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Le Cordon Bleu News, 07/01/2012
Beef tenderloin with a mushroom and parmesan-crust
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Recipe

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About this recipe

Create a delicious and memorable meal with this month’s selection from Le Cordon Bleu. This mushroom and Parmesan-crusted beef tenderloin will leave a lasting impression!

Recipe - Beef tenderloin with a mushroom and parmesan-crust

Serves: 4

Preparation time: 2 hours

In this recipe:

  • beef
  • tomatoes
  • fingerling potatoes
  • green asparagus spears
  • snow peas

 

Ingredients

4 x 160 g beef tenderloin (fillet)
50 ml olive oil
25 g butter
Confit tomatoes
8 tomatoes
100 ml olive oil
1 garlic clove, finely chopped
1 thyme sprig
pinch sugar
Fondant potatoes
150 g fingerling potatoe
30 g butter
1 garlic clove, finely chopped
1 thyme sprig
100 ml chicken stock or water
salt
asparagus and snow peas
20 green asparagus spears
30 g snow peas (mange tout)
Mushroom and Parmesan crust
50 g butter
180 g mushrooms, finely chopped
salt and freshly ground pepper
5 chives, finely chopped
10 g truffle, chopped
120 g parmesan, coarsely grated
Garnish
chives
sliced mushrooms, pan fried (optional)

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Method

  1. Trim the beef tenderloin and tie a piece of kitchen twine around each portion to hold the shape during cooking. Refrigerate.
  2. Confit tomatoes: Remove the stems from the tomatoes and make a shallow, cross-shaped incision on the base of each tomato. Lower the tomatoes into boiling water for 10 seconds. Remove with a slotted spoon and drop immediately into a bowl of cold water. Peel off skins. Cut the tomatoes into petals. Heat 80 ml of the olive oil in a frying pan over low heat. In a bowl, combine the tomatoes with the remaining oil (20 ml), season and add to the heated oil. Add the garlic, thyme and pinch of sugar. Combine and cook over low heat, about 45 minutes. Gently remove the tomato from the oil, place on parchment paper, reserve.
  3. Fondant potatoes: Preheat the oven to 180°C. Peel the potatoes, cut in half. Color potatoes in butter. Fit potatoes snugly into a shallow ovenproof dish. Add garlic and thyme. Pour in stock to come the top of (but not cover) the potatoes. Sprinkle with salt, and bake in oven for 30-40 minutes. Baste frequently during cooking (do not allow the stock to evaporate completely; if necessary, add a little water). The cooking liquid will be absorbed by the potatoes.
  4. Asparagus and snow peas: Trim the asparagus and peel the bottom of the spears. Fill a bowl with ice cold water and set aside. Bring a large saucepan of water to a boil and add a pinch of coarse salt. Add asparagus spears, cook until a vivid green, about 3 minutes. Remove with a slotted spoon, refresh in the iced water bath. Drain and reserve. Repeat for the snow peas.
  5. Mushroom and Parmesan crust: Heat the butter in a pan. Add the chopped mushrooms and sauté until cooked, about 5 to 10 minutes. Season; add the chives, truffle and half the Parmesan cheese. Stir and remove from the heat once the cheese has melted.
  6. Beef tenderloin: Remove the beef tenderloin from the refrigerator 5-10 minutes prior to cooking. Heat the oil in a frying pan; add the beef and the butter. Cook for 15 minutes, turning once. Spoon the butter and oil over the beef to keep it moist. Remove from the heat while still rare or medium if desired, and rest on a rack for 10 minutes. Spoon some of the cooked mushrooms and Parmesan cheese onto the top of the beef. Gently but firmly mold the top so that the crust stays in place, sprinkle with remaining Parmesan. Transfer the beef to the oven for 5 minutes to brown the mushroom and Parmesan crust.
  7. To serve: Place the confit tomato onto the plate in a round that is slightly larger than the portion of beef. Set the crusted beef tenderloin on top. Garnish with asparagus, snow peas, and potatoes on the side. Decorate with pea shoots, chives and optional mushroom pieces.

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