Recipe December 2011
Porcini crusted beef with a red wine jus, honey glazed root vegetables, crispy sprouts with roasted chestnuts and sautéed truffle potatoes
2 (28g/1oz) bags dried porcini mushrooms
1.5kg centre cut beef tenderloin
Red wine jus2 shallots, finely sliced
500ml veal/beef stock
2 garlic cloves, lightly crushed1tbsp olive oil
1 sprig fresh rosemary
400ml red wine
1kg new potatoes, halved
2 tbsp truffle oil
700g brussel sprouts, halved
500g carrots, peeled and sliced into batons
500g parsnips, peeled and sliced into batons
3 sprigs fresh thyme
Olive oil + Salt & pepper
Pre heat oven to 220C. Boil potatoes in a pan of salted water until just cooked, drain and set aside.
Make a cross with a small sharp knife through the skin of each chestnut. Place on a roasting tray and cook for 30 minutes. Remove, cool, peel to reveal the inner kernel and set aside. Put another roasting tray in the oven to preheat.
Season the beef with salt and pepper. Grind the porcini mushrooms in a chopper / blender / coffee grinder until they are a fine powder. Rub all over beef until generously covered. Heat a heavy based frying pan and add a little olive oil. Add the beef, searing on all sides (1-2 minutes) until nicely browned on each side. Place in the roasting tray and cook for about 30 minutes for medium rare (springy to touch: about 49C when thermometer inserted). For more rare, reduce cooking time by about 10 minutes.
Meanwhile, heat a frying pan with a little olive oil, add potatoes and cook over a medium to high heat until nicely browned on all sides (approx. 10 mins), remove and keep warm.10 minutes after the beef has gone into the oven, put parsnips and carrots on a roasting tray, drizzle with olive oil, season and generously drizzle honey all over. Add thyme sprigs and knobs of butter. Roast for 10 minutes, turn and roast for another 10 minutes until slightly charred.
While everything is cooking, make the red wine jus. In the pan used to sear the beef, add a little more olive oil and sauté the shallots until browned. Add garlic and rosemary and cook for another few minutes stirring constantly to prevent shallots from burning. Add the red wine and reduce by two thirds, then add the stock, bring to the boil and reduce heat and let simmer until it is reduced again by two thirds. Drain the sauce through a sieve and return to the pan. Whisk in a knob of butter and add any juices from the beef.
Add a little olive oil to a pan and heat your brussel sprouts until browned and crisp. Add 250ml of water and continue to cook until all water evaporates. Season with salt and pepper. Add the chestnuts to re-heat.
When beef is ready, remove from oven and set aside to rest (about 15 mins). Now begin plating. Place potatoes in the centre of the plate and drizzle with a little truffle oil, stack the parsnips and carrots alternately to the side, and put sprouts and chestnuts on the plate. Slice the beef into ¼ inch slices and arrange on the plate. Finally, pour a little red wine jus over the meat and serve.