Beef Tenderloin With Tarragon Sauce, Cauliflower Puree and Haricot Verts and Mushrooms

I invited Victor, Ryan and Kappy over for dinner on Tuesday after the elections. I wanted to create an all American meal, steak and apple pie. Unfortunately Kappy could not make it. But we had a nice time and it was simple enough to make after work but very impressive none the less.

Beef Tenderloin With Tarragon Sauce, Cauliflower Puree and Haricot Verts and Mushrooms

Beef Tenderloin:
1 3lb beef tenderloin roast
sea salt
garlic powder
black pepper
Cajun seasoning
2 tablespoons olive oil

Preheat the oven to 350 degrees. Generously season the tenderloin with the salt and other seasonings. Heat the olive oil in a cast iron skillet on medium high heat. Sear the tenderloin for 2 minutes on all 6 sides. Then place an electric thermometer into the tenderloin and place the pan in the oven. Cook the tenderloin until the internal temperature reads 140 degrees, for rare. Let the tenderloin rest outside of the oven and off of the heat for 15 minutes before slicing.

Tarragon Sauce:
1 shallot, minced
½ cup white wine
2 tablespoons Dijon mustard
2 teaspoons fresh tarragon leaves
1 cup heavy cream
salt and pepper

Sautee the shallots in the same pan that the tenderloin was cooked in, on medium high heat. Deglaze the plan with the wine and cook down for about 5 minutes. Add the tarragon and mustard and stir in. Add the cream and reduce for 5-10 minutes until desired thickness. Taste and season the sauce with salt and pepper to taste.

Cauliflower Puree:
1 12oz package of cauliflower florets
3 small Yukon gold potatoes, pealed and cubed
4 cloves of garlic
salt
water
3 tablespoons butter

Place the cauliflower, potatoes, garlic and 1 teaspoon of salt in a medium pan. Cover the vegetables with water. Place a lid on the pot and boil for at least 30 minutes until the vegetables are tender. Drain all of the liquid out of the vegetables and transfer them to a food processor. Add the butter to the food processor and place the lid on. Let the vegetables sit for a few minutes until the butter starts to melt. Pulse the food processor until the vegetables form a smooth puree. Transfer the puree back into the pot and check for seasoning. Add salt if necessary. Keep the puree warm on low heat until ready to serve.

Haricot Verts and Mushrooms:
1 8oz package of haricot verts
water
1 tablespoon olive oil
3 cloves garlic, minced
1 8oz package of sliced baby bella mushrooms
salt and pepper
¼ cup white wine
½ teaspoon dried thyme

In a medium saucepan, place the beans and 1 teaspoon of salt and cover with water. Blanch for 5-10 minutes until the color turns a deep green and the beans are still crunchy. Rinse the beans with cold water and let drain.

In a sauté pan, heat the olive oil and sauté the garlic until soft but not brown. Add the mushrooms and sauté until they are brown. Add salt and pepper, the wine and the thyme. Cook the mushrooms until almost all of the liquid is evaporated. Add the beans to the mushrooms and sauté to heat through. Taste the vegetables and add more salt and pepper as needed.

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