Organic Tenderloin with Cognac Pepper-Parsley Sauce

Wat erin gaat

• organic beef tenderloin
• olive oil
• butter
• shallot
• garlic
• beef broth
• cognac
• heavy cream
• fresh parsley
• whole black peppercorns
• potatoes
• red onion

Hoe doe je het

1. 01

   Peel and boil potatoes until tender, then mash with butter and cream to make creamy mashed potatoes.

2. 02

   Finely chop shallot, garlic, and parsley. Crush black peppercorns in a mortar.

3. 03

   For the sauce: In a saucepan over medium heat, sauté shallot and garlic in butter until softened.

4. 04

   Add crushed peppercorns and a splash of beef broth. Simmer for 10 minutes.

5. 05

   Pour in a splash of cognac, then add two generous pours of heavy cream. Let reduce.

6. 06

   Finish with chopped parsley and a little more butter. Keep warm on low heat.

7. 07

   For the tenderloin: Heat a pan on high with olive oil and a knob of butter.

8. 08

   Sear the tenderloin for about 3 minutes on one side, then flip, lower heat, and cook for another 2–3 minutes for rare.

9. 09

   Let the meat rest briefly, then slice.

10. 10

    Plate the mashed potatoes and sliced tenderloin. Spoon the sauce over the meat and garnish with fresh parsley.