Seared Beef Tenderloin with Truffle Jus and Mashed Cauliflower

  • ½ cup veal or beef demi-glace
  • 2 tsp. truffle oil
  • 1 tsp. cornstarch (optional)
  • 1 pound dry-aged beef tenderloin, cut into filets
  • Pinch of salt
  • Pinch of peeper
  • ¼ tsp. canola oil
  1. In a small saucepan, combine the demi-glace with truffle oil.  Bring to a boil and mix well.  If thickening is necessary, combine cornstarch with an equal amount of water and add to sauce.  Simmer 1 minute or until thickened. 
  2. Preheat oven to 400.  Lightly season the beef tenderloin filets with salt and pepper.   
  3. Spray a sauté pan with a small amount of canola oil.  Heat pan over medium heat until hot.  Sear tenderloin fillets in sauté pan until brown on each side.  Transfer to a baking pan, place in oven and roast to desired temperature. 
  4. Top 1 beef tenderloin with 2 Tbsp. truffle jus and serve over ¼ cup of mashed cauliflower and a steamed green vegetable like asparagus or green beans. 
  5. For Mashed Cauliflower:
  6. 1 pound chopped cauliflower
  7. 1 Tbsp. butter
  8. 1 tsp. salt
  9. ¼ tsp. ground black pepper
  10. In a medium saucepan, combine 1 quart water and cauliflower.  Bring to a boil and cook for 15 to 20 minutes until cauliflower is tender.  Turn off the heat and drain cauliflower.  Add the cauliflower back into warm saucepan and let sit for 1 to 2 minutes to dry cauliflower.
  11. Place cauliflower into mixing bowl and add remaining ingredients.  Beat with electric mixer until fluffy. 
  12. Makes 8 (1/4 cup) servings.

From the Canyon Ranch Kitchen