Jul 14 2026
Restaurants›Union 50›6oz Beef Tenderloin* Recipe

6oz Beef Tenderloin* Recipe

Inspired by Union 50
Time1h 30m
Serves2

Confit Fingerling Potato / Caramelized Onion / Brussels Sprout / Garlic Chip / Red Wine-Mushroom Demi

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Ingredients

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Beef Tenderloin

Confit Fingerling Potatoes

Caramelized Onions

Brussels Sprouts

Garlic Chips

Red Wine-Mushroom Demi

Method

Cooking the Beef Tenderloin

  1. 1

    Prepare the Beef

    Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat.

  2. 2

    Sear the Beef

    Sear the beef on both sides until browned, about 3-4 minutes per side for medium-rare. Remove from heat and let rest.

Making the Confit Fingerling Potatoes

  1. 3

    Prepare the Potatoes

    Place fingerling potatoes, garlic cloves, and thyme in a saucepan. Cover with olive oil and heat on low for about 30-40 minutes until tender.

Caramelizing the Onions

  1. 4

    Cook the Onions

    In a skillet, melt butter over medium heat, add sliced onions and sugar, and cook slowly until caramelized, about 20-25 minutes.

Preparing the Brussels Sprouts

  1. 5

    Roast the Brussels Sprouts

    Toss Brussels sprouts with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until crispy.

Making Garlic Chips

  1. 6

    Fry the Garlic

    Slice garlic cloves thinly. Heat olive oil in a pan and fry the garlic until golden and crisp. Drain on paper towels.

Making the Red Wine-Mushroom Demi

  1. 7

    Prepare the Demi

    In a saucepan, combine red wine, mushrooms, and beef stock. Simmer until reduced by half. Stir in butter before serving.

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