Gourmet Beef with Hasselback Potatoes and Roasted Jerusalem Artichoke Puree
A luxurious and flavourful dish featuring perfectly seared beef, crispy Hasselback potatoes, and a creamy Jerusalem artichoke puree. A sophisticated meal perfect for a special occasion.
Equipment Needed
- Baking sheet
- Food Processor
- Large Skillet
- Sous Vide Circulator
Ingredients
- 1.00 lbBeef Tenderloin(High-quality beef tenderloin for optimal flavour.)
- 1.00 lbJerusalem Artichokes(Peel and chop before cooking.)
- 1.00 lbPotatoes(Russet or Yukon Gold recommended.)
- 2.00 tbspOlive Oil(High-quality extra virgin olive oil.)
- 4.00 tbspButter(Unsalted butter for best flavour.)
- 2.00 clovesGarlic(Minced garlic for aroma.)
- 1.00 bunchFresh Thyme(Freshly chopped thyme for flavour.)
- 2.00 tspSalt(Kosher salt for seasoning.)
- 1.00 tspBlack Pepper(Freshly ground black pepper.)
- 2.00 tbspLemon Juice(Freshly squeezed lemon juice.)
Instructions
Preheat oven to 400°F (200°C).
Estimated time: 5 minutes
Season beef tenderloin generously with salt and pepper.
Estimated time: 5 minutes
Sear beef tenderloin in olive oil until golden brown on all sides.
Estimated time: 10 minutes
Place potatoes in a baking dish and cut into half-moons.
Estimated time: 10 minutes
Add olive oil, salt, and pepper to potatoes.
Estimated time: 5 minutes
Roast potatoes for 25 minutes.
Estimated time: 25 minutes
Cook Jerusalem artichokes until tender.
Estimated time: 20 minutes
Blend Jerusalem artichokes with butter, thyme, and lemon juice until smooth.
Estimated time: 10 minutes
Reduce heat to low and simmer for 10 minutes.
Estimated time: 10 minutes
Add garlic and thyme to the beef and cook for 5 minutes.
Estimated time: 5 minutes
Transfer the beef to a baking dish.
Estimated time: 2 minutes
Roast beef for 15 minutes.
Estimated time: 15 minutes
Serve beef with Hasselback potatoes and Jerusalem artichoke puree.
Estimated time: 5 minutes