Dry Aged Beef Tenderloin with French Fries, String Beans and Thyme Butter


Dry aged beef tenderloin from the grill is a delicious piece of meat. Filet is delicious as it is, but when matured in our Dry Ager, the meat acquires a whole different quality.

Serves 4 people |  Difficulty: Intermediate


  • 4 thick slices of dry aged beef tenderloin
  • Pepper
  • Fleur de Sel
  • 1 package of good french fries
  • 400g string beans
  • 100g butter (and leave some more for the pan)
  • 5-6 stems of thyme
  • oil


Step 1: Prepare the french fries according to the directions on the package.

Step 2: Place the butter on a plate.

Step 3: Separate the thyme leaves from the stalks and chop finely.

Step 4: Mix the thyme, pepper and salt into the butter.

Step 5: Now place the butter into the fridge to cool.

Step 6: Wash the string beans, clean them and remove the ends.

Step 7: Cook the string beans in salt water to your preference.

Step 8: Heat up a pan with some butter inside.

Step 9: Drain the string beans and place them in the pan.

Step 10: Keep stirring everything for circa 3 minutes, then keep warm.

Step 11: Take the beef tenderloin steaks out of the fridge circa 30 minutes prior to preparing them.

Step 12: Fire up the grill.

Step 13: Brush some oil onto the steaks.

Step 14: Place both steaks on the grill.

Step 15: I recommend that you grill the steaks “medium” at most.

Step 16: Depending on the thickness of the steaks, you can use a meat thermometer to help you control the process.

Step 17: Arrange everything on plates and serve!



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