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For the Sauce:
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Warm the olive oil over medium heat in a large saucepan.
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Add the mirepoix (carrot, celery and onion) and cook, stirring occasionally, until the vegetables are browned but not burned; about 6-10 minutes depending on your heat.
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Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
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Add the tomato paste and cook for 2 minutes, stirring often.
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Add the remainder of the sauce ingredients, bring to a gentle boil, then reduce the heat and simmer the mixture for an additional 45 minutes.
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Then strain the mixture through a fine sieve into a medium saucepan, pressing down on the solids to release as much liquid as possible.
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Discard the solids.
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Return the mixture, now in a medium saucepan and devoid of all solids, to the burner.
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Again, gently boil and then simmer, uncovered.
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I have had this process take as much as 3 hours or more.
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You are reducing the liquid to less than a cup.
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When its ready, it will coat the back of a spoon.
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Add salt and freshly ground pepper to taste.
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You can make the sauce ahead and easily reheat it.
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The extra also freezes well; we like it on plain potatoes.
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Remember, this sauce is a reduction, so at no point should you have a lid on your pan.
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For the Beef:
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I prefer 6 ounce filets that are about 2 inches thick, but you can use any size you like; you will just need to adjust your cooking time based on the thickness of your filets.
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Choose filets that are nicely marbled and even-looking.
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Preheat your oven to 375 degrees F. If you are not using a silpat, I would cover a cookie sheet or jelly roll pan with aluminum foil and lightly spray the foil with Pam cooking spray wherever you plan on placing the tenderloins.
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It will prevent their crumbed bottoms from remaining on the pan when they are finished cooking!
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Trim the tenderloin filets well...be sure all silver skin is removed.
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Ready whatever breading you would like; I prefer half and half of Progresso Italian Style bread crumbs and Ians Panko bread crumbs, but Progresso by itself will be fine.
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You can certainly make your own, but they need to be fairly fine.
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Once the breadcrumbs are on their plate, I coat the tenderloins in Grey Poupon Country Dijon.
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You can use regular Dijon, but I really like the more rustic country style.
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Expect to use about 1 tablespoon per filet or more.
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Really coat it on there!
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Then roll the filets in the crumbs on all sides.
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I roll them over and over; I want as many crumbs as possible to soak up in the mustard.
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Please, dont be afraid of the mustard here!
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Truly, it only adds an acid note that balances the sweetness of the reduction.
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This doesnt taste like tenderloin with mustard!
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You will need to keep a close eye on the steaks.
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I have found for a 2 inch thick 6 ounce tenderloin, 25 minutes in a 375 degrees oven and about 5-10 minutes of resting on a sideboard will give me a filet prepared medium (warm pink center).
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I personally prefer rarer, but that gives you a good starting point.
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A good thermometer will help you reduce guessing; my favorite, while pricey, is fab for so many things...including accurate temps for puppy formula in the syringe and water for yeast.
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Its called a Thermapen and is available for about $100 from King Arthur Flour.
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Its easily paid for itself in the steaks it has saved, especially on our grill.
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If you have a guest who prefers their tenderloin medium well or well, it would be advisable to butterfly their tenderloins, or you may end up with scorched crusts.
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Once the steaks are to your preferred doneness, remove them from the pan with a stiff metal spatula or long handled tongs to a wooden cutting board to rest for a few minutes.
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If you tent the steaks with foil, they will rise in temperature, so be careful!
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Pour a few tablespoons of the reduced sauce on a warmed plate, and place the tenderloin on the sauce.
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This sauce is fabulous on potatoes, too!
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Honestly, I think it would make an old tire taste palatable, but thats just me.
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ENJOY!!
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