A Filet Three-Way

I don't eat Filet Mignon very often, it's expensive and it lacks the fatty goodness I like in my steak on the regular (I'm talking about you rib-eye!) But on Christmas Eve, or Christmas night for that matter, when I'm hostess with the mostess, I like to splurge on a beautiful beef tenderloin. I sear it quickly in a pan and finish it in a hot oven until it's perfectly med-rare. (That leaves the end pieces for my mother who likes her beef tortured.) It makes a lovely presentation to slice ruby tinged ribbons of beef from the impressive tenderloin.
"But Abby," you say alarmed, "What about the aforementioned fatty goodness?" Fear not! The best way to introduce flavor to the delicate tenderloin is via sauce. A trio of sauces if you're feeling like an over-achiever, and I usually am on the holdiays! Below I've included a recipe for a perfectly cooked beef tenderloin and my fave trio of sauces that not only compliment the beef, but make sure everyone at your holiday function is happy! It's a saucy three-way! Enjoy!

Perfect Beef Tenderloin with a Trio of Sauces:
Serves 8-10 people

1 (4-pound) beef tenderloin roast, trimmed and tied
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil

1. Preheat the oven to 450 degrees F. and season the tenderloin with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat until almost smoking. Add the roast and cook, turning often, until browned on all sides, 5 to 7 minutes. Transfer the skillet to the oven and roast for 25 to 30 minutes or until a meat thermometer inserted into the center registers 130 degrees F for medium rare. Transfer the roast to a warmed platter and cover loosely with foil.

Mushroom & Red Wine Sauce:
8 ounces button mushrooms or baby bellas, sliced
1 shallot, finely chopped
2 teaspoons chopped fresh thyme leaves
1 cup dry red wine
3 tablespoons butter

1. Using pan from the beef tenderloin, place over medium heat and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrape the bottom of the pan to get the browned bits.
2. Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve immediately.

Horseradish Sauce:
2 tablespoons horseradish (or more to taste if you like it spicy!)
1 cup mayo
2 Tbl sour cream
1/4 cup fresh lemon juice
1 tablespoons Worcestershire sauce
1/2 teaspoon black pepper
Salt
Dash hot sauce

1. In a medium sized bowl, mix together all ingredients and serve.

Chimichurri:
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar or red wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper

1. In the bowl of a food processor, combine the olive oil, vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper.
2. Remove the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours.

The holidays are a time to go big, one sauce is simply not enough! And beef tenderloin makes a perfect vehicle for all three sauces.