Recipe Overview
An elegant Secondi preparation built around pan-roasted beef tenderloin, earthy porcini mushrooms, crisp spiral potato, aromatic herbs and a glossy red wine demi-glace.
Chef Notes
Build even color in the pan, baste with butter, finish gently in the oven and rest the tenderloin before service. Keep the demi-glace glossy and concentrated so it accents the filet rather than masking it.
Costing Logic
Beef demi-glace is treated as a prepared component, so its upstream food and labor cost is inherited from the component registry and is not charged twice on this plated recipe.
🎬 Demi-Glace Technique · Video Connection
This Beef Filet uses Beef Demi-Glace as a prepared component. Continue to the Veal, Beef, Chicken & Lamb Demi-Glace production page to study roasted bones, collagen extraction, skimming, straining and reduction. Watch the Tuscany Cuisine trailer Demi-Glace — From Bones to Culinary Gold → for the visual technique sequence.
Ingredients
Beef Tenderloin — 283 gBEEF-TENDERLOIN-001
Red Wine — 300 mlred_wine
Beef Demi-Glace — 240 mlbeef_demi_glace
Porcini Mushrooms — 200 gporcini_mushrooms
Fresh Rosemary — 2 gTC-HERB-ROSEMARY-001
Fresh Thyme — 2 gfresh_thyme
Fresh Sage — 2 gfresh_sage
Leek Strip — 40 g, for wrappingleek
Organic Potato — 500 g, spiral cutorganic_potato
Olive Oil — 20 mlOIL-0001
Unsalted Butter — 30 gbutter_unsalted
Sea Salt — 0 to taste, to tastesea_salt
Black Pepper — 0 to taste, to tasteblack_pepper
Preparation
- Prepare the potato. Prepare the spiral potato and fry until crisp.
- Build the herb bundle. Wrap rosemary, thyme, and sage in blanched leek to create an aromatic herb bundle.
- Reduce the sauce. Reduce the red wine with the beef demi-glace until glossy and concentrated.
- Pan roast the filet. Pan roast the beef filet and baste with butter for even color and flavor.
- Finish in the oven. Finish in a 350°F / 175°C oven for 12 to 15 minutes, depending on thickness and desired doneness.
- Rest and plate. Rest before plating with porcini mushrooms, crispy potato, and the red wine sauce.
Service Suggestions
- Rest the filet before plating so the center stays juicy.
- Sauté porcini separately to preserve their texture and concentrated forest aroma.
- Serve the spiral potato immediately so it remains crisp against the tender beef and sauce.
HACCP / Production Notes
- Source receiving control: below 40°F / 4°C.
- Source cooking control: 145°F / 63°C.
- Source hot holding: above 140°F / 60°C.
- Follow approved cooling and reheating controls for prepared demi-glace.
| Calories | 560 kcal |
| Fat | 27 g |
| Carbohydrates | 24 g |
| Protein | 42 g |
| Sodium | Varies with demi-glace and seasoning |