Sep 08 2026
Restaurants›Gordon Ramsay Bar & Grill›A La Carte Recipe

A La Carte Recipe

Inspired by Gordon Ramsay Bar & Grill
Time1h
Serves4

Make A La Carte Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seared Beef Tenderloin

Red Wine Pan Sauce

Simple Herb Potato Purée

Vegetable Garnish

Method

Seared Beef Tenderloin

  1. 1

    Prepare steaks

    Remove steaks from refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.

  2. 2

    Sear

    Heat a large skillet (preferably cast iron) over high heat until very hot. Add 2 tbs olive oil and swirl. Place steaks in skillet without crowding. Sear 2–3 minutes per side until a deep brown crust forms.

  3. 3

    Finish with butter

    Reduce heat to medium. Add 2 tbs unsalted butter, crushed garlic cloves and thyme sprigs. Tilt pan and spoon melted butter over steaks repeatedly (baste) for 1–2 minutes to finish cooking to desired doneness (about 125°F/52°C for medium-rare). Transfer steaks to a warm plate to rest for 6–8 minutes, tented loosely with foil.

Red Wine Pan Sauce

  1. 4

    Sauté shallot

    Using the same skillet with beef fond, reduce heat to medium-low. If pan is dry, add 1 tsp olive oil. Add the finely minced shallot and cook 1–2 minutes until softened and translucent, scraping browned bits from the bottom with a wooden spoon.

  2. 5

    Deglaze

    Pour in 3 tbs red wine and increase heat to medium. Scrape the fond and simmer until wine is reduced by about half (about 1–2 minutes).

  3. 6

    Finish sauce

    Add 3 tbs beef stock and chopped thyme leaves. Reduce slightly for 1–2 minutes. Off heat, whisk in 2 tbs cold cubed unsalted butter one piece at a time to emulsify the sauce. Season with 1 tsp salt and 1/2 tsp black pepper to taste. Keep warm until serving.

Simple Herb Potato Purée

  1. 7

    Cook potatoes

    Place cubed potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to simmer and cook until potatoes are very tender, about 12–15 minutes.

  2. 8

    Warm milk and butter

    While potatoes cook, gently heat 3 tbs butter and 3/4 cup milk in a small saucepan until warm but not boiling.

  3. 9

    Mash and season

    Drain potatoes thoroughly and return to the hot pot to dry for 1 minute. Mash or pass through a ricer until smooth. Gradually add warm milk and butter, stirring until creamy. Season with 1 tsp salt and 1/4 tsp white pepper. Stir in 1 tbs chopped chives. Keep warm.

Vegetable Garnish

  1. 10

    Roast vegetables

    Preheat oven to 425°F (220°C). Toss baby carrots and asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a sheet pan. Roast 10–12 minutes until tender-crisp and lightly caramelized. Remove and keep warm.

  2. 11

    Plate and serve

    Divide potato purée among 4 plates. Place a rested beef tenderloin steak atop each bed of purée. Arrange roasted carrots and asparagus alongside. Spoon 1–2 tbs red wine pan sauce over each steak and serve immediately.

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