Ultimate tenderloin steak

This traditional tenderloin steak recipe is perfect for a midweek night in. This version is created by Executive Chef Francois Roldan from Legends restaurant at Dubai Creek Golf & Yacht Club.

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Nutrition per serving

  • kcal 1335
  • fat 80g
  • saturates 26g
  • carbs 103g
  • sugars 19g
  • fibre 10g
  • protein 57g
  • salt 1.4g


  • For the steak:
  • Two 200g Tenderloin steaks
  • 1 tbsp olive oil
  • Pinch of salt
  • Coarsely ground black pepper
  • For the mixed vegetables
  • 100g baby carrots
  • 120g broccoli
  • 80g yellow and green courgette
  • 80g assorted mushrooms
  • 80g asparagus
  • 30g butter
  • Salt and pepper to taste
  • For the rosemary roasted potatoes
  • 30ml olive oil
  • 15g garlic cloves, minced
  • 4g fresh chopped rosemary
  • 750g ratte potatoes
  • 5g rock salt
  • 4g cracked black pepper
  • For the red grape sauce
  • 30ml olive oil, for coating the pan
  • 60g shallots, minced
  • 120ml red grape
  • 120ml beef stock
  • 30g butter
  • Salt to taste
  • 1 tablespoon rosemary, chopped, optional


  1. Rub the steak in oil and season with salt and coarsely ground black pepper. Pre-heat the grill, place the steak for 7- 8 minutes on each side, or longer for a more well-done steak. Leave aside to rest in a warm place.

  2. For the mixed vegetables, boil all vegetables (except the mushrooms) in a pan of salted water, until tender. Drain, and sauté with butter and season with salt and pepper. Set aside to keep warm.

  3. For the potatoes pre-heat the oven to 200 C. Wash and pat dry the potatoes and add them to a large bowl. If there are any large ones, cut them in half. Add the olive oil, minced garlic, half of the rosemary, salt and pepper. Toss the potatoes making sure to coat them well with the herbs and oil. Place them onto a baking sheet and bake in the oven for 30-35 minutes, gently moving them around on the pan halfway through cooking. Serve at once garnished with half of the remaining rosemary and a drizzle of olive oil.

  4. For the sauce, over medium high heat, add enough olive oil to coat a pan. Add the shallots and cook until translucent. Add the red grape and the stock and reduce by half. Add the butter and rest of chopped rosemary.

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