Gourmet Beef Tenderloin with Truffle-Infused Potatoes and Asparagus

Gourmet Beef Tenderloin with Truffle-Infused Potatoes and Asparagus

120 mins
medium
4 servings

A luxurious and flavorful dish featuring perfectly seared beef tenderloin, creamy truffle mashed potatoes, and vibrant asparagus. This recipe showcases sous vide cooking for tender beef and a rich jus.

AsparagusBeefPotatoesSous Vide

Equipment Needed

  • Cutting board
  • Large Skillet
  • Sous Vide Machine
  • Vacuum Sealer

Ingredients

  • 1.00 kgBeef Tenderloin(High-quality, center-cut tenderloin recommended)
  • 2.00 clovesGarlic(Minced)
  • 1.00 cupDry White Wine(Use a dry white wine like Sauvignon Blanc)
  • 1.00 cupVegetable Broth(Low-sodium preferred)
  • 2.00 tbspOlive Oil(High-quality extra virgin)
  • 2.00 sprigsFresh Thyme(Freshly chopped)
  • 2.00 sprigsFresh Rosemary(Freshly chopped)
  • 1.00 kgPotatoes(Yukon Gold or Red)
  • 1.00 tbspTruffle Butter(High quality)
  • 1.00 tbspTruffle Cream(White truffle cream)
  • 1.00 cupHeavy Cream(Full-fat)
  • 2.00 tbspButter(Unsalted)
  • 1.00 tspSalt(Kosher preferred)
  • 1.00 tspBlack Pepper(Freshly ground)
  • 1.00 bunchAsparagus(Baby asparagus)
  • 500.00 gMushrooms(Button or cremini)
  • 200.00 gSpinach(Fresh)
  • 1.00 tspTurmeric(For color and flavor)
  • 1.00 mediumOnion(Chopped)

Instructions

1

Trim the beef tenderloin and season with salt and pepper.

Estimated time: 5 minutes

2

Sear the tenderloin in a hot pan with olive oil until browned on all sides.

Estimated time: 5 minutes

3

Place the tenderloin in a vacuum bag with thyme, rosemary, garlic, vegetable broth, and white wine.

Estimated time: 5 minutes

4

Sous vide the tenderloin at 53°C (127°F) for 1 hour.

Estimated time: 60 minutes

5

Cook the potatoes until tender.

Estimated time: 20 minutes

6

Mash the potatoes with truffle butter and heavy cream until smooth.

Estimated time: 10 minutes

7

Sauté the asparagus in olive oil until tender-crisp.

Estimated time: 5 minutes

8

Sauté the mushrooms and onions in butter until softened.

Estimated time: 10 minutes

9

Add the cream, turmeric, and spinach to the mushroom mixture.

Estimated time: 5 minutes

10

Remove the tenderloin from the sous vide bath and sear it quickly on a hot pan.

Estimated time: 5 minutes

11

Rest the tenderloin in foil for 10 minutes.

Estimated time: 10 minutes

12

Slice the tenderloin and serve with the truffle mashed potatoes and asparagus.

Estimated time: 5 minutes