2 8 oz. beef tenderloins
8 oz. Brussels sprouts, quartered
2 large carrots, peeled and sliced thin into coins
2 russet potatoes, peeled and 1" cubed
4 large leaves kale, ribs removed, torn
2 cups whole milk
1 lb butter, plus 3 tablespoons
2 tablespoon canola oil
2 cups veal stock (or beef stock)
1/4 cup red wine
1 shallot, minced
kosher salt and freshly ground pepper
1. Preheat oven to 425 degrees.
2. In a medium sauce pan, melt 1lb of butter over medium-low heat. Add the potatoes and simmer until soft, about 10 minutes. Potatoes should have a slightly golden color. Just before serving, remove from pan and transfer to plate to drain excess butter.
3. In a separate medium sauce pan, add carrots and milk, Bring to simmer over medium heat. Turn to low and cook until soft, about 10 minutes.
4. Bring 4 cups salted water to a boil, add Brussels sprouts to par cook/blanche for about 1 minute. Shock in ice bath to stop cooking. When cool, strain and set aside.
5. Season beef with salt and pepper on both sides. In a hot oven-proof sauté pan over medium-high heat, add 1 tablespoon oil and swirl to coat bottom of pan. Add the beef and sear until golden crust is formed. Roughly two minutes. Flip and then transfer pan to center rack of oven. Cook 6 to 8 minutes or until internal thermometer reaches 132-135 for medium rare. Remove from oven and transfer to plate to rest for 3-5 minutes.
6.Using an oven mitt on hot handle, transfer pan back to stove top. Over medium-high heat, add remaining oil and shallots and sauté until colored. Add red wine to deglaze pan, using a wooden spoon to scrape up any brown bits stuck to bottom of pan. Cook 1-2 minutes. Add veal stock to sauce pan and reduce by 3/4 until syrupy. Add any juices from plate with resting meat. Season with salt and pepper. Strain. Keep warm over low heat.
7. In a hot sauté pan over medium high heat, melt 2 tablespoons butter. Add the Brussels sprouts and the kale. Cook until kale is wilted. Season with salt and pepper.
7. Strain still warm carrots from milk and reserve milk mixture. Transfer carrots to blender or food processor. Pulse carrots until smooth. Add 1 tablespoon butter. Pulse until well blended. If thinner consistency is desired, add a little of milk simmering mixture. Season to taste with salt and pepper.
8. To plate, spoon and smear a portion of the carrot puree on a plate. Place three small mounds of kale and equally distribute potatoes and Brussels sprouts. Cut tenderloins into thirds and place each piece on the kale. Drizzle warm jus over meat and around the plate.
Laughing Stock PortfolioBritish Columbia: Nose of dark dried berries, cedar and a hint of clove. On the palate, black cherry and bramble with anise and thyme notes. More elegant in body from the cooler vintage, it has a great structure and long finish