Beef Tenderloin Recipe

Prepare the Beef

Preheat the oven to 400°F. Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes.

Roast the Beef

Transfer the beef to the oven and roast for 20-25 minutes, or until it reaches your desired level of doneness. Let it rest for 10 minutes before slicing.

Prepare the Vegetables

Trim the asparagus, peel and slice the carrots, and slice the zucchini. Steam or sauté the vegetables until tender, about 5-7 minutes.

Make the Spätzle Batter

In a bowl, combine flour, eggs, milk, and salt. Mix until smooth.

Cook the Spätzle

Bring a large pot of salted water to a boil. Use a spätzle maker or a colander to drop the batter into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove and set aside.

Prepare the Demi-Glace

In a saucepan, melt the bone marrow over medium heat. Add chopped shallots and sauté until translucent. Add red wine, beef stock, and thyme. Simmer until reduced by half, about 15-20 minutes.

Make the Pea Puree

In a saucepan, melt butter and add frozen peas. Cook for 3-4 minutes until heated through. Blend in a food processor until smooth. Season with salt and pepper.