Jul 14 2026
Restaurants›OBO' Italian Table & Bar›Wood Fired Brandt Beef Tenderloin Recipe

Wood Fired Brandt Beef Tenderloin Recipe

Inspired by OBO' Italian Table & Bar
Time1h 30m
Serves4

Crispy Duck Fat Potatoes, Horseradish Soubise, Braised Escarole, Red Wine Jus

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Ingredients

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Beef Tenderloin

Crispy Duck Fat Potatoes

Horseradish Soubise

Braised Escarole

Red Wine Jus

Method

Beef Tenderloin

  1. 1

    Prepare the Tenderloin

    Preheat your wood-fired grill to high heat. Season the beef tenderloin generously with salt and black pepper. Rub the olive oil all over the tenderloin.

  2. 2

    Cook the Tenderloin

    Place the beef tenderloin on the grill and cook for about 5-7 minutes per side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 10 minutes before slicing.

Crispy Duck Fat Potatoes

  1. 3

    Prepare the Potatoes

    Preheat your oven to 425°F (220°C). Wash and cut the Yukon Gold potatoes into wedges.

  2. 4

    Cook the Potatoes

    In a large mixing bowl, toss the potato wedges with duck fat, salt, and chopped fresh rosemary. Spread them out on a baking sheet and roast in the oven for 30-35 minutes until golden brown and crispy, flipping halfway through.

Horseradish Soubise

  1. 5

    Cook the Onion

    In a saucepan, melt a little butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 10 minutes.

  2. 6

    Make the Soubise

    Add the heavy cream and salt to the onions. Simmer for another 5-7 minutes until thickened. Remove from heat and stir in the prepared horseradish. Blend until smooth and creamy.

Braised Escarole

  1. 7

    Prepare the Escarole

    Wash and chop the escarole into bite-sized pieces.

  2. 8

    Braised Escarole

    In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the escarole and sauté until wilted. Pour in chicken broth and simmer for 10-15 minutes until tender. Season with salt.

Red Wine Jus

  1. 9

    Make the Jus

    In a saucepan, combine red wine and beef stock. Bring to a boil and reduce to a simmer for about 20 minutes until reduced by half. Whisk in butter and season with salt and black pepper to taste.

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