Beef Tenderloin with Kumara Dauphinoise & Truffle Jus

Name: Beef Tenderloin with Kumara Dauphinoise & Truffle Jus
Cuisine: New Zealand
Ingredients: 800 g Beef tenderloin (trimmed); 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 ZealandbeeftenderloinkumaradauphinoisetrufflejushighProteinfancyspecialbakedroasted

Beef Tenderloin with Kumara Dauphinoise & Truffle Jus

Nutrition (per serving)

620Calories

54 gProtein

38 gCarbs

36 gFat

8 gSugar

1000 mgSalt

Ingredients

800 g Beef tenderloin (trimmed)
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 with cream, garlic, thyme, salt & pepper in greased baking dish. Cover with foil, bake 1 hour until tender and golden.
Season beef, sear all sides in hot pan with oil. Roast 15–20 min for medium-rare. Rest 10 min.
For jus: deglaze pan with wine, reduce by half. Add stock, simmer 10 min. Whisk in butter and truffle oil.
Slice beef, serve with kumara dauphinoise and jus – luxurious NZ beef with creamy kumara gratin.