The White Knight Recipe
Slow Roasted Beef Tenderloin with Potato-Root Vegetable and Green Garlic Gratin, White Truffle Sauce and White Asparagus.
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Ingredients
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Beef Tenderloin
Gratin
White Truffle Sauce
White Asparagus
Method
Beef Tenderloin
- 1
Roast the Beef
Preheat the oven to 375°F (190°C). Rub the beef tenderloin with olive oil, salt, and pepper. Place the rosemary sprigs on top. Roast in the oven for about 40-50 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest for 10 minutes before slicing.
Gratin
- 2
Prepare the Gratin
In a mixing bowl, combine the sliced potatoes, root vegetables, minced green garlic, heavy cream, grated Gruyère cheese, salt, and black pepper. Mix well. Transfer the mixture to a greased baking dish and bake at 375°F (190°C) for about 30-40 minutes, until golden and bubbly.
White Truffle Sauce
- 3
Make the Sauce
In a saucepan, melt the butter over medium heat. Add the minced shallots and sauté until soft. Pour in the white wine and let it reduce by half. Stir in the heavy cream, white truffle oil, salt, and black pepper. Simmer for about 5 minutes until thickened.
