Filet de Bœuf, Purée de Chou-Fleur à la Truffe

Ingredients

Instructions

1. 1

   Take the beef tenderloin steaks out of the refrigerator 15 minutes before cooking so they lose some chill. Pat them very dry, then season all over with the fine sea salt and freshly ground black pepper. Dry surface = better browning, so do not skip this.

2. 2

   Meanwhile, start the cauliflower purée: put the cauliflower, double cream, unsalted butter, sliced garlic clove, fine sea salt, white pepper, and 80 ml water into a saucepan. Cover and cook over medium heat for 10-12 minutes, stirring once or twice, until the cauliflower is completely tender and the liquid is mostly reduced. The florets should crush easily when pressed with a spoon.

3. 3

   Transfer the cooked cauliflower mixture to a blender or use a stick blender. Blend until completely smooth, then add the truffle oil and blend briefly again. If needed, pass through a fine sieve for an ultra-silky restaurant-style finish. Keep warm over very low heat or in a warm spot; if it thickens too much, loosen with 1-2 tablespoons hot water.

4. 4

   Heat a heavy frying pan until very hot. Add the neutral oil, then lay in the steaks. Sear without moving for about 2 minutes on the first side until a deep brown crust forms. Turn and sear the second side for 2 minutes.

5. 5

   Lower the heat to medium. Add the unsalted butter, fresh thyme, and lightly crushed garlic cloves to the pan. Tilt the pan and baste the steaks continuously with the foaming butter for 1-2 minutes, until the internal temperature reaches about 50-52°C for rare or 54-56°C for medium-rare. Sear the edges briefly if needed. The butter should smell nutty, not burnt.

6. 6

   Transfer the steaks to a warm plate and rest for 6 minutes. Resting is essential so the juices redistribute and the center finishes gently. While the meat rests, warm the purée if necessary and taste for seasoning.

7. 7

   Spoon the truffle cauliflower purée onto warm plates and swipe it into a bed. Place a rested steak on each plate. Finish with sliced chives and a small pinch of flaky sea salt. Serve immediately while the beef is hot and the purée is silky.

Nutrition per serving

Notes

• •For the best crust, use steaks at least 4 cm thick; thinner steaks will overcook before a proper sear develops.
• •A probe thermometer makes this advanced but fast dish much more reliable.
• •Use truffle oil sparingly: too much will overpower the cauliflower and the beef.
• •If you want an even richer finish, spoon a little of the resting juices from the plate over the meat just before serving.

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