The Wait Is Over Recipe
Butter Poached Beef Tenderloin. Morel Mushrooms, Fava Beans, Gratin of Spring Potatoes and Truffle Butter. Chef’s Notes: Well California took it on the chin this year with one storm after another and now it is time to celebrate spring in all its glory.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Butter Poached Beef Tenderloin
In a medium saucepan, melt the unsalted butter over low heat. Season the beef tenderloin with salt and black pepper. Once the butter is melted, add the beef tenderloin to the saucepan, ensuring it's fully submerged. Cook gently for about 30-40 minutes, or until the internal temperature reaches 130°F for medium-rare.
- 2
Sauté Morel Mushrooms and Fava Beans
In a separate skillet, melt a tablespoon of truffle butter over medium heat. Add the morel mushrooms and sauté for 5 minutes until tender. Add the fava beans and fresh thyme, cooking for an additional 4-5 minutes. Season with salt and pepper to taste.
- 3
Prepare the Gratin of Spring Potatoes
Preheat your oven to 375°F (190°C). Layer the thinly sliced spring potatoes in a greased baking dish. Add a pinch of salt and pepper between layers. Pour over melted truffle butter and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until golden brown.
- 4
