Beauty Is In The Eye Of The Beholder Recipe

Directions

1. 1

   Prepare the Beef Tenderloin

   Season the beef tenderloin with salt and black pepper. In a large skillet over low heat, melt the unsalted butter. Add the tenderloin and gently poach for about 25-30 minutes until it reaches your desired doneness.

2. 2

   Make the Cheese Fondue

   In a saucepan, combine the Estero Gold cheese and heavy cream. Heat gently while stirring until the cheese melts and is smooth. Set aside.

3. 3

   Prepare the Leek Compote

   Slice the leeks and rinse them well. In a small saucepan, melt the butter and add the leeks, cooking them over low heat until they are soft and translucent, about 10 minutes. Season with salt to taste.

4. 4

   Crispy Sunchokes

   Thinly slice the sunchokes and soak them in water for 10 minutes to prevent browning. Drain and pat dry. In a skillet, heat olive oil over medium-high heat and fry the sunchoke slices until golden brown and crispy. Drain on paper towels.

5. 5

   Sauté the Morel Mushrooms

   In the same skillet, add a bit more olive oil if needed and sauté the morel mushrooms for about 5-7 minutes until tender. Season with salt to taste.

6. 6

   Plate the Dish

   Slice the butter-poached beef tenderloin and arrange it on a serving plate. Spoon the cheese fondue over the beef, add the leek compote on the side, and garnish with crispy sunchokes and sautéed morel mushrooms.