Jul 14 2026
Restaurants›Lemaire›Vintage Grass-fed Beef Tenderloin Recipe

Vintage Grass-fed Beef Tenderloin Recipe

Inspired by Lemaire
Time1h
Serves4

* / stone ground grits, mascarpone, broccolini, red wine jus

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Ingredients

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Beef Tenderloin

Stone Ground Grits

Broccolini

Red Wine Jus

Method

Beef Tenderloin

  1. 1

    Prepare the Beef

    Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.

  2. 2

    Roast the Beef

    Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches your desired doneness (135°F for medium-rare). Remove from the oven and let rest for 10 minutes before slicing.

Stone Ground Grits

  1. 3

    Cook the Grits

    In a medium saucepan, bring water to a boil. Gradually whisk in the stone ground grits and salt. Reduce heat to low and cook, stirring frequently, until thickened, about 20-25 minutes. Once cooked, stir in mascarpone cheese until creamy.

Broccolini

  1. 4

    Sauté the Broccolini

    In a separate pan, heat olive oil over medium heat. Add broccolini and sauté for about 5-7 minutes, until tender. Season with salt and black pepper to taste.

Red Wine Jus

  1. 5

    Make the Jus

    In the same skillet used for the beef, add chopped shallots and cook until softened. Pour in red wine and beef stock, scraping the bottom of the pan to deglaze. Simmer until reduced by half. Stir in butter and season with salt and black pepper to taste.

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