Jul 14 2026
Restaurants›Bordinos Restaurant & Wine Bar›Petite Pomme Recipe

Petite Pomme Recipe

Inspired by Bordinos Restaurant & Wine Bar
Time1h
Serves2

Beef Puree, Tenderloin Bordelaise, Beef Spinach, Tenderloin

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Ingredients

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Beef Puree

Tenderloin Bordelaise

Beef Spinach

Method

Beef Puree

  1. 1

    Prepare the Beef

    Place the beef cubes in a pot and cover with beef broth. Bring to a boil over medium heat, then reduce heat and simmer for about 30 minutes until the beef is tender.

  2. 2

    Drain the Beef

    Transfer the beef to a blender, add butter, salt, and black pepper. Blend until smooth, adding reserved broth as needed to achieve a creamy consistency.

Tenderloin Bordelaise

  1. 3

    Season the Steaks

    In a skillet, heat olive oil over medium-high heat. Add the steaks and sear for about 3-4 minutes on each side for medium-rare. Remove from the pan and let rest.

  2. 4

    Sauté Shallots

    Pour in the red wine and add thyme. Let simmer until the sauce reduces and thickens slightly, about 5-7 minutes.

  3. 5

    Plate the Dish

    Drizzle the sauce over the steaks and serve alongside the beef puree.

Beef Spinach

  1. 6

    Heat the Skillet

    Add minced garlic and sauté for about 1 minute until fragrant.

  2. 7

    Cook the Spinach

    Sauté the spinach until wilted, about 2-3 minutes. Season with salt to taste.

  3. 8

    Plate the Spinach

    Arrange the spinach on the plate next to the beef tenderloin and puree.

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