Restaurants›High Noon Restaurant & Saloon›8oz High Noon Tenderloin Recipe

8oz High Noon Tenderloin Recipe

Inspired by High Noon Restaurant & Saloon
Time1h 10m
Serves2

Our signature dish. Brown sugar-cured and cooked your way. Served with two enchiladas stuffed with wild mushrooms, mashed potatoes, and truffle oil. Finished with a red wine demi glaze.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Tenderloin

Preheat the oven to 400°F (200°C). Rub the tenderloin with brown sugar, salt, and black pepper. Let it marinate for at least 30 minutes.

2

Sear the Tenderloin

In a large skillet over medium-high heat, add olive oil. Once hot, sear the tenderloin on all sides until browned (about 3-4 minutes per side).

3

Roast the Tenderloin

Transfer the seared tenderloin to the oven and roast for 15-20 minutes, or until it reaches your desired level of doneness (medium-rare is about 135°F / 57°C). Let it rest for 10 minutes before slicing.

4

Prepare the Enchiladas

In the same skillet, add the wild mushrooms and sauté until soft. Fill each corn tortilla with the sautéed mushrooms, roll them up, and place them in a baking dish.

5

Bake the Enchiladas

Bake the enchiladas at 350°F (175°C) for about 10-12 minutes until heated through.

6

Make the Red Wine Demi Glaze

In a saucepan, combine red wine and beef stock. Simmer until reduced by half. Stir in butter until melted and combined.

7

Serve

Plate the sliced tenderloin with the stuffed enchiladas on the side, a serving of mashed potatoes drizzled with truffle oil, and finish with the red wine demi glaze.