Roasted Beef Tenderloin

  • Beef Tenderloin, trimmed 800.0 克
  • 8.0 克
  • 黑辣椒 8.0 克
  • 食用油 45.0 毫升
  • 方块牛油 60.0 克
  • 蒜米 20.0 克
  • 百里香 5.0 克
  • 海盐 4.0 克

Sauce Dianne

Semi Dried Tomato

  • 小番茄 200.0 克
  • 4.0 克
  • 辣椒粉 2.0 克
  • 10.0 克
  • 特级初榨橄榄油 50.0 毫升
  • 百里香 2.0 克

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 Dianne

    • 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 Dianne

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