• Beef Tenderloin And Shortribs With Cauliflower Puree And Shortribs Jus

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    • 4 x 3 ounce portions beef, tenderloin vegetable oil salt pepper
    • 8 piece shortrib, (recipe follows) Cauliflower Puree
    • 1 med head cauliflower lowfat milk, to cover
    • 1 clv garlic, peeled, and, crushed
    • 1 x bay leaf
    • 1/4 tsp salt
    • 1 x zest of one lemon Sauce
    • 1 c. reduced shortrib, jus, (recipe follows)
    • 2 c. chanterelle mushroom, trimmed, and, cleaned Braised Beef Shortribs
    • 2 lb beef, shortribs, (1-3/4 inch thick, cut into 2"-3" pcs)
    • 3 x shallot, minced
    • 6 x garlic, cloves, crushed
    • 12 whl black peppercorns
    • 2 x bay leaf
    • 8 sprg thyme
    • 1/2 c. port
    • 1 c. red wine
    • 3 c. veal stock salt pepper vegetable oil
    • 3 Tbsp. grainy mustard


    1. Preheat oven to 450 F.Season beef tenderloin with salt and pepper in a large ovenproof hot skillet. Over high heat & add in vegetable oil. Sear meat on one side till golden and turn over. Place skillet in oven till the meat has reached desired doneness. Remove from oven and allow to rest for ten min. Keep hot.
    2. Cauliflower Puree:Cut out and throw away the core of the cauliflower. Cut remaining cauliflower into small pcs. In a large saucepot, place cauliflower, lowfat milk, garlic, bay leaf, salt and lemon zest. Cook over medium heat till cauliflower is fork tender.
    3. Strain and remove bay leaf. Transfer cauliflower to a food processor or possibly blender and puree. Pass through a fine mesh strainer and adjust seasoning. Chill. When ready to serve, reheat puree in a pot or possibly in a microwave.
    4. Sauce:In a small saucepot bring shortrib jus to a simmer. Over medium heat in a large non-stick frypan in a little butter saute/fry the Chanterelles. Add in Chanterelles to sauce and adjust seasoning.
    5. Braised Beef Shortribs:Preheat Oven to 350 F.In a large non-stick frypan over medium-high heat place vegetable oil. Season the shortribs with salt and pepper. Sear the shortribs on both sides till rich brown in colour. Remove from pan and transfer to a casserole dish. Add in shallots, garlic, peppercorns, thyme and bay leaves. Pour the port, red wine and veal stock over top. Cover the casserole dish with a lid or possibly with tin foil.
    6. Place casserole dish in oven for 2 to 3 hrs. Shortribs are done when the meat falls easily away from the bone. Remove casserole dish from the oven and allow to cold. Remove shortribs and keep refrigerated. Strain the braising liquid into a heavy saucepot. Degrease. Over medium-high heat reduce shortrib jus by one-third. Cold and chill. You can use the shortrib jus for the base of many sauces.
    7. To serve:Trim shortrib meat off of the bone. In a non-stick pan place shortribs, a little shortrib jus and grainy mustard over medium heat. Hot shortribs up till nicely glazed. Season with salt and pepper.
    8. Serve immediately.
    9. To Serve:Place a spoonful of hot cauliflower puree in the centre of a large plate. On top, to one side of the cauliflower puree, place two pcs of shortribs. Leaning against the shortribs, on the puree, place a piece of beef tenderloin. Spoon sauce around and add in a few extra chanterelles on top of the tenderloin.
    10. Serve immediately.

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