Jul 14 2026
Restaurants›Thames Street Oyster House›12oz Black Angus Tenderloin Chain Recipe

12oz Black Angus Tenderloin Chain Recipe

Inspired by Thames Street Oyster House
Time1h
Serves2

cauliflower & crab gratin, bordelaise

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Ingredients

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Tenderloin

Cauliflower & Crab Gratin

Bordelaise Sauce

Method

Tenderloin Preparation

  1. 1

    Season the Tenderloin

    Pat the 12oz Black Angus tenderloin dry with paper towels. Season all sides with salt and black pepper.

  2. 2

    Sear the Tenderloin

    In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the tenderloin and sear for 4-5 minutes on each side until browned.

  3. 3

    Finish Cooking

    Add 2 tablespoons of butter to the skillet and baste the tenderloin with the melted butter. Cook to your desired doneness (approximately 5-7 minutes for medium-rare). Remove from heat and let rest.

Cauliflower & Crab Gratin Preparation

  1. 4

    Prepare the Cauliflower

    Preheat your oven to 375°F (190°C). Boil cauliflower florets in salted water for 5 minutes until slightly tender. Drain and set aside.

  2. 5

    Make the Gratin Mixture

    In a mixing bowl, combine the boiled cauliflower, crab meat, heavy cream, minced garlic, salt, and black pepper. Mix well.

  3. 6

    Assemble the Gratin

    Transfer the mixture into a greased baking dish. Top with grated Parmesan cheese and breadcrumbs. Sprinkle fresh parsley on top.

  4. 7

    Bake the Gratin

    Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbly.

Bordelaise Sauce Preparation

  1. 8

    Sauté Shallots

    In a saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and sauté until soft (about 3 minutes).

  2. 9

    Deglaze with Red Wine

    Add 1 cup of red wine to the saucepan and bring to a boil. Reduce heat and let simmer until reduced by half.

  3. 10

    Add Beef Stock

    Stir in 1 cup of beef stock and let simmer until the sauce thickens (about 10 minutes). Season with salt, black pepper, and fresh thyme.

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