Beef Tenderloin with Creamy Potato Gratin and Pear Pecan Salad

Treat yourself to a restaurant-quality meal at home with this elegant yet approachable recipe. Seared beef tenderloin is finished with a rich, buttery peppercorn sauce, while layers of potato gratin bake with bacon, cream and melted cheese until golden and bubbling. A crisp salad of mixed greens, juicy pear slices and toasted pecans adds a refreshing contrast.

This dish is perfect for a cozy dinner party or a special weekend meal. The combination of tender beef, creamy potatoes and bright salad creates a balanced plate that feels both indulgent and satisfying. Follow the steps below to bring a taste of Parisian bistro cooking to your own kitchen.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit Bartlett PearView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until just tender when pierced with a fork, 8-10 minutes. Cover pot with a lid to bring to a boil faster. Drain and let cool slightly.
2. While potatoes cook, place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve, core and thinly slice pear. Finely chop chives.
3. Slice bacon crosswise into ¼-inch pieces. Heat a large, dry pan over medium-high heat. Add bacon in an even layer; cook undisturbed until crispy on bottom, 2-3 minutes. Stir bacon; cook, stirring occasionally and adjusting heat if browning too quickly, until crispy, 2-5 minutes more. Turn off heat; using a slotted spoon, transfer bacon to a paper-towel-lined plate. Once cool enough to handle, crumble bacon into small pieces. Wash out pan.
4. While bacon cooks, in a medium bowl, combine sour cream and garlic powder. Add water 1 tablespoon at a time until mixture reaches a drizzling consistency. Season with a big pinch of salt and pepper. Once potatoes and bacon are done, in an 8-by-8-inch baking dish or small ovenproof pan, arrange half the potatoes in a single, slightly overlapping layer. Evenly layer half the sour cream mixture over potatoes. Sprinkle with half the cheddar and half the crumbled bacon. Repeat process with another layer of potatoes, remaining sour cream mixture and remaining cheddar. Sprinkle with Parmesan and remaining crumbled bacon. Bake on top rack until edges are brown and bubbling and cheese is melted, 10-12 minutes. Let cool until ready to serve.
5. Meanwhile, pat beef dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in pan used for bacon over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan. Return same pan to medium-low heat and add demi-glace, ½ teaspoon crushed peppercorns and ¼ cup water. Simmer until thickened, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter until melted.
6. In a large bowl, toss mixed greens with pear and honey Dijon dressing to taste. Thinly slice beef against the grain. Divide beef, salad and potato gratin between plates. Top beef with sauce. Sprinkle salad with pecans. Garnish everything with chives and serve.

Recipe Tips

FAQ

Can I substitute the beef tenderloin with another cut?

Yes, you can use ribeye or sirloin steak, but adjust cooking time accordingly.

What can I use instead of beef demi-glace?

You can substitute with beef broth mixed with a little cornstarch or use a store-bought beef gravy.

Can I make the potato gratin ahead of time?

Yes, assemble the gratin and refrigerate unbaked. Bake just before serving, adding a few extra minutes.