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beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in calories and cost-effective.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides a similar flavor profile without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a cost-effective substitute.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: chicken stock

Vegetable stock is lower in calories and chicken stock is often cheaper.

Let the beef tenderloin come to room temperature for about an hour.

Pat the beef dry with paper towels to remove moisture.

Heat a large burner on the stove to high heat.

Add a bit of neutral oil and a small piece of butter (80 grams) to the pan to heat up.

Season the beef with salt and black pepper just before cooking.

Ensure the pan is hot enough that the butter browns and you can see some smoke.

Place the beef in the pan and listen for it to sizzle, indicating it's cooking properly.

Keep the beef moving in the pan to ensure even cooking and caramelization.

Use your hand to test the doneness of the beef by comparing it to the feel of your fingers.

Cook for about 4-5 minutes depending on the thickness of the beef, flipping regularly.

Remove the beef from the pan and let it rest under aluminum foil.

In the same pan, add garlic (1-2 cloves) and slice them without making them too small to avoid burning.

Sauté the garlic until fragrant, then deglaze the pan with red wine.

Add thyme and about 1.5 teaspoons of mustard, stirring to combine.

Let the alcohol cook off, then add the remaining butter (80 grams) in cubes to the sauce.

Turn off the heat and season the sauce with black pepper to taste.

Slice the rested beef and plate it, pouring the sauce over the top and including the garlic slices.

Garnish with a bit of arugula for freshness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens