Tenderloin Filet Recipe

Bring to room temperature & season

Remove filets from refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels. Rub each filet with olive oil, then season evenly with kosher salt, black pepper and garlic powder on all sides.

Preheat grill or pan

Preheat a grill to high (about 500°F / 260°C) or heat a heavy skillet (cast-iron) over high heat until smoking lightly. Brush grill grates with oil or add 1 tsp olive oil to the skillet and spread.

Sear and finish

Place filets on the hot grill or skillet. Sear 2.5–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). For 6 oz filets, after searing both sides you may also sear the edges 30–45 seconds. During the last minute of cooking, add 2 tbs unsalted butter to the pan and spoon the melted butter over the filets (baste) to finish. Remove filets and rest on a cutting board tented loosely with foil for 6–8 minutes (carryover will bring temperature to about 130–135°F for medium-rare).

Sauté aromatics

In a medium saucepan over medium heat, add 1 tsp olive oil. Sauté the finely minced shallot until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze with wine

Add the red wine and tomato paste, stir to dissolve paste and bring to a gentle boil. Reduce the wine by about half (about 6–8 minutes) until it’s syrupy and concentrated.

Simmer with stock and herbs

Add the beef stock, thyme sprigs and bay leaf. Bring to a simmer and reduce until the sauce coats the back of a spoon, about 12–15 minutes (total yield will reduce to roughly 1 to 1 1/4 cups).

Finish and strain

Remove from heat, discard thyme and bay leaf. Strain the sauce through a fine-mesh sieve into a clean pan, pressing solids to extract flavor. Return to low heat and whisk in the 2 tbs cold unsalted butter, one tablespoon at a time, to mount the sauce and add gloss. Season with salt and 1/2 tsp freshly ground black pepper. Keep warm until serving.

Optional thickening

If you prefer a thicker demi, simmer a few additional minutes or whisk in a small beurre manié (equal parts softened butter and flour, 1 tsp each) and cook 2–3 minutes until slightly thickened.

Cook potatoes

Place baby Yukon gold potatoes in a pot and cover with cold, salted water. Bring to a boil and simmer until tender when pierced with a knife, about 15–18 minutes. Drain well.

Smash and season

Return potatoes to the pot or a bowl. Add 3 tbs unsalted butter and 1/4 cup heavy cream. Use a potato masher or fork to gently smash to desired texture (smooth with some small chunks for rustic smashed). Stir in grated Parmesan, truffle oil, chopped chives, salt and pepper. Adjust seasoning to taste.

Keep warm

Keep covered and warm until plating. If too stiff, loosen with a splash of cream or milk.

Cook quinoa

In a small saucepan combine rinsed quinoa and 2 cups water or vegetable stock. Bring to a boil, reduce to a simmer, cover and cook until liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand covered 5 minutes.

Fluff and finish

Fluff quinoa with a fork. Stir in lemon zest, lemon juice, 1 tbs extra virgin olive oil, chopped parsley, salt and pepper. Taste and adjust acid or salt as needed. Keep warm until plating.

Cook potatoes

Place peeled and cubed russets in a pot, cover with cold salted water and bring to a boil. Simmer until tender, about 12–15 minutes. Drain well.

Mash and finish

Return potatoes to the pot over low heat to dry briefly (1–2 minutes). Remove from heat and mash with 4 tbs unsalted butter and 1/2 cup milk until smooth and creamy. Season with salt and pepper to taste. Keep warm until plating.

Slice each rested filet crosswise if desired, or serve whole. Spoon 2–3 tbs of the warm red wine demi over each filet (reserve extra sauce on the side). Arrange chosen side (mashed potatoes, lemon quinoa or parmesan truffle smashed potatoes) alongside. Garnish mashed or smashed potatoes with extra chives and a small pat of butter if desired. Serve immediately.