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Preheat oven to 450 F.Season beef tenderloin with salt and pepper in a large ovenproof hot skillet.
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Over high heat & add in vegetable oil.
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Sear meat on one side till golden and turn over.
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Place skillet in oven till the meat has reached desired doneness.
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Remove from oven and allow to rest for ten min.
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Keep hot.
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Cauliflower Puree:Cut out and throw away the core of the cauliflower.
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Cut remaining cauliflower into small pcs.
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In a large saucepot, place cauliflower, lowfat milk, garlic, bay leaf, salt and lemon zest.
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Cook over medium heat till cauliflower is fork tender.
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Strain and remove bay leaf.
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Transfer cauliflower to a food processor or possibly blender and puree.
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Pass through a fine mesh strainer and adjust seasoning.
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Chill.
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When ready to serve, reheat puree in a pot or possibly in a microwave.
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Sauce:In a small saucepot bring shortrib jus to a simmer.
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Over medium heat in a large non-stick frypan in a little butter saute/fry the Chanterelles.
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Add in Chanterelles to sauce and adjust seasoning.
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Braised Beef Shortribs:Preheat Oven to 350 F.In a large non-stick frypan over medium-high heat place vegetable oil.
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Season the shortribs with salt and pepper.
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Sear the shortribs on both sides till rich brown in colour.
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Remove from pan and transfer to a casserole dish.
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Add in shallots, garlic, peppercorns, thyme and bay leaves.
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Pour the port, red wine and veal stock over top.
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Cover the casserole dish with a lid or possibly with tin foil.
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Place casserole dish in oven for 2 to 3 hrs.
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Shortribs are done when the meat falls easily away from the bone.
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Remove casserole dish from the oven and allow to cold.
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29
Remove shortribs and keep refrigerated.
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30
Strain the braising liquid into a heavy saucepot.
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Degrease.
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Over medium-high heat reduce shortrib jus by one-third.
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Cold and chill.
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You can use the shortrib jus for the base of many sauces.
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To serve:Trim shortrib meat off of the bone.
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In a non-stick pan place shortribs, a little shortrib jus and grainy mustard over medium heat.
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Hot shortribs up till nicely glazed.
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Season with salt and pepper.
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Serve immediately.
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To Serve:Place a spoonful of hot cauliflower puree in the centre of a large plate.
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On top, to one side of the cauliflower puree, place two pcs of shortribs.
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Leaning against the shortribs, on the puree, place a piece of beef tenderloin.
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Spoon sauce around and add in a few extra chanterelles on top of the tenderloin.
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Serve immediately.
