6oz Beef Tenderloin* Recipe

inspired by

@union50

Nov 21 2024

•

1h 30m

•

Serves 2

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Recipe information

Make 6oz Beef Tenderloin* in just 1h 30m. Confit Fingerling Potato / Caramelized Onion / Brussels Sprout / Garlic Chip / Red Wine-Mushroom Demi

Cooking the Beef Tenderloin

1. Prepare the Beef

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

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

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

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

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

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

7. Prepare the Demi

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

6oz Beef Tenderloin* Recipe

Recipe information

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Beef Tenderloin

Confit Fingerling Potatoes

Caramelized Onions

Brussels Sprouts

Garlic Chips

Red Wine-Mushroom Demi