A Chevalier masterpiece: Black Angus Beef
Tenderloin Rossini, with French green beans fagot, ratatouille, and mushroom duxelles
Black Angus Beef Tenderloin Rossini
Chef Chevalier was kind enough to share this delicious beef dish with us. I am not going to say it is quick and easy, but it is amazing. He likes to serve it with Mushroom duxelles on a toasted slice of brioche, fingerling potatoes, French green beans fagot, and ratatouille. I was lucky enough to taste his pommes Dauphine (crisp potato puffs) the day I visited Chevalier, and though we don't have that recipe, they, alone, are worth a visit to the restaurant!
Ingredients (Serves 4)
4 beef tenderloins, 10-oz each
4 oz. Cognac
4 oz. Port
8 oz. foie gras confit
4 slices brioche, cut in circle form and toasted
1 shallot
8 oz. white mushroom duxelles (finely chopped)
4 tablespoons chopped Italian parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh garlic
2 tablespoons truffle oil
4 tablespoons canola oil
3 tablespoons extra virgin olive oil
2 teaspoons chopped black truffle
2 tablespoons butter, salted
4 slices bacon
1/2 lb. green beans
1 lb. fingerling potatoes
1 bunch rosemary
1 jumbo yellow onion
1 red bell pepper
1 green bell pepper
2 zucchini
1 medium eggplant
4 Roma tomatoes
1 cup brown veal stock
salt, pepper
garniture: Pan seared fingerling potatoes, French green bean fagot, ratatouille
Directions
Mushroom Duxelle
In a pan over medium high heat 2 tablespoons canola oil, 1 tablespoon butter, 1/2 teaspoon chopped garlic, 1 teaspoon chopped shallots, 1/2 teaspoon fresh thyme, 8-oz finely chopped mushrooms. Cook over medium heat until mixture reaches consistency of compote or applesauce. Reserve.
Fingerling Potatoes
1 lb. fingerling potatoes cut in half inch circles. Pan sear over medium high heat with 1 tablespoon butter, 2 tablespoons oil, salt to taste. Cook 15 minutes until browned. Add 1 teaspoon fresh Italian chopped parsley. Reserve.
French green bean fagot
Clean green beans, cook 5 minutes in boiling water. Drain. Immediately submerge in ice water to preserve color. Assemble in stacks, like little woodpiles, wrap in 1 slice bacon per serving. Place in oven safe frying pan and roast in 380-degree oven for 5 minutes, just to cook bacon to crisp. Reserve.
Ratatouille
In deep saucepan heat 3 tablespoons olive oil over medium heat, 1 teaspoon chopped garlic, 1/2 teaspoon chopped rosemary, 1/2 jumbo yellow onion finely chopped, cook for 3 minutes stiffing constantly. Add 1/2 red bell pepper cubed, 1/2 green bell pepper cubed, cook 5 minutes stirring constantly. Add 2 zucchini, cubed, cook 5 minutes stirring constantly. Add 1 eggplant, peeled and cubed, cook 5 minutes stirring constantly. Add 4 Roma tomatoes, cubed, cook for 10 minutes stirring constantly. Salt and pepper to taste. Reserve.
Beef Tenderloin: Salt and pepper both sides, pan sear over high heat in 2 tablespoons canola oil. Recommended temperature, medium rare, 8 minutes each side. Remove from pan, reserve. Remove grease from pan, flambe with 4 oz cognac, deglaze with 4 oz port wine, cook for 1 minute. Over high heat add 1-cup brown veal stock. Reduce until consistency to coat back of spoon. Add chopped truffle, salt and pepper to taste, add 1 tablespoon butter to finish sauce. Reserve.
Plating:
Place toasted brioche in middle of plate, spoon mushroom mixture and top with beef tenderloin. Set up garniture of potatoes, green beans and ratatouille around beef in center. Place 1 slice foie gras on top of beef, finish with reduction sauce. Add chopped fresh Italian parsley before serving.
Bon Appetit!
Chef Chevalier recommends a nice Bordeaux , Medoc or St. Emilion pairing.
Chevalier Restaurant
960 Moraga Road, Lafayette, CA. 94549, (925) 385-0793
Chevalier is a "Bib Gourmand" award winner in the 2010 Michelin Guide for San Francisco Bay Area & Wine Country Restaurants.
For more information about the restaurant, to view menus, or to watch Chef Philippe Chevalier in action on ABC's View By the Bay, please visit: http://www.chevalierrestaurant.com/home.html.
Chef Chevalier was kind enough to share this delicious beef dish with us. I am not going to say it is quick and easy, but it is amazing. He likes to serve it with Mushroom duxelles on a toasted slice of brioche, fingerling potatoes, French green beans fagot, and ratatouille. I was lucky enough to taste his pommes Dauphine (crisp potato puffs) the day I visited Chevalier, and though we don't have that recipe, they, alone, are worth a visit to the restaurant!
Lamorinda Weekly, Moraga CA