04 March 2014

March ~ Monthly Recipe From the Walt Disney World Swan and Dolphin

A “Chateaubriand for Two”

Roasted Tenderloin of Beef,
Au Blanc Vegetables, Sautéed Mushrooms,
Béarnaise Sauce

A “Chateaubriand for Two”
Roasted Tenderloin of Beef,
Au Blanc Vegetables, Sautéed Mushrooms,
Béarnaise Sauce

Serves Two
Ingredients for Roasted Tenderloin

1 1/4 lb. beef tenderloin, trimmed
1 ½ Tbls kosher salt
1 ½ Tbls. fresh coarsely ground black pepper
2 Tbls. canola oil
Preheat oven to 400°F. Season the tenderloin with all of the salt and pepper.
Heat a large sauté pan over high heat, add the oil. Once the oil has reached white wisps of smoke, add the meat to the pan and sear well on all sides.
Transfer meat to a roasting rack set in a roasting pan and roast for 15 minutes, or until internal temperature of meat reaches 120˚F, for medium-rare.
Once the meat has reached your preferred doneness, transfer the meat to a carving board, tent with foil to keep warm and let rest at least 15 minutes before carving.
Ingredients for Au Blanc Vegetables
12 ea. baby carrots, peeled, cut in half (French round carrots are pictured)
12 ea. red or white pearl onions, peeled
Kosher salt
Freshly cracked black pepper
Granulated sugar
3 Tbls. Whole unsalted Butter
Parchment/ baking paper
In separate pots, place the raw vegetables with enough water to cover by 1/4 inch.  Add a pinch of salt, 1 ½ tablespoons whole butter, and a pinch of granulated sugar to each pot.  Place each pot on medium heat until the liquid comes to a gentle simmer.  Once at a simmer, place a parchment paper lid DIRECTLY onto the vegetables and simmering water.  Gently simmer until the vegetables are completely cooked.  The water should be completely evaporated and the vegetables should have a butter glaze on them.  Adjust the seasoning by adding two grinds of freshly cracked black pepper. Taste and add salt if necessary.
Sautéed Button Mushrooms
1 lb. white mushrooms, cleaned, stem removed, the smallest available
2 Tbls. olive oil
2 Tbls. whole unsalted butter
4 ea. clove garlic, peeled, whole
4 sprigs, fresh thyme
1 ea. shallot, peeled, finely minced
Kosher salt
Freshly cracked black pepper
Place a sauté pan large enough to fit the entire pound of mushrooms in one single layer on high heat. When the pan is hot add the 2 tablespoons of olive oil. When the olive oil begins to show wisps of white smoke, add the whole garlic clove and the fresh thyme sprig. BE CAREFUL! The fresh thyme will pop.  Once the garlic cloves have become golden brown, remove the garlic and the thyme sprigs and discard. A few thyme leaves will remain in the oil…..that is OK.  Immediately add the 2 tablespoons of whole butter. After the butter has foamed and that foam has subsided, add ALL of the mushrooms in one layer. DO NOT MOVE THEM for at least 1 minute or until they have begun to turn golden. Once golden on one side then they can be tossed with kosher salt and black pepper. Continue to cook the mushrooms stirring them as little as possible until they are soft and golden.  Remove the pan from the heat. Then toss in the finely minced shallots and re-season with kosher salt and freshly cracked pepper to your liking. The residual heat left in the pan and the mushrooms will soften the shallots. They are ready to serve.
Béarnaise Sauce
1/2 lb. whole unsalted butter
4 shallots, finely chopped
3 Tbls. fresh tarragon leaves
4 white peppercorns, crushed
1/4 cup white wine vinegar
1/3 cup dry white wine
4 large egg yolks
1/4 teaspoon salt
Pinch of cayenne
1 lemon, halved
Heat the butter in a medium saucepan over medium heat until the butter has melted and begins to bubble. After it begins to bubble, skim as much of the foam from the top as possible then pour the butter into another pot leaving the water from the butter on the bottom of the first pot. Keep the butter fat on warm.
In another pot simmer the shallots, tarragon, and peppercorns in vinegar and wine over medium heat until the mixture has reduced to about 1 ½ tablespoons.
Strain the reduction into the top of a double boiler and whisk in the 4 egg yolks. Place the top back onto the bottom of the double boiler containing simmering water. Make sure that the water does not touch the top part of the double boiler. Whisk the egg mixture constantly.
When the yolk mixture begins to thicken, turn off the heat to the double boiler and continue whisking until the egg mixture turns a pale yellow color. Very slowly (almost drop by drop) add the warm butterfat.  As you add more butter, you may begin to add butter more quickly. Once all of the butter has been incorporated you should have what looks like a looser version of mayonnaise.  At this point you may adjust the seasoning by adding salt and cayenne pepper.  If the consistency needs to be adjusted add a small amount of warm water.
Squeeze on lemon juice to taste.
Serve in a small side dish.

From the kitchens of the Walt Disney World Swan and Dolphin Resort

A big thanks to Swan and Dolphin and enjoy this delicious recipe - 

I love Chateaubriand - can't wait to make this !

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