SAUCIERBeef Tenderloin Tart with wild mushrooms and Chateaubriand Sauce, served with sauteed spinach, glazed pearl onions, and haricot vere.
Filet en croute, or beef filet encased in brioche, was a classic preparation. Traditionally, it included goose liver pate and mushroom duxcelles inside the pastry. This dish has been modified to be lighter and more modern in its presentation. The pate brisee tart takes the place of the brioche, and the sliced tenderloin is served with a traditional chateaubriand sauce, sautéed wild mushrooms, and sautéed spinach.
Beef tenderloin tart, 8 servings:
3.0 Lb Beef tenderloin, center cut, trimmed 8 Pate brisee tart shells (see Appendix) 900 Gram Spinach 800 Gram Wild mushrooms (shitake, morel, oyster) 100 ml Heavy cream 1 Clove Garlic 50 Gram Butter Oil for sauté Salt and white pepper Sauce 750 ml Dry white wine 750 ml Brown veal stock 150 Gram Mushroom trimmings and stems 100 Gram Shallot 3 Sprigs Thyme 1 Lemon 2 Sprigs Tarragon 1/2 Bunch Parsley Salt and white pepper Garnish 250 Gram Tomatoes 600 Gram Haricot vert 24 Pearl onions 50 Gram Butter Water Salt and white pepper
Beef tenderloin tart procedure:
1. Preheat oven to 375 degrees F.
2. Tie tenderloin to maintain round shape. Heat oil in sautoir to smoking point. Season on all sides with salt and pepper. Brown on all sides in sautoir. Place in oven for about 20 to 25 minutes, till internal temperature is between 115 and 120 degrees F. Remove from pan and allow to rest.
3. Remove grease from sautoir. Add shallot and mushroom trimmings and sauté briefly. Add thyme and white wine and deglaze sucs. Reduce until almost dry. Add veal stock and reduce by half. Finish with chopped parsley and tarragon. Monte au buerre just before service.
4. Clean mushrooms. Trim stems and blemishes. Heat butter in sauteuse and sauté mushrooms. Add cream and reduce by 75 percent. Season with salt and pepper.
5. Clean spinach and remove stems. Heat butter in sauteuse and add a little water, stirring to emulsify. Add garlic clove. Quickly wilt spinach, turning to coat all leaves with butter. Season with salt and pepper.
6. Divide spinach between tart shells. Place a layer of sautéed mushrooms on spinach. Finish with three to four slices of tenderloin. Place one or two mushrooms on tenderloin for garnish.
Vegetable garnish procedure:
1. Place peeled onions in sautoir with water half-way up onions. Add salt, butter, and a pinch of sugar and bring to a boil. Lower heat to a simmer, cover with parchment paper and allow water to evaporate. When sugar caramelizes, add more water as necessary to coat onions with caramel.
2. Emonder tomatoes. Cut in half lengthwise to remove seeds. Cut into brunoise. Cook briefly a l'anglaise, taking care to remove the tomatoes from the hot water before they overcook and disintegrate. Shock in ice water, hold in covered container on parchment until needed.
3. Cook haricot vert a l'anglaise.
At service:
1. Nap plate with sauce
2. Place tart on plate, surround with piles of haricot vert and tomato brunoise, place pearl onions on plate.
Cost of ingredients (yield 8 servings):
INGREDIENT QUANTITY UNIT COST/UNIT INGRED COST Beef tenderloin 3.0 lb 23.00/ lb $ 69.00 Pate brisee tart shells (see Appendix) 8 Ea 0.31/ ea 2.48 Veal stock 175 ml 3.67/ liter 0.64 Mushrooms 800 Gram 20.00/ lb 35.24 Tomatoes 250 Gram 0.79/ lb 0.44 Spinach 900 Gram 3.00/ lb 5.95 Heavy cream 100 ml 2.59/ pint 0.55 Parsley 0.50 Bunch 0.50/bunch 0.25 Lemons 1 Ea 0.20/ ea 0.20 Pearl onions 450 Gram 0.99/ lb 0.98 Shallots 100 Gram 0.59/ lb 0.13 Haricot vert 600 Gram 2.49/ lb 3.29 White wine 750 ml 12.50/ liter 9.38 Butter 100 Gram 4.39/ lb 0.97 Salt & pepper, garlic, tarragon
thyme, bay1.00 TOTAL $ 130.50 Cost per serving = $130.50/8 = $16.31 per serving