Herb-Crusted Beef Tenderloin with Red Wine Reduction and Truffle Mashed Potatoes

Preheat your oven to 400°F. Season the beef tenderloin generously with salt and pepper on all sides. In a small bowl, mix together the chopped fresh herbs, minced garlic, and olive oil to create a paste.

Rub this herb mixture all over the beef tenderloin, ensuring an even coating. Heat a large oven-safe skillet over medium-high heat and add a tablespoon of olive oil.

Once the oil is hot, sear the beef tenderloin for 3-4 minutes on each side until a golden-brown crust forms.

Transfer the skillet to the preheated oven and roast the beef for 20-25 minutes, or until it reaches your desired level of doneness.

While the beef is roasting, prepare the truffle mashed potatoes. Peel and chop the potatoes into even chunks and place them in a pot of salted water.

Bring to a boil and cook for 15-20 minutes until tender. Drain the potatoes and return them to the pot.

Add the butter, cream, and truffle oil, then mash until smooth and creamy. Season with salt and pepper to taste.

For the red wine reduction, in a separate saucepan, combine the red wine and beef broth. Bring to a simmer over medium heat and let it reduce by half, about 10-15 minutes.

Once the beef is done, remove it from the oven and let it rest for 10 minutes before slicing. Serve the sliced beef tenderloin on a plate with a generous scoop of truffle mashed potatoes and drizzle the red wine reduction over the top.

Garnish with fresh herbs for an elegant presentation.