Beef Tenderloin with Fried Potatoes & Parsley
Posted by Scanpan Australia on 14th Jan 2020
This delicious recipe has been created in conjunction with professional chefs specifically for the TechnIQ series of SCANPAN cookware. The beef tenderloin is cooked in the Giant Braiser, which has a large cooking surface and extra high sides to accommodate generous sides of meat. The sauce is prepared in the TechnIQ Windsor Pan, with slanted sides ideal when reducing stocks or sauces. The potatoes are also cooked in the Giant Braiser and the other vegetables are sautéed in the TechnIQ Modern Skillet.
Ingredients
BEEF TENDERLOIN:
1 beef tenderloin, approx: 1.2kg
50g butter
Salt & pepper
SAUCE:
25g butter
1 shallot
1 clove of garlic
Freshly chopped thyme
100ml red wine
1 tbsp. dark Balsamic vinegar
200ml beef stock
50g cold butter
VEGETABLES:
1 carrot
1/2 shallot
25g butter
FRIED POTATOES:
2kg potatoes
2L rapeseed oil
Salt
FRIED PARSLEY:
1 bunch of flat leaf parsley
Instructions
BEEF TENDERLOIN
Trim the meat, removing tendons and skin. Take the Giant Braiser and heat on the cooker, melt the butter and thoroughly brown the tenderloin. Place the Giant Braiser with the meat in the oven at 200 degrees for approx. 7 minutes; the time may vary depending on the size of the tenderloin (if you want it medium roasted, it should have a core temperature of 57 degrees). Wrap the tenderloin in silver foil and leave to rest for 7 minutes.
SAUCE
Finely chop the onions, add the freshly chopped thyme, 25 g butter and sauté in the Windsor. Add the red wine, dark Balsamic vinegar and beef stock and reduce it to half the amount. Whisk 50 g cold butter into the sauce to add flavour and volume.
VEGETABLES
Cut the carrot into suitable sizes. Cut the shallot in half. Heat the Modern Skillet, add the butter and sauté the vegetables. The shallot should preferably be a little ‘charred’. Season with salt and pepper.
FRIED POTATOES
Peel the potatoes and cut to a suitable size using a Mandoline slicer. Pour the rapeseed oil into the Giant Braiser and heat. Put the potatoes in a fry basket and fry them until golden. Remove the basket insert and let it drip dry. Place the fried potatoes on a piece of kitchen towel or other material to soak up the excess oil. Finish by seasoning with salt.
SERVICE
Cut the tenderloin into 6 servings and place a piece of meat on each plate. Place the vegetables on the side and carefully pour the sauce over, creating a rounded pool. Place the fried potatoes on the “charred shallots” and finish by sprinkling the fried parsley on top.