Tenderloin Steak with Red Wine Pan Sauce and French Herb Pistou

Ingredients

Here are the following ingredients:

French Herb Pistou

• 2 cloves garlic
• 1 cup (250 mL) packed fresh parsley leaves
• ¾ cup (175 mL) coarsely chopped fresh chives
• 1 oz (30 g) roughly chopped toasted unsalted almonds, about ⅓ cup (75 mL)
• ¼ cup (60 mL) packed fresh tarragon leaves
• 2 tsp (10 mL) kosher salt
• ½ cup (125 mL) olive oil
• ¼ cup (60 mL) lemon juice
• 1 tbsp (15 mL) white wine vinegar
• ½ tsp (2 mL) hot pepper flakes

Warm Potato Salad

• 4 lb (2 kg) fingerling potatoes, halved
• 1 lb (500 g) fresh green beans, trimmed and halved
• 8 oz (250 g) fresh shelled peas, about 2 cups (500 mL)
• ⅔ cup (150 mL) white balsamic vinegar
• ¼ cup (60 mL) minced shallot
• ¼ cup (60 mL) Dijon mustard
• ¼ cup (60 mL) whole grain mustard
• 2 tbsp (30 mL) finely chopped fresh thyme
• 2 tbsp (30 mL) lemon zest
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 1 cup (250 mL) olive oil
• Red Wine Sauce
• 32 fl oz (1 L) dry red wine
• 2 cups (500 mL) beef stock (no salt added)
• 1 cup (250 mL) demi-glace

Service

• 16 Tenderloin Steaks, about 6 oz (175 g) each and 1½-inch/4 cm thick
• Kosher salt
• Freshly ground black pepper
• 2 cups (500 mL) canola oil
• 8 oz (250 g) butter
• 32 sprigs fresh rosemary
• 32 sprigs fresh thyme
• 32 cloves garlic, smashed
• 8 oz (250 g) cubed cold butter
• 1 cup (250 mL) olive oil

Preparation

1. French Herb Pistou: Pulse garlic, parsley, chives, almonds, tarragon and salt in robot coupe until finely chopped. Add olive oil, lemon juice, vinegar and hot pepper flakes; pulse to combine. Cover and refrigerate.
2. Warm Potato Salad: Blanch fingerling potatoes in boiling salted water until tender. Cool, cover and refrigerate.
3. Blanch green beans and peas separately in boiling salted water until tender-crisp. Plunge in ice bath, drain and pat dry. Cover and refrigerate separately.
4. Whisk vinegar, shallot, Dijon mustard, grainy mustard, thyme, lemon zest, salt and pepper until combined. Slowly whisk in olive oil until emulsified. Cover and refrigerate.
5. Red Wine Sauce: Bring red wine to a boil; simmer until reduced by half. Pour in beef stock and demi-glace; bring to a boil. Simmer until reduced to 4 cups (1 L). Cool, cover and refrigerate.

Service

1. Season steak with salt and pepper. Heat 2 tbsp (30 mL) canola oil in skillet set over medium-high heat. Sear steak on both sides.
2. Add 1 tbsp (15 mL) butter, 2 sprigs EACH rosemary and thyme and 2 cloves garlic. Cook, basting with fat, until steak is evenly browned and cooked to preferred doneness. Remove from pan and let rest for 5 minutes; discard rosemary, thyme and garlic.
3. Meanwhile, deglaze pan with ¼ cup (60 mL) Red Wine Sauce. Add 1 tbsp (15 mL) cold butter, a cube at a time, whisking until melted and emulsified. Return steak to pan; baste to coat in sauce. Remove pan from heat.
4. Meanwhile, in a separate skillet, heat 1 tbsp (15 mL) olive oil. Brown 4 oz (125 g) fingerling potatoes until golden around the edges and heated through.
5. Add 1 oz (30 g) green beans and 2 tbsp (30 mL) peas; toss until heated through. Remove from heat and finish with 2 tbsp (30 mL) mustard vinaigrette.
6. Plate steak with pan sauce and Warm Potato Salad. Top steak with 1 tbsp (15 mL) French Herb Pistou.

Beef Cuts