Louisiana Culinary Institute's Rageaux "Tiger" Tenderloin

Rageaux "Tiger" Tenderloin
Pan Seared Medallions of Beef Tenderloin, Burgundy Sauce
Fanned Pears and Chestnut Butter

Burgundy Sauce:
Yields 8 oz.

  • 2 oz. Red Burgundy Wine
  • 1 Shallot Chopped
  • 2 oz. Unsalted Butter
  • 4 oz. Demi Sauce
  • Salt to Taste
  • Pepper to Taste

Bring Burgundy to a boil and flame. Add shallots. Reduce sauce by 3/4. Add Demi sauce, blend well. Add salt and pepper to taste. Set sauce aside. At service time reheat sauce, add butter and whisk hard continuously.


  • 2 Pears
  • 2 Tbls. Unsalted Butter
  • Juice of 1 large lemon

Peel and core pears. Toss pears in lemon juice. Quarter lengthwise. Slice in to fine fans. Cook gently with butter in pan until tender and browned around edges. Remove and set aside, drain on paper towels.

Beef Tenderloin:

  • (2) 3 oz. Aged Beef Tenderloin Medallions
  • 1 Pt. Buttermilk
  • Salt to Taste
  • 4 Tbls. Unsalted Butter
  • 2 Tbls. Water to deglaze pan

Marinate medallions in buttermilk, cover and refrigerate 8 hours up to 24 hours. Season medallions with salt and pepper. Melt butter in frying pan until foaming. Cook on high heat for 2 minutes on each side. Drain on paper towels. Deglaze pan with a little water and reduce for 1 minute. Whisk into sauce and season to taste. Coat warmed plates with sauce. Arrange medallions and fanned pears on plate. Ladle burgundy sauce around.

Chestnut Butter:

  • 1 Qt. Cream (40%)
  • 1 Tbls. Salt
  • 1/4 Cup Sugar
  • 1 Cup Roasted Chestnuts chopped fine

Mix cream in mixer until it breaks into butter (about 10 minutes). Ring out excess milk in cheesecloth or white linen napkin. Put butter in small bowl. Fold in chestnuts, salt and sugar with spatula until smooth. (No sugar or salt crystals). Keep refrigerated until ready to serve. Form small "football" shapes with 2 spoons, place on hot medallions.