When cooking steak, apart from the commonly used sirloin or ribeye, tenderloin is also an excellent choice. Although tenderloin (Fillet Mignon) contains less fat, it is incredibly tender due to its minimal movement. As long as the cooking temperature is well-controlled, tenderloin can be an exceptionally delicious cut.
What is Tenderloin (Fillet Mignon) ?
Tenderloin is a long, narrow muscle located on the inner side of the cow’s spine. Since this muscle experiences very little movement, its texture is exceptionally tender, with almost no connective tissue or fat, making it melt in your mouth. Due to its soft and delicate texture, tenderloin is a top choice in many fine-dining restaurants and is particularly favoured for dishes like Filet Mignon.
Compared to other cuts, tenderloin has a lower fat content and a more subtle flavour. As a result, it is often paired with rich sauces to enhance its taste.
In Australia, beef cuts are named differently from those in the UK and the US. For example, sirloin is called porterhouse, and ribeye is referred to as scotch fillet. The cut that BigBoy has chosen for this dish is tenderloin, which is known as eye fillet in Australia.
How to Pan-Sear Beef Tenderloin?
Pan-searing beef tenderloin requires high heat to quickly seal in the juices, preserving its tender texture. First, let the beef tenderloin sit at room temperature for 1 hour before cooking to ensure even heat distribution and prevent the outside from cooking faster than the inside. Next, season the surface with an appropriate amount of salt. Heat a pan with a little oil and sear the beef tenderloin on all sides until golden brown. Each side takes about 1 to 2 minutes. Then, add butter, continuously spooning the melted butter over the surface of the beef to enhance the aroma.
Finally, transfer the beef tenderloin to the oven. Depending on the size of the beef, for example, my tenderloins weigh 200g each, I would roast them in a 190°C oven for 4-5 minutes. After removing from the oven, the internal temperature should be around 48°C. Let it rest on a rack for 10 minutes (the final internal temperature should be 54-56°C for a medium-rare result).
What is Fondant Potato?
In addition to the beef tenderloin, we also pair it with a classic French potato dish called Fondant Potato. The key characteristic of this dish is its golden, crispy exterior and soft, creamy interior. To make Fondant Potatoes, the potatoes are usually shaped into cylindrical forms and then slowly cooked in butter and stock to absorb rich flavours. Many people use cookie cutters to shape the potatoes, but this can result in wasted edges. A better method is to cut the corners off the potatoes with a knife to form an oval shape. This approach not only maintains the aesthetic appeal but also minimises waste. The leftover potato edges can be used to make mashed potatoes or other side dishes, ensuring nothing goes to waste.
What is Bordeaux Red Wine Sauce (Bordelaise Sauce)?
Lastly, we will be pairing the dish with Bordelaise Sauce, a classic sauce in French cuisine. This sauce is based on French Bordeaux red wine, which is slowly reduced and concentrated, then combined with ingredients like shallots, thyme, black pepper, and bone marrow to create a rich and multi-layered flavour. The sauce carries the fruity aroma and acidity of the red wine, enhancing the flavour of the beef tenderloin and bringing a touch of elegance to the dish. However, if Bordeaux red wine is unavailable, you can substitute it with other types of red wine.
"Fillet Mignon with Fondant Potatoes" is a classic French dish that perfectly combines delicate textures and rich flavours. The tender beef tenderloin, golden and soft fondant potatoes, and the full-bodied Bordeaux red wine sauce create an irresistible gourmet meal. This dish is not only perfect for a romantic Valentine's dinner but also ideal for any special occasion, allowing you to entertain important guests and fill every bite with the romance and sophistication of French cuisine.
Watch the video below now! Scroll down for a more detailed written recipe and instructions.
Ingredients
Fillet Mignon (Serve 2)
Beef Tenderloin | 200g each x2 |
|---|---|
Salt | to taste |
Butter | 20g |
Thyme | 2 sprigs |
Fondant Potato
Potatoes | 2 each |
|---|---|
Butter | 30g |
Beef Stock | 100g |
Salt | to taste |
Thyme | 2 sprigs |
Sautéed Mushroom
Mixed Mushroom | 100g |
|---|---|
Garlic | 1 clove |
Chive | to garnish |
Bordelaise Sauce
Bone Marrow | 1 each |
|---|---|
Shallot | 3 each |
Thyme | few sprigs |
Black Peppercorn | few each |
Red Wine | 150ml |
Beef Stock | 250g |
Salt | to taste |
Steps
Mise En Place:
1.
For a better presentation of the beef tenderloin, wrap it tightly in plastic wrap and refrigerate overnight to help it hold its shape. Take it out 1 hour before cooking to bring it to room temperature.
2.
Preheat the oven to 190°C. Place the bone marrow in the oven and roast for 15 minutes until the fat renders out.
3.
Prepare the vegetables: Slice shallots into strips. Finely chop chives. Chop garlic. Cut assorted mushrooms into appropriate sizes. Peel the potatoes, cut off both ends, and smooth the edges to form a 3D oval shape.
4.
Reserve the bone marrow rendered fat, then scoop out the marrow and cut it into small pieces for later use.
Bordelaise Sauce:
5.
Heat a saucepan over medium heat, add the reserved bone marrow fat, shallot strips, thyme, and whole black peppercorns. Sauté until caramelised.
6.
Add red wine (preferably Bordeaux) and reduce until only one-third remains.
7.
Add beef stock, bring to a boil, then lower the heat. Skim off any impurities and simmer for 20-25 minutes until thickened.
8.
Strain the sauce and set it aside.
Fondant Potatoes:
9.
Heat a pan over medium heat, add cooking oil, and place the prepared potatoes in the pan. Season with salt and sear until both sides are lightly golden brown.
10.
Add butter and thyme, continuously basting the potatoes with the melted butter until they turn a deeper golden brown.
11.
Add beef stock, bring to a boil, then lower to a simmer. Cover with a cartouche and cook for 15 minutes until the potatoes are tender and the stock has thickened. Turn off the heat and set aside.
Assembly:
12.
Preheat the oven to 190°C. Season the beef tenderloin with salt and sear until golden brown on all sides. Add butter and thyme, baste for 1 minute, then transfer to the oven and roast for 4-5 minutes (you can also reheat the fondant potatoes in the oven at the same time).
13.
Remove the beef from the oven when the internal temperature reaches 48°C, then let it rest on a rack for 10 minutes (the final internal temperature should reach 54-56°C for a medium-rare doneness).
14.
Using the same pan, sauté garlic and assorted mushrooms. Season with salt and cook until softened.
15.
Reheat the Bordeaux red wine sauce, add the chopped bone marrow, and season with salt.
16.
Plating: Place the beef tenderloin on the plate. Arrange the fondant potatoes beside it. Top the potatoes with sautéed mushrooms and chopped chives. Drizzle the Bordeaux red wine sauce over the beef. Serve and enjoy!
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