Grilled Beef Tenderloin Petite Center Cut Filets Recipe

Bring to room temperature & season

Remove the filets from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.

Preheat grill

Preheat a gas or charcoal grill to high (about 500°F/260°C) with one zone slightly cooler for resting. Alternatively, preheat a heavy skillet or cast-iron pan over high heat.

Sear and grill

Brush the filets lightly with 2 tablespoons olive oil. Place filets on the hottest part of the grill and sear 2–3 minutes per side to develop a brown crust. Move to the cooler zone (or reduce heat) and continue cooking until internal temperature reaches 120–125°F (49–52°C) for medium-rare, about 4–6 more minutes depending on thickness. If using a skillet, add 1 tablespoon butter to the pan near the end and baste the filets for 30–60 seconds per side.

Rest

Transfer filets to a warm plate, tent loosely with foil, and rest for 8–10 minutes so juices redistribute. Reserve any resting juices to finish the sauce if desired.

Prepare butter and sage

In a medium skillet, melt 6 tablespoons of unsalted butter over medium heat. Continue cooking, swirling often, until the butter foams, the milk solids turn golden brown and smell nutty — brown butter. This takes about 4–6 minutes. Watch closely to avoid burning. Add the fresh sage leaves to the butter in the last 30–45 seconds; the leaves will crisp and darken slightly. Remove the skillet from heat and transfer sage and brown butter to a small bowl, reserving the butter in the pan for later use.

Crisp the gnocchi

Heat 1 tablespoon extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the gnocchi in a single layer (work in batches if necessary). Cook without stirring for 2–3 minutes until bottoms are golden and crisp, then flip and crisp the other side 2–3 minutes. Reduce heat to medium. Add 1–2 cloves garlic (lightly smashed or thinly sliced) to the pan and sauté 30 seconds to one minute until fragrant.

Finish with brown butter & sage

Pour the reserved brown butter and crisped sage into the gnocchi skillet. Toss gently to coat the gnocchi and heat through for 1 minute. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper to taste. Sprinkle 1 tablespoon grated Parmesan and toss gently. Transfer to warm serving dish and keep warm until plating.

Clean and slice

Wipe mushrooms clean with a damp cloth and trim stems. Slice thicker mushrooms into halves or quarters so pieces are uniform size for even cooking.

Cook mushrooms

Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a skillet over medium-high heat until butter foams. Add the minced shallot and sauté 30–45 seconds until translucent. Add the mushrooms in a single layer and spread them out so they contact the pan. Let them sear undisturbed for 2–3 minutes to develop browning. Stir and continue cooking 3–4 minutes until soft and deep golden.

Season and finish

Stir in 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook 30 seconds more. Taste and adjust seasoning. Keep warm for plating.

Prep asparagus and tomatoes

Trim woody ends from asparagus, keeping tips intact. Pat dry the grape tomatoes.

Cook asparagus

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus tips in a single layer and sauté 2–3 minutes, turning occasionally, until bright green and just tender-crisp. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Remove and keep warm.

Blister tomatoes

In the same pan over high heat, add the grape tomatoes and cook, shaking the pan or stirring occasionally, until skins blister and tomatoes soften, about 3–4 minutes. Remove from heat, zest a little lemon and squeeze half a lemon over the tomatoes and asparagus, toss together and keep warm.

Sauté shallot

In a small saucepan, heat 1 teaspoon olive oil over medium heat. Add the finely minced shallot and cook 1–2 minutes until softened but not browned.

Deglaze with red wine

Pour in 1 cup red wine and add the thyme sprig and bay leaf. Increase heat and simmer until reduced by about half, approximately 6–8 minutes. This concentrates flavor and cooks off alcohol.

Add demi-glace & reduce

Add 1 cup beef demi-glace (or concentrated beef stock) to the reduced wine. Simmer gently until sauce coats the back of a spoon and reaches desired consistency, about 6–10 minutes. Remove thyme sprig and bay leaf.

Finish with butter

Reduce heat to low. Whisk in the 2 tablespoons cold cubed unsalted butter a few cubes at a time until fully incorporated and sauce is glossy. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If you reserved any meat resting juices, whisk up to 1 tablespoon into the sauce for extra depth.

Assemble

Place a portion of fried sage & brown butter gnocchi on each plate. Arrange 3 sautéed cremini mushrooms and 3 asparagus tips beside the gnocchi. Spoon blistered grape tomatoes alongside.

Plate the beef

Place one grilled filet on each plate next to the vegetables and gnocchi. Spoon 2–3 tablespoons of warm red wine sauce over and slightly around the meat.

Garnish & serve

Finish with a light sprinkle of flaky sea salt over the filets, scatter microgreens or chopped parsley, and serve immediately.