RecipesLe Rouge - Bold Grill & CocktailsDomaine De

Domaine De Recipe

inspired by

@lerougeboldgrillcocktails

Mar 22 2026

1h

Serves 4

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Recipe information

Make Domaine De in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

For the Pork Tenderloin

For the Quick Haricot Verts (Green Beans)

Finishing & Garnish

Preparation

For the Pork Tenderloin

1. Prepare and season

Pat pork tenderloins dry with paper towels. Trim silver skin if present. Season all over with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

2. Sear

Heat a heavy ovenproof skillet over medium-high heat until hot. Add 2 tbs olive oil. When the oil shimmers, add the tenderloins and sear without moving for 2–3 minutes until a deep golden crust forms. Turn and sear the other sides for 2 minutes. Add 1 tbs unsalted butter to the pan and spoon melted butter over the tenderloins for 30 seconds.

3. Roast

Preheat oven to 400°F (200°C) if not already. Transfer skillet with tenderloins to the oven and roast until internal temperature reaches 140°F (60°C) for medium — about 10–12 minutes depending on thickness. Remove from oven and transfer meat to a cutting board; tent loosely with foil and rest 8–10 minutes (carryover will bring temperature to about 145°F).

For the Dijon-Mustard & Red Wine Pan Sauce

4. Sauté aromatics

Using the same skillet with browned fond (remove any large excess fat, leaving ~1 tbs), place over medium heat. Add the minced shallots and sauté for 1.5–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant; do not brown.

5. Deglaze

Pour in 1 cup dry red wine and scrape up all browned bits from the pan with a wooden spoon. Increase heat to medium-high and simmer until the wine is reduced by about half, 4–6 minutes.

6. Add stock and mustard

Stir in 1 cup low-sodium chicken or pork stock, 2 tbs Dijon mustard, 1 tsp honey, and 3 thyme sprigs. Simmer until the sauce reduces by about one-third, about 6–8 minutes.

7. Finish the sauce

Lower heat to low, remove thyme sprigs, and whisk in 2 tbs cold cubed unsalted butter one piece at a time to slightly thicken and shine the sauce. Stir in 2 tbs heavy cream to round flavor, taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm.

For the Potato Purée

8. Cook potatoes

Place peeled and cut Yukon Gold potatoes (about 1.5 lb) in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes. Drain thoroughly.

9. Mash and finish

Warm 3 tbs unsalted butter and 3/4 cup whole milk together (do not boil). Push potatoes through a ricer or mash until smooth. Gradually stir in warm milk and butter until silky and at desired consistency. Season with 3/4 tsp salt and 1/4 tsp white or black pepper. Keep warm.

For the Quick Haricot Verts (Green Beans)

10. Blanch

Bring a pot of salted water to a boil. Add 8 oz haricot verts and blanch for 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

11. Finish

In a skillet over medium heat add 1 tsp olive oil and the blanched beans. Toss for 1–2 minutes to warm through. Remove from heat and toss with 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.

To Serve

12. Slice the rested pork tenderloins into 1/2-inch medallions on a slight diagonal. Spoon a smear of potato purée onto each plate, fan 4–5 medallions of pork across the purée, and arrange a small handful of haricot verts alongside.

13. Generously spoon the Dijon–red wine pan sauce over the pork medallions and around the plate. Scatter 1 tbs fresh thyme leaves and microgreens (optional) over the dish for aroma and color. Serve immediately.

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