Beef Tenderloin Recipe

Prepare the Tenderloin

Preheat the oven to 400°F (200°C). Season the beef tenderloin generously with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat.

Sear the Beef

Add the beef tenderloin to the skillet and sear on all sides until browned, about 3-4 minutes per side.

Finish in the Oven

Add butter to the skillet and transfer it to the preheated oven. Roast for about 20-25 minutes for medium-rare, or until desired doneness. Let rest before slicing.

Prepare the Asparagus

While the beef is cooking, snap off the woody ends of the asparagus. Toss them in a bowl with olive oil, salt, and black pepper.

Roast the Asparagus

Spread the asparagus on a baking sheet and roast in the oven for 10-12 minutes until tender.

Cook the Potatoes

Peel and chop the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes.

Make the Purée

Drain the potatoes and return them to the pot. Add butter, heavy cream, and salt. Mash until smooth and creamy.

Prepare the Sauce

In the same skillet used for the beef, add shallots and cook until softened. Pour in the red wine and beef stock. Add thyme and bring to a simmer.

Finish the Sauce

Reduce the sauce until thickened, about 10-12 minutes. Stir in butter and season with salt and pepper to taste.