Jul 14 2026
Restaurants›Atelier Florian›Beef Tenderloin Recipe

Beef Tenderloin Recipe

Inspired by Atelier Florian
Time1h
Serves4

sauteed spinach, mashed potatoes, cabernet reduction

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Ingredients

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Beef Tenderloin

Sauteed Spinach

Mashed Potatoes

Cabernet Reduction

Method

Beef Tenderloin

  1. 1

    Prepare the Beef

    Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 400°F (200°C).

  2. 2

    Season the Meat

    Rub the beef tenderloin with olive oil, salt, black pepper, and minced garlic cloves. Ensure it is evenly coated.

  3. 3

    Sear the Tenderloin

    Heat a skillet over medium-high heat and add the beef tenderloin. Sear on all sides until browned (about 3-4 minutes per side).

  4. 4

    Roast in Oven

    Transfer the skillet to the preheated oven and roast for about 20-25 minutes for medium-rare, or until desired doneness. Remove and let rest for 10 minutes before slicing.

Sauteed Spinach

  1. 5

    Prepare the Spinach

    Wash the fresh spinach thoroughly and set aside.

  2. 6

    Sauté the Garlic

    In a skillet, heat olive oil over medium heat. Add minced garlic cloves and sauté until fragrant (about 1 minute).

  3. 7

    Cook the Spinach

    Add the spinach to the skillet and cook, stirring frequently, until wilted (about 3-4 minutes). Season with salt and black pepper to taste.

Mashed Potatoes

  1. 8

    Prepare the Potatoes

    Peel the potatoes and cut them into quarters. Place them in a pot and cover with water. Add a pinch of salt.

  2. 9

    Boil the Potatoes

    Bring the water to a boil and cook the potatoes until tender (about 15-20 minutes). Drain and return to the pot.

  3. 10

    Mash the Potatoes

    Add butter, milk, salt, and black pepper to the drained potatoes. Mash until smooth and creamy.

Cabernet Reduction

  1. 11

    Prepare the Sauce

    In a saucepan, combine the cabernet sauvignon wine and beef stock. Add diced shallots.

  2. 12

    Reduce the Sauce

    Bring to a simmer over medium heat and reduce the liquid by half (about 10-15 minutes).

  3. 13

    Finish the Sauce

    Remove from heat and whisk in butter until melted. Season with salt and black pepper to taste.

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