Herb Crusted Tenderloin

Herb Crusted Tenderloin with Pomme Puree and Red Wine Sauce.

This recipe is part of the One BIG Recipe: Gourmet Fusion Soiree!

Servings: 4

Ease of Preparation: Medium

Ingredients

• Pommes Puree:

  • 3 pounds (1.4 kg) Yukon gold potatoes, peeled
  • Salt
  • 3 thyme sprigs
  • 3 garlic cloves, crushed
  • ¾ pound (340 g) butter, cubed
  • 1 cup (240 ml) whipping cream, warmed

• Red Wine Sauce:

  • ½ cup (120 ml) butter, divided
  • ¾ cup (180 ml) minced shallots
  • ½ cup (120 ml) mushroom trim or sliced mushrooms
  • 1 ¼ cups (300 ml) red wine
  • 3 cups (710 ml) beef stock
  • 6 thyme sprigs
  • 1 teaspoon (5 ml) sugar
  • Salt and pepper
  • 2 tablespoons (30 ml) flour

• Herb-Crusted Tenderloin:

  • 1x 2-pound (907 g) centre-cut beef tenderloin
  • ¼ cup (60 ml) vegetable oil
  • 2 teaspoons (10 ml) chopped rosemary
  • 2 teaspoons (10 ml) chopped parsley
  • 2 teaspoons (10 ml) chopped thyme
  • 2 teaspoons (10 ml) minced garlic
  • Salt and pepper

Method

• For the Pommes Puree:

  • In a saucepan, cover the potatoes with heavily salted cold water. Add the thyme and garlic and bring to a simmer over medium-high heat.
  • Simmer until the potatoes are tender, roughly 40-45 minutes.
  • Drain the potatoes and allow to cool slightly.
  • Using a ricer, pass the potatoes into a clean pot. Add the butter and cream, mixing in with a spatula. Season the potatoes with salt, cover the pan with plastic wrap, and keep warm over very low heat until needed.

•  For the Red Wine Sauce:

  • In a saucepan over medium-low heat, melt 5 tablespoons (75 ml) of the butter.
  • Add the shallots and mushrooms, and cook, stirring occasionally, until softened and translucent, 7-8 minutes.
  • Add the wine, beef stock, thyme, and sugar. Season with salt and pepper, raise the heat to medium-high, and bring the mixture to a boil.
  • Reduce the heat to medium and allow the sauce to simmer until reduced by half, roughly 30 minutes.
  • While the sauce is reducing, combine the remaining butter and flour in a small bowl. Using a spoon, mix the ingredients into a paste.
  • Reduce the heat under the sauce to low but maintain a simmer. Remove and discard the thyme sprigs. Whisk the flour-butter paste into the sauce, 1 tablespoon (15 ml) at a time while simmering until the sauce is thickened to your desired consistency.
  • Keep warm over low heat until needed.

• For the Herb-Crusted Tenderloin:

  • Preheat the oven to 400 F (205 C).
  • Tie the beef off with butcher’s twine.
  • In a small bowl, combine the oil, rosemary, parsley, thyme, and garlic, mixing well. Rub this mixture all over the tenderloin. Season with salt and pepper.
  • Place an ovenproof skillet over high heat, and once hot sear the beef until well browned on all sides, 2-3 minutes per side.
  • Transfer the skillet to the oven and roast for 20-25 minutes for medium-rare.
  • Transfer the beef to a rack set over a cutting board and rest for 10-15 minutes.
  • Remove the strings and slice the beef into steaks. Transfer the steaks to serving plates. Dollop the Pommes Puree alongside the beef, drizzle with Red Wine Sauce, and serve immediately.