Beef Fillet with Purple Cauliflower Purée and Chanterelle Sauce
Main Courses • European
Description
Beef fillet with purple cauliflower purée and chanterelle sauce
Ingredients
- Lamb Neck Fillet 5 oz
- Pickled Cauliflower 5 oz
- Olive Oil 5 fl oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- Veal Tenderloin 10 oz
- Rosemary 0 oz
- Garlic 0 oz
- Thyme 0 oz
- Lard 0 oz
- Butter 0 oz
- Truffle Oil 0 fl oz
- Cream 5 oz
- Shallot 5 oz
- Carrot 0 oz
- Tarragon 0 oz
- Pickled Chanterelles 5 oz
- Demi-Glace Sauce 0 oz
Step-by-Step Guide
Step 1
Marinate the beef tenderloin whole in olive oil, with crushed garlic, salt, freshly ground black pepper, and sprigs of fresh rosemary. The better and fresher the beef, the less time it needs to marinate. Fresh tenderloin needs only 20 minutes to marinate. Next, wrap the marinated tenderloin in a lamb fat net, tie it with kitchen twine, and sear on all sides on a grill or cast-iron skillet over high heat until a golden crust forms. Then, coat the tenderloin with black truffle paste and place it in an oven preheated to 250°F until the internal temperature of the meat reaches 52–130°F for medium rare, or 68–160°F for well done. The internal temperature of the meat is measured with a special device—a meat thermometer. If you don't have a thermometer, keep the seared tenderloin in the oven at 250°F for about 20 minutes for medium rare, or about 25–30 minutes for well done.
Step 2
For the purple cauliflower purée, finely chop the cauliflower and carrot, sauté in butter with thyme, garlic (crushed with the flat side of a knife), and truffle oil. When the vegetables soften, add cream, sea salt, and freshly ground black pepper, blend in a blender, and strain.
Step 3
For the chanterelle sauce, finely chop the chanterelles and shallot, sauté them together in olive oil for 5–7 minutes, then add butter and cook over medium heat. Next, add heavy cream, tarragon, and demi-glace. Demi-glace is a base for many meat sauces. Making it at home can be difficult, so it's easier to buy a ready-made dry powder that replaces liquid demi-glace, dissolve it in a small amount of warm water to a sauce consistency, and add it to the main chanterelle sauce. Then blend everything together in a blender, strain, and charge in a siphon to make the sauce airy when serving. If you don't have a siphon, the sauce can be spooned onto the plate next to the beef fillet.
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