- 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
- 3 bunches asparagus, blanched, pureed and strained
- 1 pound potato puree
- 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.
- 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.
- 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.
- Asparagus Croquette: Add potato puree as need. 3 to 1 ratio. Shape into quenelles. Freeze then bread using standard breading procedure.
• Top of the Square Catering's Executive Chef
Oct 14, 2016