Top Grass Beef Tenderloin Recipe
Trafford Farms Lions Mane Mushroom, Poplar Bluff Potato Aligot, Southern Skies Kale ChipSunrise Saskatoon Berries, Madeira Jus Gras
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Ingredients
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Beef Tenderloin
Poplar Bluff Potato Aligot
Kale Chips
Saskatoon Berry Sauce
Method
Beef Tenderloin
- 1
- 2
Roast the Beef
Transfer the seared beef to the oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove from the oven and let it rest for 10 minutes before slicing.
Poplar Bluff Potato Aligot
- 3
- 4
Make the Aligot
Add heavy cream, butter, minced garlic, and salt to the potatoes. Mash until smooth. Stir in the grated Gruyère cheese until melted and creamy.
Kale Chips
- 5
Prepare the Kale
Preheat the oven to 300°F (150°C). Wash and dry the kale, removing the stems. Tear the leaves into bite-sized pieces.
- 6
Bake the Kale
Toss the kale with olive oil and salt. Spread on a baking sheet and bake for 20 minutes, or until crisp.
Saskatoon Berry Sauce
- 7
Make the Sauce
In a saucepan, combine Saskatoon berries, Madeira wine, and brown sugar. Bring to a simmer and cook for 10-15 minutes until the berries break down. Stir in butter to finish.