Life’s Simple Pleasures Recipe

Name: The Kitchen Restaurants Life’s Simple Pleasures Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 pounds Strauss Family Rose Beef Loin; 4 tablespoons Truffle Butter; 1 teaspoon Salt; 1 teaspoon Black Pepper; 4 medium Yukon Gold Potatoes; 4 tablespoons Unsalted Butter; 2 cups Vegetable Stock; 3 cloves Garlic Cloves; 1 cup Fresh Spring Peas; 1 tablespoon Olive Oil; 1 tablespoon Tarragon; 1 teaspoon Salt; 1 to taste Truffles

Inspired by The Kitchen Restaurant

Time1h 30m

Serves4

Truffle Butter Poached Strauss Family Rose Beef Loin with Pommes Fondant, Spring Peas, Truffles and Tarragon.

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Ingredients

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Beef

2 pounds Strauss Family Rose Beef Loin

4 tablespoons Truffle Butter

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Pommes Fondant

4 medium Yukon Gold Potatoes

4 tablespoons Unsalted butter

2 cups Vegetable Stock

3 cloves Garlic cloves

Spring Peas

1 cup Fresh Spring Peas

1 tablespoon olive oil

1 tablespoon Tarragon

1 teaspoon Celtic sea salt

Garnish

1 to taste Truffles

Method

Beef Preparation

Poach the Beef

In a large saucepan, melt the truffle butter over low heat. Season the beef loin with salt and pepper, then gently place it in the melted butter. Keep the heat low and poach the beef for about 1 hour, or until it reaches your desired doneness, turning occasionally.

Pommes Fondant Preparation

Cook the Potatoes

Peel the Yukon Gold potatoes and cut them into cylindrical shapes. In a large skillet, melt the unsalted butter over medium heat. Add the potatoes and sear them on all sides until golden brown. Add the vegetable stock and garlic cloves, cover, and simmer for about 25-30 minutes, or until the potatoes are tender.

Spring Peas Preparation

Sauté the Peas

In a small saucepan, heat the olive oil over medium heat. Add the fresh spring peas and sauté for about 3-5 minutes until bright and tender. Stir in the tarragon and season with salt.

Plating

Plate the Dish

Slice the poached beef loin and arrange it on a plate. Place the pommes fondant alongside the beef and top with sautéed spring peas. Garnish with shaved truffles and serve immediately.