American · Dinner
Beef Tenderloin Roast
Beef tenderloin roasted to a rosy medium-rare and rested under a peppercorn crust, carved over potato gratin with a red wine pan sauce.
$$$
20 minsPrep
70 minsCook
90 minsTotal
HardLevel
Nutrition per serving
680Calories
48gProtein
38gFat
28gCarbs
2gSugar
2gFiber
520mgSodium
115mgChol
Goes well with
Bordeaux red blendBordeaux red blend — A medium-bodied red...
local
Napa Cabernet SauvignonNapa Cabernet Sauvignon — A medium-bodie...
international
Instructions
1
Prep
Heat oven to 200C/400F. Pat both beef tenderloin pieces dry, rub with olive oil, and press the cracked peppercorns and salt all over the surfaces.
2
Sear
Brown the tenderloin pieces in a hot pan over high heat 4–5 minutes, turning, until a deep crust forms on every side.
3
Roast
Layer sliced potato with heavy cream and minced garlic in a baking dish. Roast the gratin and beef at 200C/400F for 40–45 minutes until the internal temperature reaches 54C.
4
Reduce
Deglaze the searing pan with red wine and beef stock over medium heat 6–7 minutes until syrupy. Swirl in the butter and thyme.
5
Rest
Rest the tenderloin pieces loosely covered 10 minutes so the juices settle and the centres stay evenly pink.
6
Plate
Carve each beef tenderloin into thick medallions. Plate over the potato gratin and spoon the red wine sauce around each serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef tenderloin
- 4 tbsp olive oil
- 2 tbsp cracked black peppercorns
- 600g (21.2 oz) potato
- 1/2 cup heavy cream
- 2 garlic cloves
- 1/2 cup red wine
- 300ml (1 1/4 cup) beef stock
- 40g (1.4 oz) butter
- 4 sprigs thyme