Beef Tenderloin Recipe

Prepare the Beef Tenderloin

Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until browned. Transfer to a baking dish and roast in the oven for 20-25 minutes for medium rare, or until desired doneness. Let rest before slicing.

Make the Sweet Corn Butter

In a saucepan, melt 2 tablespoons of butter over medium heat. Add the sweet corn and sauté until tender, about 5-7 minutes. Remove from heat and blend until smooth. Stir in the remaining butter and season with salt to taste.

Prepare the Ricotta-Whipped Yukons

Boil the Yukon Gold potatoes in salted water until tender, about 15-20 minutes. Drain and mash the potatoes. Fold in ricotta cheese and a tablespoon of butter, mixing until creamy. Season with salt to taste.

Cook the Broccolini

In a pot of boiling salted water, blanch the broccolini for 3-4 minutes until bright green and tender-crisp. Drain and toss with olive oil, salt, and black pepper.

Make the Zinfandel Demi

In a saucepan, combine Zinfandel wine and beef stock. Bring to a boil and reduce heat to simmer until the sauce thickens, about 15-20 minutes. Strain and serve alongside the beef.

Serve

Slice the rested beef tenderloin and plate with the ricotta-whipped Yukons, broccolini, and drizzle with Zinfandel demi. Finish with sweet corn butter on top.