Name: Lightly Smoked Roasted Black Angus Beef Tenderloin with Sunchoke Soufflé and Périgourdine Sauce
Yield: Serves 8
Cuisine: French
Ingredients: 1 cup (250 ml) port wine; 1¼ teaspoons (5 g) carrageenan; ¾ cup (180 ml) White Veal Stock; ½ cup (125 ml) Madeira; ½ cup (125 ml) truffle jus, reduced to ¼ cup (60 ml); 2 tablespoons (30 g) butter; 2 teaspoons (4 g) agar; 3 tablespoons (40 g) finely chopped truffle (or truffle peelings); Half-and-half, as needed (enough to cover the sunchokes); ½ cup (125 ml) grapeseed oil; ¾ cup (200 ml) heavy cream; 1 ounce (30 g) foie gras terrine (store-bought); 16 thin slices pancetta; Lemon juice; Salt and freshly ground black pepper; 1¾ pounds (800 g) black Angus beef tenderloin, trimmed of all sinew; 2 tablespoons (18 g) minced shallot; 1 cup (250 ml) milk, plus 4 ounces (120 ml); 1 teaspoon salt; Butter, for sautéing; 13 ounces (390 g) sunchokes, peeled and chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

I love to serve venison in fall and winter, but even after the season has passed I miss it. So I thought, how can I achieve the effect of game using beef? I decided to lightly smoke the beef, which gives the meat a similar gamey, complex flavor. I serve it with sunchokes, which I love. Though they are so ubiquitous in Alsace, many of the older generation won’t eat them because they’re reminders of wartime shortages. But I bet even they wouldn’t be able to resist them in this creamy soufflé.