Seared Beef Tenderloin Recipe
Potato, cauliflower, blue cheese gratinée, red wine horseradish compound butter
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Gratinée
Preheat your oven to 375°F (190°C). In a large pot, boil the potatoes and cauliflower until tender, about 10-15 minutes. Drain and mash together with heavy cream and blue cheese until smooth. Spread the mixture in a baking dish and bake for 25-30 minutes until golden and bubbly.
Cook the Beef Tenderloin
Season the beef tenderloin generously with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side for medium-rare. Transfer to a plate and let rest for 5 minutes.
Make the Compound Butter
In a small bowl, mix softened butter with red wine and horseradish until fully combined. Chill until ready to serve.
Serve
Slice the beef tenderloin and serve it alongside the potato and cauliflower gratinée. Top the beef with a dollop of red wine horseradish compound butter.