Black – Pepper Beef Tenderloin Recipe

Directions

1. 1

   Prepare the beef

   Season the beef tenderloin generously with salt and freshly ground black pepper. Heat olive oil in a heavy skillet over high heat until just smoking. Sear the tenderloin on all sides until deeply browned, about 2-3 minutes per side. Remove and rest.

2. 2

   Make bone marrow bordelaise

   In the same skillet, brown bone marrow pieces over medium heat, then add finely chopped shallot and garlic. Deglaze with white wine, reduce by half, add bone broth or stock, and simmer to form a rich sauce. Finish with a pat of butter and salt to taste.

3. 3

   Horseradish gremolata

   Combine grated horseradish, chopped parsley, a pinch of salt, and a little olive oil or lemon juice if desired. Set aside to meld flavors.

4. 4

   Celeriac purée

   Peel and chop celeriac. Boil or steam until tender. Drain well, then blend with butter and cream until silky. Season with salt and pepper to taste.

5. 5

   Vin Cotto reduction

   In a small saucepan, simmer Vin Cotto until it thickens slightly into a glossy glaze. Keep warm.

6. 6

   Finish and plate

   Slice the rested beef tenderloin. Spoon a line of celeriac purée on the plate, lay slices of beef, spoon bone marrow bordelaise around, dot with horseradish gremolata, and drizzle Vin Cotto reduction over beef. Serve immediately.