Beretta Farms Grass Fed Beef Tenderloin recipe served on a plate, by The Courtney Room
Jun 08 2026
Restaurants›The Courtney Room›Beretta Farms Grass Fed Beef Tenderloin Recipe

Beretta Farms Grass Fed Beef Tenderloin Recipe

Inspired by The Courtney Room
Time2h
Serves4

Crispy onion ring, confit sunchoke salad, salsa verde, bordelaise

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Ingredients

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For the Beef Tenderloin

For the Crispy Onion Rings

For the Confit Sunchoke Salad

For the Salsa Verde

For the Bordelaise Sauce

Method

Cooking the Beef Tenderloin

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.

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