Cibo Trattoria's herb-crusted beef tenderloin with Parmesan potato pave

A recipe for beef tenderloin and potato pave that would impress any dinner guest

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Eat well while staying in with this beef tenderloin recipe from chef Josh Gonneau of Vancouver's Cibo Trattoria, which is known for its authentic Italian offerings. This flavourful, rich and hearty dish is great for when you want a polished and elegant dinner at home. 


4 pieces beef tenderloin, 5 to 6 oz. each
1 tbsp olive oil
1 tbsp butter
salt and pepper, to taste
1 tsp Dijon mustard
1 recipe herb crust, (see recipe below)

Pre-heat the oven to 400 F.

On the stovetop, heat an oven-proof pan well (prior to adding fat).

Once hot, add touch of olive oil and butter. 

Season beef with salt and pepper and place into the pan to sear one side.

Once one side is browned, flip it and pop the pan into the oven for approximately six minutes.

Remove pan from the oven and brush the top of the beef with Dijon mustard and crust with herb crust.

Pop it back in the oven for one minute then remove.

Let the herb-crusted beef rest at room temperature for five minutes prior to serving.


2 tbsp butter
1/2 cup bread crumbs
1/4 bunch parsley
1/4 bunch basil
1/4 bunch rosemary
salt and pepper, to taste

Melt butter in a bowl.

Add bread crumbs and all herbs to the bowl and stir to combine.

Season with salt and pepper and reserve. 

Potato pave

2 tbsp butter
1 small shallot, finely diced
1 clove garlic, finely chopped
1 splash heavy cream
6 to 8 peeled russet potatoes, thinly sliced
salt and pepper, to taste
1/4 cup shaved Parmesan

Pre-heat the oven to 375 F.

Rub the bottom of a stainless-steel baking pan with butter, shallots and garlic.

Drizzle a small amount of cream into the pan and then layer the potatoes, seasoning with a small amount of salt and pepper every other layer until the potatoes fill the baking pan at least 3/4 of the way.

Cover the pan with parchment paper and foil and bake for one hour.

Remove pan from oven and scatter the Parmesan cheese on top.

Bake uncovered for another 10 to 15 minutes until brown. 

Let settle for about 20 minutes before cutting.

Veal jus

2 whole shallots, quartered
2 tbsp olive oil
2 tbsp sugar
1/4 cup red wine
1 cup veal jus

In a stainless steel pot over medium high heat, add olive oil and shallots, and cook shallots until brown.

Add sugar and let it caramelize slightly.

Add red wine and reduce by 75 per cent.

Add veal jus and reduce until desired consistency. 


Drizzle veal jus on the bottom of your plate and place herb-crusted beef and potato pave on top. Serve with your favourite seasonal vegetables and enjoy.