Wasabi-peppercorn Tenderloin Recipe

Prepare and season

Remove the tenderloin from the refrigerator 45 minutes before cooking to come to room temperature. Pat dry with paper towels. Combine kosher salt and cracked black pepper and evenly season the entire surface. Rub wasabi paste over the top and sides—about 1 tablespoon total—pressing gently so it adheres.

Sear and roast

Preheat oven to 425°F (220°C). Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons neutral oil. When shimmering, add the tenderloin and sear on all sides until a deep brown crust forms (about 2–3 minutes per side). Add 1 tablespoon butter to the pan and baste for 30 seconds. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part reads 120–125°F for medium-rare (about 12–18 minutes depending on thickness). Remove from oven, tent loosely with foil and rest for 10–12 minutes before slicing. Reserve pan juices for the sauce.

Prepare aromatics and deglaze

While the tenderloin rests, wipe the searing skillet of any burnt bits, place over medium heat and add 1 teaspoon olive oil. Add the minced shallot and sauté until translucent, about 1–2 minutes. Add the lightly crushed whole peppercorns and cook 30 seconds to release aroma. Carefully pour in 3 ounces port wine to deglaze, scraping up browned bits with a wooden spoon. Let the port reduce by half (about 2–3 minutes).

Build the sauce

Add 1 cup beef stock and bring to a simmer. Stir in 2 tablespoons demi-glace and simmer until slightly reduced and syrupy, about 3–5 minutes. Lower heat and whisk in 2 tablespoons heavy cream. Taste and add up to 1 teaspoon salt if needed. Off the heat, whisk in 1 tablespoon cold cubed butter to mount (enrich) the sauce and give it a glossy finish. Keep warm.

Cook roots

Place peeled and cut Yukon Gold potatoes and parsnips in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender when pierced with a fork, about 15–20 minutes.

Mash and finish

Drain well and return to the warm saucepan to evaporate any excess moisture for 1–2 minutes. Warm the milk and butter together until butter melts. Mash potatoes and parsnips with a potato masher or pass through a ricer for a smoother texture. Gradually add the warm milk-butter mixture until the purée reaches a creamy consistency. Season with 1 teaspoon salt and 1 teaspoon white pepper to taste. Keep warm and cover.

Blanch green beans

Bring a pot of salted water to a rolling boil. Add trimmed green beans and cook until bright green and just tender, 2–3 minutes. Remove and immediately plunge into an ice bath to stop cooking. Drain and set aside.

Sauté bok choy and finish vegetables

In a large skillet over medium-high heat, add 2 teaspoons olive oil. Add halved bok choy cut-side down (work in batches if needed). Sear until the cut surface is nicely browned, about 2 minutes, then flip and cook another 1–2 minutes until stalks are tender-crisp. Add blanched green beans to warm through, season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If desired, drizzle 1/2 teaspoon sesame oil over the vegetables and toss once. Keep warm.

Slice the rested tenderloin into 1-inch medallions. Spoon a generous portion of potato-parsnip purée onto each plate, place a few slices of tenderloin beside it, and arrange bok choy and green beans alongside.

Spoon the warm port wine-peppercorn sauce over the beef (and a little on the purée if desired). Garnish with microgreens or chopped chives and a light sprinkle of coarse cracked pepper. Serve immediately.