Beef Tenderloin Steak With Vegetable Purée
- Prep time 30Min
- Cook time 50Min
- Technique Stew, Pan Fry / Saute, Bake, Sear
- Meat Beef
- Cut Tenderloin
- Serves 1
Savour the elegance of a perfectly seared beef tenderloin steak paired with vibrant carrot and purple cabbage purées. This recipe brings out the rich, tender flavour of Australian beef, complemented by a unique charcoal crumble for a gourmet finish. Ideal for a refined dining experience, this dish blends bold flavours and textures, delivering a truly memorable meal. Perfect for special occasions or when you want to impress!
Ingredients
Beef:
- 1 beef tenderloin
- Salt and pepper (to taste)
- 2-3 Thyme
- 2 tbsp Oil
- 2 tbsp Butter
Purée:
- 2 tbsp butter
- 2 tbsp oil
- ½ an onion
- 1 carrot
- ½ a purple cabbage
- 3 tbsp red wine vinegar
- Water 150ml (x2)
- Milk 150ml (x2)
- Salt and pepper
Charcoal crumble:
- 4 tbsp salted butter
- 3 tbsp flour
- 2 tbsp sugar
- 1 teaspoon charcoal powder
Method
Beef:
-
Season the steak generously with salt and pepper.
-
Heat oil in a pan and sear the steak on all sides until browned.
-
Add butter and fresh thyme to the pan and baste the steak continuously for 1-2 minutes.
-
Remove the steak from the pan and allow it to rest.
Carrot Purée:
-
Heat oil and butter in a pot. Add diced onions and sauté until transparent.
-
Add chopped carrots, season with salt and pepper, and stir.
-
Pour in water and milk, and bring to a boil. Reduce heat and simmer until carrots are soft.
-
Transfer the mixture to a blender, adding the cooking liquid bit by bit, and blend until smooth.
Purple Cabbage Purée:
-
Heat oil and butter in a pot. Add diced onions and sauté until transparent.
-
Add chopped purple cabbage, season with salt and pepper, and stir.
-
Pour in water and red wine vinegar, and bring to a boil. Reduce heat and simmer until the cabbage is soft.
-
Transfer the mixture to a blender, adding the cooking liquid bit by bit, and blend until smooth.
Charcoal crumble:
-
In a bowl, mix flour, charcoal powder, sugar, and salt.
-
Add melted butter and stir until the mixture resembles wet sand.
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Spread the mixture on a baking tray and bake at 180°C (350°F) for 12 minutes.
-
Remove from the oven, let it cool slightly, then break apart with a fork.
Plating:
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Coat the rested steak with the cooled charcoal crumble.
-
Decorate the plate with carrot and purple cabbage purée.
-
Slice the steak and arrange it on a plate.
-
Garnish with edible flowers and herbs for decoration.
