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Recipe: Chef Denise Vivaldo Makes Roasted Tenderloin of Beef on the Grand Asia & Pacific Voyage

On Oct. 1, Amsterdam departed San Diego for its epic 80-day Grand Asia and Pacific Voyage. Over the course of this cruise, a host of extremely talented guest chefs will be coming aboard to share their culinary knowledge, passion and delicious dishes with fortunate guests!

The first chef to join Amsterdam was Denise Vivaldo. Denise began her culinary training at the Ritz Escoffier and La Varenne in Paris and then graduated Chef de Cuisine from the California Culinary Academy in San Francisco. With over 28 years of experience, she has catered more than 10,000 parties and has cooked for renowned guests as George H.W. Bush, Ronald Reagan, Prince Charles, Bette Midler, Suzanne Somers, Cher, Arnold Schwarzenegger and Maria Shriver. She has also styled food for countless local and nationally syndicated television shows such as The Ellen DeGeneres Show, The Tonight Show with Jay Leno and NapaStyle with Michael Chiarello.

If you were unable to join Amsterdam’s Grand Asia Voyage, you can still get a taste of what our guests are experiencing with one of Denise Vivaldo’s personal recipes — Roasted Tenderloin of Beef with a Porcini Wine Sauce. Read on to create this delectable dish!



Serves 8


1 (about 4 pounds) prime center cut beef tenderloin

3 tablespoons extra virgin olive oil

1 tablespoon fresh thyme

Sea salt and freshly ground black pepper to taste


Sear tenderloin, before you place in oven. Position rack in center of oven and preheat to 425 degrees F. Brush meat with olive oil and sprinkle generously with thyme, salt and pepper. Place in a baking pan and roast for 10 minutes. Reduce heat to 250 degrees F and continue roasting until desired doneness is reached: Rare for 35-40 minutes when it registers 125 degrees F on an instant read thermometer; medium-rare for about 45-50 minutes when it registers 130 degrees F.

Remove from oven and let meat rest for 10 minutes before slicing.



Serves 8


1 bottle Cabernet Sauvignon (4 cups)

3 tablespoons extra virgin olive oil

8 ounces porcini mushrooms, sliced

3 tablespoons shallots, minced

1 cup homemade or good quality beef stock

Salt to taste

1/2 cup (1 stick) unsalted butter, cut into chunks


Place wine in a heavy saucepan and bring to a boil over high heat. Reduce heat to medium high and continue to boil until reduced to 1 cup, about 17 minutes.

In a large skillet sauté mushrooms in half of the olive oil over medium high heat until golden. Set aside. In the same pan sauté the shallots in remaining olive oil until soft, about 4 minutes. Stir in beef stock and reduced wine. Lower heat, add mushrooms and simmer for 5 minutes. Taste and add salt if necessary. Remove from heat. Gradually add butter while gently stirring sauce. Spoon sauce over tenderloin before serving.

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