Beef Tenderloin And Shortribs With Cauliflower Puree And Shortribs Jus Recipe – a delicious recipe with beef, shortrib, cauliflower, garlic, bay leaf, salt. Easy to follow and perfect for any occasion.
-
1
Preheat oven to 450 F.Season beef tenderloin with salt and pepper in a large ovenproof hot skillet.
-
2
Over high heat & add in vegetable oil.
-
3
Sear meat on one side till golden and turn over.
-
4
Place skillet in oven till the meat has reached desired doneness.
-
5
Remove from oven and allow to rest for ten min.
-
6
Keep hot.
-
7
Cauliflower Puree:Cut out and throw away the core of the cauliflower.
-
8
Cut remaining cauliflower into small pcs.
-
9
In a large saucepot, place cauliflower, lowfat milk, garlic, bay leaf, salt and lemon zest.
-
10
Cook over medium heat till cauliflower is fork tender.
-
11
Strain and remove bay leaf.
-
12
Transfer cauliflower to a food processor or possibly blender and puree.
-
13
Pass through a fine mesh strainer and adjust seasoning.
-
14
Chill.
-
15
When ready to serve, reheat puree in a pot or possibly in a microwave.
-
16
Sauce:In a small saucepot bring shortrib jus to a simmer.
-
17
Over medium heat in a large non-stick frypan in a little butter saute/fry the Chanterelles.
-
18
Add in Chanterelles to sauce and adjust seasoning.
-
19
Braised Beef Shortribs:Preheat Oven to 350 F.In a large non-stick frypan over medium-high heat place vegetable oil.
-
20
Season the shortribs with salt and pepper.
-
21
Sear the shortribs on both sides till rich brown in colour.
-
22
Remove from pan and transfer to a casserole dish.
-
23
Add in shallots, garlic, peppercorns, thyme and bay leaves.
-
24
Pour the port, red wine and veal stock over top.
-
25
Cover the casserole dish with a lid or possibly with tin foil.
-
26
Place casserole dish in oven for 2 to 3 hrs.
-
27
Shortribs are done when the meat falls easily away from the bone.
-
28
Remove casserole dish from the oven and allow to cold.
-
29
Remove shortribs and keep refrigerated.
-
30
Strain the braising liquid into a heavy saucepot.
-
31
Degrease.
-
32
Over medium-high heat reduce shortrib jus by one-third.
-
33
Cold and chill.
-
34
You can use the shortrib jus for the base of many sauces.
-
35
To serve:Trim shortrib meat off of the bone.
-
36
In a non-stick pan place shortribs, a little shortrib jus and grainy mustard over medium heat.
-
37
Hot shortribs up till nicely glazed.
-
38
Season with salt and pepper.
-
39
Serve immediately.
-
40
To Serve:Place a spoonful of hot cauliflower puree in the centre of a large plate.
-
41
On top, to one side of the cauliflower puree, place two pcs of shortribs.
-
42
Leaning against the shortribs, on the puree, place a piece of beef tenderloin.
-
43
Spoon sauce around and add in a few extra chanterelles on top of the tenderloin.
-
44
Serve immediately.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["4 x 3 ounce portions beef, tenderloin vegetable oil salt pepper", "8 piece shortrib, (recipe follows) Cauliflower Puree", "1 med head cauliflower lowfat milk, to cover", "1 clv garlic, peeled, and, crushed", "1 x bay leaf", "1/4 tsp salt", "1 x zest of one lemon Sauce", "1 c. reduced shortrib, jus, (recipe follows)", "2 c. chanterelle mushroom, trimmed, and, cleaned Braised Beef Shortribs", "2 lb beef, shortribs, (1-3/4 inch thick, cut into 2""-3"" pcs)", "3 x shallot, minced", "6 x garlic, cloves, crushed", "12 whl black peppercorns", "2 x bay leaf", "8 sprg thyme", "1/2 c. port", "1 c. red wine", "3 c. veal stock salt pepper vegetable oil", "3 Tbsp. grainy mustard"].
Yes, Beef Tenderloin And Shortribs With Cauliflower Puree And Shortribs Jus Recipe falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.