Recipes from Les Toques Blanches Ottawa

Beef Tenderloin with Porcini Mushroom Crust, Sauteed Kale, Glazed Chestnuts and Red Wine Reduction

Executive Chef Wilhelm Wetscher, Crowne Plaza Hotel, Ottawa

Serves 4

4 pieces beef tenderloin (220 g each)
200 g chestnuts
175 ml chicken stock
30 g sugar
30 g butter
300 g kale
300 g baby carrot
100 g white mushrooms, finely diced
50 g porcini mushroom, frozen
80 g bread crumbs
80 g butter
2 egg yolks
10 g mixed herbs, fresh
50 ml olive oil
250 ml red wine
250 ml gravy
10 g garlic, chopped
10 g salt and pepper

• Sauté white mushrooms with garlic, butter, and herbs
• Add breadcrumbs and egg yolk
• Sauté porcini with garlic olive oil and herbs and add to the mushroom mixture
• Roll up mushroom mixture using wax paper into a cylindrical shape and keep in fridge for one day (or freezer) then cut into slices
• Melt some butter, add sugar let glaze a bit and add chestnuts, cover with chicken stock and finish in oven covered with aluminum foil
• Season beef tenderloin with salt and pepper and cook on the grill
• Once beef is colored, place a slice of crust on top and finish in a preheated oven at 350F until crust is golden
• Reduce red wine and add to the gravy; season to taste
• Boil carrots and toss with melted butter
• Sauté kale with olive oil and garlic
• Arrange plate as pictured or create your own unique creation!