Grilled Tenderloin Recipe | Tender, Elegant, Restaurant-Worthy

Instructions:

Pomme Anna (batch cooking):

• Thinly slice a potato using a mandolin. Soak in cold water, then drain.
• Brush butter on a baking tray.
• Arrange the thinly sliced potato, season each layer with salt and pepper, and chopped thyme. When you reach the desired height, pour melted butter. Cover with another layer of baking paper, then press with another baking tray to tighten the potato layer.
• In a pre-heated oven at 165 degrees, cook for 1hr till golden brown, remove once done. Cool and cut to the desired shape and size.

Brandy Mushroom Sauce:

• In a sauce pot, add Spanish onion and little garlic, saute and sweat till golden brown.
• Add little thyme and rosemary, add mushroom and saute. Add Brandy, burn the alcohol. Add beef jus and cook for 5 minutes.
• Add little cream and finish with cold butter. The sauce should be nice and silky, don’t loose the mushroom bite.

Vegetables:

• Cut vegetables to the desired shape and size.
• Season with olive oil,salt and pepper. Grill.

Cooking Steak:

• Bring the meat in room temperature. Preferably 10-15 minutes before cooking.
• Season the steak with Maldon sea salt flakes and freshly cracked black pepper.
• Grill the meat for a minute each side to get the nice marking and diamond cross.
• Place the steak in the tray, add a spoon of butter, fresh thyme and rosemary, fresh whole garlic (crush with knife).
• Cook in oven at 210 for 4-5 minutes, remove from the oven and rest for another 3-4 minutes before serving (This IS Medium Rare, the cooking time need to increase according to the desire done-ness of the meat).

Plating:

• Arrange the pomme anna, pour truffle aioli as in picture.
• Arrange grilled vegetables.
• After resting the steak, cut in half and arrange as in picture.
• Pour the Brandy Mushroom Sauce as in picture.

Serve Hot.

• The meat temperature depends on the done-ness of the steak.