Whiskey smoked onions, roasted mushrooms, Creole smashed new potatoes and glace de viande

Tournedos of Black Angus Beef

Season the Black Angus beef tenderloin pieces with salt and black pepper. Heat olive oil in a pan over medium-high heat and sear the beef for about 3-4 minutes on each side for medium-rare. Remove from heat and let rest.

Sear the Beef

In a skillet, melt butter over medium heat. Add sliced onions and sauté until they become soft and caramelized (about 10-12 minutes). Stir in whiskey and brown sugar, cook for an additional 5 minutes until syrupy. Set aside.

Cook the Onions

Preheat the oven to 400°F (200°C). Toss mixed mushrooms with olive oil, minced garlic, and thyme. Spread on a baking sheet and roast for 15-20 minutes until golden brown.

Roast the Mushrooms

Boil halved new potatoes in salted water until tender (about 15-20 minutes). Drain and return to pot. Add butter, heavy cream, and Creole seasoning. Smash lightly with a fork.

Prepare the Potatoes

In a saucepan, combine beef stock, red wine, minced shallots, and thyme. Simmer over low heat until reduced by half and thickened (about 30-40 minutes). Strain and keep warm.

Make the Glace de Viande

On a plate, arrange the seared beef, topped with whiskey smoked onions, alongside roasted mushrooms and creole smashed potatoes. Drizzle with glace de viande before serving.

Serve the Dish

Black Angus beef tenderloin

Salt

Black pepper

Tournedos Of Black Angus Beef