Jul 13 2026
Restaurants›Spezia›Angus Beef Tenderloin Recipe

Angus Beef Tenderloin Recipe

Inspired by Spezia
Time1h 30m
Serves4

Served with Spezia mashed potatoes with porcini sauce and fresh asparagus.

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Ingredients

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Beef Tenderloin

Spezia Mashed Potatoes

Porcini Sauce

Fresh Asparagus

Method

Beef Tenderloin

  1. 1

    Preparation

    Bring the Angus beef tenderloin to room temperature before cooking. Pat dry with paper towels.

  2. 2

    Seasoning

    Rub the olive oil, salt, black pepper, and fresh rosemary all over the tenderloin.

  3. 3

    Cooking

    Preheat the oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat, then sear the tenderloin on all sides for about 2-3 minutes per side until browned.

  4. 4

    Roasting

    Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Let rest for 10 minutes before slicing.

Spezia Mashed Potatoes

  1. 5

    Cooking Potatoes

    Peel and cut the russet potatoes into quarters. Place in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.

  2. 6

    Mashing

    Drain the potatoes and return them to the pot. Add the butter, heavy cream, garlic powder, salt, and black pepper. Mash until smooth and creamy.

Porcini Sauce

  1. 7

    Rehydrating Mushrooms

    In a small bowl, soak the dried porcini mushrooms in warm water for about 30 minutes. Drain and chop.

  2. 8

    Sauteing Shallots

    In the same skillet used for the beef, melt the butter over medium heat and add the chopped shallots. Sauté until softened, about 3-4 minutes.

  3. 9

    Making Sauce

    Add the chopped porcini mushrooms, beef broth, and red wine to the skillet. Bring to a boil, then reduce to a simmer. Cook for about 10-15 minutes until the sauce thickens. Season with salt and black pepper.

Fresh Asparagus

  1. 10

    Preparation

    Trim the woody ends off the fresh asparagus.

  2. 11

    Cooking Asparagus

    In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and season with salt and black pepper. Sauté for about 5-7 minutes until tender but still bright green.

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