Macleod’s Leap Tenderloin, Caper Vinaigrette, Onion Butter, Potatoes Recipe

Prepare the Tenderloin

Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat.

Sear the Tenderloin

Sear the tenderloin for 4-5 minutes on each side until it reaches your desired doneness. Let it rest for 5 minutes before slicing.

Mix Ingredients

In a bowl, combine capers, red wine vinegar, olive oil, Dijon mustard, and parsley. Whisk together and season with salt and pepper to taste.

Cook Onions

In a small saucepan, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Season with salt.

Boil Potatoes

In a pot, combine cubed potatoes, water, and salt. Bring to a boil and cook until tender, about 15 minutes. Drain and return to the pot.

Add Butter

Add butter to the drained potatoes and mash until smooth. Season with salt to taste.