Grass Fed Tenderloin (aus) Recipe

Prep and Season

Remove the tenderloin from the refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels. Season evenly on all sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear

Preheat oven to 400°F (205°C). Heat 2 tbs olive oil in an ovenproof skillet (cast-iron preferred) over medium-high heat until shimmering. Add the tenderloin and sear without moving 2–3 minutes per side until a deep brown crust forms, including the ends.

Roast and Baste

Add 2 tbs unsalted butter, 4 thyme sprigs, and 2 crushed garlic cloves to the pan. Spoon melted butter over the tenderloin for 20–30 seconds to baste. Transfer the skillet to the preheated oven and roast until an instant-read thermometer reads 120–125°F (49–52°C) for medium-rare, about 10–15 minutes depending on thickness. Baste once in the oven with pan juices halfway through roasting.

Rest

Remove tenderloin to a cutting board, tent loosely with foil, and rest for 10 minutes (temperature will rise ~5–7°F). While resting, proceed with warming the demi-glace and finishing vegetables and potatoes.

While the tenderloin rests (or after searing), place the same skillet used for searing over medium heat. If pan is very dry, add 1 tsp olive oil. Add 1 minced shallot and sauté 1–2 minutes until softened and translucent, stirring to pick up browned bits from the pan.

Add 1 tsp tomato paste and cook 30 seconds to caramelize. Pour in 1 cup dry red wine and deglaze the pan, scraping up any fond. Reduce the wine by about half (5–7 minutes) over medium heat.

Add 1 cup beef stock, 1 bay leaf, 1 thyme sprig, 0.5 tsp salt and 0.25 tsp black pepper. Simmer gently until the sauce thickens and reduces to about 1 cup (8–12 minutes). Remove bay leaf and thyme sprig.

Off heat, swirl in 1 tbs cold cubed butter to emulsify and add shine. Taste and adjust seasoning. Keep warm; if needed, hold on very low heat and stir occasionally.

Place 1.5 lb peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain potatoes well and return to the warm pot off heat for 1 minute to remove excess moisture. Mash with a potato masher until mostly smooth.

Warm 0.5 cup milk and melt 2 tbs butter together (either in microwave briefly or small saucepan). Gradually add warmed milk-butter to the potatoes, mashing until creamy and smooth. Season with 0.75 tsp salt and 0.25 tsp black pepper. Keep warm until plating.

Heat a large sauté pan over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter until butter foams. Add 12 oz seasonal vegetables (trimmed baby carrots, asparagus tips, baby zucchini, or similar).

Sauté, tossing occasionally, until vegetables are tender-crisp and lightly browned, 4–6 minutes depending on vegetable. Season with 0.5 tsp salt and 0.25 tsp black pepper, finish with 0.5 tsp fresh lemon juice, toss, and remove from heat. Keep warm.

Slice the rested tenderloin into 1–1.25 inch medallions. Spoon a tablespoon of warm red wine demi-glace on each plate, place a portion of mashed potatoes, arrange seasonal vegetables beside them, and place 2–3 slices of tenderloin on top or beside the potatoes. Drizzle additional demi-glace over the beef. Garnish with a small thyme sprig if desired and serve immediately.