Holiday Feast: Beef Tenderloin with Raisin-Peppercorn Sauce, Stuffed Potatoes, Provençal Tomatoes, and Buttered Green Beans

Steps

1. 1
   Prepare the beef tenderloin by seasoning it generously with salt and freshly cracked black pepper. Tie with cooking twine if needed for even cooking.
2. 2
   Heat grapeseed or avocado oil in a heavy pan until hot. Sear the beef on all sides until golden brown, then place on a baking sheet lined with parchment paper.
3. 3
   Prepare the Roma tomatoes by cleaning and seasoning with salt and pepper. Top with fresh herb mixture (parsley, thyme, and minced garlic), then bake at 375°F until tender. These can be made in advance.
4. 4
   Prepare stuffed potatoes in advance: cut holes in the tops of potatoes and cook them in chicken stock with garlic and fresh thyme for about 45 minutes until tender. When ready to serve, fill with a mixture of cheese (cheddar, goat, or cream cheese) and reheat in the oven.
5. 5
   Prepare green beans in advance by poaching them until cooked through. Just before serving, sauté with butter, minced garlic, and shallots until fragrant and heated through.
6. 6
   Roast the seared beef tenderloin in a 375°F oven, using an instant-read thermometer to monitor doneness. For medium-rare, target an internal temperature of 120–125°F; the meat will continue cooking as it rests. Timing varies based on size and oven type, but a 4-pound tenderloin typically takes about 8 minutes.
7. 7
   While the beef rests, prepare the sauce: melt butter in a saucepan and sauté minced shallots until softened and fragrant. Add freshly cracked black pepper and cook briefly.
8. 8
   Deglaze the pan with good-quality red wine and bring to a boil. Let it reduce until almost completely evaporated, creating a concentrated, sweet base. This reduction concentrates flavors and removes harsh alcohol notes.
9. 9
   Add beef stock to the sauce and stir to combine. Strain through a fine-mesh sieve if desired for a smoother sauce, pressing on the shallots to extract all liquid.
10. 10
    If needed for thickening, create a slurry with cornstarch and a small amount of cold stock, then whisk into the sauce. Add raisins that have been marinated in Cognac and Port wine.
11. 11
    Remove the sauce from heat. Whisk in cold diced butter to finish and emulsify the sauce, creating a glossy, rich texture. Add more freshly cracked black pepper to taste and adjust seasoning with salt.
12. 12
    Remove the twine from the rested beef tenderloin and slice into medallions. Arrange on plates with the roasted tomatoes, stuffed potatoes, and buttered green beans. Spoon the raisin-peppercorn sauce around or over the meat.