6oz Alberta Beef Tenderloin Recipe

Prepare the Beef

Season the Alberta beef tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the tenderloin for 3-4 minutes on each side for medium-rare. Remove from heat and let it rest for 5 minutes before slicing.

Make the Potato Purée

Peel and chop the Yukon gold potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, heavy cream, and salt. Mash until smooth and creamy.

Prepare the Onion Rings

Slice the onion into rings. In a bowl, mix flour, cornstarch, baking powder, and water to form a batter. Heat the vegetable oil in a deep pan. Dip onion rings in the batter and fry until golden brown, about 2-3 minutes. Drain on paper towels.

Make the Salsa Verde

In a food processor, combine parsley, capers, garlic, lemon juice, olive oil, and salt. Pulse until finely chopped and well mixed. Adjust seasoning to taste.

Plate the Dish

On a plate, serve a portion of the Yukon gold potato purée, top with sliced beef tenderloin, and arrange onion rings on the side. Drizzle salsa verde over the beef and serve.