Seared Beef Tenderloin Recipe

Cooking Instructions

1. 1

   Prepare the Garlic Potato Purée

   Peel and chop the potatoes, then boil them in salted water until tender. Drain and return to pot. Add butter, heavy cream, and minced garlic. Mash until smooth and creamy. Season with salt and pepper to taste.

2. 2

   Sear the Beef Tenderloin

   Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned (about 3-4 minutes per side). Transfer to a baking sheet and finish cooking in a preheated oven at 400°F to desired doneness (about 10-15 minutes for medium-rare). Let rest before slicing.

3. 3

   Caramelize the Mushrooms

   In the same skillet used for the beef, add a bit more oil if needed and sauté sliced mushrooms over medium heat. Cook until golden brown and caramelized (about 8-10 minutes). Season with salt, pepper, and fresh thyme.

4. 4

   Prepare the Asparagus

   Trim the asparagus and blanch in boiling water for 2-3 minutes until bright green. Immediately transfer to ice water to stop cooking. Drain and sauté in the skillet with a little butter until heated through.

5. 5

   Make the Mushroom Veal Demi

   In the skillet, add red wine and beef stock. Bring to a boil, scraping up any bits from the bottom. Reduce heat and simmer until reduced by half, about 15-20 minutes. Adjust seasoning as needed.

6. 6

   Plate the Dish

   On a plate, spread a generous spoonful of the garlic potato purée. Top with sliced beef tenderloin, caramelized mushrooms, and asparagus. Drizzle with the mushroom veal demi.