Tenderloin of Beef with Roasted Shallot Idaho® Potatoes and a Merlot Reduction


  • 4 ea. beef tenderloins
  • 3 ea. large Idaho potatoes
  • 12 ea. shallots
  • 1 bulb chives
  • 2 oz butter
  • 4 oz cream
  • 8 ea. Gaufrette Potato Chips (Optional)
  • 4 ea. thyme sprigs
  • For the Sauce:
  • 4 ea. shallots
  • 2 bulbs garlic
  • 4 ea. white mushrooms
  • 3 stalks celery
  • 3 ea. carrot
  • 2 Bt. merlot
  • 8 oz veal stock
  • 1 small Bouquet Garth


For the Idaho Potatoes:
  1. Peel, quarter, and cover with water
  2. Bring to a simmer, cook until fork tender
  3. While they are cooking thinly slice the shallots
  4. Preheat a sauce pan over medium heat and add a little bit of whole butter
  5. Add the shallots and saute until nicely caramelize.
  6. The chives need to be sliced into small pieces.
  7. Once the potatoes are cooked, strain off the water and place into a mixing bowl.
  8. Whip the potatoes with the butter and cream until there are no lumps
  9. Add the shallots and chives and season with salt and pepper.
For the Sauce:
  1. Chop the shallots, mushrooms, celery, carrot and garlic.
  2. Saute the vegetables down well until translucent and lightly browned.
  3. Deglaze with the merlot and reduce by about 2/3.
  4. Add the veal stock and bouquet garni and bring to a simmer, reduce slowly.
  5. Once reduced to 8 oz, strain the sauce through a fine sieve.
Final Preparation
  1. To cook and assemble dish, season the beef tenderloins with salt and pepper
  2. Place beef into a hot saute pan with oil.
  3. Brown well on all sides
  4. Place in a 425 degrees oven until the beef is cooked to the desired temperature.
  5. Using a pyramid mold with a flat top, mold the potatoes and place in the middle of four plates.
  6. Place the beef on top of the potatoes.
  7. Garnish with the gaufrette chips and thyme sticking out of the potatoes on the back side of the beef.
  8. Place the sauce back on the stove and bring to a simmer.
  9. Season with salt an ground white pepper
  10. Whip in a small amount of butter (2 oz) to finish.
  11. Spoon the sauce around the plate and serve at once
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Yield: 4 Servings

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