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Roasted Beef Tenderloin With Mashed Potatoes, Wild Mushrooms, Green Asparagus, and Gold Beets

November 27, 2007 | By More

Ingredients:

Beef
2 x 600 g (20 oz) Tenderloin roasts, trimmed, tied
Salt and pepper to taste
30 mL (2 tbsp) Vegetable oil

Beets
125 mL (½ cup) Sugar
60 mL (4 tbsp) Rice wine vinegar
125 mL (½ cup) Orange juice
15 mL (1 tbsp) Ginger, minced
360 g (12 oz) Gold beets, boiled, sliced

Potatoes
1.5 kg (3 lbs) Yukon gold potatoes, peeled, large dice
240 g (8 oz) Butter, unsalted, melted
240 mL (1 cup) 35% cream, hot
10 mL (2 tsp) Roasted garlic purée
5 mL (1 tsp) Salt
4 mL (4/5 tsp) Fresh ground black pepper

Vegetables
280 g (9 1/3 oz) Assorted wild and regular mushrooms, cleaned
32 pc Asparagus, trimmed
60 mL (4 tbsp) Olive oil
To taste Salt and pepper

500 mL (2 cups) Beef or veal sauce – optional

Directions:

Beef

  1. Season the beef with salt and pepper and sear in an electric skillet with the vegetable oil until caramelized.
  2. Preheat a toaster oven to 150ºC (300ºF). Cook beef to an internal temperature of 60ºC (136ºF). When cooked, remove and rest for 20-30 minutes.

Beets

  1. While the beef is cooking, prepare the gastrique by placing all ingredients (with the exception of the beets) in a small saucepan and bring to a simmer, cook until liquid is reduced to 250 mL (1 cup), with a syrup-like consistency. Strain the gastrique and at service time, simmer the beets in the gastrique for about 15 minutes to infuse the flavours, then serve on the plate with a small amount of the liquid.

Roasted Garlic Mashed Potatoes

  1. Place the potatoes in a pot of cold water and bring to a boil. Cook until fork tender and drain. Place the potatoes back on the heat and gently stir for 1 minute to dry out any moisture.
  2. Using a mixer or a hand masher, mix all ingredients with the potatoes and reserve for serving.

Vegetables

  1. Preheat an indoor grill to 230ºC (450ºF).
  2. Toss the mushrooms and asparagus in the olive oil and salt and pepper.
  3. Grill mushrooms and asparagus until cooked. Served immediately.

Assembly

  1. Once fully rested, portion the beef into 210 g (7 oz) slices, arrange all the vegetables and the beef on the plate and serve.
  2. Serve with beef or veal jus or gravy.

Tips:

  • Heat the milk and butter before adding to the potatoes so you won’t have to over-mix them, otherwise, you will cause the starches to activate and lose the light fluffiness.
  • Tie the beef tenderloin to keep it from expanding in the oven and allowing it to cook evenly.
  • Prior to putting it in the oven, drizzle the beef with oil to help caramelize it.
  • Use a digital meat thermometer for precise cooking.
  • After the beef has fully rested, and just prior to service, brush it with butter then put it back in the toaster oven on high heat 230ºC (450ºF) for about 3-4 minutes. The beef will remain tender, but this will give it a nice roasted caramelized look.

Category: Food

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