Au Classique Recipe
Roasted Angus Beef Tenderloin with Creamed Bloomsdale Spinach, Gratin of Young Turnips and Truffle Sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beef Tenderloin
Preheat the oven to 400°F (200°C). Rub the Angus beef tenderloin with olive oil, salt, and black pepper. Place it in a roasting pan and roast in the preheated oven for about 25-30 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.
- 2
Make the Creamed Spinach
In a skillet, melt 2 tablespoons of butter over medium heat. Add minced shallots and garlic, and sauté until translucent. Add the Bloomsdale spinach and cook until wilted. Stir in heavy cream and Parmesan cheese, and cook until thickened. Season with salt and pepper.
- 3
Prepare the Gratin of Young Turnips
Peel and slice the young turnips thinly. In a saucepan, melt the remaining butter and layer the turnips. Sprinkle with salt and pepper, then cover with a layer of Parmesan cheese. Bake at 375°F (190°C) for 20-25 minutes until golden and tender.
- 4
Make the Truffle Sauce
In a small saucepan, combine 1 cup of beef broth with truffle oil. Simmer on low heat for about 5-10 minutes until slightly thickened. Adjust seasoning as necessary.
- 5
Plate the Dish
Slice the beef tenderloin and arrange it on a plate. Add a generous serving of creamed spinach and a portion of the gratin of young turnips. Drizzle with truffle sauce and serve immediately.
