From Texas Monthly - Rule Britannia
Jenni Messina, the Anglo-Indian owner of Dallas' Jennivine's Restaurant and Culinary Center, has made her business a success by recharging her native English cookery with Southwestern flavors and produce. In this buffet for twelve, Messina's warm English salad is dressed with a British standby – Stilton cheese – but bits of juicy jicama and sorrel add Tex-Mex animation. At the center of her holiday menu is roast tenderloin of beef, smothered with a fresh-cayenne-pepper sauce. Following this are deep-dish tributes to autumn: braised red cabbage and sugar snap peas. Dessert is a sumptuous bread pudding, studded with raisins and drizzled with spoonfuls of bourbon-zapped crème anglaise.
From Jennivine Restaurant
{(rater>id=100|name=Beef Tenderloin With Cayenne Sauce|type=rate|headline=off)}
Preheat: 400° | Yield: 12-18 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:40 |
Brown Sauce:
Tenderloin
Sauce:
Tenderloin