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

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


  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. Assembling the Roast Beef Tenderloin with Vegetables and Sauce Diane

    • Plate and assemble. Sprinkle sea salt onto the beef before serving.