Tenderloin with Beurre Blanc Sauce - hopefully spelling that correctly. Made for dinner last night and it was very good.
Beurre Blanc Sauce
1 cup onions or shallots
1/2 cup white vinegar
1 1/2 cups white wine
Lemon juice, 1 Tbsp.
1 stick unsalted butter, very cold and cut into small cubes.
Put onions, vinegar and white wine in skillet, let liquid reduce for 15 minutes or so. There will be liquid in the pan, you need that liquid to help melt the butter.
Remove from heat, add in small amounts the unsalted butter to the pan of onions you just removed from the stove, it takes a while because the butter should dissolve before you put in the next dot of butter until all gone. Add in 1 T lemon juice at any time while you are doing the butter, and season with salt and white pepper.
Tenderloin - I had two, cut into smaller filets, and then did a dredge with flour, salt and pepper. Put 2 T butter into hot cast iron pan, put the seasoned tenderloins in the pan, cook for about 3 minutes per side.
Served with Asparagus (put in a glass dish in 425 degree oven) with olive oil, salt, pepper and dusting of parmesan cheese for 10-15 minutes. Put a little more parmesan cheese on the asparagus when it came out of oven.
The beurre blanc sauce was cold, but when you served it with the tenderloin and asparagus, it melted into the plate of food. Lots of sauce left over to use in other meals.
