Pan-Seared Beef Tenderloin with Creamy Bacon Potato Gratin and Pear Pecan Salad

This elegant dinner brings together the rich flavors of a classic French bistro. Perfectly seared beef tenderloin is finished with a creamy peppercorn sauce, while a decadent potato gratin layers tender potatoes with crispy bacon, sour cream and melted cheese. A crisp salad of mixed greens, sweet pear slices and crunchy pecans adds a refreshing contrast.

Ideal for a cozy dinner party or a special weekend meal, this recipe is designed to impress without requiring hours in the kitchen. Each component comes together beautifully, creating a balanced and satisfying plate that feels both luxurious and comforting.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 450°F. Wash and dry the potatoes. Slice them into ¼-inch-thick rounds. Place in a medium pot and add 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. Drain and let cool slightly.
2. While the potatoes cook, place the black peppercorns in a zip-close bag and crush them with a heavy pan or rolling pin. Halve, core and thinly slice the pear. Finely chop the chives.
3. Slice the bacon crosswise into ¼-inch pieces. Heat a large, dry pan over medium-high heat. Add the bacon in an even layer and cook undisturbed until crispy on the bottom, 2-3 minutes. Stir and continue cooking until crispy, 2-5 minutes more. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Once cool, crumble into small pieces. Wipe out the pan.
4. In a medium bowl, combine the sour cream and garlic powder. Add water 1 tablespoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. In an 8×8-inch baking dish, arrange half the potato slices in a single, slightly overlapping layer. Drizzle half the sour cream mixture over the potatoes, then sprinkle with half the cheddar and half the crumbled bacon. Repeat with the remaining potatoes, sour cream mixture and cheddar. Top with Parmesan and the remaining bacon. Bake on the top rack until edges are brown and bubbling and the cheese is melted, 10-12 minutes. Let cool until ready to serve.
5. Pat the beef tenderloin filets dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in the same pan used for bacon over medium-high heat. Add the beef and cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest. Wipe out the pan. Return the pan to medium-low heat and add the demi-glace, ½ teaspoon crushed peppercorns (1 teaspoon for 4 servings) and ¼ cup water (⅓ cup for 4). Simmer until thickened, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter until melted.
6. In a large bowl, toss the mixed greens with the sliced pear and honey Dijon dressing to taste. Thinly slice the beef against the grain. Divide the beef, salad and potato gratin among plates. Spoon the sauce over the beef. Sprinkle the salad with pecans. Garnish everything with chopped chives and serve.

Recipe Tips

FAQ

Can I substitute the beef tenderloin with another cut?

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

How do I know when the potato gratin is done?

The gratin is ready when the edges are bubbly and the top is golden brown, typically after 10-12 minutes.

Can I prepare the gratin ahead of time?

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