Tenderloin with Herb Dijon Mustard Butter
A luxurious dish featuring pan-seared beef tenderloin topped with herb Dijon mustard butter, served with truffle-infused mashed potatoes, grilled portobello mushrooms, sautéed asparagus, wilted spinach, and burnt garlic béarnaise sauce. Perfect for fine dining or special occasions.
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.