Lunch

Seared Beef Tenderloin with Charred Shallot Jus & Pickled Radish Slaw

Name: Seared Beef Tenderloin with Charred Shallot Jus & Pickled Radish Slaw
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 beef tenderloin steaks, 5 oz each, about 1¼ inches thick; fine sea salt and black pepper; 2 tablespoons neutral oil; 2 tablespoons unsalted butter; 3 shallots, thinly sliced; ½ cup red wine (or dry vermouth); ½ cup beef stock; 1 teaspoon whole grain mustard; 1 teaspoon honey; 1 sprig fresh thyme; 1 bay leaf; 8 oz radishes (about 6–8), julienned on a mandoline; 2 tablespoons red wine vinegar; 1 tablespoon olive oil; 1 teaspoon caster sugar; ¼ teaspoon fine sea salt; 1 tablespoon fresh parsley, finely chopped; 1 teaspoon fresh chives, finely chopped

Tender beef medallions seared to a mahogany crust and finished in butter, served with a glossy shallot and red wine reduction. A crisp, pickled radish slaw provides textural contrast and brightness. A restaurant-quality lunch centered on beef.

740calper serving 53gprotein 17gcarbs 46gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this