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Ingredients
- 4 x 6 ounce fillet of beef freshly grnd pepper Chanterelle and Morel Ragout
- 4 x shallot, peeled, thinly, sliced
- 4 clv garlic, chopped
- 3 Tbsp. unsalted butter
- 4 c. chanterelles, and, morel
- 1/4 c. chicken or possibly beef stock
- 1/4 c. port or possibly dry sherry
- 1/4 c. fresh parsley
- 1 x salt and pepper Rosti Potato
- 4 lrg boiling Yukon Gold potato
- 1/4 tsp garlic
- 2 Tbsp. shallot, minced
- 1 x salt and pepper
- 1 Tbsp. whole butter Truffle Chervil Reduction Sauce
- 4 Tbsp. butter
- 1/2 c. shallot
- 1/2 c. celery
- 4 clv garlic
- 5 c. red wine
- 8 c. veal stock
- 1 Tbsp. dry chervil truffle, paste Celeriac Puree
- 2 Tbsp. butter
- 1 piece cooked celeriac piece salt and pepper, to taste black truffle, shaved truffle oil
- 4 x sweet potato crisp oil, for deep-frying
Directions
- Chanterelle and Morel Ragout:Heat up a non-stick pan. Sweat the shallots and garlic in butter till thoroughly softened. Cut any very large chanterelle and morels into smaller pcs. Stirring occasionally, carefully add in these mushrooms to the sauteed shallots & garlic over medium heat. Add in stock and cook till the liquid has evaporated. Deglaze with dry sherry or possibly port and cook till it evaporates. Season with salt, pepper and parsley. Keep aside hot.
- Rosti Potato:Boil the Yukon gold potatoes till they are 80% cooked. Cold down and peel. Grate into a stainless steel bowl. Mix with garlic, minced shallots and seasoning. Form into a hockey puck shape. Heat 1 tbsp of butter over medium heat and cook these potatoes till they have a golden color outside and are completely cooked. Keep hot for assembly later.
- Truffle Chervil Reduction Sauce:Heat 1 Tbsp. of butter in a small skillet over medium heat. Add in sliced shallots, celery, and minced garlic. Saute/fry till shallots and celery become soft. Deglaze with red wine and cook till wine has evaporated. Veal stock is now added with the dry chervil. This sauce is then reduced till it has a creamy consistency. Finally truffle paste is added and finished with the rest of the cubes of butter (beurre monte).
- Celeriac Puree:In a blender, add in 2 Tbsp. butter, boiled cooked cubed celeriac and salt and pepper. Blend till it becomes a smooth puree.
- Peel and wash the sweet potato. Cut into 4 very thin slices. In a skillet heat up the oil to 300 degrees Fahrenheit and fry slices of sweet potato till they are crispy, 3-4 min. Take them out and place on paper towel to absorb the oil.
- Assembly:Season beef tenderloin and grill them on a char broiler or possibly non-stick frying pan on each side for about 2-3 min. Rest the tenderloin on the counter. Finally finish them in a 400 degree Fahrenheit oven for 3 min for medium rare and 4-5 min for medium.
- Lay rosti potato in the middle of the plate; place the beef fillet on top. Spoon celeriac puree on beef followed by chanterelle morel ragout. Drizzle beef and around beef with the black truffle oil, shaved truffles and reduction sauce. Finally place the sweet potato crisp standing up out of the celeriac.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1485g | |
| Recipe makes 4 servings | |
| Calories 1307 | |
| Calories from Fat 486 | 37% |
| Total Fat 54.59g | 68% |
| Saturated Fat 27.83g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 1880mg | 78% |
| Potassium 3129mg | 89% |
| Total Carbs 101.45g | 27% |
| Dietary Fiber 8.0g | 27% |
| Sugars 9.48g | 6% |
| Protein 46.25g | 74% |
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