Sautéed Beef Tenderloin with Minted Purées & Chili Garnish

"Sautéed Beef Tenderloin with Butternut Squash & Minted Pea Purées, Brussels Sprouts & Red Wine Jus. A detailed recipe for 4 servings, including preparation and cooking steps, using metric units."

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10/12/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Tender beef with creamy butternut squash and minted pea purées, roasted Brussels sprouts, roasted squash cubes, and a spicy red chili accent with rich red wine jus.

beef autumn roasted puree elegant

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Name: Sautéed Beef Tenderloin with Minted Purées & Chili Garnish
Yield: 4
Ingredients: 600g beef tenderloin steaks (150g each); 500g butternut squash, peeled and diced; 300g frozen peas; 200g Brussels sprouts, trimmed and halved; 2 garlic cloves, minced; 1 small shallot, finely chopped; 200ml red wine; 200ml beef stock; 2 tbsp unsalted butter; 2 tbsp olive oil; 1 tbsp fresh mint leaves, chopped; Salt and freshly ground black pepper to taste; 1 tsp honey; 1 tbsp vegetable oil; Fresh mint leaves for garnish; Red chili, sliced into rings for garnish

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