Beef Tenderloin with Rose-Pepper Jus and Silky Potato Cream

* **Prep time:** 30 mins

* **Cook time:** 45 mins

* **Servings:** 4

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### Ingredients

| Component | Ingredient | Amount |

| --- | --- | --- |

| **Beef** | Beef Tenderloin Steaks (Fillet) | 4 (approx. 200g each) |

| | Olive Oil / Butter | For searing |

| | Thyme & Garlic | For basting |

| **Rose-Pepper Jus** | Beef Stock (High quality) | 500ml (2 cups) |

| | Shallots (finely diced) | 2 |

| | Red Wine | 100ml (½ cup) |

| | Pink Peppercorns (crushed) | 1 tsp |

| | Cold Butter (cubed) | 2 tbsp |

| **Potato Cream** | Potatoes (Yukon Gold or Maris Piper) | 800g (1.7 lbs) |

| | Unsalted Butter (cold) | 150g (⅔ cup) |

| | Heavy Cream | 100ml (½ cup) |

| | Salt & White Pepper | to taste |

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### Instructions

#### 1. Prepare the Silky Potato Cream

1. Peel and chop the **potatoes** into uniform chunks. Place in a pot and cover with **cold** salted water.

2. Bring to a boil and cook until very tender (about 15-20 minutes).

3. Drain the potatoes well, then return them to the hot pot over low heat for 1 minute to dry out any excess moisture.

4. Pass the potatoes through a **potato ricer** or food mill into a clean bowl for the smoothest texture.

5. In a saucepan, heat the **cream** until just simmering.

6. Whisk the riced potatoes, hot cream, and **cold butter** together until incredibly smooth and velvety. Season with salt and white pepper. Keep warm.

#### 2. Make the Rose-Pepper Jus

1. In a small saucepan, sauté the **shallots** over medium heat until soft.

2. Add the **red wine** and simmer until reduced by half.

3. Add the **beef stock** and **crushed pink peppercorns**. Simmer until the sauce reduces to a consistency that coats the back of a spoon (nappe consistency).

4. Just before serving, whisk in the **cold cubed butter** for shine and richness. Strain if desired.

#### 3. Cook the Beef Tenderloin

1. Preheat oven to **180°C (350°F)**.

2. Season the **steaks** generously with salt and pepper.

3. Heat a heavy skillet over high heat with a little oil. Sear the steaks for 2–3 minutes per side until deeply browned.

4. Add a knob of butter, **garlic**, and **thyme** to the pan. Baste the steaks for 1 minute.

5. Transfer the skillet to the oven and roast for **5–8 minutes** for medium-rare (internal temperature of **54°C / 130°F**).

6. **Crucial:** Rest the steaks on a warm plate for at least 8 minutes before serving.

#### 4. Assembly & Plating

1. Spoon a large dollop of **Potato Cream** onto the plate. Use the back of the spoon to create a smooth surface.

2. Place the **Beef Tenderloin** on or next to the potatoes.

3. Generously spoon the **Rose-Pepper Jus** over the beef and around the plate.

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### Tips for Success

* **The Ricer is Key:** Do not use a food processor for the potatoes; it will make them gluey. A potato ricer is essential for a "silky" texture.

* **Resting:** Resting allows the juices to redistribute through the meat, ensuring it's tender and flavorful.