Beef Tenderloin with Café de Paris Sauce
A beautifully seared beef tenderloin served with a rich, creamy Café de Paris–style sauce made with mustard, herbs, Worcestershire sauce, and a touch of lemon by Chef Giorgos Tsoulis. Serve it with crispy fried potatoes or French fries for a comforting but elegant dinner.
Ingredients
For the beef:
- 400 g beef tenderloin , preferably a center-cut piece
- 2 sprigs fresh rosemary
- 1 garlic clove crushed
- 1 tbsp butter
- salt , to taste
- freshly ground black pepper , to taste
- extra virgin olive oil , as needed
For the Café de Paris Sauce:
- 50 g butter
- 1 white onion finely chopped
- 1 garlic clove finely chopped
- 1 tsp tomato paste
- 1 tsp fresh thyme chopped
- 1 tsp fresh tarragon chopped
- 1 tsp Worcestershire sauce
- 150 ml heavy cream
- 50 ml vegetable stock
- 2 tbsp mustard
- 1 tsp lemon juice
- 1 tsp chives chopped
- 1 tbsp fresh parsley chopped
- salt , to taste
- freshly ground black pepper , to taste
For serving:
- French fries or fried potatoes
Instructions
Cook the Beef
- Preheat the oven to 400°F (200°C).
- Rub the beef tenderloin with a little olive oil and season well with salt and freshly ground black pepper.
- Heat a skillet over medium-high heat. Once hot, add the beef along with the crushed garlic and rosemary. Sear the tenderloin on all sides for about 2–3 minutes per side, until nicely browned.
- Transfer the beef to a small baking dish, add the butter, and roast for about 10 minutes, or until cooked to your preferred doneness.
- Note: For more guidance on cooking beef to your preferred level of doneness, including recommended internal temperatures, check out our steak doneness guide.
- Remove from the oven and let the beef rest for 5–10 minutes before slicing.
Make the Café de Paris Sauce
- While the beef is cooking, melt the butter in a skillet over medium heat.
- Add the onion and garlic and cook for 2–3 minutes, until softened.
- Stir in the tomato paste, thyme, and tarragon and cook briefly, just until fragrant.
- Add the heavy cream, vegetable stock, mustard, and Worcestershire sauce. Season with salt and freshly ground black pepper.
- Cook for a few minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in the lemon juice, chives, and parsley, then remove from the heat.
Serve
- Slice the rested beef tenderloin and spoon the warm Café de Paris sauce over the top. Serve immediately with French fries or fried potatoes on the side.
Notes
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