Ingredients
- Pomme Puree:
- 2 pounds Yukon Gold taters, peeled and reduce 2- to three-inch pieces
- 2 cups cold heavy cream
- 3 cloves garlic clove
- 1 stick (8 tablespoons) unsalted butter, reduce pieces
- Kosher salt
- Extra-virgin essential olive oil, for seasoning
- Coarse ocean salt
- Chateaubriand and Dark Wine-Mushroom Reduction:
- 1 1/2 pounds chateaubriand roast (the middle-cut area of the beef tenderloin), trimmed of fat and silver skin and tied at 1/2-inch times with butcher's twine
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin essential olive oil
- 4 tablespoons unsalted butter
- 1 1/2 cups quartered mushrooms for example cremini, shiitake or chanterelle
- 4 garlic clove cloves, peeled and smashed
- 4 sprigs fresh thyme plus extra fresh thyme leaves, for garnishing
- two tablespoons minced shallot
- 1/2 cup dry dark wine
- 2 cups veal or beef broth
- 1/4 cup heavy cream
Directions
Boil the taters: Add some taters to some medium pot using the cream, garlic clove, butter and a few kosher salt. Provide a boil over medium-high temperature, then lessen the heat to medium-low and lightly simmer before the taters are often pierced having a fork, about 25 minutes.
Prepare the chateaubriand: Preheat the oven to 350 levels F. Allow the beef rest at 70 degrees for fifteen minutes, then season with pepper and salt. Heat the essential olive oil inside a large, oven-safe skillet over high temperature until it shimmers, a couple of minutes. Set the meat within the pan and sear it on every side until browned, 8 minutes total. Lessen the heat to low and add two tablespoons from the butter, the mushrooms, garlic clove and also the thyme. Transfer the skillet towards the oven and prepare the roast until an immediate-read thermometer placed in to the thickest part reads 125 to 130 levels F. six to eight minutes for medium-rare. Take away the skillet in the oven, transfer the roast to some cutting board, loosely tent with foil and get forced out for ten minutes.
Result in the dark wine reduction: Transfer the mushrooms to some bowl and pour off basically 1 tablespoon from the fat in the pan (discard the garlic clove and thyme). Set the skillet over medium-high temperature, add some shallot and dark wine, and prepare, stirring to scrape up any browned bits from the foot of the pan, before the pan is nearly dry, a couple of minutes. Add some broth and cream, provide a boil, and simmer before the sauce thickens, three to five minutes. Return the mushrooms towards the pan, adjust the seasoning with pepper and salt, as needed.
Result in the pomme puree: Convey a colander on the large bowl. Pour the new taters in to the colander. Shake the taters to empty from the excess liquid. Press the taters via a ricer (or mash all of them with a fork for any chunkier texture) and right into a medium bowl, from time to time clearing the edges from the ricer having a spoon. Pour the reserved but still-hot cream within the taters in small increments, folding directly into combine, before you get the preferred consistency. Season with essential olive oil along with a sprinkle of ocean salt and serve immediately, or keep warm inside a covered oven-safe casserole dish inside a 250 degree F. oven.
For everyone, take away the twine in the roast and slice the roast crosswise into 2 equal portions. Sprinkle with pepper and salt. Spoon the potato puree onto 2 warm plates. Convey a slice of chateaubriand on every plate and spoon the dark wine-mushroom reduction outrageous. Garnish with fresh thyme leaves and serve.
Recipe thanks to Tyler Florence