Jul 09 2026
Restaurants›Richmond Station›Roasted Organic, Grass-fed Beef Tenderloin Recipe

Roasted Organic, Grass-fed Beef Tenderloin Recipe

Inspired by Richmond Station
Time1h 10m
Serves4

maitake mushrooms, creamed baby spinach, fingerling potatoes. This dish is nut free (gluten free, dairy free, vegetarian and vegan options are available)

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Ingredients

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Beef Tenderloin

Maitake Mushrooms

Creamed Baby Spinach

Fingerling Potatoes

Method

Beef Tenderloin Preparation

  1. 1

    Prepare the Beef Tenderloin

    Preheat your oven to 400°F (200°C). Rub the beef tenderloin with olive oil, salt, pepper, and rosemary. Place it on a roasting rack in a baking dish.

  2. 2

    Roast the Beef

    Roast the beef in the preheated oven for about 25-30 minutes, or until it reaches your desired level of doneness. Let it rest for 10 minutes before slicing.

Maitake Mushrooms Preparation

  1. 3

    Sauté the Mushrooms

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add maitake mushrooms, salt, and pepper. Cook until the mushrooms are golden brown, about 5-7 minutes.

Creamed Baby Spinach Preparation

  1. 4

    Cook the Spinach

    In a large pot, cook the baby spinach over medium heat until wilted. Drain excess water. In a bowl, combine the cooked spinach with coconut cream, garlic powder, salt, and nutmeg. Mix well.

Fingerling Potatoes Preparation

  1. 5

    Roast the Potatoes

    Toss fingerling potatoes with olive oil, salt, pepper, and thyme. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for about 20-25 minutes until golden and crispy.

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