Bistecca Di Manzo (gf) Recipe
grilled beef tenderloin, roasted yukon golds, hen of the woods mushrooms, truffle demi-glace
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and scrub the Yukon Gold potatoes, then cut them into wedges or halves.
Roast the Potatoes
Toss the potato wedges with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them in a single layer on a baking sheet and roast in the preheated oven for about 30-35 minutes, or until golden and tender, flipping halfway through.
Prepare the Beef Tenderloin
While the potatoes are roasting, season the beef tenderloin on all sides with the remaining salt and black pepper.
Grill the Beef
Preheat a grill or grill pan over high heat. Add 1 tablespoon of olive oil to the grill. Sear the beef tenderloin for about 4-5 minutes on each side for medium-rare, adjusting the time based on your preferred doneness. Once cooked, remove from the heat and let it rest for 10 minutes.
Cook the Mushrooms
In a skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the Hen of the Woods mushrooms and sauté for about 8-10 minutes until they are golden brown and tender. Season with a pinch of salt and pepper.
Make the Truffle Demi-Glace
In the same skillet used for the mushrooms, add the beef stock and bring to a simmer. Reduce the stock by half, then stir in the truffle oil and fresh herbs. Allow to simmer for an additional 5 minutes until thickened slightly.