Grilled grass-fed beef tenderloin recipe

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  • Yield: 4 Servings

Ingredients

  • 2/3 cup diced purple potatoes (½-inch dice) or another colorful potato variety
  • Four 6-ounce portions organic grass-fed beef tenderloins
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil, preferably expeller-pressed, plus 1½ tablespoons for sautéing vegetables
  • ½ cup diced leeks, white parts only (about ½ large leek)
  • 1 pound chanterelle mushrooms, cleaned and sliced
  • 2 teaspoons chopped garlic
  • ¼ cup brandy or cognac
  • 1 tablespoon heavy cream
  • 1 tablespoon soy butter or unsalted butter
  • ½ tablespoon chopped flat-leaf parsley
  • 1 teaspoon freshly squeezed lemon juice
  • About 1 cup micro greens, such as radishes, mesclun, red mustard, arugula, mâche, or pea shoots
How to Make It
  1. Fill a large saucepan with lightly salted water and bring to a boil over high heat. Meanwhile, fill a bowl with ice and water and set it next to the stove. Cook the diced potatoes in the boiling water until softened, 10 to 12 minutes. Drain and immediately dunk the potatoes in the ice water to stop the cooking. Drain again and let the potatoes dry completely on paper towels.
  2. Prepare a gas or charcoal grill so that the heating elements or charcoal are medium-hot. Before you start the fire, rub the grate with a little canola oil to prevent sticking.
  3. Season each fillet with salt and pepper and lightly rub each with about ½ tablespoon of canola oil.
  4. Grill the tenderloins for 2 to 3 minutes on each side for medium rare or 3 to 4 minutes on each side for medium to medium well done. Transfer to a cutting board and let the meat rest for at least 5 minutes.
  5. Meantime, in a medium-size sauté pan, heat the remaining 1½ tablespoons of canola oil over medium-high heat until slightly softened, 2 to 3 minutes. Add the leeks, mushrooms, and garlic and sauté for 2 to 3 minutes longer.
  6. Add the potatoes and cook just until warmed. Add brandy and bring to a boil. Cook for about 2 to 3 minutes or until reduced by half. Stir in the cream, soy butter, parsley, and lemon juice. Season to taste with salt and pepper.
  7. To serve, spoon equal amounts of the mushroom mixture onto the center of each of 4 serving plates. Top each with a fillet and garnish with micro greens.
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