Stuffed Beef Tenderloin With Haricot Verts And Potato Celery Root Puree Recipes

STUFFED BEEF TENDERLOIN

Steps:

• Preheat the oven to 225 degrees F.
• Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
• Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
• Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
• In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.

STUFFED BEEF TENDERLOIN

Steps:

• In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.

STUFFED BEEF TENDERLOIN

Steps:

• Preheat oven to 350 °F.
• Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside.
• In a medium skillet, melt butter and cook shallots and mushrooms until tender. Add wine and cook over medium heat for about 5 minutes or until liquid is reduced.
• To stuff and roll the tenderloin, open (or butterfly) the beef and flatten with a meat mallet. Sprinkle with salt and pepper, to taste. Spoon mushroom mixture down the center of tenderloin. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals. Place roll in roasting pan.
• Bake for 45 minutes for medium-rare. Let stand for 5 minutes before slicing.

CRISPY STUFFED LOTUS ROOT WITH PORK

Steps:

• To stuff the lotus roots: Peel each lotus root and then wash well. Remove both ends and cut the lotus root into 1/4-inch-thick slices (about 32 slices, if possible). Soak the slices in a large bowl of cold water to prevent the lotus root from turning black and remove some of the starches.
• Add the ground pork, Shaoxing wine, 1 teaspoon of the potato starch, 4 teaspoons of the soy sauce, 2 teaspoons of the toasted sesame oil, 1 teaspoon of the sugar, 1/4 teaspoon kosher salt, the ground white pepper and the chicken bouillon powder if using to a large bowl. Add all the scallion white parts and half of the green parts and 3 tablespoons cold water, and stir in one direction until the mixture is combined and very sticky, 3 to 5 minutes. Set the filling aside.
• Drain the lotus root slices and arrange them in pairs of similar-size slices on a sheet of paper towel. Pat dry with a second paper towel. Spoon 2 tablespoons of the pork filling on 1 piece of each pair of lotus root slices. If there is leftover pork filling, evenly divide it among the slices. Top the filling with the remaining lotus root slices to make sandwiches. Gently press them together so the pork fills the holes of the lotus roots on both sides; smooth the filling around the edges.
• To fry the lotus roots: Fill a wok or a Dutch oven with about 1 1/2 inches frying oil (about 4 cups for a wok) and heat it over medium heat to 300 degrees F. Set a cooling rack in a baking sheet. As the oil is heating up, lightly dust the outside of the stuffed lotus roots with flour.
• Mix the batter by whisking the flour, baking powder, baking soda, five-spice powder, 1/3 cup potato starch, 1/2 teaspoon kosher salt and 1/2 teaspoon sugar in a medium bowl until combined. Slowly drizzle in the seltzer and whisk until the batter is just smooth and resembles the consistency of a crepe batter. If the batter is too thick, add a tablespoon of cold seltzer at the time until it reaches the right consistency. Stir in 2 ice cubes to keep the batter cold.
• When the oil is ready, one at a time, dip a stuffed lotus root into the batter to coat and then carefully lower it into the hot oil. Repeat with more stuffed lotus roots so you are frying 7 to 8 pieces at a time, regulating the heat to bring it back to 300 degrees F. Cook, gently moving the lotus roots so they don't stick to the bottom, until light golden, 5 to 6 minutes (you aren't cooking them all the way through because they will be fried again). Remove from the oil using a spider or slotted spoon and set on the prepared baking sheet to drain. Repeat with the remaining stuffed lotus roots. (The lotus roots will turn soggy after a few minutes, that is normal.)
• Increase the heat to high heat and bring the oil to 350 degrees F. Fry half the stuffed lotus roots until dark golden brown and very crunchy, 4 to 6 minutes. Remove them to the prepared baking sheet and repeat with the remaining stuffed lotus roots.
• To make the dipping sauce: Whisk together the remaining 1 teaspoon sugar with 1 tablespoon water in a small bowl until dissolved. Add the white vinegar, chili crisp, sesame seeds, remaining 2 tablespoons soy sauce, 1/4 teaspoon toasted sesame oil and green parts of the scallions.
• Serve the lotus roots warm with the dipping sauce.

CELERY ROOT AND PEAR PUREE

Steps:

• Peel and chop 3 pounds celery root. Peel, halve and core 2 Bosc pears. Combine the celery root and pears in a saucepan with 3 cups milk, 1 smashed garlic clove and enough water to cover; simmer until tender, 25 to 30 minutes. Drain, reserving the liquid. Puree in a blender until smooth, adding the reserved liquid as needed. Season with salt and pepper. Cover and refrigerate overnight. When ready to serve, brown 3 tablespoons butter in a saucepan over medium heat. Add 1/4 cup parsley and fry 2 minutes. Microwave the puree to warm and top with the browned butter.

CELERY ROOT PUREE

Steps:

• Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
• Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

STUFFING STUFFED BEEF TENDERLOIN

Steps:

• In a shallow dish, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in dish; turn to coat. Cover and refrigerate for 4 hours or overnight., In a large skillet, saute the mushrooms, onions and water chestnuts in butter until onion is tender. Remove from the heat. Stir in the remaining stuffing ingredients. Drain and discard marinade. Open tenderloin; spoon stuffing on one side. Close and tie with kitchen string. Place in a greased shallow roasting pan., Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before removing string and slicing.