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beef tenderloin dish

Photo Courtesy Claudia Restaurant

Beef Tenderloin by Trevor Teich of Claudia, Chicago

Beef tenderloin appears on the menu at The Bar at Claudia, and the recipe is inspired by chef Trevor Teich's mother's cooking. Claudia restaurant received its first Michelin star in 2022.

04 May, 2022
Average: 4 (4 votes)

serves for



For the beef tenderloin
Beef tenderloin
4 oz
Kosher salt
Fleur de sel
Ground pepper
1/2 stick
For the Red Wine Onanade
White onion
2 cups, diced
Red wine
2 cups
Red port wine
2 cups
Red wine vinegar
1/4 cup
Kosher salt

Step 01

Pre-heat oven to 350 degrees.

Step 02

Brown the butter: Heat a thick-bottomed skillet to medium heat. Slice the butter and add to pan. Whisk frequently for about 5 minutes. Once melted, the butter will foam up a bit and then subside. Remove from heat and set aside in a bowl.

Step 03

Season the beef on all sides with salt, fleur de sel and mixed ground pepper.

Step 04

Roast the meat in a sauté pan on medium-to-high heat until meat is brown on all sides.

Step 05

Baste the meat with the foaming brown butter.

Step 06

Remove from pan and place in oven. Cook until medium rare / medium / medium well (your choice).

Step 07

Remove from oven and allow the meat to rest before slicing.

Step 08

Top with red wine onionade (recipe below) and serve immediately. 


Step 09

Sweat the onions in a medium-sized rondeau in foaming butter until cooked or translucent.

Step 10

Deglaze the pan with half of the red wine and port. Cook until wine reduces by 2/3.

Step 11

Add the rest of the wine and stir the onions and wine mixture very gently.

Step 12

Cook the liquid down until glazed.

Step 13

Add the vinegar and mount with butter.

Step 14

Hold at room temperature until ready to serve.

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