Jul 13 2026
Restaurants›Lighthouse By 540›Seared Beef Tenderloin Recipe

Seared Beef Tenderloin Recipe

Inspired by Lighthouse By 540
Time1h
Serves1

6oz filet mignon, served with seasonal vegetables, duck fat fingerling potatoes & red wine demi-glace

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Ingredients

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Beef Tenderloin

Seasonal Vegetables

Duck Fat Fingerling Potatoes

Red Wine Demi-Glace

Method

Cooking the Beef Tenderloin

  1. 1

    Prepare the Filet Mignon

    Season the filet mignon with salt and black pepper on both sides.

  2. 2

    Sear the Filet

    Heat olive oil in a skillet over medium-high heat. Add the filet and sear for 3-4 minutes on each side for medium-rare. Remove from the skillet and let it rest.

Preparing the Vegetables

  1. 3

    Sauté Seasonal Vegetables

    In the same skillet, add the asparagus, carrots, and zucchini. Sauté for 5-7 minutes until tender. Season with salt and pepper to taste.

Duck Fat Fingerling Potatoes

  1. 4

    Roast the Potatoes

    Preheat the oven to 400°F (200°C). Toss fingerling potatoes with duck fat, rosemary, and salt. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.

Making the Red Wine Demi-Glace

  1. 5

    Prepare the Demi-Glace

    In a saucepan, sauté shallots in butter until translucent. Add red wine and beef stock, and simmer until reduced by half. Strain if desired and keep warm.

Plating the Dish

  1. 6

    Serve

    Slice the filet mignon and plate it with sautéed vegetables and duck fat roasted fingerling potatoes. Drizzle the red wine demi-glace over the beef and vegetables.

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