Stuffed Beef Tenderloin With Haricot Verts And Potato-Celery Root Puree
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
51
Spice
35
Sweetness
39
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
Heavy Cream2 cloves
Garlic (smashed)1 pinch
Crushed Red Pepper Flakes1 small
Red Onion (diced)1 cup
Sherry (dry)1 cup
Breadcrumbs (unseasoned)1 cup
Red Wine1 tbsp
Dijon MustardDirections:
1
For the puree: Place the potatoes in a pot large enough to accommodate the celery root and the potatoes
2
Add enough water to cover the vegetables by 2 inches and season generously with salt
3
Bring to a boil and cook for about 10 minutes
4
Add the celery root and cook until both vegetables are fork tender
5
Strain the celery root and potatoes
6
Pour the cream in a small saucepan and bring to a boil
7
Meanwhile, pass the celery root and potatoes through a food mill into a large bowl
8
Add one-quarter of the hot cream and 2 pats of the butter
9
Stir vigorously until the cream and butter are thoroughly combined
10
Repeat for the remaining cream and butter
11
Taste for seasoning, you will probably have to add salt
12
Keep warm until ready to use
13
For the haricot verts: Bring a large pot of well-salted water to a boil over high heat
14
Set up a bowl of well-salted ice water for shocking
15
Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes
16
Strain and immediately transfer the beans to the salted ice water
17
Once cool, strain and set aside until ready to use
18
For the beef: Preheat the oven to 375 degrees F
19
Coat a medium saute pan with olive oil and set over medium heat
20
Add the onions, season with salt and cook until soft and aromatic, 4 minutes
21
Add the cremini and shiitake mushrooms, and cook until they release some water and then become dry
22
Add the sherry and cook until almost dry
23
Remove from the heat and cool
24
Add the blue cheese, breadcrumbs, chives and parsley, and mix to combine
25
Transfer the filling to a pastry bag and set aside
26
Stick a paring knife into a steak and wiggle it back and forth to make a pocket
27
Repeat for the remaining steak, then squeeze the stuffing into each pocket
28
Sprinkle the steaks with salt
29
Coat an ovenproof pan with canola oil and set over medium-high heat
30
Sear the steaks on both sides and transfer the pan to the oven for 5 minutes
31
Remove the steaks from the pan and set aside to rest
32
Return the pan to the stovetop and set over medium heat
33
Add the shallots and season with salt
34
Cook until soft and aromatic
35
Add the red wine and reduce by half
36
Stir in the beef stock and mustard
37
Bring to a boil, and then reduce to a simmer
38
Whisk in some butter to finish
39
To finish the beans, coat a large saute pan with olive oil
40
Add the garlic and crushed red pepper, and set over medium-high heat
41
When the garlic becomes golden and very aromatic, remove it and discard
42
It has fulfilled its garlic destiny
43
Add the beans to the pan and saute until hot and coated with oil
44
Transfer the beans to a serving bowl and season with salt
45
Top each steak with some pan sauce and serve with some celeriac puree and beans
46
Garnish with fresh chives to serve