Beef Tenderloin Medallions with Kumara Dauphinoise & Truffle Jus

Name: Beef Tenderloin Medallions with Kumara Dauphinoise & Truffle Jus
Cuisine: New Zealand
Ingredients: 800 g Beef tenderloin (cut into medallions); 1 kg Kumara (thinly sliced); 400 ml Cream; 4 cloves Garlic (minced); 2 tbsp Thyme leaves; 1 tbsp Truffle oil; 400 ml Beef stock; 150 ml Red wine; 60 g Butter; 3 tbsp Olive oil

A recipe from New Zealand.

🇳🇿 New ZealandbeeftenderloinmedallionskumaradauphinoisetrufflejushighProteinfancyspecialbakedroasted

Beef Tenderloin Medallions with Kumara Dauphinoise & Truffle Jus

Nutrition (per serving)

620Calories

54 gProtein

38 gCarbs

36 gFat

8 gSugar

1000 mgSalt

Ingredients

800 g Beef tenderloin (cut into medallions)
1 kg Kumara (thinly sliced)
400 ml Cream
4 cloves Garlic (minced)
2 tbsp Thyme leaves
1 tbsp Truffle oil
400 ml Beef stock
150 ml Red wine
60 g Butter
3 tbsp Olive oil

Method

Preheat oven 180°C. Layer kumara slices with cream, garlic, thyme, salt & pepper in greased baking dish. Cover with foil, bake 1 hour until tender and golden.
Season beef medallions. Sear in hot pan with oil 2 min per side. Finish in oven 4–6 min for medium-rare. Rest 5 min.
For jus: deglaze pan with wine, reduce by half. Add stock, simmer 10 min until glossy. Finish with truffle oil and butter.
Serve medallions on dauphinoise with jus drizzled around – luxurious NZ beef with creamy kumara gratin and aromatic truffle jus.