30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Blue Plate Meatloaf Special
A refined take on the classic meatloaf, featuring a tender beef tenderloin base, a rich red wine reduction, and potato purée.
Total Time
150
Yield
4
Calories
650 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Oven-safe skillet, Saucepan, Potato masher, Large pot •
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Instructions
Preheat oven to 400°F (200°C).
Season Beef Tenderloin with Salt and Pepper. Sear in Olive oil in an oven-safe skillet until browned on all sides.
Transfer skillet to oven and roast for 15-20 minutes, or until desired doneness.
While beef is roasting, make the Red Wine Reduction: In a saucepan, combine Red wine, Beef broth, and Balsamic vinegar. Bring to a boil and reduce until thickened, about 15-20 minutes. Whisk in cold Butter until emulsified.
Boil Potatoes until tender. Drain and mash with Heavy cream, Butter, Salt, and White pepper until smooth and creamy.
Slice Beef Tenderloin and serve with Potato Purée, Red Wine Reduction, and garnish with Fresh Parsley.
