Beef Tenderloin Provençale

Name: Beef Tenderloin Provençale
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: french
Ingredients: 800 g beef tenderloin, center-cut of even thickness; 1 tsp salt; 2 pinch freshly ground black pepper; 2 tbsp butter for frying; 1 tbsp neutral oil for frying; 900 g waxy potatoes, peeled and sliced into 4–5 mm rounds; 3 tbsp butter; 1 tbsp rapeseed oil; 1 tsp salt; 1 pinch freshly ground black pepper; 100 g butter, room temperature; 3 clove garlic cloves, finely grated; 0.5 dl fresh flat-leaf parsley, finely chopped; 1 tsp lemon juice; 0.5 tsp flaky sea salt

By Culiora

Oxfilé provençale served on a plate, photographed in natural light

Classic beef tenderloin provençale served on a bed of sautéed sliced potatoes and topped with an aromatic garlic and parsley butter. The beef is quickly seared for a deep golden crust and then finished in the oven together with the potatoes so all the rich flavors meld together.

Servings: 4
Prep time: 25 min
Cook time: 35 min
Total time: 60 min

Ingredients

800 g beef tenderloin, center-cut of even thickness
1 tsp salt
2 pinch freshly ground black pepper
2 tbsp butter for frying
1 tbsp neutral oil for frying
900 g waxy potatoes, peeled and sliced into 4–5 mm rounds
3 tbsp butter
1 tbsp rapeseed oil
1 tsp salt
1 pinch freshly ground black pepper
100 g butter, room temperature
3 clove garlic cloves, finely grated
0.5 dl fresh flat-leaf parsley, finely chopped
1 tsp lemon juice
0.5 tsp flaky sea salt

Instructions

Preheat the oven to 200°C conventional top and bottom heat. Take out the beef tenderloin and butter well in advance so they come to room temperature.
Stir together the softened butter, finely grated garlic, finely chopped parsley, lemon juice, and flaky sea salt in a small bowl until thoroughly combined. Set aside.
Heat 3 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat. Fry the potato slices in batches for about 10–12 minutes, until golden brown and beginning to soften. Season with 1 tsp salt and freshly ground black pepper.
Transfer the fried potatoes into an ovenproof baking dish (or cast-iron skillet) and spread them out evenly.
Pat the tenderloin dry with paper towels and season all over with 1 tsp salt and 2 pinches black pepper. Heat 2 tbsp butter and 1 tbsp oil in a skillet over high heat and sear the meat quickly on all sides for 2–3 minutes until deeply browned.
Remove the meat from the pan and slice it into approximately 1.5–2 cm thick medallions (the meat should still be raw in the center). Arrange the slices overlapping on top of the bed of potatoes.
Dollop or spread the garlic butter generously over the beef slices.
Place the dish in the middle of the oven for 8–10 minutes, until the butter has melted completely over the potatoes and the meat reaches your desired doneness (around 54–56°C for medium-rare). Serve immediately straight from the dish.