The Phoenix Recipe
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.
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Ingredients
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Beef Tenderloin
Smoked Morel Mushrooms Sauce
Polenta
Fiddlehead Ferns
Gorgonzola Dolce
Method
Preparation of Beef Tenderloin
Roast the Beef
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.
Smoked Morel Mushroom Sauce
Prepare the Sauce
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.
Polenta
Cook the Polenta
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.
Fiddlehead Ferns
Plating
Serve the Dish
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.
