By Claire Holzman, contributing writer
The holidays are upon us. To celebrate, many of us will gather with our family and friends around the table and enjoy a delicious meal. Flipping through the Dean & DeLuca cookbook, I found plenty of recipes that would make for a wonderful Christmas dinner: Herb-Crusted Rack of Lamb, Broiled Salmon Fillet with Bacon, Wild Mushrooms with Oyster Sauce, but the Roasted Beef Tenderloin with Herbes de Provence and Marrow struck a chord with me.
Roasted Beef Tenderloin with Herbes de Provence and Marrow
Serves 4
3 Tbs. herbes de Provence
1 tsp. salt
¾ tsp. fresh cracked pepper
2 pounds beef tenderloin (even thickness)
3 inch piece of beef marrow bone, split in half lengthwise
2 Tbs. unsalted butter
¼ cup finely chopped shallots
¼ cup dry red wine
1 ¼ cups beef demi-glace
¼ cup finely chopped fresh parsley
1. Preheat oven to 500 degrees
2. In a small bowl blend the herbes de Provence, salt and pepper. Pat the beef tenderloin dry, and coat the whole tenderloin with the herb mixture, pressing gently to make sure it adheres. Place the tenderloin in a roasting pan in the preheated oven and cook until rare, about 20 minutes. Let rest for 10 minutes before carving.
3. While the tenderloin is roasting, cut the marrow out of the bone with a sharp paring knife, keeping the marrow from each half of the bone in one piece if possible. Dip the paring knife into very hot water, and slice the marrow into ¼ inch slices. Refrigerate the sliced marrow.
4. Place the butter in a heavy saucepan and melt over moderate heat. Add shallots and cook until softened, about 5 minutes. Increase heat to high; add red wine. Reduce until only a tablespoon of the wine remains, about 5 minutes. Add demi-glace, and simmer until thickened slightly, about 10 minutes. Taste for seasoning and keep warm.
5. Bring a small saucepan of salted water to a boil; reduce heat to bring to a simmer; drop marrow into water and heat for about 2 to 3 minutes to soften. Remove marrow with a spoon and set aside.
6. Carve tenderloin into thick slices (1/2 inch to ¾ inch) and arrange on a serving platter. Dice marrow and add to warm sauce, heating gently for 30 seconds. Spoon sauce over tenderloin slices, and garnish with chopped parsley. Serve immediately.
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Comments ( 1 Comment )
The topic of herbes de provence brings to mind a delicious new product I recently discovered online. Woody’s Gourmet (http://www.woodysgourmet.com) has a wonderful gourmet fresh herb salt. I stumbled into it online and ordered some. Since it has arrived, I’ve found the fresh herb flavors infused in the salt go so well with things I would normally either add plain salt or dried herbs. I’ve rapidly become an evangelist for Woody’s! Anyway, I thought of this on the topic of your article and figured Dean & Deluca and your readers would enjoy being in the know. Thanks and keep up the great content!
Chris
Chris Delaporte added these pithy words on Jan 06 10 at 11:55 pm 
