Recipes The Courtney Room Beretta Farms Grass Fed Beef Tenderloin

Beretta Farms Grass Fed Beef Tenderloin Recipe

inspired by

@thecourtneyroom

Dec 30 2025

•

2h

•

Serves 4

Jump to recipe ↓

Recipe information

Make Beretta Farms Grass Fed Beef Tenderloin in just 2h . Crispy onion ring, confit sunchoke salad, salsa verde, bordelaise

Cooking the Beef Tenderloin

1. Prepare the Beef

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

Making the Crispy Onion Rings

2. Prepare the Onion Rings

Slice onions into 1/4-inch rings and soak in buttermilk for at least 30 minutes. In a bowl, mix flour, cornstarch, baking powder, salt, and pepper. Heat vegetable oil in a deep pot. Dredge soaked onion rings in the flour mixture and fry until golden brown. Drain on paper towels.

Preparing the Confit Sunchoke Salad

3. Confit the Sunchokes

Slice sunchokes thinly and cook them in olive oil over low heat until tender. Toss with fresh herbs, lemon juice, salt, and pepper. Set aside.

Making the Salsa Verde

4. Blend the Salsa Verde

In a food processor, combine parsley, basil, garlic, capers, olive oil, lemon juice, and salt. Blend until smooth.

Cooking the Bordelaise Sauce

5. Prepare the Sauce

Roast beef bones in the oven at 400°F (200°C) for 30 minutes. In a pot, combine roasted bones, red wine, shallots, thyme, and bay leaf. Simmer for 2 hours. Strain and whisk in butter, salt, and pepper.

Beretta Farms Grass Fed Beef Tenderloin Recipe

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Was this page helpful?

For the Beef Tenderloin

For the Crispy Onion Rings

For the Confit Sunchoke Salad

For the Salsa Verde

For the Bordelaise Sauce