Juicy Beef Tenderloin Recipe

For the tenderloin:

For the spiced butter:

For the side dish:

Cook the tenderloin: Sear the beef tenderloin in a pan with some butter, for 5 minutes per side. Season it with thyme. Finish cooking the tenderloin in the oven at 212°F (100°C) for 5 minutes, then let it rest for about 10 minutes.
Prepare the spiced butter: Sauté the julienned red onion until soft, then add a bit of soy sauce and muscovado sugar to caramelize it. Let the onion cool down. In a blender, combine the cubed butter, caramelized onion, and paprika, blending until smooth. Cool the spiced butter and shape into quenelles.
Prepare the side dish: Sauté the champignon mushrooms in a pan with olive oil, salt, and pepper. Add the cherry tomatoes near the end of cooking to warm them slightly.
Plate: Serve the rested beef tenderloin with one or more quenelles of spiced butter on top. Accompany with the sautéed champignon mushrooms and cherry tomatoes.

Creator

Beef Tenderloin