Ingredients

For the Beef Tournedos:

• 4 high-quality beef tenderloin steaks, about 6–8 ounces each
• Salt and freshly ground black pepper
• 2 tablespoons high smoke point oil (such as grapeseed or canola oil)

For the Mushroom Duxelles:

• 8 ounces mixed mushrooms (such as cremini, shiitake, and oyster), finely chopped
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves, chopped
• Salt and freshly ground black pepper

For the Red Wine Reduction:

• 1 cup good quality red wine
• 1/2 cup beef or veal stock
• 1 tablespoon unsalted butter (optional, for finishing the sauce)
• Salt and freshly ground black pepper

For the Truffle Mashed Potatoes:

• 2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon truffle oil
• Salt and freshly ground black pepper

For the Garnish:

• Microgreens or fresh herbs (such as chervil or parsley)
• Truffle shavings (optional, for an extra luxurious touch)

Instructions

Mushroom Duxelles:

1. In a sauté pan, melt the butter over medium heat. Add the shallots and garlic and sauté until translucent.
2. Add the chopped mushrooms and thyme to the pan and cook until the mushrooms release their moisture and turn golden brown. Season with salt and pepper to taste. Set aside.

Truffle Mashed Potatoes:

3. Boil the peeled and chopped potatoes in salted water until tender. Drain and return them to the pot.
4. Over low heat, add the butter and heavy cream to the potatoes, and mash until smooth. Stir in the truffle oil, and season with salt and pepper to taste. Keep warm.

Beef Tournedos:

5. Preheat the oven to 400°F (205°C).
6. Season the beef tenderloin steaks generously with salt and freshly ground black pepper.
7. Heat the high smoke point oil in an oven-safe skillet over high heat. Sear the steaks for 2–3 minutes per side until well browned.
8. Transfer the skillet to the preheated oven and cook the steaks to your desired doneness (check doneness with a food thermometer; for the USDA minimum safe temperature for whole beef steaks, cook to 145°F (63°C) and rest at least 3 minutes). Remove from the oven and let them rest for a few minutes before serving.

Red Wine Reduction:

9. In a saucepan, combine the red wine and beef or veal stock. Bring to a simmer over medium heat and reduce the liquid by half, stirring occasionally. Season with salt and pepper to taste.
10. Optional: Finish the sauce by whisking in the butter for added richness and shine.

Plating:

11. Spoon a generous portion of truffle mashed potatoes onto each plate and use the back of the spoon to create a smooth, artistic shape.
12. Place a beef tournedo on top of the mashed potatoes on each plate.
13. Spoon the mushroom duxelles over the beef and around the plate.
14. Drizzle the red wine reduction sauce decoratively around the plate.
15. Garnish with microgreens or fresh herbs and optional truffle shavings.

Recipe information

• Prep time: Approximately 25 minutes (estimate)
• Cook time: Approximately 35–45 minutes (estimate)
• Total time: Approximately 1 hour to 1 hour 10 minutes
• Servings: 4
• Difficulty: Advanced — ●●●●○
• Cost: Splurge — $$$$$
• Region/Ethnic origin: French-inspired American steakhouse cuisine

Use a food thermometer to check doneness rather than relying on cooking time alone.