Sauce Robert is a version of Sauce Espagnole. The grilled tenderloin served with a Sauce Robert is one delicious bite after the next.
Ingredients
6 4-ounce beef tenderloins
Sauce Robert:
8 TB (1/2 cup) clarified butter
1 carrot, cut into ⅛ inch dice
1 small onion, cut into an ⅛ inch dice
8 TB (1/2 cup) flour
4 cups brown veal stock
1 TB shallots, finely chopped
1 TB Dijon mustard
½ cup white wine
1 bouquet garni (parsley stem, sprig of thyme, bay leaf)
1 TB tomato paste
Instructions
To prepare the sauce:
Heat the butter in a sauce pan. Add the carrot and onion and saute until translucent. Add the flour and cook, stirring constantly until the roux is dark brown, at least 30 minutes. Dissolve tomato paste into 3 of the cups of the veal stock. Slowly add the stock and simmer, skimming any impurities that come to the surface. Add the bouquet garni. Reduce the sauce until it coats the back of a spoon. Add the remaining 1 cup of stock and simmer slowly. Meanwhile, place the shallot, mustard, and wine in a non-reactive sauce pan and bring to a boil. Reduce the heat to a simmer and reduce the mixture by half. When the espagnole sauce is reduced to about 1 cup, slowly whisk in the wine reduction and allow the sauce to simmer gently for an additional 5 minutes. Strain, Taste and correct the seasoning.
To cook the tenderloin:
Make sure the meat is room temperature and pat the meat dry. Heat the grill on high . Right before adding the meat, lightly oil the grill. Lightly coat the tenderloin with a little oil, then season with salt and pepper. Place the loin on the hot grill and cook, undisturbed for about 3 minutes. Rotate the meat a quarter of a turn and cook 1 additional minute to impart even grill marks. Flip the beef and repeat.
Recipe by A Day in the Bite at https://www.adayinthebite.com/grilled-tenderloin-with-sauce-robert/