Beef fillet with purple cauliflower puree and chanterelle sauce
4 servings
50 minutes
Beef fillet with purple cauliflower puree and chanterelle sauce is a true gastronomic masterpiece that combines sophistication and depth of flavors. Tender beef fillet infused with rosemary and garlic aromas gains a rich texture from black truffle paste. The velvety purple cauliflower puree, enriched with cream and truffle oil, adds a hint of sweetness and refinement to the dish. Completing the composition is an airy chanterelle sauce with tarragon, bringing subtle woody notes and exquisite softness. This dish is perfect for a festive dinner, impressing and delighting with its appearance and flavor harmony. European culinary tradition blends with modern cooking techniques to create true pleasure for gourmets.
1
Marinate the beef tenderloin whole in olive oil, with crushed garlic, salt, freshly ground black pepper, and sprigs of fresh rosemary. The better and fresher the beef, the less time it needs to marinate. Fresh tenderloin needs only 20 minutes to marinate. Next, wrap the marinated tenderloin in lamb fat netting, tie it with kitchen twine, and sear on all sides on a grill or cast-iron skillet over high heat until browned. Then, coat the tenderloin with black truffle paste and place it in an oven preheated to 120 degrees until the internal temperature reaches 52–54 degrees for medium rare, or 68–70 degrees for well done. The internal temperature is measured with a special device — a meat thermometer. If you don't have a thermometer, keep the seared tenderloin in the oven at 120 degrees for about 20 minutes for medium rare, and about 25–30 minutes for well done.
- Olive oil: 80 ml
- Garlic: 15 g
- Salt: 4 g
- Ground black pepper: 4 g
- Rosemary: 2 g
- Beef tenderloin: 250 g
- Seal: 40 g
- Butter: 50 g
2
To make puree from purple cauliflower, finely chop cauliflower and carrot, sauté in butter with thyme, garlic crushed with the flat side of a knife, and truffle oil. When the vegetables soften, add cream, sea salt, freshly ground black pepper, blend in a blender and strain.
- Purple Cauliflower: 115 g
- Purple carrot: 50 g
- Thyme: 5 g
- Garlic: 15 g
- Truffle oil: 5 ml
- Cream: 100 g
- Salt: 4 g
- Ground black pepper: 4 g
3
For the chanterelle sauce, finely chop the chanterelles and shallots, sauté them together in olive oil for 5-7 minutes, then add butter and cook over medium heat. Next, add heavy cream, tarragon, and demi-glace. Demi-glace is a base for many meat sauces. Making it at home is difficult, so it's easier to buy a ready-made dry powder that replaces liquid demi-glace, dissolve it in a small amount of warm water to sauce consistency, and add it to the chanterelle sauce. Then blend everything together, strain, and charge it in a siphon for an airy sauce when serving. If there's no siphon, the sauce is placed on a plate with a tablespoon next to the beef fillet.
- Chanterelles: 100 g
- Shallots: 80 g
- Olive oil: 80 ml
- Butter: 50 g
- Cream: 100 g
- Tarragon: 5 g
- Demi-glace sauce: 50 g