The Day A French Bistro Came to The Seinfeld Set

Andy Ackerman had a desire for a tenderloin Sandwich

Billy Nuzzo worked on the set of Seinfeld as his set chef. Bill was determined to transform the food culture on movie sets in Los Angeles, one set at a time. How do I know this? Billy is my brother.

The foods usually served on film sets, doughnuts, popcorn, and other assorted unhealthy snack foods were abysmal. Bill worked to change that. His goal was to upgrade the quality and to serve healthier food. Jerry loved him for it.

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I was a pastry chef and fine foods caterer in another life, so Bill and I would collaborate when he wanted some feedback.

The show’s director, Andy Ackerman, asked Bill if he would make Roasted Tenderloin sandwiches with fried potatoes and horseradish sauce.

Bill thought it was an unhealthy combination; I thought, save me some.

Tenderloin is a very tender but not the most flavorful cut of beef. It needs to be seasoned well and served rare.

Here’s the recipe Bill and I put together for Andy, the cast, and the crew: It’s a chef’s recipe, allowing changes from the cook.

Andy Ackerman’s Roasted Tenderloin Sandwich

Ingredients

3 pounds beef tenderloin

4 Tbl. olive oil,

crushed red and black peppercorns (You can use the back of a knife or a mortar and pestle)

6 fresh garlic cloves, crushed and made into a paste

1/4 pound shallots

1 cup freshly made beef stock or a high-quality store-bought

2 fresh tomatoes, chopped, seeds removed

2 Tbl cornstarch

1/4 cup water for a cornstarch slurry

French Rolls

Sliced Swiss cheese, Optional

Process

Rub the tenderloin lovingly with olive oil and garlic puree (Remember, if you rub too long, you’ll have to make a commitment).

Sprinkle on the pepper mixture. Place the tenderloin in a roasting pan and roast for 45 minutes or until the thermometer reads between 145–160° when inserted. 160 would be on the well-done side.

Try my method and roast the tenderloin to 140° Rare. Bill doesn’t like rare meat; he said, “Lu, I swear I can see the meat move.” (I told him he was being dramatic). The pan juices are so fragrant we used them to make the shallot sauce. Take the pan juices and remove to a small saucepan. Heat, then add the slurry and stir.

Slice the tenderloin after it’s rested, drizzle the shallot sauce on the rolls, then pour on the horseradish sauce. A side of homemade French fries hot out of the fryer, Voila!

Recipe for horseradish sauce:

Ingredients

• 1 1/2 cups sour cream
• 1 cup mayonnaise
• 1/3 cup prepared horseradish or more to taste
• ¼ cup chopped fresh dill
• Fresh lemon juice, to taste
• 1 pinch salt
• a light shot of Worcestershire sauce

Directions

1. Stir sour cream, mayonnaise, horseradish, dill, lemon juice, Worcestershire, and salt until smooth.

Bill stacked the sandwiches on a massive plate till they resembled a pyramid. Alongside were the shoestring fries and horseradish sauce. Because the crew had been smelling the incredible filet roasting and fries, Bill knew it was going be difficult to get the food to the serving area without being trampled on, so he had his trustee assistant, who was 130 pounds soaking wet, block for him by standing in front of the rolling table as he approached the serving area.

All went without a hitch, and Andy was so grateful.

I reminded Bill our father had to do the same thing. His regulars would sneak into the kitchen while Willie Mac’s back was turned and steal his legendary meatballs. I guess the apples really don’t fall far from the tree

Thank you for stopping by.