Poached Beef Tenderloin with Beef Short Rib Ravioli in Morel Consommé

Ingredients

U.S. Metric Ingredients
8 oz 250 g Trimmed meat from Braised Short Ribs
2 tbsp 30 mL Chopped parsley
1 tbsp 15 mL Grated parmesan cheese
8 oz 500 g Fresh Egg Pasta
12 12 Dried morel mushrooms
as needed as needed Hot water
12 fl oz 375 mL Consommé
1 lb 500 g Beef tenderloin, completely trimmed of fat and silverskin, in 1 or 2 pieces
to taste to taste Salt
to taste to taste Pepper
1 qt 1 L Brown stock

Method

Procedure

  1. Prepare the ravioli filling: Shred the meat and place it in a bowl. Add the chopped parsley and cheese. Mix well.
  2. If the meat mixture is dry, moisten with a little of the short rib braising liquid or brown stock.
  3. Roll out the pasta and, using the meat mixture as a filling, make ravioli following the procedure illustrated.
  4. If desired, cook the ravioli in advance. Simmer in salted water until just tender. Drain. Rinse briefly with cold water to stop the cooking. Toss with a little vegetable oil to keep the ravioli from sticking. Refrigerate, covered, until needed.
  5. Place the mushrooms in a bowl and add hot water to cover. Let soak until soft.
  6. Drain the mushrooms, squeezing them lightly. Strain and reserve the soaking liquid.
  7. Combine the soaking liquid with an equal volume of the consommé. Bring to a simmer. Add the mushrooms and cook until they are tender.
  8. Drain the mushrooms. Strain the cooking liquid again and add it to the consommé.
  9. Season the beef with salt and pepper.
  10. Bring the stock to a boil in a pot large enough to hold both the stock and the beef.
  11. Lower the beef into the stock. Adjust the heat and cook at a slow simmer until the meat reaches the desired doneness, as determined by a meat thermometer. The temperature at the center of the meat should be 120°F (49°C) for rare, 130°F (54°C) for medium. Cooking time will be 20–30 minutes for rare, slightly longer for medium.
  12. Remove the meat from the liquid and let rest in a warm place about 15 minutes.
  13. Reserve the stock for another use, such as for making the next batch of consommé.
  14. While the meat is cooking, bring the consommé to a simmer and hold.
  15. If the ravioli were cooked in advance, reheat them by dropping them for a moment into boiling water. Drain. If they were not cooked ahead, cook them now in simmering salted water until just tender.
  16. Slice the meat. Arrange it in heated broad soup plates with the ravioli and the morels. Ladle 3 fl oz (90 mL) consommé into each bowl.

Per serving: Calories, 680; Protein, 46 g; Fat, 40 g (55% cal.); Cholesterol, 210 mg; Carbohydrates, 29 g; Fiber, 1 g; Sodium, 180 mg.

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