Herd-Crusted Beef Tenderloin with Parmesan Potato Pave
Yields 4 servings
Four pieces of beef tenderloin (approximately 5 to 6 oz. each)
2 Tbsp. butter
1/2 cup bread crumbs
1/4 bunch parsley
1/4 bunch basil
1/4 bunch rosemary
Salt and Pepper
1 tsp. Dijon mustard
6 to 8 peeled russet potatoes, thinly sliced
2 Tbsp. butter
1 garlic clove, chopped fine
1 small shallot, diced finely
1/4 cup shaved Parmesan
Splash of cream
Salt and pepper
2 Tbsp. olive oil
2 whole shallots, quartered
2 Tbsp. sugar
1 cup veal jus
1/4 cup red wine
- Melt butter in a bowl.
- Add bread crumbs and all herbs to the bowl and stir to combine.
- Season with salt and pepper and reserve.
- Pre-heat the oven to 375 F.
- Rub the bottom of a stainless-steel baking pan with butter, shallots and garlic.
- Drizzle a small amount of cream into the pan and then layer the potatoes, seasoning with a small amount of salt and pepper every other layer until the potatoes fill the baking pan at least 3/4 of the way.
- Cover the pan with parchment paper and foil and bake for one hour at 375 F
- Remove pan from oven and scatter the Parmesan cheese on top.
- Bake uncovered for another 10 to 15 minutes until brown.
- Let settle for about 20 minutes before cutting.
- Pre-heat the oven to 400 F.
- On the stovetop, heat an oven-proof pan well (prior to adding fat).
- Once hot, add touch of olive oil and butter.
- Season beef with salt and pepper and place into the pan to sear one side.
- Once one side is browned, flip it and pop the pan into the oven for approximately six minutes.
- Remove pan from the oven and brush the top of the beef with Dijon mustard and crust with herb crust.
- Pop it back in the oven for one minute then remove.
- Let the herb-crusted beef rest at room temperature for five minutes prior to serving.
- Brown shallots in a stainless pot with olive oil.
- Add sugar and let it caramelize slightly.
- Add red wine and reduce by 75 percent.
- Add veal jus and reduce until desired consistency.
Drizzle veal jus on the bottom of your plate and place herb-crusted beef and potato pave on top. Serve with your favourite seasonal vegetables and enjoy.
Josh Gonneau, Executive Chef, Cibo Trattoria