Ingredients
An elegant secondi presentation built on roasted beef, woodland porcini, crisp potato texture, and a classic red wine reduction.
Base recipe = 2 servings.
- 283 g beef tenderloin
- 300 ml red wine
- 240 ml beef demi-glace
- 200 g porcini mushrooms
- 2 g rosemary
- 2 g thyme
- 2 g sage
- 40 g leek strip (for wrapping)
- 500 g organic potato
- 20 ml olive oil
- 30 g unsalted butter
Method
- Prepare the spiral potato and fry until crisp.
- Wrap rosemary, thyme, and sage in blanched leek to create an aromatic herb bundle.
- Reduce the red wine with the beef demi-glace until glossy and concentrated.
- Pan roast the beef filet and baste with butter for even color and flavor.
- Finish in a 350°F / 175°C oven for 12 to 15 minutes, depending on thickness and desired doneness.
- Rest before plating with porcini mushrooms, crispy potato, and the red wine sauce.
Chef’s Note: Resting the filet before slicing or plating is essential so the juices stay inside the meat and the demi-glace remains the final accent, not the main moisture.
| Calories | 560 kcal |
| Fat | 27 g |
| Carbohydrates | 24 g |
| Protein | 42 g |
| Sodium | Varies with demi-glace and seasoning |
| Step | Control | Temp | Action |
|---|---|---|---|
| Receiving | Refrigerated | <40°F / 4°C | Reject if above |
| Cooking | Internal | 145°F / 63°C | Continue cooking |
| Holding | Hot hold | >140°F / 60°C | Reheat or discard |
| Protein | Cook Temp | Hot Hold | Cold Store |
|---|---|---|---|
| Beef / Game | 145–165°F | >140°F | <40°F |
| Poultry | 165°F | >140°F | <40°F |