WHOLE ROASTED BEEF TENDERLOIN

1. Let your meat sit out at room temperature for an hour prior to roasting. Preheat the oven to 275 degrees F, then place the loin on a sheet pan.
2. Rub all over with olive oil, then rub generously on all sides with kosher salt and freshly cracked black pepper. Insert a probe thermometer into the center of the meat.
3. Roast on the center rack of the oven until your desired internal temperature is reached. Rare: 115-120 degrees F. Medium-Rare: 125-130 degrees F (this is what I recommend). Medium: 135-140 degrees F.
4. Remove the probe, then move the pan up to the top rack of the oven and turn on the broiler. Keep a close watch until it’s nicely browned on top, about 30 seconds to a minute, then use a pair of tongs to turn it 1/4 of the way. Repeat until browned on all 4 sides.
5. Remove from the oven, cover with foil, and let rest for at least 15-20 minutes or longer. Slice and serve as desired.

BASIC BORDELAISE SAUCE

1. Heat olive oil in a large saucepan over medium heat. Add shallots with a pinch of salt, then cook until softened and just starting to turn golden, about 10 minutes.
2. Stir in flour, then whisk in red wine and beef stock. Bring up to a simmer and cook until thickened and reduced by half.
3. Set a fine mesh strainer over another saucepan, then strain the mixture, being sure to press down to extract every last bit of liquid. Taste for seasoning and add more salt and pepper as desired. Whisk in butter, then serve immediately.

BASIC CHIMICHURI SAUCE

1. Combine the shallots, garlic, and red wine vinegar in a medium bowl. Let sit for 10 minutes.
2. Whisk in the olive oil, parsley, salt, and pepper. Taste for seasoning and adjust as needed.
3. Alternatively, this sauce can be made in a food processor.

GARLIC TOASTS WITH FILET MIGNON AND HORSERADISH SAUCE

1. Preheat the oven to 325 degrees.
2. Melt butter in a small saute pan along with garlic. Arrange baguette slices on a sheet pan, then brush with garlic butter. Bake until lightly golden and crisp, about 15-20 minutes. Let cool.
3. Make the sauce by whisking together the sour cream and horseradish. Season with salt to taste.
4. Top each piece of garlic toast with 1-2 pieces of thinly sliced beef tenderloin. Finish with a dollop of horseradish sauce and garnish with freshly chopped chives. Serve immediately.