Roast Beef Tenderloin with Vegetables and Sauce Diane

Name: Roast Beef Tenderloin with Vegetables and Sauce Diane
Yield: 5
Ingredients: 800.0g Beef Tenderloin, trimmed; 8.0g Salt; 8.0g Black Pepper; 45.0ml Oil; 60.0g Butter; 20.0g Garlic; 5.0g Thyme; 4.0g Sea Salt; 30.0g Butter; 200.0g Button Mushrooms, diced; 2.0g Black Pepper; 30.0g Shallots, chopped; 15.0g Garlic, chopped; 50.0g Red Wine; 300.0ml Water; 30.0g Knorr Demi Glace Brown Sauce Mix 1kg; 8.0g Dijon Mustard; 15.0ml Worcestershire Sauce; 30.0ml Cream; 10.0g Parsley, chopped; 30.0g Brandy, flambe; 200.0g Cherry Tomatoes; 4.0g Salt; 2.0g Pepper; 10.0g Sugar; 50.0ml Extra Virgin Olive Oil; 2.0g Thyme; 300.0g Corn; 20.0ml Oil; 20.0g Butter

Roast Beef Tenderloin with Vegetables and Sauce Diane – - Recipe

This roast beef tenderloin with a rich sauce made from red wine and brandy is bound to be a showstopper for holiday meals or celebratory events. Beef tenderloin is also an incredibly easy meat to handle, reducing the prep time in the kitchen to ensure it gets served to your guests quickly.

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Roasted Beef Tenderloin

Beef Tenderloin, trimmed 800.0 g
Salt 8.0 g
Black Pepper 8.0 g
Oil 45.0 ml
Butter 60.0 g
Garlic 20.0 g
Thyme 5.0 g
Sea Salt 4.0 g

Sauce Diane

Butter 30.0 g
Button Mushrooms, diced 200.0 g
Black Pepper 2.0 g
Shallots, chopped 30.0 g
Garlic, chopped 15.0 g
Red Wine 50.0 g
Water 300.0 ml
Knorr Demi Glace Brown Sauce Mix 1kg 30.0 g
Knorr Demi Glace Brown Sauce Mix 1kg
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Lim Siang Huat

Teo Soon Seng

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Dijon Mustard 8.0 g
Worcestershire Sauce 15.0 ml
Cream 30.0 ml
Parsley, chopped 10.0 g
Brandy, flambe 30.0 g

Semi Dried Tomato

Cherry Tomatoes 200.0 g
Salt 4.0 g
Pepper 2.0 g
Sugar 10.0 g
Extra Virgin Olive Oil 50.0 ml
Thyme 2.0 g

Charred Corn

Corn 300.0 g
Oil 20.0 ml
Butter 20.0 g
Knorr Chicken Seasoning Powder 1kg 1.0 g
Pepper 1.0 g

Western

Beef

Main course

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Preparation

Roasted Beef Tenderloin
- In a mixing bowl, marinate beef with oil, salt and black pepper.
- Pre heat oven to 160°C.
- In a hot pan, sear all surfaces of the beef tenderloin till desired doneness.
- Baste beef with butter, garlic and thyme till golden brown.
- Bake in oven for 5 to 7 mins till core temperature reaches 55°C.
- Let the roasted beef tenderloin rest for 8 to 10 mins before slicing.
Sauce Diane
- Using the same pan that seared the beef, brown butter and caramalise, garlic, shallots and button mushrooms.
- Season with black pepper and deglaze with red wine.
- In a mixing bowl, mix well water and Knorr Demi Glace Sauce Mix. Pour mixture into the pan and bring to boil.
- Let the mixture simmer for 2 mins. Fold in cream, dijon mustard, worcestershire sauce and parsley.
- Before serving, flambe brandy till alcohol is burned off. Pour into the sauce mixture and mix well.
Semi Dried Tomato
- Preheat oven to 160°C.
- In a mixing bowl, marinate cherry tomatoes with salt, pepper, extra virgin olive oil, and thyme.
- Bake for 30 mins.
Charred Corn
- In a pot, blanched corn with salt water or chicken stock.
- In a heated pan, add oil and char corn till desired charredness.
- Add butter, Knorr Chicken Seasoning Powder, and pepper.
Assembling the Roast Beef Tenderloin with Vegetables and Sauce Diane
- Plate and assemble. Sprinkle sea salt onto the beef before serving.

Western

Beef

Main course

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Roast Beef Tenderloin with Vegetables and Sauce Diane

Ingredients