Kosher, French cooking with Le Marais' executive chef Mark Hennessey - New Day NW

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner and more affordable than tenderloin.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a budget-friendly alternative.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine offers a similar flavor profile without alcohol.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasonings

Vegetable stock is lighter and can be made easily at home.

Preheat the oven to 400°F (200°C).

Season the beef tenderloin generously with salt and black pepper.

Heat olive oil in a large skillet over high heat until shimmering.

Sear the beef on all sides until browned, about 2-3 minutes per side.

Transfer the skillet to the preheated oven and roast the beef until it reaches desired doneness, about 20-30 minutes for medium-rare.

Remove the beef from the oven and let it rest for 10-15 minutes before slicing.

In the same skillet, add butter and melt over medium heat.

Add minced garlic and shallots, cooking until fragrant, about 1-2 minutes.

Stir in chopped mushrooms and cook until tender, about 5-7 minutes.

Deglaze the skillet with red wine, scraping up any browned bits from the bottom.

Add beef stock and fresh thyme, simmering until reduced by half, about 10 minutes.

Slice the beef into thick medallions and arrange on a serving platter.

Spoon the mushroom sauce over the sliced beef and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens