Slow Roasted Beef Tenderloin, Smoked Morel Mushrooms, Gorgonzola Dolce, Polenta and Fiddlehead Ferns. Chef’s Notes: The morel mushroom is a prized delicacy for which we longingly wait every spring. Morels, you could say, are born of fire, prolifically sprouting where fire has kissed the forest the year before. In keeping with our ode to spring and rebirth, we are serving a rich sauce of smoked morels atop our slow roasted beef tenderloin. Playfully garnished with the newly sprouted shoots of the ostrich fern, we look for new life born from the ashes in this delectable, decadent springtime beef dish.

Preheat the oven to 225°F (107°C). Rub the beef tenderloin with olive oil, salt, black pepper, rosemary, and minced garlic. Place it on a roasting rack and roast for about 2 hours or until it reaches an internal temperature of 135°F (57°C) for medium-rare. Allow to rest for 15 minutes before slicing.

Roast the Beef

Soak the dried morel mushrooms in warm water for 30 minutes. Drain and reserve the soaking liquid. In a saucepan, melt the butter, and sauté the chopped shallots until translucent. Add the morels and cook for an additional 5 minutes. Pour in the red wine and reduce by half. Add the beef stock and reserved soaking liquid, then simmer for 10 minutes. Stir in the heavy cream, salt, and pepper, and let thicken for 5 more minutes.

Prepare the Sauce

In a pot, bring water and salt to a boil. Gradually whisk in the polenta. Lower the heat and cook, stirring frequently for about 30 minutes or until thick. Stir in the Parmesan cheese and butter until well combined.

Cook the Polenta

In a skillet, heat olive oil over medium heat. Add fiddlehead ferns and sauté for about 5 minutes or until tender. Season with salt and pepper.

Sauté the Fiddlehead Ferns

On a plate, create a bed of polenta, top with sliced beef tenderloin, drizzle with smoked morel sauce, and garnish with sautéed fiddlehead ferns and crumbled gorgonzola dolce.

Serve the Dish

Beef tenderloin

Olive oil

Salt

Black pepper

Fresh rosemary

Garlic cloves

Dried morel mushrooms

Unsalted butter

Shallots

Red wine

Beef stock

Heavy cream

Polenta

Water

Parmesan cheese

Fiddlehead ferns

Gorgonzola dolce cheese

The Phoenix

Make The Phoenix Recipe in just 2h 30m. Slow Roasted Beef Tenderloin, Smoked Morel Mushrooms, Gorgonzola Dolce, Polenta and Fiddlehead Ferns. Chef’s Notes: The morel mushroom is a prized delicacy for which we longingly wait every spring. Morels, you could say, are born of fire, prolifically sprouting where fire has kissed the forest the year before. In keeping with our ode to spring and rebirth, we are serving a rich sauce of smoked morels atop our slow roasted beef tenderloin. Playfully garnished with the newly sprouted shoots of the ostrich fern, we look for new life born from the ashes in this delectable, decadent springtime beef dish.

The Phoenix Recipe

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