Olive Oil Poached Beef Tenderloin

With Truffled Yukon Pommes Puree and Local Baby Root Vegetables

by Chef Greg Howe

8 oz beef tenderloin; cleaned

2 tbsp olive oil

½ c assorted baby root vegetables; peeled

3 Yukon potatoes; peeled

½ c cream

2 ½ tbsp unsalted butter; in all

1 tsp black truffle puree

1 tbsp bearnaise sauce (**)

Thyme leaves for garnish

Salt and pepper to taste

Place olive oil, salt and beef tenderloin in vacuum bag and seal on highest setting. Place vacuum bag in 138° water for about an hour*, or until the internal temperature reaches 138° (the beef will hold in the water for an additional hour until needed). Meanwhile, chop the peeled Yukon potatoes and place into a saucepot with cold water. Bring the water to a simmer and cook the potatoes until tender. When the potatoes are cooked, run through a food mill or ricer until smooth. Place potatoes back onto the stove over very low heat and add cream, 2 tbsp butter, salt, pepper and black truffle paste. When mixture is hot, reserve until ready for service. Cook root vegetables in salted boiling water until tender, and then toss in remaining butter, thyme leaves, salt and pepper. To plate, spoon potatoes and root vegetables onto warm serving plate. Remove beef from vacuum bag and pat dry with paper towels. Slice beef, place on serving plate, and season with salt. Top beef with bearnaise sauce and serve immediately.

* At Vernona we use a thermal regulated water bath that maintains the same digital temperature constantly. At home, you can either buy a home sous vide system or use a water bath and thermometer, being sure to check the temperature on a constant basis.

**Bearnaise Sauce

(this recipe makes enough sauce for about 4-5 portions, however it is difficult to make less)

1 tbsp fresh minced tarragon leaves

½ c white wine

½ c white wine vinegar

1 shallot; minced fine

3 egg yolks

1 tbsp fresh lemon juice

1 tbsp water

6-8 oz melted clarified butter

Salt and pepper to taste

In a small sauce pan reduce shallots, tarragon, white wine and white wine vinegar “au sec”, or until dry. Take pan off the heat to cool to roughly room temperature. Add egg yolks to pan and place back on very low heat, whipping vigorously until yolks thicken. Remove from heat and add water. While continuing to whip, slowly add the butter very little at a time until it is fully incorporated. Season dish with lemon juice, salt and pepper. Reserve in a warm, but not hot, place until ready to use.