Jul 14 2026
Restaurants›The Kitchen Restaurant›Bagna Cauda Recipe

Bagna Cauda Recipe

Inspired by The Kitchen Restaurant
Time1h 30m
Serves4

Butter Poached Beef Tenderloin, Oven Roasted Potato Rosti, Little Gem “Bagna Cauda” and Mustard Jus.

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Ingredients

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Butter Poached Beef Tenderloin

Oven Roasted Potato Rosti

Little Gem Bagna Cauda

Mustard Jus

Method

Butter Poached Beef Tenderloin

  1. 1

    Prepare the Beef

    Season the beef tenderloin with salt and pepper. In a saucepan, melt the butter over low heat. Add garlic cloves and thyme, then immerse the beef in the butter. Cook gently until the beef reaches your desired doneness (about 20-25 minutes for medium-rare).

Oven Roasted Potato Rosti

  1. 2

    Prepare the Rosti

    Preheat the oven to 200°C (400°F). Grate the russet potatoes and squeeze out excess moisture. Spread them on a baking tray lined with parchment paper, drizzle with olive oil, and season with salt and pepper. Bake for about 30-35 minutes or until golden and crispy.

Little Gem Bagna Cauda

  1. 3

    Make the Bagna Cauda

    In a saucepan, heat olive oil and butter over low heat. Add chopped garlic and anchovies, cooking until the anchovies dissolve. Season with salt and pepper. Slice the little gem lettuce in half and serve with the warm bagna cauda for dipping.

Mustard Jus

  1. 4

    Prepare the Jus

    In a saucepan, combine beef stock and Dijon mustard. Bring to a simmer and reduce slightly. Season with salt and pepper to taste.

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