This beef tenderloin with Café de Paris sauce is rich, elegant, and surprisingly straightforward to prepare. The tenderloin is seared with garlic and rosemary, finished in the oven, and served with a creamy herb sauce made with mustard, Worcestershire sauce, tarragon, thyme, and a touch of lemon.
It’s the kind of dish that feels restaurant-worthy without being overly complicated, especially when served with crispy French fries or fried potatoes. For the best result, cook the beef to your preferred level of doneness and let it rest before slicing so it stays tender and juicy.
Giorgos Tsoulis
A beautifully seared beef tenderloin served with a rich, creamy Café de Paris–style sauce made with mustard, herbs, Worcestershire sauce, and a touch of lemon by Chef Giorgos Tsoulis. Serve it with crispy fried potatoes or French fries for a comforting but elegant dinner.
For the beef:
- 400 g beef tenderloin , preferably a center-cut piece
- 2 sprigs fresh rosemary
- 1 garlic clove crushed
- 1 tbsp butter
- salt , to taste
- freshly ground black pepper , to taste
- extra virgin olive oil , as needed
For the Café de Paris Sauce:
- 50 g butter
- 1 white onion finely chopped
- 1 garlic clove finely chopped
- 1 tsp tomato paste
- 1 tsp fresh thyme chopped
- 1 tsp fresh tarragon chopped
- 1 tsp Worcestershire sauce
- 150 ml heavy cream
- 50 ml vegetable stock
- 2 tbsp mustard
- 1 tsp lemon juice
- 1 tsp chives chopped
- 1 tbsp fresh parsley chopped
- salt , to taste
- freshly ground black pepper , to taste
For serving:
- French fries or fried potatoes
Cook the Beef
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Preheat the oven to 400°F (200°C).
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Rub the beef tenderloin with a little olive oil and season well with salt and freshly ground black pepper.
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Heat a skillet over medium-high heat. Once hot, add the beef along with the crushed garlic and rosemary. Sear the tenderloin on all sides for about 2–3 minutes per side, until nicely browned.
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Transfer the beef to a small baking dish, add the butter, and roast for about 10 minutes, or until cooked to your preferred doneness.
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Note: For more guidance on cooking beef to your preferred level of doneness, including recommended internal temperatures, check out our steak doneness guide.
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Remove from the oven and let the beef rest for 5–10 minutes before slicing.
Make the Café de Paris Sauce
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While the beef is cooking, melt the butter in a skillet over medium heat.
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Add the onion and garlic and cook for 2–3 minutes, until softened.
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Stir in the tomato paste, thyme, and tarragon and cook briefly, just until fragrant.
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Add the heavy cream, vegetable stock, mustard, and Worcestershire sauce. Season with salt and freshly ground black pepper.
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Cook for a few minutes, stirring occasionally, until the sauce has thickened slightly.
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Stir in the lemon juice, chives, and parsley, then remove from the heat.
Serve
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Slice the rested beef tenderloin and spoon the warm Café de Paris sauce over the top. Serve immediately with French fries or fried potatoes on the side.
