There is a lot of misinformation on what a beef tenderloin is for end-users in a classical kitchen. With all the great dishes that Escoffier created the beef tenderloin was a focal point of many of the most famous people in his era. For instance the great composer Rossini had a passion for fresh truffles goose liver, and a souce made from a Demi Glace which historically was served to him after his opera failed. During that era the royalty of Europe tried to engage him to be their chef but he declined, yet when he came to London in the late 1890s with Caesar Ritz he became the focal point of many fine dinners served to Prince Edward the son of Queen Victoria and later the king of England in private dining room,
The tenderloin is split into four classical pieces
The first cut is ;the Château Briand which is served as a roasted piece of meat normally for two people in his car tableside in front of the guests and include such things as a Boquetiere of vegetables and normally served with a fat rich sauce such as Bernaise or a fat enriched Demi glace which normally would include the addition of poached beef marrow to increase its flavor
The filet which is the centercut of the muscle is normally grilled and served with varying sauces including hollandaise, or a hotel butter or defined rich sauce which is normally named after either a classical personality or event. In all cases except for the Château Briand all grilled meats are served on a crouton of fried bread so that the blood from the filet can be absorbed without damaging the sauce. It also should be remembered that Escoffier wrote recipes in memory of some great battles of the Napoleonic war including the battle of Marengo in Italy.
The tournedoes or the very small cuts from next to the tail of the tenderloin have many classical applications. Many dishes using this cut of meat which can be also found on veal tenderloin and venison tenderloin have a great opportunity for the chef be very creative.iEscoffier wrote a lot recipes were very famous womensome of which were rumored to be his mistresses during his lifetime. In the 1890s there were many famous composers actors and singers such as Sarah Bernhardt, Dame Melba, Princess Marie Louise who in his book he created some great dishes using the tournedoes.
The tail piece is called the filet minigon which is used in dishes such as strongonoff , the spaghetti Bolognese,
The pieces of meat retained from the chain are normally cut into strips and again can be used for many dishes including Fajitas or beef curries.
Today sadly very few chefs utilize this wonderful piece of mea the way it should be,so look at Escoffier's book and you'll probably find at least 150 dishes utilizing these cuts which in reality are a wonderful way to express your culinary talents in the future.
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