Elevate Your Home Cooking: Beef Tenderloin Recipe

beef tenderloin

🥗Healthier: grass-fed beef

💰Cheaper: pork tenderloin

Grass-fed beef is leaner and more nutritious; pork tenderloin is often less expensive.

Clean the beef tenderloin from the silver skin.

Portion the tenderloin into three parts, keeping the middle part for the recipe.

Roll the meat in clean film tightly and cut into four steaks.

Season the steaks with salt and black pepper, and seal with fresh rosemary.

Cook the steaks at 57 degrees Celsius for one hour.

Peel the potatoes and cut them roughly to the same size.

Start cooking the potatoes in cold salted water on medium heat until soft.

Mix red wine, rosemary, peppercorns, and shallots in a pot and reduce by half.

Add beef stock to the reduced mixture and cook slowly on low heat.

Mash the cooked potatoes and mix with butter, salt, and milk, adjusting the ratio to avoid splitting.

Strain the mashed potatoes through a shinoa for smoothness.

Pick peas and set aside for garnish.

Cook shallots in boiling water for about 8 minutes, then cool down.

Sear the cooked beef steaks on high heat in a pan, seasoning the sides.

Caramelize shallots in a pan with oil and sugar.

Slice the rested beef tenderloin for plating.

Plate the sliced beef with mashed potatoes, caramelized shallots, blanched peas with green oil, pea shoots, and finish with red wine sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary