HANOS catering wholesale
Become a customer
Foodxperience
 

Chateaubriand to share

Slow-cooked beef tenderloin with red wine jus, airy Crème de Paris, roasted cherry tomatoes, pommes duchesse, bimi, and carrots.

Ingredients

Pepper and salt
Butter
Olive oil
800gBeef tenderloin
Red wine jus

300gMashed potatoes (homemade)
Egg yolk
Butter
Parmesan cheese (grated)
Oil
Rosemary finely chopped
piping bag
Piping tip
Baking paper

Bimi
Tomatoes
Olive oil
Salt
Carrots
Purple cauliflower
Pepper and salt
4Sushi vinegar

Crème de Paris
Ice

Preparation

  1. Cook* the beef tenderloin sous vide at 49°C for about 50 minutes.
    *Optional preparation 1: After cooking, you can chill and store the tenderloin.
    *Optional preparation 2: Let the raw tenderloin come to room temperature, then sear it in a pan and finish cooking in the oven at 120°C until a core temperature of 52°C is reached. Then season with salt and pepper.
  2. Preheat the oven to 100°C.
  3. Sear the tenderloin in the pan with olive oil and butter, basting regularly.
  4. Sprinkle the tenderloin with salt and pepper to taste.
  5. Place the tenderloin in the oven with a core thermometer and cook further until a core temperature of 52°C is reached.
  6. Heat the red wine jus before serving.

  1. Make mashed potatoes.
  2. Mix the mash with the butter, egg yolk, olive oil, rosemary, and stir in the oil.
  3. Put in a piping bag and pipe nice dots onto baking paper.
  4. Bake at about 180°C for about 16 minutes (let them harden a bit after baking).

  1. Peel the bimi and cook it in a pan until al dente. Reheat in a little butter before serving.
  2. Peel the carrots and cook them in a pan until al dente. Reheat in a little butter before serving.
  3. Wash the tomatoes and roast them in the oven at 180°C for about 8 minutes.
  4. Make nice florets from the cauliflower and blanch them to the desired bite. Cool down and then vacuum-seal with sushi vinegar and some olive oil.
  5. Reheat all vegetables before service.

  1. Gently melt the herb butter in the pan.
  2. Place a bowl in a container filled with ice (see video).
  3. Pour the melted herb butter into the bowl and whisk until the butter becomes firm and airy again.
  4. Transfer to a piping bag and pipe into the desired shape. Store in the fridge until use.
  5. Serve the airy herb butter on the warm meat so it melts deliciously over the meat.