A Completely Different Animal Recipe

Cooking Instructions

1. 1

   Prepare the Potato-Parmesan Fondant

   Preheat the oven to 375°F (190°C). Peel and slice the potatoes into 1-inch thick rounds. In a large bowl, combine the potato slices with melted butter, grated Parmesan, salt, and pepper. Arrange the potato slices in a buttered baking dish and pour any remaining butter mixture over them. Bake for 45-50 minutes until golden and tender.

2. 2

   Butter Poach the Beef Tenderloin

   In a large pot, melt the unsalted butter over low heat. Season the beef tenderloin with salt and black pepper, then gently submerge it in the melted butter. Cook for 1.5 to 2 hours, maintaining a temperature of around 130°F to 140°F (54°C to 60°C) for medium-rare.

3. 3

   Prepare the Asparagus

   Trim the tough ends of the French white asparagus. In a pot of boiling salted water, blanch the asparagus for 2-3 minutes until tender-crisp. Drain and set aside.

4. 4

   Sauté the Spring Onions and Pecans

   In a skillet, heat olive oil over medium heat, add chopped spring onions and wild pecans. Sauté for about 3-4 minutes until the onions are soft and the pecans are toasted.

5. 5

   Plate the Dish

   On a large serving platter, slice the butter-poached beef tenderloin and arrange it alongside the potato-Parmesan fondant, blanched asparagus, and sautéed spring onions with wild pecans. Serve warm.