Grilled beef tenderloin with hash brown potatoes, shallots and a wine reduction sauce

Grilled beef tenderloin is served on many restaurants in Sweden. The favourite sauces to accompany it are either Béarnaise sauce or a wine reduction sauce with herb butter.
Beef tenderloin
Tarragon butter
Wine reduction sauce
Hash brown potatoes
Micro greens

Ingredients 4 servings

Beef tenderloin
800 g (28.22 oz) beef tenderloin
10 g (0.35 oz) vegetable oil
4 g (0.14 oz) salt
1 g (0.04 oz) black pepper
100 ml (3.38 fl oz) water
400 g (14.11 oz) shallots

Tarragon butter
100 g (3.53 oz) unsalted butter
50 g (1.76 oz) onion
6 g (0.21 oz) fresh tarragon
3 g (0.11 oz) salt

Wine reduction sauce
750 ml (25.36 fl oz) burgundy wine
100 ml (3.38 fl oz) pan jus from beef
Corn starch slurry for thickening

Hash brown potatoes
400 g (14.11 oz) potatoes
2 g (0.07 oz) salt
20 g (0.71 oz) butter


Beef tenderloin
Salt and pepper the tenderloin. Peel the shallots.
Heat up a grill pan over medium heat and add the vegetable oil.
Grill the tenderloin and the shallots to the desired doneness.
Let the tenderloin sit under some tin foil for 5-7 minutes before serving.
De glaze the pan with 100 ml (3.38 fl oz) water and save for the wine reduction sauce.

Tarragon butter
Chop the onion and tarragon very fine. Fry it for 5 minutes in 10 g (0.35 oz) of the butter. Let it cool down.
Add the tarragon and onions to the rest of the butter.
Mash the butter with a fork and then transfer it to a piping bag with a star tip. Pipe the butter onto some baking paper and then refrigerate the butter until serving.

Wine reduction sauce
Use a large pot to reduce the wine and pan jus from the beef.
Let the wine reduce to 250 ml (8.45 fl oz).
If you want the sauce thicker, mix some corn starch with some water to make a slurry. Slowly pour some into the sauce while stirring constantly.
Bring the sauce to a boil before adding more of the slurry.
Let the wine sauce cool down and transfer it to a piping bottle.

Hash brown potatoes
Peel and grate the potatoes.
Heat two pans over medium heat and add half of the butter to each pan.
Make 4 stacks of potatoes and press them down with a spatula.
Lower the heat to medium/low and fry on both sides until golden brown.
Add the salt and put the potatoes on a piece of kitchen paper do drain excess fat.

Place one hash brown potato on the plate.
Cut large pieces of the beef tenderloin and place onto the potatoes. Add the tarragon butter on top of the tenderloin. Arrange the shallots and micro greens around the beef tenderloin.
Drip the wine reduction sauce around the potatoes.