iron skillet, or finish it in the oven, perhaps topped by some kind of sauce. This was ghastly.

This was fantastic. I added about 2 teaspoons of balsamic vinegar, which I thought it needed to balance the flavors. My family loved it.

I followed the recipe exactly. I am old (62yrs) and kinda know how to cook. I don't know quite how to say this since I am dealing with an erstwhile domestic goddess but...This recipe was really boring to eat. It seemed very bland. Should I have seared the meat turning for like 7-10 min. til it was really black? Should I have left the garlic to saute for longer than two min.? Should I have added a swipe of vinegar to the final sauce? Help me out folks. Thanks for any input.

Try with boneless turkey breast

Didn’t want to spend $ last night for tenderloin so tried a large London broil. Was a bit tough but had leftovers. Sauce was great but better on day two with leftover meat. Needed crusty bread for last bits of sauce. Added tomatoes to the arugula. Will experiment with other cuts of meat and make again.

In step 5, the "peek, prod, and poke "stage, what temperature would you suggest for med rare --- perhaps 125F -- if it warms internally more while resting? I want the look in the photo, but not raw purple.

Can this be made without the anchovies. I just can't..........

Although just "sloshing in a few glugs" is fun, it would be helpful to have an idea as to how much brandy and wine to add.