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Maple Leaf Canadian and Family Owned

 

 

Herb-Butter Tenderloin with Truffle Hollandaise

 

Herb-Butter Tenderloin with Truffle Hollandaise on a plate

 

 

A perfectly grilled 4 oz AAA beef tenderloin finished with garlic-herb butter. Served with a golden 3 × 3 inch pommes pavé, charred broccolini, and a luxurious truffle-infused green peppercorn hollandaise. Finished with a delicate snowfall of shaved asiago parmesan.

 

 

Ingredients (individual plate):

 

Beef Tenderloin - 4 oz (159469)
Pommes Pavé (Idahoan Scalloped) - 1 cup / 3×3 inch square (484417 )
Broccolini - 70 g (281689 )
Hollandaise RTU - 60 ml (445312)
Truffle Oil - Finish (448618)
Green Peppercorns in Brine -  Garnish (446144 )
Asiago Shaved Parmesan - 5 g finish (207770)

 

 

Directions:

 

Pommes Pavé: Hydrate Idahoan scalloped potatoes with hot stock and cream. Spread evenly into parchment-lined hotel pan. Place second hotel pan on top and weight evenly with water. Bake covered at 350°F until fully tender. Cool completely under pressure. Cut into uniform 3 × 3 inch squares. Deep fry at 350°F until golden or bake at 425°F to order.

 

Broccolini: Toss with oil and salt. Char on grill or roast at high heat until tender-crisp. Finish lightly with lemon zest.

 

Green Peppercorn Hollandaise: Warm ready-to-use hollandaise gently over low heat. Fold in chopped green peppercorns in brine and finish with truffle oil. Do not boil.

 

Steak: Season tenderloin and grill to desired temperature. Rest, slice, and plate whole or fanned.

 

Plating & Presentation

Center pommes pavé on plate. Place tenderloin slightly offset. Add broccolini for height and colour. Spoon green peppercorn hollandaise lightly across potato and steak edge. Finish with shaved asiago parmesan and fresh herbs.