Butter Poached Seared Beef Tenderloin Recipe
Recipe information
Make Butter Poached Seared Beef Tenderloin in just 1h . Celery Root Croquette, White Truffles and Paprika-Port Coulis
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Ingredients
Ingredients for Butter Poached Seared Beef Tenderloin
Directions for Butter Poached Seared Beef Tenderloin
1. Prepare the Celery Root Croquettes
Peel and dice the celery root. Boil in salted water until tender, about 15 minutes. Drain and mash. Mix in eggs, flour, salt, and pepper until combined. Form into small patties and roll in breadcrumbs. Set aside.
2. Cook the Croquettes
Heat olive oil in a frying pan over medium heat. Fry the croquettes until golden brown, about 3-4 minutes per side. Remove and keep warm.
3. Butter Poach the Beef Tenderloin
In a saucepan, melt the butter over low heat. Season the beef tenderloin with salt and pepper. Place the beef in the butter, ensuring it's fully submerged. Cook gently for about 25-30 minutes, or until it reaches desired doneness.
4. Sear the Beef
Remove the beef from the butter and pat dry. Heat a skillet over high heat with a bit of the butter. Sear the beef for 2-3 minutes on each side until a crust forms. Remove from heat and let rest.
5. Prepare the Paprika-Port Coulis
In a small saucepan, combine chicken stock and paprika. Simmer until reduced by half, about 10 minutes. Adjust seasoning to taste.
6. Plate the Dish
Slice the beef tenderloin and plate alongside the celery root croquettes. Drizzle with paprika-port coulis and shave white truffles over the top.
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