Pan-Seared Beef Tenderloin and Potato Stacks
Elegant stacked presentation of roasted spiced potato slices layered with pan-seared beef tenderloin slices. Golden potatoes are seasoned with garlic, onion, and paprika, then baked until tender. Thin-cut tenderloin is quickly seared and stacked in descending size order, finished with fresh tarragon and truffle oil for a sophisticated dinner centerpiece.
Ingredients
- 5 medium yellow flesh potatoes (Idaho golds recommended), 5-6 ounces each, peeled and sliced
- 3 tablespoons extra virgin olive oil, for potato seasoning
- 1 tablespoon extra virgin olive oil, for searing beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon freshly ground black pepper, for potatoes
- 1 teaspoon freshly ground black pepper, for beef
- ½ teaspoon kosher salt, for potatoes
- 1 teaspoon kosher salt, for beef
- 1 ¼ pounds beef tenderloin, sliced 1/2-inch thick
- 2 tablespoons fresh tarragon leaves, roughly chopped
- 2 teaspoons truffle oil(optional)high-quality olive oil1:1neutral
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Instructions
- 1
Preheat oven to 425°F.
- 2
Peel potatoes and trim a thin slice from each end to flatten. Slice crosswise into 1/2-inch thick pieces, yielding 4-5 slices per potato.
- 3
Combine garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
- 4
Toss potato slices with 3 tablespoons oil in a large bowl. Sprinkle spice mix and toss to coat.
- 5
Arrange potatoes in a single layer on parchment-lined pan and bake until tender, 20-30 minutes. Tent with foil and remove from oven.
- 6
Slice beef tenderloin horizontally into 1/2-inch thick slices, then cut into pieces to match potato count at a 2:3 beef-to-potato ratio per stack.
- 7
Season meat with 1 teaspoon salt and 1 teaspoon pepper.
- 8
Heat 1 tablespoon oil in a cast iron skillet or non-stick pan over medium-high heat. Once hot, add half the steak pieces and cook 1 1/2 to 2 minutes per side for medium rare. Transfer to a plate and repeat with remaining steak.
- 9
Layer stacks starting with largest potato slice on bottom, followed by largest steak piece, then medium potato, smaller steak piece, and top with smallest potato slice.
- 10
Drizzle each stack with 1/4 teaspoon truffle oil and top with a pinch of fresh tarragon.
- 11
Serve warm or at room temperature.
Tips
Cut beef with a very sharp knife to achieve clean 1/2-inch slices matching potato thickness.
Ensure potatoes are fully tender before assembly so stacks hold together without collapsing.
Arrange steak pieces in a hot pan without crowding to achieve proper searing on all sides.
Good to Know
Store assembled stacks in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 10-15 minutes.
Roast potatoes up to 4 hours ahead and store at room temperature. Sear beef up to 2 hours ahead and store separately. Assemble and season stacks just before serving to maintain crispness.
Serve warm or at room temperature. Plate stacks on warmed dishes for dinner service. Works well with a light salad or roasted vegetables on the side.
Common Mistakes
Do not over-bake potatoes or they will be too soft to support the stack.
Avoid crowding the pan when searing beef or pieces will steam instead of developing a crust.
Do not skip the flattening step on potato ends or stacks will topple.
Substitutions
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