Jul 14 2026
Restaurants›Circa 1886 Restaurant›Duck Fat Roasted Beef Tenderloin Recipe

Duck Fat Roasted Beef Tenderloin Recipe

Inspired by Circa 1886 Restaurant
Time1h 30m
Serves6

Garlic Butter Whipped Potatoes, Petite Vegetables, Smoked Foie Gras Demiglace

Jump to Recipe

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.

Beef Tenderloin

Garlic Butter Whipped Potatoes

Petite Vegetables

Smoked Foie Gras Demiglace

Method

Beef Tenderloin

  1. 1

    Prepare the Beef

    Preheat your oven to 400°F (200°C). Rub the beef tenderloin with duck fat, salt, and black pepper. Insert garlic cloves and rosemary into the meat.

  2. 2

    Roast the Beef

    Place the beef in a roasting pan and roast in the preheated oven for about 25-30 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.

Garlic Butter Whipped Potatoes

  1. 3

    Cook the Potatoes

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

  2. 4

    Whip the Potatoes

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

Petite Vegetables

  1. 5

    Prepare the Vegetables

    Toss the baby carrots, asparagus, and zucchini in olive oil, salt, and pepper.

  2. 6

    Roast the Vegetables

    Spread the vegetables on a baking sheet and roast in the oven for 15 minutes until tender.

Smoked Foie Gras Demiglace

  1. 7

    Prepare the Demiglace

    In a saucepan, sauté shallots in butter until translucent. Add red wine and beef stock; simmer until reduced by half. Stir in the smoked foie gras until melted and incorporated.

More from Circa 1886 Restaurant