Recipe

Slow Roasted Filet of Beef

Chef Peter
• Top of the Square Catering's Executive Chef
Oct 14, 2016

Yield:

4 Servings

Ingredients:

  • 1 whole beef tenderloin, cleaned
  • Roughly crushed black pepper, as needed
  • 1/2 bunch thyme
  • 1/2 bunch tarragon
  • Salt to taste

Roasted Yellow Tomato / Tarragon Buerre Blanc

  • 2 shallots, mince
  • 2 garlic, mince
  • 2 bottles white wine, chardonnay
  • 1 quart white beef stock
  • 8 ounces yellow tomato
  • 1 bunch tarragon
  • 2 pounds butter, softened

Puree of Potato with Bruniose Red Pepper

  • 4 chef potatoes, peeled
  • 1 pound butter, softened
  • Salt and white pepper to taste
  • 1/2 cups heavy cream
  • 1 red pepper, bruniose

Asparagus Croquette

  • 3 bunches asparagus, blanched, pureed and strained
  • 1 pound potato puree

Method:

  1. Slow Roasted Filet of Beef: Season whole tenderloin with salt, pepper, thyme, and tarragon. Pan sear until all sides are browned. Place on a rack on top of a sheet pan and slowly roast in a convection oven at 250 degrees for 30 minutes. Check internal temperature, must be 125 degrees internally, to be medium rare. Remove from oven and let rest before slicing into 8 oz portions.
  2. Roasted Yelloe Tomato / Tarragon Buerre Blanc: Sauté shallots, garlic, tarragon and yellow tomato. Add and reduce 2 bottles of chardonnay by half. Add beef stock and reduce once again by half. Transfer into a bain marie slowly blend in softened butter and season to taste. Strain through chinois.
  3. Puree of Potato with Bruniose Red Pepper: Boil Potatoes. Run through a food mill and whip in butter and cream. Season and flod in bruniose of red pepper.
  4. Asparagus Croquette: Add potato puree as need. 3 to 1 ratio. Shape into quenelles. Freeze then bread using standard breading procedure.
Chef Peter
• Top of the Square Catering's Executive Chef
Oct 14, 2016
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