Butter Poached Beef Tenderloin Recipe
Acorn Spaetzle, Roasted Butter Boletes, Braised Green Garlic and Porcini Sauce
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Ingredients
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Butter Poached Beef Tenderloin
Acorn Spaetzle
Roasted Butter Boletes
Braised Green Garlic and Porcini Sauce
Method
Butter Poached Beef Tenderloin
- 1
- 2
Poaching the Beef
Submerge the tenderloin in the butter and cook gently for about 20-25 minutes or until desired doneness. Remove and let rest.
Acorn Spaetzle
- 3
Make the Dough
In a mixing bowl, combine acorn squash puree, flour, eggs, salt, and nutmeg. Mix until smooth.
- 4
Cook the Spaetzle
Bring a large pot of salted water to a boil. Using a spaetzle maker or colander, drop the dough into the boiling water. Cook until they float, about 2-3 minutes, then remove and set aside.
Roasted Butter Boletes
- 5
- 6
Roast the Mushrooms
Spread the mushrooms on a baking sheet and roast for 15-20 minutes until tender. Sprinkle with fresh parsley before serving.
Braised Green Garlic and Porcini Sauce
- 7
- 8
Finish the Sauce
Pour in the vegetable broth and simmer for 10 minutes. Stir in heavy cream and season with salt and pepper.
