Seared Tenderloin Recipe

Prepare the Vegetables

Peel and chop the potatoes into small pieces. Cut the butternut squash and zucchini into bite-sized cubes.

Cook the Potatoes

In a pot of salted boiling water, add the chopped potatoes and cook until tender, about 15-20 minutes. Drain and return to the pot.

Make Creamy Potatoes

Mash the cooked potatoes with 2 tablespoons of butter, salt, and pepper to taste. Set aside.

Sear the Tenderloin

Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the tenderloin for 3-4 minutes on each side until a golden crust forms.

Add Aromatics

Add the remaining butter, garlic cloves, and fresh thyme to the skillet. Baste the tenderloin with the melted butter for additional flavor. Cook until the internal temperature reaches 135°F (medium-rare).

Cook the Squash and Zucchini

In a separate pan, sauté the butternut squash and zucchini in olive oil over medium heat until tender, about 8-10 minutes.

Prepare the Plate

Slice the seared tenderloin and arrange it on a plate with creamy potatoes and sautéed squash and zucchini. Drizzle with demi-glace.