Grilled USDA prime beef tenderloin with truffle, chervil reduction, Chanterelle and Morel ragout and Yukon Gold potato rosti

Preparation time: 30 minutes.

Ease of preparation is moderate.

Preheat oven to 400 degrees Fahrenheit.

Yield: 4 servings

Ingredients

• 4-6 ounce beef fillet
• Freshly ground pepper

Chanterelle and Morel Ragout:

• 4 shallots, peeled, thinly sliced
• 4 cloves garlic, minced
• 3 tablespoons unsalted butter
• 4 cups chanterelle and morel
• ¼ cup chicken or beef stock
• ¼ cup dry sherry or port
• ¼ cup fresh parsley
• Salt and pepper

Rosti Potato:

• 4 large boiling Yukon gold potatoes
• ¼ teaspoon garlic
• 2 tablespoons shallots, chopped
• Salt and pepper
• 1 tablespoon whole butter

Truffle Chervil Reduction Sauce:

• 4 tablespoons butter
• ½ cup shallots
• ½ cup celery
• 4 cloves garlic
• 5 cups red wine
• 8 cups veal stock
• 1 tablespoon dried chervil
• Truffle paste

Celeriac Puree:

• 2 tablespoons butter
• 1 piece cooked celeriac
• Salt and pepper, to taste
• Black truffles, shaved
• Truffle oil
• 4 sweet potato crisps
• Oil for deep-frying

Directions

Chanterelle and Morel Ragout:

1. Heat up a non-stick pan. 
2. Sweat the shallots and garlic in butter until thoroughly softened. 
3. Cut any very large chanterelle and morels into smaller pieces. 
4. Stirring occasionally, carefully add these mushrooms to the sautéed shallots & garlic over medium heat. 
5. Add stock and cook until the liquid has evaporated. 
6. Deglaze with dry sherry or port and cook until it evaporates. 
7. Season with salt, pepper and parsley. 
8. Keep aside warm.

Rosti Potato:

1. Boil the Yukon gold potatoes until they are 80% cooked. 
2. Cool down and peel. 
3. Grate into a stainless steel bowl. 
4. Mix with garlic, chopped shallots and seasoning. 
5. Form into a hockey puck shape. 
6. Melt 1 tbsp of butter over medium heat and cook these potatoes until they have a golden brown color outside and are completely cooked. 
7. Keep warm for assembly later.

Truffle Chervil Reduction Sauce:

1. Melt 1 tablespoon of butter in a small skillet over medium heat.
2. Add sliced shallots, celery, and chopped garlic.
3. Sauté until shallots and celery become soft.
4. Deglaze with red wine and cook until wine has evaporated.
5. Veal stock is now added with the dry chervil.
6. This sauce is then reduced until it has a creamy consistency.
7. Finally truffle paste is added and finished with the rest of the cubes of butter (beurre monte).

Celeriac Puree:

1. In a blender, add 2 tablespoons butter, boiled cooked cubed celeriac and salt and pepper.
2. Blend until it becomes a smooth puree.

Sweet Potato Crisp:

1. Peel and wash the sweet potato.
2. Cut into 4 very thin slices.
3. In a skillet heat up the oil to 300 degrees Fahrenheit and fry slices of sweet potato until they are crispy, 3-4 minutes.
4. Take them out and place on paper towel to absorb the oil.

To Assemble

1. Season beef tenderloin and grill them on a char broiler or non-stick frying pan on each side for about 2-3 minutes.
2. Rest the tenderloin on the counter.
3. Finally finish them in a 400 degree Fahrenheit oven for 3 minutes for medium rare and 4-5 minutes for medium.
4. Lay rosti potato in the middle of the plate; place the beef fillet on top.
5. Spoon celeriac puree on beef followed by chanterelle morel ragout.
6. Drizzle beef and around beef with the black truffle oil, shaved truffles and reduction sauce.
7. Finally place the sweet potato crisp standing up out of the celeriac.