Quick and easy but elegant supper idea a seared beef tenderloin.
A beef tenderloin dish is prepared by Chef Tom Mullally of Strand Catering at the International Culinary Institute in Myrtle Beach. Using the “chain” cut from a whole tenderloin, the meat is seared to seal in juices, finished in the oven to a mid-rare doneness, and served with roasted Yukon Gold and red potatoes, along with mixed vegetables. A red wine sauce completes the plate, highlighting Chef Tom’s emphasis on flavor, presentation, and professional cooking techniques drawn from nearly four decades of experience.