Beef Tenderloin with Blackberry Dressing

Beef

Ingredients

  • 8 green asparagus stalks
  • 8 baby carrots
  • 4 fingerling potatoes (or mashed potatoes)
  • 1 10-ounce box blackberries
  • 8 ounces butter, divided
  • 2 shallots, diced, plus 6 more, cut in half
  • 4 beef tenderloins, 8 ounces each
  • 1 tablespoon sugar
  • 2 ounces vegetable stock = 4 TBSP
  • 4 sprigs thyme, for garnish
  • 4 sprigs rosemary, for garnish

Directions

  1. Clean asparagus, carrots and potatoes. Peel carrots and potatoes. In pot over medium heat, cook blackberries with butter and the diced shallots. Simmer for 5 minutes, until soft. Remove pot from heat. Once cool, place mixture into blender and purée. Once blended, strain through a sieve and set aside.
  2. Bring medium-sized pot of salted water to boil. Cook potatoes for 15 minutes. After 10 minutes add asparagus & carrots to cook for the remaining 5 minutes. Transfer to bowl of cold water filled with ice to halt cooking. Drain the vegetables and reserve.
  3. In pot over medium-high heat, sear remaining shallot halves with 2 ounces of butter and sugar. When caramelized, add vegetable stock and set aside.
  4. Heat remaining butter in pan, and sear beef tenderloin (2 minutes per side). For medium-rare, cook 4 minutes per side. Remove from pan. Add vegetables to same pan, searing for approximately 1 minute.

Dress each plate with blackberry coulis and vegetables, placing beef on top. Garnish with thyme and rosemary. Serves 4.

Source: Adelaida