Jul 13 2026
Restaurants›La Plazuela At La Fonda›New Mexico Beef Tenderloin Recipe

New Mexico Beef Tenderloin Recipe

Inspired by La Plazuela At La Fonda
Time1h 30m
Serves4

Tender beef served with halibut cheeks, fingerling potato salad, grilled baby red onions, and roasted shallot demi-glace.

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Ingredients

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Beef Tenderloin

Halibut Cheeks

Fingerling Potato Salad

Grilled Baby Red Onions

Roasted Shallot Demi-Glace

Method

Preparation

  1. 1

    Prepare the Beef Tenderloin

    Preheat the oven to 400°F (200°C). Season the beef tenderloin with olive oil, salt, and black pepper. Sear the beef in a hot skillet for about 2-3 minutes on each side until browned, then transfer to the oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

  2. 2

    Cook the Halibut Cheeks

    In a separate skillet, melt butter over medium heat. Add halibut cheeks and cook for 2-3 minutes on each side until golden and cooked through. Drizzle with lemon juice and season with salt and pepper. Keep warm.

  3. 3

    Make the Fingerling Potato Salad

    Boil fingerling potatoes in salted water until tender, about 15 minutes. Drain and let cool, then slice. In a bowl, combine olive oil, parsley, red wine vinegar, salt, and pepper. Toss potatoes in the dressing.

  4. 4

    Grill the Baby Red Onions

    Brush baby red onions with olive oil, season with salt and pepper, and grill over medium heat until tender and slightly charred, about 10 minutes.

  5. 5

    Prepare the Roasted Shallot Demi-Glace

    Roast peeled shallots in a 400°F (200°C) oven until caramelized, about 20 minutes. In a saucepan, combine shallots, beef stock, and red wine. Simmer until reduced by half. Stir in butter and season with salt and pepper.

Assembly

  1. 6

    Plate the Dish

    Slice the beef tenderloin and arrange it on a plate. Top with halibut cheeks, a side of fingerling potato salad, and grilled onions. Drizzle with roasted shallot demi-glace before serving.

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