Beef Tenderloin Medallions Recipe With Stuffed Potatoes, Provencal tomatoes, and Buttered Green Beans
Celebrate a Special Occasion or Holiday Dinner with this elegant dish of beef tenderloin medallions served alongside creamy stuffed potatoes, vibrant Provencal tomatoes, and crisp buttered green beans. The star of the dish is a luscious raisin-peppercorn sauce, perfectly complementing the tender beef. The best part? Nearly everything can be prepared in advance, making it stress-free for entertaining.
Recipe Video
Recipe Ingredients
For the Beef Tenderloin & Sauce:
- 2 pounds Beef Tenderloin Roast
- 2 tablespoons Grapeseed Oil or Avocado Oil
- 3 tablespoons Unsalted Butter
- 2 Shallots finely minced
- 1 cup Dry Red Wine
- 1 cup Beef Stock
- 2 tablespoons Cognac or Port Wine
- ½ cup Raisins, soaked in 2 tablespoons (30ml) Cognac or Stock
- 1 tablespoon Cornstarch or Arrowroot Powder (optional, for thickening)
- 2 tablespoons Freshly Cracked Black Pepper
- Salt, to taste
For the Provencal Tomatoes:
- 4 Campari Tomatoes, halved
- ½ cup Seasoned Breadcrumbs
- Salt and Pepper, to taste
- Olive Oil Spray
For the Buttered Green Beans:
- 1 pound Green Beans, trimmed
- 2 tablespoons Unsalted Butter
- 1 Shallot, minced
- 1 Garlic Clove, minced
Recipe Instructions
Preheat the Oven to 375°F (190°C)
Prepare the Beef Tenderloin:
- Season the beef with salt and black pepper. Sear the tenderloin in grapeseed oil, or any high smoke point oil until golden on all sides, then transfer to a baking sheet. Roast in the preheat oven until the internal temperature reaches 120°F (49°C) for medium-rare. Let rest 10 minutes before slicing.
Prepare the Sauce:
- In a Reduction Pan, sauté the shallots in butter, add red wine, and reduce by half. Stir in beef stock, soaked raisins, and cognac. Simmer, then thicken with cornstarch if desired. Finish with freshly cracked black pepper and swirl in butter off-heat.
Prepare the Fondant Cheese Potatoes:
- Click on this link: https://www.youtube.com/watch?v=Z9KHqNkw4yU&t=5s
Prepare the Green Beans:
- Sauté green beans in butter with shallots and garlic.
- Assemble on plates, drizzle the beef with sauce, and arrange sides neatly.
Pro-Tips
Pro-Tip
Always sear your beef tenderloin in an oil with a high smoke point, such as grapeseed or avocado oil. This ensures you achieve that perfect golden crust without burning the oil. Once seared, transfer the tenderloin to a baking sheet to finish cooking in the oven. This helps prevent overcooking.
Bonus Pro-Tip
For an exceptional sauce, use a fortified wine like port or Madeira. These wines are naturally sweet and concentrated, reducing beautifully into a velvety, flavorful sauce. If you’re feeling adventurous, rehydrate raisins in the wine to add bursts of sweetness and texture to the dish.Equipment - You can find the items below at our online store!
Nutrition
Calories: 454.48kcalCarbohydrates: 45.53gProtein: 7.62gFat: 22.73gSaturated Fat: 10.07gPolyunsaturated Fat: 6.04gMonounsaturated Fat: 5.08gTrans Fat: 0.57gCholesterol: 37.77mgSodium: 339.74mgPotassium: 817.88mgFiber: 7.67gSugar: 8.04gVitamin A: 1793.35IUVitamin C: 25.45mgCalcium: 120.02mgIron: 3.45mg
Private Notes
