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.

Ingredients

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

Method

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.

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.

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.

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.