Whole Beef Tenderloin

Prepare the Tenderloin:

• Preheat the oven to 180°C (350°F).
• Season the whole tenderloin with salt and pepper on all sides.
• In a large skillet, heat a little olive oil over high heat. Once hot, sear the tenderloin on all sides for about 2-3 minutes per side until golden brown.
• Transfer the tenderloin to a baking tray and place it in the preheated oven. Cook for 30-35 minutes, depending on thickness and desired doneness:
• o 50-55°C (rare)
• o 55-60°C (medium-rare)
• o 60-65°C (medium)
• o 65-70°C (medium-well)
• o 70°C+ (well-done)
• Remove from the oven and let it rest for 10 minutes before slicing.

Prepare the Mushroom Sauce:

1. While the tenderloin is in the oven, finely chop the onion and garlic.
2. If using fresh mushrooms, clean them with a damp cloth and slice them. If using canned mushrooms, drain and set aside.
3. In the same skillet used for searing the tenderloin, add a little olive oil and sauté the onion and garlic over medium heat until golden and fragrant.
4. Add the mushrooms and cook for 5-7 minutes until they release their juices and reduce slightly.
5. Pour in the white wine and cook over medium-high heat for 3-5 minutes, allowing the alcohol to evaporate and the wine to reduce.
6. Stir in the chicken broth and let it simmer for about 5 minutes, then add the heavy cream. Cook over low heat for another 5 minutes until the sauce thickens slightly.
7. Adjust salt and pepper to taste, and add freshly chopped parsley for freshness.
8. Prepare the Sautéed Potatoes:

Peel the potatoes and cut them into medium cubes.

• In a large skillet, heat olive oil over medium-high heat. Add the potatoes and cook for 10-12 minutes, stirring occasionally until golden and crispy on the outside but tender inside.
• Once done, remove from heat and season with salt, pepper, and some fresh parsley.

Prepare the Salad:

• Wash and cut the lettuce, cucumber, and tomatoes into small pieces.
• In a large bowl, mix the lettuce, tomatoes, and cucumber.
• In a small container, combine 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, 1 teaspoon of mustard, salt, pepper, and 3 tablespoons of olive oil. Stir well until emulsified.
• Pour the dressing over the salad and toss gently.

Assemble the Plate:

• Slice the tenderloin into medallions about 2 cm thick.
• Serve a portion of tenderloin medallions on each plate and top with the mushroom sauce.
• Accompany with sautéed potatoes and a fresh salad.
• Garnish with additional chopped parsley over the tenderloin and potatoes, if desired.
• Enjoy!