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Charred Beef TenderloinBlack Truffle-Potato Puree, Roasted Leeks, Smoked Mustard

SERVINGS
Serves 4 Servings
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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Ingredients

For the charred beef tenderloin
  • 4 charred beef tenderloin
  • 12 ounce black truffle-potato puree
  • 8 ounce leek
  • 4 tablespoon smoked mustard
  • 4 tablespoon Fried leek
  • 8 ounce beef tenderloin
  • 8 ounce Salt
  • 8 ounce Pepper
  • 1 pound butter
For the black truffle potato puree
  • 4 charred beef tenderloin
  • 12 ounce black truffle-potato puree
  • 8 ounce leek
  • 4 tablespoon smoked mustard
  • 4 tablespoon Fried leek
  • 8 ounce beef tenderloin
  • 8 ounce Salt
  • 8 ounce Pepper
  • 1 pound butter
  • 2 Potato
  • 2 ounce black truffles
  • 1/4 pound butter
  • 3 cup heavy cream
  • 1 ounce white truffle oil
  • 2 ounce shallots
  • 2 ounce Salt
For the roasted leeks
  • 4 charred beef tenderloin
  • 12 ounce black truffle-potato puree
  • 8 ounce leek
  • 4 tablespoon smoked mustard
  • 4 tablespoon Fried leek
  • 8 ounce beef tenderloin
  • 8 ounce Salt
  • 8 ounce Pepper
  • 1 pound butter
  • 2 Potato
  • 2 ounce black truffles
  • 1/4 pound butter
  • 3 cup heavy cream
  • 1 ounce white truffle oil
  • 2 ounce shallots
  • 2 ounce Salt
  • 4 leek
  • 1/4 pound butter
  • 16 ounce chicken stock or broth
  • 16 ounce Salt
For the smoked mustard
  • 4 charred beef tenderloin
  • 12 ounce black truffle-potato puree
  • 8 ounce leek
  • 4 tablespoon smoked mustard
  • 4 tablespoon Fried leek
  • 8 ounce beef tenderloin
  • 8 ounce Salt
  • 8 ounce Pepper
  • 1 pound butter
  • 2 Potato
  • 2 ounce black truffles
  • 1/4 pound butter
  • 3 cup heavy cream
  • 1 ounce white truffle oil
  • 2 ounce shallots
  • 2 ounce Salt
  • 4 leek
  • 1/4 pound butter
  • 16 ounce chicken stock or broth
  • 16 ounce Salt
  • 1 cup mustard seeds
  • 2 cup sherry wine
  • 1/2 cup white sugar
  • 1 ounce maple syrup
  • 1 ounce Salt

Preparation

Baking Directions:

Ladle three ounces of the black truffle potato puree onto four large dinner plates in a circular fashion.

  Place the roasted leeks on the potato puree slightly off center.

  Place the charred beef tenderloin next to the leeks and in the center of the potato puree.

  Top the tenderloin with the smoked mustard and fried leeks.

  For the charred beef tenderloin:Preheat oven to 400 degrees.

Place a large sauté pan over high heat.

Season all sides of the steaks and then coat them in butter.

Put the steaks in the smoking pan.

Allow to char on each side for about 3-4 minutes.

Bake in a preheated 400 degree oven for 5-10 minutes or until desired doneness is reached.

Remove the steaks from the pan and allow to rest for 5 minutes, serve immediately.

For the black truffle potato puree:Over high heat, boil the peeled potatoes until tender.

Combine cream and butter and warm over medium heat.

In a small sauté pan over high heat, sweat the shallots and black truffles.

Set the truffle mixture aside.

Remove the cooked potatoes and using a ricer, press them into a large bowl.

Adding a little at a time, mix the cream and butter into the potatoes until a puree consistency is achieved.

Add the Black truffle mixture, truffle oil, and season with salt.

Keep hot until ready to serve.

For the roasted leeks:Preheat an oven to 350 degrees.

Clean the leeks by trimming the entire dark green portion off.

Wash thoroughly.

Cut each one in half lengthwise and place in oven proof container.

Cover with the butter and chicken stock, season with salt to taste and cook in the preheated oven for 20 minutes.

Keep hot until ready to serve.

For the smoked mustard:         Over high heat, combine mustard seeds, Sugar and Sherry wine.

Cook until almost all of the liquid has been absorbed by the mustard seed.

Remove and smoke in an outdoor smoker for 8 to 10 minutes.

In a blender, puree half of the mustard seeds.

Remove to a large bowl.

Fold in the remaining mustard seed and season with sherry, maple syrup and salt.

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