I'm so behind on my posting, I made this a while ago. I was harboring carnivorous desires all week and made up my mind to make beef tenderloin for Sunday lunch and invite some friends over. Easy enough, right? Apparently not. For some unknown reason all three sets of friends I invited couldn't come, but I had already made up my mind so I went all out in the kitchen anyway. The result of which was that I was tired, exasperated and had inhaled too many foodie-fumes to be hungry anymore. So hubby got to enjoy this lovely plate of food all on his lonesome. How very Mad Men, huh ? :D
Beef Tenderloin with potato and butternut squash puree and mangetouts (Veise sisefilee kartuli-muskaatkõrvitsa püree ja suhkruhernestega):
1 kg beef tenderloin
1-2 tbsp of oil
freshly ground salt and pepper
8 cloves of garlic
~1/4 of a butternut squash
4 leaves of sage
~100 ml milk (I used soy)
a large knob of butter
200 ml port
100- 200 ml water or stock
1 fresh red chili pepper
1 tbsp flour
6-7 slices of fresh bacon
200 g fresh mangetouts (which I was miraculously able to find in one of the posh supermarkets)
For the meat:
Preheat the oven to 200C.
Heat the oil in a large skillet and quickly fry the tenderloin on all sides so that it's nice and brown and keeps all the juices inside.
Sprinkle with salt and pepper, wrap into wet baking parchment (or tinfoil) and put it in the oven for 20-40 minutes (depending on the rareness you're aiming for), the one in the pics was in the oven for 40 minutes as S is not a rare-steak kind of a guy.
Make sure you let the meat rest for about 10 minutes before you cut into it.
While the meat is in the oven, fry the strips of bacon and the garlic cloves (don't peel the garlic - let them roast in the fat that comes out of the bacon). Leave the garlic on the pan until it's all nice, soft and mushy inside the peel.
Set the bacon strips aside on a paper-towel so you'll have nice and crispy strips. Cut them into smaller strips and scatter over the slice of tenderloin before serving.
For the puree:
Peel the potatoes, if you have time, do that about an hour before you start with the meat and leave them to soak in some water - this will make the mash better. Boil the potatoes (don't cut them up into small pieces, if you have the time) with some salt and the sage leaves. When they're half way to tender, add the chunks of butternut squash.
Heat the milk so it's warm, add it to the mashed potatoes and squash along with the butter and the roasted garlic (you can just squeeze the garlic puree out of the peels). Puree.
Drain all of the water and mash using a ricer or an old school masher.
For the sauce:
Deseed and chop the chili pepper.
Remove most of the fat that was left over from the bacon - I think I kept about 1/3.
Put the pan on medium to low heat and add the flour, whisk or mix until you have a choux like doughy substance. Add the chili and after a couple of moments the water or the stock, stir and heat until combined. Add the port, mix again and let it reduce until you have a nice semi-thick sauce and it smells as if you've gotten rid of the alcohol in the sauce.
For the mangetouts:
Bring to a boil, then immediately drain and pour over some cold water to stop the cooking process.