This roasted beef tenderloin recipe is a culinary masterpiece, offering a fine dining experience right at home. Perfect for holiday dinner ideas or special occasion dinners, this pan-seared beef tenderloin is topped with crispy fried sage, served alongside earthy mushrooms and luxurious truffle mashed potatoes infused with herb Dijon butter. A burnt garlic béarnaise sauce adds the final touch, making this dish a true luxury steak recipe. Whether you’re hosting a dinner party or enjoying an intimate meal, this beef tenderloin roast promises to impress.
The beef adds protein, while each component adds another punch of flavor from the herbaceous whisper of the fried sage and the oil. Topped with creamy mouth-feel, the heavenly, smoky potato is infused with truffle.
Tenderloin with Herb Dijon Mustard Butter
Equipment
- 1 Cast iron skillet For searing the beef
- 1 Oven Preheated to 180°C
- 1 Small Saucepan For béarnaise and butter
- 1 Tongs To flip steak
- 1 Thermometer For internal temperature accuracy
- 1 Griddle or Grill Pan For vegetables and mushrooms
Ingredients
- 180 g Beef Tenderloin (Grain-Fed) Lean protein
- 90 g Truffled Brie Mashed Potato Creamy side
- 50 g Burnt Garlic Béarnaise Flavorful sauce
- 25 g Asparagus Sautéed
- 20 g Spinach (Wilted) Lightly cooked
- 4 ml Garlic Oil For sautéing
- 50 g Portobello Mushrooms (Grilled) Sliced
- 2.5 g Fried Sage Crispy garnish
- 2 g Salt (Sea Salt) Seasoning
- 1 g Cracked Black Pepper Seasoning
- 3 ml Olive Oil (Extra Virgin) Heart-healthy oil
- 15 g Herb Dijon Butter Melted on steak
- 3 g Mixed Mesclun Greens Garnish
Instructions
- Rub beef tenderloin with 2g sea salt and 1g cracked black pepper. Let rest at room temperature for 10 minutes.
- Brush grill pan with 3ml olive oil. Grill steak over medium-high heat for 2–3 minutes per side. Transfer to an oven-safe skillet and cook in a 180°C oven to medium-rare (56°C internal).
- In a sauté pan, heat 4ml garlic oil. Sauté 25g asparagus until crisp-tender, about 3 minutes. Lightly wilt 20g spinach, about 1 minute. Set aside.
- Grill 50g portobello mushrooms in the grill pan until slightly charred, about 4 minutes. Slice into strips.
- Combine 15g softened butter with Dijon mustard, chopped thyme, and chives to make herb Dijon butter. Melt in a small saucepan until foamy.
- Plate 20g wilted spinach and 25g asparagus in the center. Layer 180g steak and 50g portobello mushrooms. Drizzle with 15g herb Dijon butter and 50g burnt garlic béarnaise.
- Garnish with 2.5g fried sage and 3g mixed mesclun greens. Serve with 90g truffle brie mashed potato on the side.
Notes
- Use a meat thermometer for precise doneness (56–58°C for medium-rare).
- Rest steak for 5–10 minutes before slicing to retain juices.
- Warm the plate to keep the dish hot.
- Store beef tenderloin in the coldest part of the fridge and use within 48 hours.
- For 2 servings, double all ingredient quantities: 360g beef, 180g mashed potato, 100g béarnaise, etc.
- Beverage pairing: Cabernet Sauvignon or lemon-basil iced tea.
- Variations: Try sous vide steak at 55°C for 2 hours, then sear, or swap beef for grilled cauliflower steak for a vegetarian option.
Health Benefits of Key Ingredients
Beef Tenderloin
A lean cut of beef, tenderloin is rich in protein, zinc, iron, and vitamin B12, supporting energy and immunity.
Portobello Mushrooms
Low in calories and high in antioxidants, these mushrooms add umami depth and support cell repair.
Spinach and Asparagus
Packed with fiber, vitamin K, folate, and magnesium, these greens aid digestion and detoxification.
Garlic & Sage
Garlic offers antibacterial and cardiovascular benefits, while sage provides anti-inflammatory properties.
Herb Dijon Butter & Béarnaise
Used sparingly, these sauces add flavor without excess, with Dijon mustard contributing antioxidants.
Ingredient Selection & Storage Tips
Beef Tenderloin
Choose a center-cut filet with even marbling for the best beef tenderloin roast. Store in the fridge and use within 48 hours.
Mushrooms
Keep dry in paper bags in the fridge; wash just before use.
Truffle Mashed Potatoes
Prepare fresh or reheat leftovers with cream for silkiness.
Herb Dijon Butter
Freeze in small logs for easy use with steaks or veggies.
Fresh Herbs
Store in damp paper towels in a zip-lock bag; use within a week.
Serving Ideas & Recipe Variations
Presentation Tips
- Use a white or stone plate to highlight colors.
- Garnish with crispy sage and edible flowers for a fine dining experience.
- Serve extra béarnaise sauce in a ramekin for customization.
Variations
- Sous Vide Steak: Cook at 55°C for 2 hours, then sear for perfect doneness.
- Creamed Spinach: Swap wilted greens for creamy spinach for richer flavor.
- Vegetarian Swap: Replace beef with grilled cauliflower steak or smoked eggplant with mushroom jus.
- Truffle Upgrade: Add shaved truffle for an ultra-luxurious beef with truffle twist.
- For easy beef tenderloin recipes, simplify by using pre-made béarnaise or truffle oil in mashed potatoes.
Beverage Pairings
Alcoholic
- Cabernet Sauvignon or Syrah: Bold reds complement beef and truffles.
- Malbec or Merlot: Lighter reds for a balanced pairing.
- Barrel-aged Chardonnay: A luxurious white for béarnaise and creamy textures.
Non-Alcoholic
- Lemon-Basil Iced Tea: Citrus and herbs cleanse the palate.
- Pomegranate Shrub: Tangy vinegar cuts through buttery richness.
Best Time to Serve
Ideal for:
- Dinner Parties: Perfect for hosting with holiday dinner ideas.
- Romantic Date Nights: Impress with restaurant-style plating.
- Holiday Meals: A sophisticated alternative to traditional roasts.
Avoid rushed meals; savor it with loved ones.
Pro Cooking Tips
- Use a meat thermometer: 56–58°C for medium-rare.
- Rest the steak: 5–10 minutes for juicy results.
- Warm the plate: Preserve the steak’s heat.
- Balance sauce volume: Lightly sauce to avoid overpowering.
- Don’t overfry sage: Cook at 160°C for 5–7 seconds for crispiness.
- For slow-roasted beef tenderloin, cook at a lower temperature for even doneness.
Final Thoughts
This beef tenderloin with herb Dijon mustard butter is more than a meal—it’s a culinary journey. From the umami of mushrooms to the buttery truffle mashed potatoes and perfectly seared beef, every bite is a celebration. Whether for a festive holiday dinner or a quiet evening, this herb-crusted beef tenderloin promises a fine dining experience that delights the senses. Pair it with beef tenderloin with béarnaise sauce for an unforgettable combination.
