Butter Poached Seared Beef Tenderloin Recipe

Name: The Kitchen Restaurants Butter Poached Seared Beef Tenderloin Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs Beef Tenderloin; 1 cup Unsalted Butter; 1 tsp Salt; 1 tsp Black Pepper; 1 lb Celery Root; 2 large Eggs; 0.5 cup All-Purpose Flour; 1 cup Breadcrumbs; 1 to taste White Truffles; 2 tsp Paprika; 1 cup Chicken Stock; 2 tbs Olive Oil

Inspired by The Kitchen Restaurant

Time1h

Serves4

Celery Root Croquette, White Truffles and Paprika-Port Coulis

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Ingredients

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Ingredients for Butter Poached Seared Beef Tenderloin

2 lbs Beef Tenderloin

1 cup Unsalted butter

1 tsp Celtic sea salt

1 tsp black pepper

1 lb Celery Root

2 large Eggs

1/2 cup 00 bread flour

1 cup Breadcrumbs

1 to taste White Truffles

2 tsp Watkins paprika

1 cup Chicken Stock

2 tbs olive oil

Method

Directions for Butter Poached Seared Beef Tenderloin

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.

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.

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.

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.

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.

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.