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The main dish, Chic bistro

Beef tenderloin with truffle jus and duchess potatoes

This beef tenderloin with truffle jus and duchess potatoes serves 6 and takes 45 minutes of active work spread over the day before and the day itself. The jus and the duchess potatoes are made ahead, leaving only the roast to cook before your guests arrive. It rates medium difficulty, about €11.50 per person, and success comes down to letting the meat rest under foil before slicing.

A rosy beef tenderloin, a jus that smells of truffle, and pretty duchess potatoes made ahead, a festive dinner without the stress.

Beef tenderloin with truffle jus and duchess potatoes
For
6 people
Work
45 min
Total time
1 h 40
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€11.50
Calories per person
760 kcalcalculated by Kiloach, your weight coach

A rosy beef tenderloin, cut into thick slices, coated in a jus that carries just enough truffle without overdoing it. The duchess potatoes bring a golden crust and a soft center, piped and baked until they shine. It's the kind of dish that elevates a Sunday roast without demanding impossible last minute work.

This is a recipe for a special dinner, a milestone birthday, or a winter family meal, when you want to host without improvising. Most of the work happens the day before in a calm kitchen, leaving only the roasting to watch over that evening. Keep the rest of the menu simple, the tenderloin and its duchess potatoes carry the meal on their own.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 50 min
  2. The same day Nothing to do
  3. Before the guests arrive 3 steps, 1 h
  4. When it's time to serve 1 step

The day before, pipe and bake the duchess potatoes, then make the truffle jus and strain it, both wait in the fridge. An hour before your guests arrive, pull the tenderloin out, sear it, roast it alongside the duchess potatoes, then let the meat rest under foil. At serving time, reheat the jus, slice the tenderloin, and plate it with the golden duchess potatoes.

The ingredients

6 people

Butcher

  • Beef tenderloin 1.3 kg

Fruits and vegetables

  • Potatoes for mashing 1 kg
  • Shallots 3

Dairy

  • Egg yolks 3
  • Butter 80 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Port wine 10 cl
  • Veal stock 40 cl
  • Truffle juice 2 tbsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Steam the potatoes, pass them through a potato ricer, mix with the butter, egg yolks, and nutmeg, then pipe rosettes onto a baking sheet lined with parchment paper. 30 min

    Dry the mash over low heat for a few minutes before mixing it in, too much moisture keeps the rosettes from holding their shape.

  2. Sweat the shallots, deglaze with port, add the veal stock and reduce by half, then stir in the truffle juice and strain. 20 min

    Add the truffle juice at the very end, it loses its aroma if it boils for too long.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the tenderloin out an hour ahead, sear it on all sides in hot oil, then roast it at 200 degrees Celsius. 25 min

    Tie the tenderloin with kitchen string so it keeps an even shape and cooks uniformly.

  2. Put the duchess potatoes, brushed with egg yolk, in the oven at the same time and let them turn golden. 20 min

    A brush of egg yolk before baking gives them a shiny, golden coat.

  3. Let the tenderloin rest under aluminum foil while you wait for your guests. 15 min

    Resting lets the juices redistribute through the meat, so it won't run when sliced.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the jus, slice the tenderloin into thick slices, and plate with the duchess potatoes.

    Spoon the jus over at the very last moment so it stays glossy.

Our tips to get it right

  • Ask your butcher to trim the tenderloin well, removing any silver skin or sinew, for even cooking and a clean slice.
  • Always pull the tenderloin out of the fridge an hour before cooking, a cold roast sears poorly and cooks unevenly in the oven.
  • Use a meat thermometer if you have one, 52 to 54 degrees Celsius at the center gives a clean medium rare without risking an overcooked piece of meat this expensive.

The variations

  • Swap the truffle jus for a drizzle of truffle oil added off the heat, the aroma will be lighter but still pleasant.
  • For an easier version, shape the duchess potatoes with a spoon instead of a piping bag, they'll look less uniform but taste just as good.
  • For kids, set aside a well done portion of the tenderloin and serve it with a plain port wine jus, skipping the truffle jus.

What to serve it with

  • A skillet of seasonal root vegetables
  • A glass of red Bordeaux
  • An endive and walnut salad to start

Storage

The cooked tenderloin keeps for 2 days in the fridge in a sealed container, and the jus reheats gently in a saucepan. Raw duchess potatoes freeze well on a tray before baking, and can go straight from the freezer into the oven with a few extra minutes.

Questions about this recipe

Can I replace the truffle jus with something else?

Yes, a drizzle of truffle oil added off the heat gives a lighter but still satisfying aroma. Without any truffle product at all, the jus still tastes good thanks to the reduced port and veal stock.

How do I know when the tenderloin is cooked right?

Plan on about 25 minutes in a 200 degree Celsius oven for medium rare, but a thermometer inserted in the center is the most reliable guide. Aim for 52 to 54 degrees Celsius before resting, the temperature climbs a few more degrees as it rests.

How should I plate the tenderloin and duchess potatoes?

Slice the tenderloin into thick slices about two centimeters each so it keeps its tenderness. Place two or three duchess potatoes per plate and spoon the jus over at the last moment so it stays glossy.

Can I make this for more than 6 people?

Yes, use a longer tenderloin or two smaller ones to keep even cooking, and scale up the duchess potatoes and jus accordingly. The roasting time stays about the same as long as the thickness doesn't change.

Can a beef tenderloin with truffle jus and duchess potatoes be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 2 steps, before the guests arrive, 3 steps, when it's time to serve, 1 step.

How long does it take to make a beef tenderloin with truffle jus and duchess potatoes?

Allow 1 h 40 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a beef tenderloin with truffle jus and duchess potatoes?

About 760 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a beef tenderloin with truffle jus and duchess potatoes cost?

About €11.50 per person, that's €69.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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