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Beef Tenderloin



For the tenderloin:

  • 8.8 ounces (250 grams) of beef tenderloin
  • Thyme to taste
  • Butter to taste

For the spiced butter:

  • Half a red onion, julienned
  • A bit of soy sauce
  • 1 tablespoon of muscovado sugar
  • 8.8 ounces (250 grams) of butter, cubed
  • 1/2 teaspoon of paprika

For the side dish:

  • Champignon mushrooms to taste
  • Salt and pepper to taste
  • Olive oil to taste
  • Cherry tomatoes to taste


  1. Cook the tenderloin: Sear the beef tenderloin in a pan with some butter, for 5 minutes per side. Season it with thyme. Finish cooking the tenderloin in the oven at 212°F (100°C) for 5 minutes, then let it rest for about 10 minutes.
  2. Prepare the spiced butter: Sauté the julienned red onion until soft, then add a bit of soy sauce and muscovado sugar to caramelize it. Let the onion cool down. In a blender, combine the cubed butter, caramelized onion, and paprika, blending until smooth. Cool the spiced butter and shape into quenelles.
  3. Prepare the side dish: Sauté the champignon mushrooms in a pan with olive oil, salt, and pepper. Add the cherry tomatoes near the end of cooking to warm them slightly.
  4. Plate: Serve the rested beef tenderloin with one or more quenelles of spiced butter on top. Accompany with the sautéed champignon mushrooms and cherry tomatoes.
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