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December 14, 2013

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Turkey and ham? Boring. Instead, consider roasted beef tenderloin with some shallots and port-wine reduction for holiday feasting.

Chef Nick Massie, who runs, shows you how to prepare the dish in a few simple steps.

After trimming the meat, he uses butcher’s twine to compress it and ensure even cooking.

The next step is seasoning the meat by rubbing it with extra virgin olive oil, pepper and kosher salt. Afterward, it goes into the oven, and Massie turns his attention to monitoring an entire bottle of port wine simmering in a small pot over a flame, making sure to continually skim the foam from the surface.

“That usually results from whatever impurities are in there,” Massie says.

Afterward, you’re left with an upscale twist on a down-home meal.

“It’s kind of a fancy version of steak and ketchup,” Massie says.

To download the recipe for roasted beef tenderloin with port-wine reduction, click here.

Video by Marston Sawyers, Nick Massie and Julian Marquez.

5min 3sec

HD file size: 89 MB
SD mov file size: 34 MB

Please note: For smoother viewing of HD videos, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).

Additional audio: CrossFit Radio Episode 218 by Justin Judkins, published April 4, 2012.

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