Beef Tenderloin with Red Wine Sauce, Hasselback Potatoes, and Charred Asparagus

By Culiora

Tender beef tenderloin steaks seared in butter and paired with a glossy red wine reduction and golden, crispy Hasselback potatoes. Charred green asparagus and a crisp mixed green salad with lemon vinaigrette bring balance to this classic Scandinavian weekend dinner.

• Servings: 4
• Prep time: 30 min
• Cook time: 50 min
• Total time: 80 min

Ingredients

• 800 g medium starchy or all-round potatoes (such as King Edward or Yukon Gold), scrubbed
• 40 g butter, melted
• 2 tbsp breadcrumbs
• 1/2 tsp flaky sea salt
• 800 g beef tenderloin, trimmed and cut into 4 steaks (approx. 200 g each)
• 1 tsp fine salt
• 1/2 tsp black pepper, freshly cracked
• 1 tbsp neutral cooking oil
• 30 g butter
• 2 pcs garlic cloves, crushed
• 2 pcs fresh rosemary sprigs
• 2 pcs shallots, finely chopped
• 15 g butter (for sautéing)
• 1 tbsp tomato paste
• 300 ml dry red wine
• 300 ml rich beef stock
• 1 pcs fresh thyme sprig
• 1 pcs bay leaf
• 1 tsp cornstarch dissolved in 1 tbsp cold water
• 25 g cold butter, cubed
• 250 g green asparagus, woody ends snapped off
• 1 tbsp olive oil
• 1/4 tsp flaky sea salt
• 70 g mixed baby salad greens
• 4 pcs radishes, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/4 tsp fine salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 225°C (fan 200°C). Place each potato between two wooden spoons or chopsticks and cut crosswise thin slices along the length, about 3 mm apart, stopping before cutting all the way through.
2. Place the potatoes cut-side up in a baking dish. Brush generously with half of the melted butter and season with flaky sea salt. Bake for 25 minutes.
3. Remove the potatoes from the oven, brush with the remaining melted butter, and sprinkle the breadcrumbs evenly over the top. Return to the oven for an additional 20–25 minutes until the tops are golden brown and crisp, and the centers are tender when pierced.
4. While the potatoes roast, prepare the red wine sauce. Melt 15 g of butter in a small saucepan over medium heat. Add the finely chopped shallots and cook for 3–4 minutes until soft and translucent. Stir in the tomato paste and cook for 1 minute.
5. Pour in the dry red wine, beef stock, thyme sprig, and bay leaf. Bring to a boil, then lower the heat and simmer uncovered until the liquid reduces by about half (15–20 minutes). Strain the sauce through a fine-mesh sieve into a clean pan, discard the solids, stir in the cornstarch slurry, and simmer for 1 minute until lightly thickened. Remove from heat and whisk in the 25 g of cold cubed butter until glossy. Keep warm.
6. Toss the trimmed asparagus with 1 tbsp olive oil and 1/4 tsp flaky sea salt. Heat a grill pan or cast-iron skillet over medium-high heat. Char the asparagus for 4–5 minutes, turning occasionally until tender-crisp with visible grill marks. Transfer to a plate.
7. Remove the beef tenderloin steaks from the refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels and season all sides evenly with 1 tsp fine salt and 1/2 tsp freshly cracked black pepper.
8. Heat 1 tbsp cooking oil in a heavy skillet or cast-iron pan over high heat until shimmering. Add the steaks and sear without moving for 2–2.5 minutes until a deep brown crust forms. Flip the steaks, add 30 g of butter, the crushed garlic cloves, and rosemary sprigs to the pan. Cook for another 2–3 minutes, tilting the pan and continuously spooning the foaming herb butter over the meat, until an instant-read thermometer reads 52–54°C for medium-rare. Transfer steaks to a board and rest for 5–7 minutes.
9. Whisk the extra virgin olive oil, lemon juice, salt, and pepper in a salad bowl. Toss gently with the mixed greens and sliced radishes just before plating.
10. Plate each portion with a rested beef tenderloin steak, a golden Hasselback potato, charred asparagus spears, and a portion of fresh salad. Spoon the glossy red wine sauce over and around the steak and serve immediately.