Tenderloin basted with buttery aromatics, beautiful soft sour cream Dijon mustard sauce with golden crispy fried layered potato stacks. Do you know how to trim the tenderloin?

WHAT IS TENDERLOIN?

The tenderloin known as the traditional filet mignon is part of a loin of beef. It is the Rolls Royce of all cuts.

INGREDIENTS

1 medium size russet potato 
250 g tenderloin  
A pinch of fleur de sel
1 rosemary branch 
2 sprig of thyme  
1 garlic glove crushed
4 tbsp sour cream
2 tsp dijon mustard  
3 tsp chives
1 pinch of salt

EQUIPMENTS

medium Pan
conviction Oven
medium bowl
Japanese mandolin

METHOD OF COOKING
Step 1

Let’s start by making the sauce, in a small bowl add the sour cream, mustard, finely chopped chives and salt. Using a whisker or fork mix gently. Cover and Place in the refrigerator.

Step 2

Choose a big russet potato and square all the edges forming a rectangular shape. Thinly slice the potatoes, maybe the thickness of a business card by using the Japanese mandolin. Stack the end centre sliced potatoes to a deck of card, then trim all the edges until form a beautiful rectangular shape. Fry the layered potatoes till crispy golden brown colour. Step aside on a plate.

Step 3

Season the tenderloin with fleur de sel on all side. On medium heat, place the butter, thyme and crushed garlic cloves in the kitchen pan. When the butter is sizzling, add the steak. Sear properly on all sides, about 5 minutes. Baste with butter and cook another 5 minutes.

Step 4

Transfer the skillet to the oven and cook until cooked to your liking, about 10 minutes on 180 celsius for medium or to your liking. Remove from pan and let rest 5 minutes before slicing. Slice the Tenderloin and serve with sour cream mustard sauce and crispy layered potato.

HOW TO TRIM AND PORTION A WHOLE TENDERLOIN

There is always a first time for everything, trimming the tenderloin yourself is very simple, it requires a few tips and two things: a sharp knife for the slicing and a flexible boning knife for removing the silver skin. Here’s how you do it…

DID YOU MAKE THIS RECIPE?

Please let me know how the tenderloin basted with buttery aromatics turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed

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