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

Ingredients

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

• 2 pounds Yukon gold potatoes, peeled and cubed
• 1 cup heavy cream, warmed
• 1 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

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   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. 03
   Brush the seared tenderloin with Dijon mustard and coat with finely chopped herbs.
4. 04
   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. 05
   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. 06
   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. 07
   Let the tenderloin rest for 10 minutes before slicing. Serve with truffle mashed potatoes and drizzle with red wine reduction.