Tenderloin Roast with Sautéed Wild Mushrooms and Hasselback Potatoes4 Servings • 1 hour 30 minutes • Tenderloin Roast

Tenderloin Roast with Sautéed Wild Mushrooms and Hasselback Potatoes

4 Servings • 1 hour 30 minutes • Tenderloin Roast

There’s nothing quite as classic as a tenderloin roast and we give it the royal treatment here, serving it with wild mushrooms, buttered hasselback potatoes and an easy red wine jus. 


01 / 04

  • 1 Westholme wagyu tenderloin  

  • Olive oil  

  • Salt and pepper, to taste  

  • Butter, as needed  

  • 6 or so garlic cloves   

  • Few sprigs thyme  

02 / 04
Sautéed Wild Mushrooms

  • 1/2 shallot, minced  

  • 4 cloves garlic, thinly sliced  

  • 3 tbsp olive oil  

  • 4 cups wild mushrooms, such as shiitake, hedgehog, chanterelle, oyster etc 

  • 2 tbsp thyme leaves  

  • salt and pepper, to taste 

  • 2 tbsp chopped parsley  

03 / 04
Hasselback Potatoes  

  • 8 medium-size Yukon gold potatoes (Bintje is a good substitute) 

  • 115g (1 stick) butter, melted  

  • Coarse salt and pepper, to taste  

04 / 04
Red Wine Jus

  • 2 cups chicken stock  

  • 2 cups beef stock  

  • 2 cups red wine  

  • Red wine vinegar  

  • Salt and pepper, to taste  



  1. Preheat oven to 175C/350F.  

  2. Remove silver skin (the thin, shiny surface membrane) from tenderloin and cut just below the ‘head’ or main part of the fillet, removing the thin tail portion. Reserve for tartare or other preparation. You will be left with a 30cm/12 inch approx. tenderloin roast.  

  3. Tie the roast with butcher’s twine and season all over with salt and pepper.  

  4. In a hot cast iron pan, add a drizzle of olive oil to coat the pan and add the tenderloin. 

  5. Sear the tenderloin on all sides until well browned. 

  6. Place the pan in the oven and cook for 10 minutes. 

  7. Remove pan from oven and place over medium-high heat. Add a healthy chunk of butter, a few sprigs of thyme and some crushed garlic cloves in their skin. 

  8. As the butter melts, baste the tenderloin with the butter and roll the tenderloin around in the melted butter, garlic and thyme.  

  9. When internal temperature reaches 50C/120F, remove tenderloin from pan and allow to rest 10-15 minutes before slicing.  

  10. Serve with sautéed wild mushrooms, hasselback potatoes and red wine jus. 

Sautéed Wild Mushrooms

  1. Saute shallots and garlic in olive oil until golden brown.  

  2. Add mushrooms and thyme leaves.  

  3. Stir and season with salt and pepper.  

  4. Continue cooking on high heat until mushrooms are softened and fragrant. 

  5. Adjust seasoning and add parsley. 

Hasselback Potatoes

  1. Heat oven to 175C/350F. Cut thin slices into the potatoes being careful not to cut all the way through. 

  2. Place potatoes on a sheet pan or in a cast iron pan. 

  3. Brush melted butter all over the potatoes, ensuring some melted butter drizzles between the slices. 

  4. Sprinkle with salt and pepper and bake for about an hour, basting every 20 minutes with the hot butter in the bottom of the pan. Serve when golden and crispy. 

Red Wine Jus

  1. Combine beef and chicken stock in saucepan and simmer over medium heat until reduced by half.  

  2. Reduce red wine by half over medium heat in a separate saucepan.  

  3. Once reduced, combine everything and simmer for 5 minutes.  

  4. Adjust seasoning with a dash of red wine vinegar and salt and pepper if desired. 

Tenderloin Roast Final Dish

"There’s nothing quite as classic as a tenderloin roast."

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