Serves: 4
Total Calories: 4,562

4 asparagus spears no more than 1/2 inch in diameter
4 carrots no more than 1/2 inch in diameter
8 large swiss chard leaves, with white bottoms removed
8 long red bell peppers strips
16 cups beef broth
16 cups vegetable broth
4 small yellow onions coarsely chopped
4 large carrots coarsely chopped
8 stalks celery coarsely chopped
6 pounds center cut beef tenderloin roast trimmed
1/4 cup vegetable oil
2 cups Cabernet Suavignon
1/4 cup cornstarch
1 to 1 3/4 pound Bread Bowl

1. Blanch the asparagus, carrot, and Swiss chard leaves. When cool enough to handle, lay the chard leaves on top of each other, and place the asparagus, carrot, and bell pepper strips in a straight line along the center. Tightly wrap the vegetables in the leaves to form a cylinder. Cover tightly with plastic wrap, and freeze at least 4 hours.

2. Place the beef broth, vegetable broth, onion, carrot, and celery in a large stockpot over medium-low heat, and simmer for 2 hours.

3. Preheat the oven to 375°F.

4. With long sharp knife, make a deep 1/2-inch-wide slit in the center of each end of the roast. (The cuts from each end should meet in the middle of the roast.) Enlarge the slit with the handle of a wooden spoon. Remove the plastic wrap from the frozen Swiss chard “spear,” then force the spear into the slit.

5. Heat the oil in a large ovenproof skillet over medium heat. Add the tenderloin, and brown on all sides. Remove the excess oil, and place the roast (still in the skillet) in the oven for 20 minutes, or until cooked to desired doneness. Remove the roast from the oven, transfer to a platter, and let sit at least 10 minutes. Reduce the oven temperature to 350°F.

6. Place the skillet over low heat, add half the wine, and stir to deglaze the pan. Add 4 cups of the simmering broth and cook 7 minutes, or until the liquid is reduced by a quarter.

7. Dissolve the cornstarch in the remaining wine, and add to the broth. Stir frequently until slightly thickened to form a sauce (Cabernet Jus Lie).

8. If necessary, trim the edges of the roast, so that it will easily fit in the bread bowl. Cut the roast into slices, but keep the slices together to maintain the “roast” shape. Transfer to the bread bowl. Add 3/4 cup of the sauce, reserving the rest to serve at the table.

9. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 5 minutes or until heated through. Carefully remove the foil and continue to bake another 3 minutes. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 4,562
Calories from Fat: 120

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Chef Salvatore John Campagna's Christmas Tenderloin
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