Tenderloin of Beef Pot au Feu Style
This beautiful pot au feu is made with tenderloin. The beef and the vegetables are simmered in rich beef stock until tender, and served with condiments. The marrow bones soak overnight, so you will actually start the recipe on the evening before you plan to serve it.
- Marrow Bones - 4, scraped clean
- Basil Oil
- Fresh basil - 1/2 bunch, stemmed and julienned
- Olive Oil - 1/4 cup
- Horseradish Cream
- Heavy (whipping) cream - 2 oz
- Horseraddish - 1/2 oz, fresh grated
- Chives - 4, chopped
- Salt and freshly ground black pepper to taste
- Pot au Feu
- Beef Tenderloin - 4 filets, 6 ounces each
- Brussels Sprouts - 12
- Carrot - 6, peeled
- Leeks - 4, white part only, cleaned and cut into 5-inch lengths
- Fennel bulb - 1, quartered
- Celery Root - 1, quartered
- Rutabaga - 1, pared
- Small Potatoes - 4
- Baby red onions - 8 – 12
- Asparagus spears - 12, peeled
- Baby bok choy - 4
- Zucchini - 2, tourneed
- Beef consomme - 4 quarts, rich
- Parsley - 2 bunch, chopped
- Sea Salt - 1/4 cup
- Sauerkraut - 1 cup, rinsed
- Dry white wine - 1/4 cup
- Cornichons - 3/4 cup
- Chives - 6, minced
- Cracked black peppercorns - 2 tablespoons
- Fruits marinated in mustard (purchased)
- Stoneground Violette mustard - 1/4 cup (alt. other Dijon-style mustard)
Overnight: Place the marrow bones in a large bowl, cover with ice, and refrigerate to remove all the blood. The next day, drain them and pat dry.
To make the basil oil: Place the basil in the olive oil and let stand at room temperature at least 3 hours, or overnight.
To make the horseradish cream: Beat the cream to soft peaks. Blend in the remaining ingredients. Cover with plastic wrap and store in the refrigerator.
To prepare the beef: In a large pot of boiling water, blanch the beef tenderloins for 30 seconds, then remove and dip in ice water to stop the cooking. Remove and drain on paper towels. Blanch the marrow bones in the same way. Cut an “X” in the stem ends of the bok choy and brussels sprouts. Blanch all the vegetables except the zucchini, one type at a time, in the boiling water for 30 seconds, then plunge them into ice water. Remove and drain on paper towels. Slip the skins off the onions. Bring the beef stock to a simmer in a large stockpot. Add the marrow bones and all vegetables except the asparagus, the bok choy, and the zucchini. Simmer 25 minutes. Season both sides of the tenderloins with salt and pepper and place in the stock with the vegetables. Cook 5 – 6 minutes for medium-rare.
In a separate saucepan, bring water to a boil and add the bok choy. Cook 1 minute, remove with tongs, and drop into ice water. Remove and drain on paper towels. Repeat with the asparagus and the zucchini.
To serve: Toss the sauerkraut in the white wine and place in a small dish. Place the cornichons, chives, peppercorns, fruit, basil oil, horseradish cream, and mustard in their own small dishes. Place the small dishes on a large serving dish or platter with the mustard in the center and a small spoon for each accompaniment. Assemble the beef, marrow, and vegetables in a serving dish, large decorative skillet, or platter. Heat 1 cup of stock and pour it over the presentation. Sprinkle with sea salt and chopped parsley.