Beef tenderloin is the most tender cut. The key is high-heat searing followed by gentle roasting.
Ingredients
- 600g beef tenderloin
- 4 Yukon gold potatoes
- 300ml heavy cream
- 100g Gruyère cheese
- Heritage carrots
- Red wine sauce
Method
Layer potatoes with cream, cheese, thyme. Bake 50 minutes at 180°C. Sear beef until brown, roast at 200°C for 12-15 minutes for medium-rare. Rest 10 minutes. Reduce wine with shallots for sauce.