Jul 14 2026
Restaurants›Mahogany Prime Steakhouse›Tenderloin On Toast Points Recipe

Tenderloin On Toast Points Recipe

Inspired by Mahogany Prime Steakhouse
Time1h
Serves4

roasted red pepper sauce, béarnaise

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Ingredients

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Tenderloin

Toast Points

Roasted Red Pepper Sauce

Béarnaise Sauce

Method

Tenderloin Preparation

  1. 1

    Prepare the Tenderloin

    Preheat your oven to 400°F (200°C). Rub the beef tenderloin with olive oil, salt, and black pepper. Place it on a baking sheet.

  2. 2

    Roast the Tenderloin

    Roast in the preheated oven for about 25-30 minutes, or until it reaches your desired level of doneness (medium-rare is about 135°F or 57°C). Let it rest for 10 minutes before slicing.

Toast Points Preparation

  1. 3

    Slice the Baguette

    Cut the French baguette into 1-inch thick slices, then cut each slice diagonally to create toast points.

  2. 4

    Toast the Bread

    In a skillet, melt the butter over medium heat. Add the toast points and cook until golden brown, about 2-3 minutes per side. Remove and set aside.

Roasted Red Pepper Sauce Preparation

  1. 5

    Blend the Sauce

    In a blender, combine roasted red peppers, garlic, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth and creamy.

  2. 6

    Adjust Seasoning

    Taste the sauce and adjust seasoning if necessary. Keep warm until ready to serve.

Béarnaise Sauce Preparation

  1. 7

    Melt the Butter

    In a small saucepan, melt the unsalted butter over low heat until it is just melted and hot but not browned.

  2. 8

    Prepare Shallot Mixture

    In another saucepan, combine shallots, white wine vinegar, and a pinch of salt. Cook over medium heat until shallots are soft and vinegar has reduced by half.

  3. 9

    Whisk Egg Yolks

    In a heatproof bowl, whisk the egg yolks together. Gradually add the shallot mixture to the yolks while whisking constantly.

  4. 10

    Create the Béarnaise Sauce

    Place the bowl over a pot of simmering water (double boiler). Slowly whisk in the melted butter until the sauce is thickened and creamy. Stir in fresh tarragon, salt, and black pepper.

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