Red Wine Poached Prime Beef Tenderloin with Cauliflower Risotto
Recipe courtesy of Joe Piazza, CEC, AAC, Executive Chef, Country Club of Buffalo
- Ingredients for Red Wine Poaching Liquid:
- 750 ml. bottles cabernet sauvignon - 2 ea.
- fresh thyme - 8 ozs.
- fresh rosemary - 4 ozs.
- black peppercorns - 1/4 cup
- whole peeled garlic - 1/2 cup
- bay leaves - 4 ea.
- butter - 4 ozs.
- 2 lbs. chateau of beef tenderloin - 1 ea.
- Ingredients for Cauliflower Risotto:
- butter - 3 Tbsps.
- shallot - 1 ea., minced
- garlic - 1 clove, minced
- riced cauliflower (approx. 1 head) - 16 ozs.
- heavy cream - 1/2 cup
- shredded parmesan - 1 cup
- salt - 1/2 tsp.
- black pepper - 1/2 tsp.
Procedure for Red Wine Poaching Liquid:
- Place a heavy-bottom, side-rimmed pot on medium heat and add the butter and melt.
- Add in all of the aromatics and cook until you begin to smell the aroma.
- Add the red wine and adjust the heat to a low flame. Slowly reduce the liquid by a third. Remove from heat and hold until you’re ready to poach the tenderloin.
- When you’re ready to poach the tenderloin, bring the liquid up to 140°F and gently place the beef in the pot. (You may need to adjust the size of the pot, to ensure the tenderloin is completely submerged.) Gently poach the meat to an internal temperature of 115°F.
- Remove and place on resting rack. Let rest about 10 minutes before slicing.
Procedure for Cauliflower Risotto:
- Melt the butter over medium heat. Add the shallot and cook for 2 to 3 minutes, stirring often.
- Add the garlic and cook for 30 seconds more.
- Add the cauliflower and cook over medium heat for about 10 minutes, stirring often to release the moisture.
- Slowly add the cream, parmesan salt, and pepper; stir well. Continue to add the cream, stirring occasionally until cauliflower is tender.
- Finish with fresh herbs and parmesan cheese.