Chef Kevin Cousin
Table 9, Northampton, MA
- 4 each 6-8oz center cut beef tenderloin (fat and silver skin removed)
- 1 small jar of white truffle oil
- 2 egg yolks
- 3oz clarified butter
- 2 shallots minced shallots
- 2 garlic cloves minced
- 3 pounds of fingerling potatoes
- 1 small bag of cleaned arugula
- 1 medium red onion
- 4oz of balsamic vinegar
- 4oz of grape seed oil
- Salt and pepper to taste
- 10 shiitake mushrooms stems removed
- 1 tablespoon of butter
Cut fingerling potatoes in half lengthwise and place in small pot covered with cold water. Add 2 teaspoons of salt and heat. When it comes to a boil, remove from heat and place in refrigerator until cool, drain and reserve until needed.
Take the red onion and slice ½ inch rings, making sure you kept the circle intact place on a baking sheet and pour balsamic, olive oil, and salt and pepper to season. Marinate for 15-20 minutes to absorb the flavor.
Place onions on grill and char on both sides keeping onion intact, pour remaining marinate over grilled onions.
Pick stems from shiitake mushrooms keeping caps whole.
Rinse & wash arugula (using salad spinner).
Mince garlic and shallots.
Make hollandaise type emulsion.
Season tenderloins with salt and pepper and place on grill, turning 45 degrees to mark on both sides cooking two to four minutes per side depending on preference of doneness.
Take a large sauté pan, add small amount of oil and season potatoes with salt and pepper. Place cut side down and brown, add mushrooms and a little butter. Sauté for 1 minute and add grilled onions, shallots and garlic.
When everything is hot, add arugula and truffle oil. Take mixture and add to center of plate. Place tenderloin on plate and dollop with emulsion, sprinkle with chives and circle with demi-reduction.
Recommended wine/beer for Grilled Tenderloin of Beef:
Concha y Toro 2005 Casillero del Diablo Cabernet Sauvignon [Central Valley, Chile]
The ABCs of South America [Argentines, Brazilians and Chileans] know more than a little something about beef, and they know that Bordeaux grape varieties are what one should serve alongside. The Argentines may favor a juicy Malbec, but the Chileans cast their lot with a full-bodied Cabernet Sauvignon. The Casillero del Diablo 2005 will tame any steer into submission. And the truffle oil and the mushrooms will bring out added complexity in the wine’s robust flavors.