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Tenderloin of Beef

Tenderloin of Beef

Chef Matthew Sunderland

Chandler's at Yankee Candle, www.yankeecandle.com, Deerfield, MA


  • 2 6-8oz tenderloin steaks
  • 1 cup veal stock reduction or red wine (eg.Cabernet Sauvignon)
  • salt & pepper to taste
  • 2-3 Yukon gold potatoes, peeled and cubed
  • 1 cup heavy cream
  • 2-3 oz sweet butter
  • 1 onion, julienne and caramelized
  • 1 each ear of corn, steamed or grilled, kernels cut off the cob
  • 1-2 oz Chevre
  • 2-3 medium zucchini
  • 2 large tomatoes
  • splash of white wine (optional)
  • 4 leaves fresh basil, or a generous sprinkling of dried basil
  • a pinch of Kosher salt
  • Black pepper


For the tenderloin
Add a little butter or oil to a hot frying pan, then lay each tenderloin steak in the pan, cooking on each side for 5-6 minutes. Test with the point of a sharp knife and when done to your liking, remove from pan and set aside. Add a little wine or veal stock to deglaze the frying pan; reduce over a medium heat until the sauce thickens and then pour over the beef

For the mashed potatoes
Cook the potatoes in salted water until tender, drain and return to heat to dry. Puree the potatoes in a food mill while they are very hot and add butter and cream, mixing thoroughly.
Mix all remaining ingredients in gently, season and taste to adjust.

For the Tomato-braised Zucchini
Dice the zucchini roughly and sauté in a pan with a little oil. Chop the tomatoes finely and add to the zucchini, stirring frequently to combine. Add the white wine, if using, and simmer gently until the alcohol is cooked off. Throw in the basil, roughly chopped, and stir to allow flavors to be absorbed. Season with a pinch of kosher salt and a generous cracking of black pepper. Serve with the tenderloin and mashed potatoes.