Jun 08 2026
Restaurants›Glowbal Restaurant›Canadian Black Angus Beef Tenderloin Recipe

Canadian Black Angus Beef Tenderloin Recipe

Inspired by Glowbal Restaurant
Time1h
Serves1

8oz, served with yukon gold pomme purée, broccolini, merlot jus

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Ingredients

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Beef Tenderloin

Yukon Gold Pomme Purée

Broccolini

Merlot Jus

Method

Preparing the Beef Tenderloin

  1. 1

    Sear the Beef

    Preheat a skillet over medium-high heat. Season the beef tenderloin with salt and black pepper. Add olive oil to the skillet and sear the beef for 3-4 minutes on each side for medium-rare. Remove from heat and let it rest.

Making the Pomme Purée

  1. 2

    Prepare the Potatoes

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

  2. 3

    Make the Purée

    Add unsalted butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt to taste.

Cooking the Broccolini

  1. 4

    Sauté the Broccolini

    In a separate skillet, heat olive oil over medium heat. Add broccolini, season with salt and black pepper, and sauté for about 5-7 minutes until tender.

Preparing the Merlot Jus

  1. 5

    Make the Jus

    In a saucepan, sauté shallots in butter until translucent. Add Merlot wine and beef stock. Simmer until reduced by half, about 10 minutes. Strain and keep warm.

Plating

  1. 6

    Serve

    On a plate, place a generous scoop of Yukon Gold pomme purée, top with the beef tenderloin, arrange sautéed broccolini on the side, and drizzle with merlot jus.

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