Directions for: Beef Tenderloin with Asparagus and Buttermilk Onion Rings with Lobster Butter
Ingredients
For the smoky rub2 Tbsp smoked paprika
1 tsp chili powder
1 tsp freshly ground black pepper
tsp dried mustard
tsp brown sugar
tsp cayenne pepper
Beef Tenderloin4 lb(s) beef tenderloin fillets
1 Tbsp smoky rub
1 Tbsp olive oil
coarse salt
For the wine jus1 Tbsp vegetable oil
cup onion, medium dice
2 Tbsp carrot, medium dice
1 rib celery, medium dice
2 Tbsp tomato paste
4 cup veal stock
1 bottle red wine
For the asparagus1 lb(s) very thin asparagus
1 Tbsp sweet butter
Coarse salt
For the hollandaise2 Tbsp white wine vinegar
cup boiling water
3 large egg yolks
cup clarified butter, melted
tsp Tabasco sauce
tsp salt
For the lobster butter1 lb(s) sweet butter, room temperature
4 oz lobster meat, roughly chopped
2 shallots, peeled and sliced thinly
bunch bunch chervil
2 branch tarragon
1 Tbsp pink peppercorns
1 yellow pepper, roasted, skinned, seeded and chopped
For the buttermilk onion rings6 cup all-purpose flour
2 cup cornstarch
2 Tbsp smoky rub
2 Tbsp coarse salt
4 cup buttermilk
4 medium white onions, peeled
vegetable oil for deep-frying
Directions
For the smoky rub1. Mix together all the ingredients and store in a covered container in a cool, dry place.
Beef Tenderloin1. Preheat grill to high. Place the fillets on a clean work surface and sprinkle with smoky rub. Drizzle with the olive oil and use your hands to rub it in until the beef is well coated. Season with salt and transfer to the hot grill. Cook for 5-6 minutes per side for medium-rare. Remove from the heat and rest in a warm place.
For the wine jus1. Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot and celery and saut until golden brown, for about 10 minutes. Add the tomato paste and continue to cook until the vegetables are well coated, for about 3 minutes.
2. Deglaze with the veal stock and red wine. Reduce the heat to low and simmer until reduced to 1/4 of its original volume. Remove from the heat, strain through a fine mesh sieve and then pass through cheesecloth. Reserve uncovered and keep warm until needed.
For the asparagus1. Prepare a bowl of ice water. Holding the asparagus by the tip, gently peel the spears, being careful to maintain their shape. Tie all the spears in a loose bundle with butchers twine then blanch until bright green, for about 1 minute, in a large pot of salted boiling water. Remove from the pot and stop the cooking process by submerging in the ice water. Remove and drain.
2. when ready to serve, warm the spears in a small saut pan over low heat with the butter. Season with salt and serve with the warm hollandaise.
For the hollandaise1. in a small saucepan over low heat warm the white wine vinegar. Remove from the heat and reserve. Prepare another saucepan with boiling water and a measuring tablespoon. Place the top of a double boiler over but not in the hot water. Place the egg yolks in the top of the double boiler and whisk until they begin to thicken. Now add 1 Tbsp (15 mL) of the boiling water.
2. Continue to whisk the sauce until it begins to thicken. Repeat with the remaining water, 1 Tbsp (15 mL) at a time, beating the mixture after each addition. Now add the warm vinegar. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the Tabasco and salt and beat the sauce until thick. Keep warm until ready to serve.
For the lobster butter1. in a large non-reactive bowl mix all the ingredients together with a wooden spoon, being careful not to break up the lobster meat. this should have a rustic look. on a sheet of plastic wrap about 12 inches (30 cm) long mound the butter evenly so that it runs across the width of the plastic wrap.
2. Fold the plastic over the butter to completely cover it. Use your thumbs to evenly distribute the butter along the length of the wrap, leaving about 2 inches (5 cm) on each end. Twist at both ends in opposite directions until any air gaps are replaced with butter. Tie each end while still keeping a tube-like shape. Refrigerate for up to 1 month, slice 1/4-inch (0.5 cm) thick for using.
For the buttermilk onion rings1. in a large stainless steel bowl combine 3 cups (750 mL) of the flour, 1 cup (250 mL) of the cornstarch, 1 Tbsp (15 mL) of the smoky rub and 1 Tbsp (15 mL) of the coarse salt. Whisk until evenly incorporated. Reserve covered until needed.
2. Preheat deep-fryer to 350F (180C). in a non-reactive bowl, add the remaining flour, cornstarch, smoky rub and salt. Add the buttermilk and whisk into a smooth batter. Cut the onions into rings about 1/2-inch (1-cm) thick. with your fingers, take the onion slices and pop them into rings. for best results use the larger outer rings. Place the rings in the batter and gently toss until completely coated. with your thumb and index finger pick up the battered rings one at a time and gently flip in the dredge until completely covered in a dry coating. Place on a clean work surface and repeat until all the rings have been coated.
3. Deep-fry until golden brown, for about 4-5 minutes. Remove from the oil and drain on paper kitchen towel. Season with salt and serve immediately.
4. to serve: place the beef tenderloin in the center of a warm dinner plate and spoon some of the red wine jus overtop. Place a slice of lobster butter on the steak. Finish with asparagus spears and hollandaise and garnish with buttermilk onion rings.
See more: Beef, Grill, Main, North American