Petite Beef Tenderloin Recipe

Prepare the Beef

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

Season the Tenderloin

Rub the beef tenderloin with olive oil, then season generously with salt and black pepper on all sides.

Sear the Beef

In a hot skillet over medium-high heat, add the butter. Once melted and bubbling, add the beef tenderloin. Sear for about 2-3 minutes on each side until browned.

Finish in Oven

Transfer the skillet to the preheated oven and roast the tenderloin for about 10-15 minutes or until it reaches your desired doneness (125°F for rare, 135°F for medium-rare).

Rest the Meat

Remove the beef from the oven and let it rest for about 5-10 minutes before slicing.

Prepare the Potatoes

Peel the Yukon Gold potatoes and cut them into even chunks. Place them in a pot and cover with cold water.

Cook the Potatoes

Add salt to the water and bring to a boil. Cook the potatoes for about 15-20 minutes or until fork-tender.

Drain and Mash

Drain the cooked potatoes and return them to the pot. Add butter and heavy cream, then mash until smooth and creamy.

Adjust Seasoning

Taste the pomme puree and adjust seasoning with more salt if necessary.

Prepare the Sauce Base

Finely chop the shallots. In a saucepan over medium heat, add the butter and shallots. Sauté until shallots are translucent.

Add Wine and Reduce

Pour in the red wine and thyme. Bring to a boil and reduce the heat to low. Simmer until the wine is reduced by half.

Add Beef Stock

Add the beef stock to the reduced wine and simmer for another 10-15 minutes until the sauce thickens slightly.

Season the Sauce

Season with salt and black pepper to taste. Strain the sauce through a fine-mesh sieve if desired for a smooth finish.