Peppered Beef Tenderloin with Black Diamond Catering
Ted Moore, Head Catering Chef with Black Diamond Catering in Fruitland taught Jimmy and Lisa how to make a delicious meat and potatoes dish for this cold winter day. If you’d like to learn how to make it for yourself, here’s the recipe!
Peppered Beef Tenderloin
- (2) 5-6oz. Center Cut Filet Mignon
- 1 Parsnip
- 1 Carrot
- 1 Turnip
- 1-2 Red Potatoes
- 2-3 Cloves Garlic
- 2T Olive Oil
- 1 t. Salt
- 1/2 t. Black Pepper
- 1 T. Green Pepper Corns (roughly chopped)
- 1 Shallot ( minced)
- 6-8oz Marsala Wine
- 2 oz. Beef Stock (broth)
- Pinch Rosemary or Thyme
- 2 T. Whole Butter
- Pinch Flour
Root vegetable preparation:
Preheat oven to 350 degrees. Chop vegetables into large, equal-sized cubes. Place chopped vegetables in large mixing bowl. Toss with 1 tablespoon of olive oil, minced garlic salt and pepper. Put onto foiled baking tray and bake @ 350 until tender (about 30-40 minutes.)
Pull cooked veggies out, wrap in foil and set aside. Turn oven up to 450 degrees.
Pan seared filet:
Lightly season the center cuts with olive oil salt and pepper. With a blazing hot sauté pan, sear the first then back sides of both cuts of meat (2 min. per side.)
Flambé and Madera green peppercorn reduction:
Add minced shallot and olive oil to searing pan, cooking shallots until tender (about 2 minutes.) Place both filets back in pan. Flambé with Marsala wine, add 2 oz. beef stock. The mixture will reduce by half. Spoon wine and broth mixture over tenderloins to incorporate flavors. Whisk in green peppercorns and herbs, flour is optional. Reduce the heat and whisk in the whole butter as well as salt and pepper to taste.
Assembly and plating:
Place equal parts root vegetables down on platter first. Nestle filet on top of warm root vegetables. Spoon sauce over the top. Serve immediately & enjoy!
If you’d like to learn more about Chef Ted Moore and Black Diamond Catering, here is a link to their website: www.blackdiamondcatering.com
