Seared Beef Shoulder Tenderloin Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Boil the Yukon Gold potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot.

2. 2

   Make Mashed Potatoes

   Add 2 tablespoons of butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

3. 3

   Cook the Beans

   In a pot of boiling salted water, blanch the pole beans for about 3-4 minutes. Drain and set aside.

4. 4

   Sear the Beef

   Season the beef shoulder tenderloin with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side for medium-rare. Remove from skillet and let rest.

5. 5

   Cook the Shrimp

   In the same skillet, add the shrimp and cook for about 2-3 minutes until they turn pink. Remove and set aside.

6. 6

   Make the Pan Sauce

   In the same skillet, add shallots and shiitake mushrooms. Sauté until soft. Add sherry and deglaze the pan, scraping up any browned bits. Reduce until slightly thickened, then stir in the remaining butter.

7. 7

   Plate the Dish

   Slice the rested beef and serve with the mashed potatoes, pole beans, and shrimp. Drizzle with the sherry and shiitake pan sauce.