Beef Tenderloin with Crispy Potato Fondant, Stuffed Olive, and Bordelaise Sauce
Format: main course
Servings: 10 
Ingredients
Beef
- 10 portions of beef tenderloin, about 150 g each
- salt
- pepper
- oil
- 30 g butter
- 2 sprigs thyme
- 2 garlic cloves
Potato Fondant
- 10 large potatoes
- 500 ml vegetable or chicken stock
- 80 g butter
- 2 sprigs thyme
- 20 Table Foods stuffed olives
- salt
Roasted Pepper Purée
- 3 large red bell peppers
- 1 small shallot
- 20 ml olive oil
- salt
- pepper
Sauce
- 500 ml bordelaise sauce or beef jus
- 1–2 tbsp olive marinade
- 10 small shallots
- microgreens or mustard cress
Preparation
- Peel the potatoes and cut them into even cylinders. Sear in butter on both sides. Add stock to reach about halfway up the potatoes, add thyme, and bake at 180°C for about 25–35 minutes. Turn halfway through cooking. The potatoes should be tender inside and golden on the outside.
- Cut the stuffed olives in half. Place two halves on top of each fondant, or in a small indentation made after baking.
- Roast the red bell peppers until the skins are deeply charred. Peel and blend with the sautéed shallot and olive oil. Season to taste.
- Halve the shallots and char well in a dry pan or on a plancha.
- Season the beef tenderloin and sear in oil. Toward the end, add butter, thyme, and garlic. Finish to the desired doneness and allow to rest.
- Warm the bordelaise sauce and finish with a small amount of olive marinade.
Presentation
Arrange the roasted pepper purée, potato fondant with the stuffed olive clearly visible, and beef tenderloin on the plate. Add the charred shallot and bordelaise sauce. Finish with mustard cress.
