Charred Beef Tenderloin
and Jumbo Shrimp
With Black Truffle Potato Puree, Buttered Leeks, and Smoked Mustard
Serves 4
For the Assembly
On four large dinner plates, spread a generous portion of the black truffle potato puree across the plate. Place equal portions of the buttered leeks in the center of each plate. Place the charred beef tenderloin directly on top of the leeks and place the shrimp next to the tenderloin. Place a small dollop of the smoked mustard on top of the tenderloin and garnish with fried leeks.
The Recipe
4 each Charred Beef Tenderloin filets, 5-8 ounces each (recipe to follow)
8 each Jumbo shrimp, peeled, tail on (recipe to follow)
3 cups Black Truffle Potato Puree (recipe to follow)
2 cups Buttered Leeks (recipe to follow)
1/2 cup Smoked Mustard (recipe to follow)
Fried Leeks for garnish
For the Charred Beef Tenderloin
4 each Tenderloin filets
1/2 cup Butter, room temperature
Salt to taste
Pepper to taste
Preheat oven to 450 degrees. Heat a large cast iron skillet or pan over high heat. Season the tenderloin with salt and pepper on all sides. Add the butter and char the beef tenderloin on all sides for 5-7 minutes. Place into preheated 450 degree oven for 5-7 minutes or until desired doneness is reached. Allow to rest for 4 minutes and serve.
For the Jumbo Shrimp
8 each Shrimp
1 tablespoon Canola oil
1/2 cup White wine
1 cup Fish Stock or Chicken Stock
2 teaspoons Parsley, finely chopped
2 tablespoons Butter
Salt to taste
Heat a large saute pan over high heat. Season with shrimp with salt. Add canola oil to the pan and sear the shrimp on both sides. Add the white wine and reduce heat. Then add the fish stock and reduce heat. Add the parsley and stir. Add the butter and remove from heat. Serve hot.
For the Black Truffle Potato Puree
4 each Idaho potatoes, peeled and cut into equal chunks
2-3 cups Heavy Cream
1 cup Butter
1 each Black Truffle, small diced
1 tablespoon White Truffle oil
Salt to taste
Water as needed
In a large sauce pot add the potatoes, cover with water and season with salt. Bring water to a boil and cook the potatoes until fork tender. Drain the potatoes and place into a preheated 350 degree oven for 5 minutes or until dry. Place the heavy cream and butter into a small sauce pot and bring to a boil. Remove from heat and reserve hot. Rice the potatoes into a large bowl and add 2/3 of the cream and butter mixture. Add more cream and butter if necessary to achieve puree. Saute half of the black truffles in the white truffle oil for 1-2 minutes or until fragrant. Add the truffle mixture to the potatoes and stir until incorporated. Season with salt to taste and serve hot.
For the Buttered Leeks
2 cups Leeks, cut into diamonds
1/2cup Chicken Stock
3 tablespoons Butter
Salt to taste
In a large saute pan add the butter over medium heat and sweat the leeks for 1-2 minutes. Add the chicken stock and reduce. Add the butter and season with salt to taste. Serve hot.
For the Smoked Mustard
1 cup Mustard Seeds
1 cup Sherry wine
1/4 cup Sugar
1/4 cup Maple syrup
1/4 cup Dijon Mustard
Water as needed
In a small pot add the mustard seeds and cover with water. Bring the water to a boil and turn down to a simmer. Simmer the mustard seeds for 25-30 minutes over low heat, stirring occasionally. Strain the seeds and place 1/3 of the seeds into cheesecloth or clean kitchen towel. Place the towel into a smoker for 5-8 minutes. Remove the seeds and set aside. Take the other 2/3 of the mustard seeds and mix them with the sherry wine, sugar, maple syrup and Dijon. Place this mixture into a blender and puree until smooth, but coarse. Combine the smoked mustard seeds to the pureed mustard seeds and adjust seasoning as necessary. Serve room temperature for assembly.
