Beef Tenderloin and Shortribs with Cauliflower Puree and Shortribs Jus

Directions for: Beef Tenderloin and Shortribs with Cauliflower Puree and Shortribs Jus

Ingredients

Beef Tenderloin

4 3 oz portions beef, tenderloin

vegetable oil

salt

pepper

8 piece shortrib, (recipe follows)

Cauliflower Puree

1 medium head cauliflower

milk, to cover

1 clove garlic, peeled, and, crushed

1 bay leaf

tsp salt

zest of one lemon

Sauce

1 cup reduced shortrib, jus, (recipe follows)

2 cup chanterelle mushroom, trimmed, and, cleaned

Braised Beef Shortribs

2 lb(s) beef, shortribs, (1-3/4 inch thick, cut into 2"-3" pieces)

3 shallot, chopped

6 garlic, cloves, crushed

12 whole black peppercorns

2 bay leaf

8 sprigs thyme

cup port

1 cup red wine

3 cup veal stock

salt

pepper

vegetable oil

3 Tbsp grainy mustard

To Serve

Directions

Beef Tenderloin

1. Preheat oven to 450F.

2. Season beef tenderloin with salt and pepper in a large ovenproof warm skillet. over high heat & add vegetable oil. Sear meat on one side until golden brown and turn over. Place skillet in oven until the meat has reached desired doneness. Remove from oven and allow to rest for ten minutes. Keep warm.

Cauliflower Puree

1. Cut out and discard the core of the cauliflower. Cut remaining cauliflower into small pieces. in a large saucepot, place cauliflower, milk, garlic, bay leaf, salt and lemon zest. Cook over medium heat until cauliflower is fork tender.

2. Strain and remove bay leaf. Transfer cauliflower to a food processor or blender and puree. Pass through a fine mesh strainer and adjust seasoning. Refrigerate. when ready to serve, reheat puree in a pot or in a microwave.

Sauce

1. in a small saucepot bring shortrib jus to a simmer. over medium heat in a large non-stick frypan in a little butter saute the Chanterelles. Add Chanterelles to sauce and adjust seasoning.

Braised Beef Shortribs

1. Preheat Oven to 350F.

2. in a large non-stick frypan over medium-high heat place vegetable oil. Season the shortribs with salt and pepper. Sear the shortribs on both sides until rich brown in colour. Remove from pan and transfer to a casserole dish. Add shallots, garlic, peppercorns, thyme and bay leaves. Pour the port, red wine and veal stock over top. Cover the casserole dish with a lid or with tin foil.

3. Place casserole dish in oven for 2 to 3 hours. Shortribs are done when the meat falls easily away from the bone. Remove casserole dish from the oven and allow to cool. Remove shortribs and keep refrigerated. Strain the braising liquid into a heavy saucepot. Degrease. over medium-high heat reduce shortrib jus by one-third. Cool and refrigerate. you can use the shortrib jus for the base of many sauces.

4. to serve:Trim shortrib meat off of the bone. in a non-stick pan place shortribs, a little shortrib jus and grainy mustard over medium heat. Warm shortribs up until nicely glazed. Season with salt and pepper.

5. Serve immediately.

To Serve

1. Place a spoonful of warm cauliflower puree in the centre of a large plate. on top, to one side of the cauliflower puree, place two pieces of shortribs. Leaning against the shortribs, on the puree, place a piece of beef tenderloin. Spoon sauce around and add a few extra chanterelles on top of the tenderloin.

2. Serve immediately.

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