Herb-Crusted Beef Tenderloin with Truffle Mashed Potatoes and Red Wine Reduction

Name: Herb-Crusted Beef Tenderloin with Truffle Mashed Potatoes and Red Wine Reduction
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: American
Ingredients: 1-2 pounds beef tenderloin (trimmed); 2 tablespoons olive oil; 1/2 cup mixed fresh herbs (finely chopped); 2 tablespoons Dijon mustard; 2 pounds Yukon gold potatoes (peeled and cubed); 1/2 cup heavy cream (warmed); 1/4 cup unsalted butter (melted); 1 tablespoon truffle oil; 2 cups red wine; 1 cup beef stock; 2 tablespoons shallots (finely chopped); 2 tablespoons butter (cold)

StandardAmericanDinnerLuxuriousRich FlavorImpressive

⏱️ 30m PREP

🔥 60m COOK

👥 4 SERVINGS

⚡ 750 CAL/SERV

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Overview

A luxurious dish featuring a succulent herb-crusted beef tenderloin paired with creamy truffle-infused mashed potatoes and a rich red wine reduction.

Macronutrients per serving

135

grams

Protein

45.0g 33%

Fat

40.0g 30%

Carbs

50.0g 37%

Rich in nutrients

☀️ Vitamin B12

40% DV

Supports nerve function

🔺 Iron

25% DV

Essential for blood production

💧 Omega-3

10% DV

Promotes heart health

🔺 Potassium

15% DV

Helps maintain normal blood pressure

☀️ Vitamin C

10% DV

Supports immune function

Ingredients

Main Ingredients

1-2 pounds beef tenderloin trimmed
2 tablespoons olive oil
1/2 cup mixed fresh herbs finely chopped
2 tablespoons Dijon mustard

Truffle Mashed Potatoes

2 pounds Yukon gold potatoes peeled and cubed
1/2 cup heavy cream warmed
1/4 cup unsalted butter melted
1 tablespoon truffle oil

Red Wine Reduction

2 cups red wine
1 cup beef stock
2 tablespoons shallots finely chopped
2 tablespoons butter cold

Instructions

1 Preheat your oven to 400°F (200°C).
2 Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat and sear the tenderloin on all sides until browned.
3 Brush the seared tenderloin with Dijon mustard and coat with finely chopped herbs.
4 Place the tenderloin on a baking sheet and roast in the oven for 25-30 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
5 For the mashed potatoes, boil the Yukon gold potatoes in salted water until tender. Drain and mash with heavy cream, melted butter, and truffle oil. Season with salt to taste.
6 To make the red wine reduction, sauté shallots in a saucepan until soft. Add red wine and beef stock, then simmer until reduced by half. Whisk in cold butter until smooth.
7 Let the tenderloin rest for 10 minutes before slicing. Serve with truffle mashed potatoes and drizzle with red wine reduction.